Re: OT Recipes Xmas Cake and mincemeat pie filing.

Well just make a small one Gwen, tell you what I do, I make the biggest
one, and we cut it xmas eve because people visit and we can't offer them a
glass of anything because they are driving, so I set it out on a table in
the hall, in it's box, using the lid as a base and the box as a cover, and
we give this to our drivers with a cuppa then the children have a bag of
sweets from the tree....oh I buy red and green sheets of cellophane and
about a half pound or so of dolly mixture sweets, beans would do, then I put
a spoonful in a circle of cellophane and gather up the edges and tie with
glitter string and hang from the tree....for the kiddies, but the adults
like them too...lol

cheers...Cher
"Gwendoline Kelly" <kelly_gwen@xxxxxxxxxxxxxxx> wrote in message
news:4356f0cd$0$31338$afc38c87@xxxxxxxxxxxxxxxxxxxxxxx
> Than you Cher - I have not made a Christmas cake for years - a friend used
> to always make mine and i would make the sweets and other goodies for her,
> but this year you have inspired me ! God Bless Gwen
>
> --
>
> Gwen Kelly
>
>
> "spinninglilac" <spinninglilac@xxxxxxxxxx> wrote in message
> news:zGn5f.146245$RW.97158@xxxxxxxxxxxxxxxxxxxxxxxxxxxx
> > Cher's Christmas Cake Recipe this includes the marzipan recipe and the
> > Royal Icing
> > I found it easier to work by making up a table as I used to do
> > confectionary, Wedding Cakes etc for people and so this is how I do
> > it......
> >
> > Tin 6" (15cm) 9" (25cm) 11"
> > (28cm)
> > Sizes Round or 5" round or 8" round
> > or 10" (13cm) square (20cm) square (25.5cm)
> > square
> >
> > currants 8oz (225g) 11/4 lb (575g) 2lb (900g)
> >
> > sultanas 3oz (75g) 8oz (225g) 12oz (350g)
> >
> > raisins 3oz ( 75g) 8oz (225g) 12oz (350g)
> >
> > glace' cherries rinsed
> > and finely chopped 1 ½ oz (40g) 2 ½ oz (60g) 4oz (110g)
> >
> > brandy 3 tablespoons 4 tablespoons 6 tablespoons
> >
> > plain flour 4oz (110g) 10oz (275g) 1lb (450g)
> >
> > salt A pinch ½ teaspoon ½ teaspoon
> >
> > freshly grated nutmeg 1/4 teaspoon ½ teaspoon ½ teaspoon
> >
> > mixed spice 1/4 teaspoon 3/4 teaspoon 1 teaspoon
> >
> > unsalted butter 4oz (110g) 10oz (275g) 1lb (450g)
> >
> > dark soft brown sugar 4 oz ( 110g) 10oz ( 275g) 1lb (450g)
> >
> > eggs medium 2 5 8
> >
> > almonds chopped 1 ½ oz (40g) 2 ½ oz(60g) 4oz (110g)
> >
> > black treacle 1 teaspoon 1 tablespoon 1 ½ tablespoons
> >
> > grated lemon rind ½ lemon 1 large lemon 2 lemons
> >
> > grated orange rind ½ orange 1 large Orange 2 Oranges
> >
> > approx cooking times 3 ½ hours 4 ½ hours 5 ½ hours
> >
> > The following method is used for all sizes of Cake
> >
> > THE NIGHT BEFORE: Place all fruit and peel into a bowl and mix in the
> > brandy,(rum or Sherry) cover with a cloth and leave in the cool, so that
> the
> > fruits
> > soak up
> > the brandy.
> > Line a greased cake tin, with greased proof/cooking parchment paper,
and
> > outer line the
> > tin
> > with brown wrapping paper tying securely with string.
> >
> > Next Day - make your cake
> > Pre-heat Oven to 275deg F/140deg C or Gas Mark 1
> > I also warm the treacle slightly so that it runs easier.You can do this
by
> > placing the tin in a bowl of hot water, or even in the oven for a short
> > while.
> >
> > Now follow the Method, used for all sizes of cake
> >
> > Method:
> > Sieve the flour, saltt and spices into a large mixing bowl, and then in
a
> > separate bowl cream the butter and sugar together until the mixture is
> light
> > and fluffy. use an electric whisk if it helps with the larger size
> > Next beat up the eggs, and adding them to
> > the mixture a LITTLE AT A TIME beating them in thoroughly after each
> > addition. If the mixture looks as if it might separate prevent
> > this by adding a little of the flour.
> > Once all the eggs have been added, using a tablespoon, Fold in the
> > flour, gently. Stir in the fruit and peel that have been
> > soaking overnight in the brandy, then the nuts and treacle and the
grated
> > lemon and orange rinds.
