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sweet_as_tisse
Forum Addict
Joined: Mar 24, 2006
Posts: 649
Location: australia
Birthday: Nov 18
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 Posted:
Mon Mar 12, 2007 1:59 am |
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and made a fruit cake!!!
i never really wanted to offer fruit cake because i had a massive fear of not being able to cook a decent one. but i got an order and she wanted fruit cake, a friend had given me a recipe a while ago but i had forgot all about it, she was given the recipe by an old lady, it uses tawny port to soak the fruit....
so the other day i decided i need to make this, and let the bride to be try it before the wedding. i must admit it wasn't as hard or scary as i thought it would be so here it is....
would you eat this......lol
its really moist and full of fruit i got the 7" round below and a 8" round out of one mix, i have practically eaten the 8" all myself......lol.
kylie |
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BarbaraK
Forum SuperStar!
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Joined: Sep 23, 2006
Posts: 2844
Location: Melbourne, Australia
Birthday: Aug 11
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Mon Mar 12, 2007 2:12 am |
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Kylie,
The cake looks yummy and very high. How high was it?
I don't suppose you would care to share the recipe. I have a bottle of Tawny Port sitting in my pantry waiting to be of some use. If you can share, please PM me.
FYI, fruit cake is really yummy with double or clotted cream. In case you decide to start eating the 7" cake. LOL!!
Barbara |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4918
Location: Happy Birthday, Scorpions!
Birthday: Nov 20
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Mon Mar 12, 2007 2:16 am |
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That looks yummy to me!
One day I will have to travel somewhere, where they're made from scratch, months in advance, and allowed to age like a fine wine.
Oh, to dream!
Theresa  |
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zuya15
Junior Member
Joined: Dec 13, 2006
Posts: 43
Location: Netherlands
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Mon Mar 12, 2007 2:46 am |
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I would love to have the recipe too.
I tried one once but it didn't get so high.
Thanks,
Yvonne |
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sweet_as_tisse
Forum Addict
Joined: Mar 24, 2006
Posts: 649
Location: australia
Birthday: Nov 18
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Mon Mar 12, 2007 3:10 am |
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thanks Barb, the cake came out about 3" high as i filled it to the top of the tin....
i have PM'ed you and zuya15 the recipe..
kylie |
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Eliza
Frequent Member
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Joined: Apr 08, 2006
Posts: 448
Location: South Africa
Gallery Supporter Member
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Mon Mar 12, 2007 3:18 am |
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Fruit cake.......... yummy!! |
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jules06
Forum Addict
Joined: Jan 07, 2007
Posts: 735
Location: sunshine coast,qld,australia
Birthday: Sep 06
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Mon Mar 12, 2007 3:58 am |
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Fruitcake is my all time favorite cake - I have a couple of yummy recipes for rich,dark moist cakes that i use all the time but i would also love to receive your recipe too,if you don't mind ? Does yours have chocolate in it ?  |
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Pootchi
Forum SuperStar!
Joined: Apr 12, 2006
Posts: 4231
Location: Chibougamau,Qc, Canada
Birthday: Jun 05
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Mon Mar 12, 2007 4:11 am |
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May I have the recipe too? Fruit cake is my all time fav too, but I don't have a recipe for it. But may I ask what is Tawny port?
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sweet_as_tisse
Forum Addict
Joined: Mar 24, 2006
Posts: 649
Location: australia
Birthday: Nov 18
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Mon Mar 12, 2007 4:35 am |
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| Pootchi wrote: | But may I ask what is Tawny port?
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Hi Pootchi
i will post the recipe here, to save me PM'ing any one who wants to try it. as for what tawny port is, i am not real sure myself. i think it is just a type of port wine. i am pretty sure any type of port would be ok to use...
this is the recipe, its also an australian recipe in our measurements....
