CakeyBoy Posted 14 Feb 2013 , 9:40pm

Hi all, just thought I'd say hello as I have just joined. I've been cake decorating for a few months and I love it but have a lot to learn - looking forward to learning some tips from all you experts!!

8 replies
ellavanilla Posted 14 Feb 2013 , 9:45pm

Welcome!

VicB213 Posted 14 Feb 2013 , 9:45pm

Hello and welcome!!!  I have to tell you that this is a great place.

damien Posted 14 Feb 2013 , 9:47pm

Hi , I m new to this as well, i ve just started baking for friends and family i ve just baked a big fruit cake but found it was a bit dry if you stumble across a good fruitcake recipe dark and moist drop me a line you would be a lifesaver

CakeyBoy Posted 14 Feb 2013 , 9:48pm

Hi guys, thanks for making me feel welcome!

 

I'm no expert on fruit cake Damien but if I come across any recipes I'll certainly let you know!

AlyT Posted 14 Feb 2013 , 10:04pm

AI'm new here too. As well to cakes as I just started back in. I google recipes and look at reviews then bake it as per what ohers suggested and you feel is right test it before though. Welcome!

VicB213 Posted 15 Feb 2013 , 1:11am

Here is a recipe that might be what you are looking for:

1 pound citron

1 pound candied apricots

1 pound candied pineapple

1 pound candied cherries

3 pounds seeded raisins

1 1/2 pounds currants

1/2 pound butter

1/2 pound brown sigar

1/2 cup grape juice

6 eggs

3 1/2 cups flour

1 teaspoon baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 nutmeg grated

1/2 teaspoon salt

 

 

Cut the citron, apricots and pineapple in large pieces, leaving the cherries whole.  Seed the raisins, and wash and dry the currants.  Cream the butter and sugar, add the yolks of eggs well beaten, then the fruit, also the flour, salt, baking powder and spices sifted together; put in the grape juice and mix thoroughly.  Last of all add the stiffly beaten whites of the eggs.  Turn into greased cake pans and steam five hours; afterwards bake very slowly for one hour to slightly dry the cake.

 

This recipe is from a cookbook from 1931... so the directions are kind of limited so you will have to tweak it to make it work for you.

 

Good luck

Ducky316 Posted 15 Feb 2013 , 2:57am

Welcome to the forum! This is a great community with lots of phenominal people!!! Looking forward to seeing some of your work :)

cazza1 Posted 15 Feb 2013 , 3:22am

Welcome.  This is a great place for learning from the tutorials, to trolling through the thousands of threads, to just looking at the pictures.  And if you get stuck there is generally someone around who will try and help you out.
 

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