8 eggs
1 1/2 to 2 cups of tawny port
1.5 kg of mixed fruit
1 packet of shivered almonds
1 tablespoon of vanilla essence
1 tablespoon of lemon essence
1 teaspoon of almond essence
2 1/2 cups of plain flour
2 cups of castor sugar
500grams of butter
mix fruit and almonds add essences and port, stir and leave for at least 24 hours but you can soak them for up to five days.
Cream butter and sugar. Add beaten eggs. Add flour and fruit alternately. i lined my tins with two layer of baking paper around the sides and bottom then wrapped four layer's of newspaper around the tin and tied it with string. i also lined a baking tray with ten sheets of news paper folded over. here is a link to preparing a tin that i found online this allows the cake to cook slow and hopefully not burn.... http://www.taste.com.au/how+to.....fruit+cake
Cook in a slow oven on 130 degree's celcius for 4 hours...
i filled the 7" tin to the top and the cake came out at 3" high, the 8" was left over batter and it filled to just over half and came out at about 2"
high...
cheers
kylie |
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niquealodeon
Junior Member
Joined: Sep 22, 2006
Posts: 49
Location: Boston, MA
Birthday: Aug 26
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Mon Mar 12, 2007 4:51 am |
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OK maybe this is a stupid question but do people really ask for fruitcakes a lot? I have never had nor do I ever see it around anywhere (except maybe at Christmas time). Is it something that is usually requested for weddings because of the tradition? I just see a lot of recipes for it and a lot of people on CC making it but its something Ive never actually been introduced to. |
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SweetResults
Forum Fanatic
Joined: Feb 13, 2006
Posts: 1442
Location: Massachusetts
Birthday: Nov 04
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Mon Mar 12, 2007 4:52 am |
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Just curious - does ANYONE in the US actually eat fruitcake? LOL!
I don't know anyone that would touch it - now that's not to say that if they did they wouldn't actually like it  |
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BarbaraK
Forum SuperStar!
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Joined: Sep 23, 2006
Posts: 2844
Location: Melbourne, Australia
Birthday: Aug 11
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Mon Mar 12, 2007 5:17 am |
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I think, based on the comments everytime fruit cake is mentioned, that the ones you get in the US are really dry and deos not taste good. I suppose if you ate that it would put you off fruit cake. However, a home made one is waaaaayyyyy better. It is moist and very delicious.
Fruit cake is still quite popular in Australia. Granted you probably would not order one from a store for a birthday cake but I think lots of people still make it at home for celebrations and Christmas. A well made fruit cake can be kept and matured and taste beautiful months later.
Once you have eaten a well made fruit cake, you will know why we like it. |
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JaneK
Forum Fanatic
Joined: Aug 28, 2006
Posts: 1468
Location: Ottawa, Ontario, Canada
Birthday: Jan 27
Gallery Supporter Member
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Mon Mar 12, 2007 5:23 am |
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ooohh, I love homemade fruitcake ..especially one that has been soaked.
Looks great!
The only thing for me is that is lasts a long time..longer to have me slicing a piece for tea, day after day.. |
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boring
Frequent Member
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Joined: Apr 03, 2006
Posts: 308
Location: Sydney, Australia
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Mon Mar 12, 2007 5:42 am |
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We use all sorts of alcholic in our fruit cakes but mainly brandy and sherry but if there is none around anything we have goes in. The lastes cake we are making for April will be cooked this weekend so it has time to mature it has port in it. I made the tope tier of my nephews wedding cake and took it to America for the wedding. It was supposed to be for him. The whole cake was cut up including the fruit cake on the top and it was more of a hit than the rest of the cake much to the brides disgust it included fondant which was also a no no for her but her family loved it. Personally I hate fruit cake but everyone else seem to like it. |
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JulieBee
Junior Member
Joined: Aug 01, 2005
Posts: 37
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Mon Mar 12, 2007 12:22 pm |
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Hope this isn't a silly question, but what kind of fruit do you use.....fresh, dried?
Julie |
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