> >
> > Spoon the mixture into the prepared cake tin, and spread it out evenly
> > with the back of the spoon. Make a slight indentation in the middle of
> the
> > cake to allow it to rise and become not too high.
> > I also add a cover of greased proof paper to fit the top of the cake,
> making
> > sure there
> > is are several holes in the top to allow the steam to escape. Now
bake
> > the cake according to the table.
> > NO PEEKING at it for at least 4 and a hours please, or it will sink in
the
> > middle.
> > When cooked, and you can check with a needle, by pushing it through the
> top
> > of the cake and seeing it comes out clean, put the cake still in it's
tin
> > onto a wire rack leave for a couple of hours then gently ease the cake
> away
> > from the tin, and leave on the wire rack to go cold.
> > When the cake is COLD remove wrappings and store in new paper in an
> > airtight tin, or plastic tub. You can lace it with rum sherry or Brandy
> > during the next few weeks.
> > To do this, pierce the top of the cake with a fine darning needle, and
> > pour over a few teaspoons of your chosen spirir, to soak into the cake,
> > cover and store
> > again. Repeat this at intervals for a week or two.
> > After THREE weeks at the least you can cover the cake with an almond
> > (marzipan) paste, and
> > three weeks later with a Royal Icing. I can post these recipes and
> > decorative ideas too if you so wish. Let me know! - I did ...lol
> >
> > ALMOND PASTE
> >
> > Tin 6" (15cm) 9" (25cm)
> > 11"
> > (28cm) round
> > Sizes or 5" or 8"
> > or 10"
> > (13cm) square (20cm) square
> > (25.5cm) square
> >
> > ground almonds 8oz (225g) 1lb (450g) 1 ½ lb (700g)
> >
> > icing sugar 4oz (110g) 8oz (225g) 12oz (350g)
> >
> > castor sugar 4oz (110g) 8oz (225g) 12oz (350g)
> >
> > almond essence 2 drops ½ teaspoon 1 teaspoon
> >
> > lemon juice ½ teaspoon 1 teaspoon 2 teaspoons
> >
> > brandy 1 dessertspoon 1-2 tablespoons 2-3 tablespoons
> >
> > egg yolks 3 5 8
> >
> > Apricot jam warmed and sieved
> >
> > For those in America, don't know what you would call this type of
> > sugar, it
> > is fine powdered sugar, used for confectionary over here, perhaps you
> > call
> > it confectioners sugar or something, anyway it looks like powder.
> > Whereas
> > castor sugar is grainier but finer than loaf or granulated sugar. The
> > sugar you would use in a sponge cake......Hope this helps you all.
> >
> > Mix all the dry ingredients together first, then stir in the almond
> > essence, lemon juice, brandy, and egg yolks and combine everything to
form
> a
> > stiff paste. Place the paste (try saying this one fast) on a pastry
> board
> > which has been dusted
> > with icing sugar. Now knead the paste into a ball. Try not to handle it
> > too much as the warmth of your hands will make it oily. Now warm the
> > apricot
> > jam, brush it over the top and the sides of the cake. Now take half of
> the
> > paste and roll it into the shape of the top, approximately 1" larger
> > than the top of the cake itself. Pick up the cake put it top side down
> onto
> > the
> > paste shape and trim edges if needed.
> >
> > Now roll out the other half of the paste into an oblong which is half
> > the circumference and twice the height of the cake. Now cut the oblong
> in
> > half
> > lengthways.Lightly place it around the cake. Press it firmly onto the
> cake
> > as you go
> > around. Now do the same with the other strip. Press the joins together
> and
> > turn the
> > cake up the right way. Even up the surfaces with a rolling pin, and
> > sharpen the corners a little on a square cake. Now store the cake as
> before
> > in clean papers and in an airtight container for at least
> > one week.
> >
> > Christmas Cake Recipe
> > Royal Icing
> >
> > Tin 6" (15cm) 9" (25cm) 11" (28cm)round
> > Sizes (13cm) square (20cm) square (25.5cm) square
> >
> > Icing Sugar 1 lb (450g) 1 ½ lb (700g) 2 lb (900g)
> >
> > egg whites 2 - 3 - 4 - 6
> >
> > Place the egg whites in your largest bowl. Then stir in the sifted
icing
> > sugar, a bit at a time. When it is all stirred in, Beat well use an
> > electric whisk if you have one. By which time the icing
> > should be
> > standing up in peaks. At least two inches (5cms) high.
> > Use a little icing to stick the cake to a board, now coat the
> > cake with the icing paste, using only one-third of the quantity. Ice
the
> > top
> > first and then the sides with a pallette or flat edged knife smooth
> > the
> > icing all the way around it and get it as flat as you can. You can
> > store the icing either in a plastic food container with a lid, or in a
> > polythene food bag, either way stored in the refrigerator overnight.
> >
> > Store the cake to dry overnight, by placing it in a plastic box in
> > the bottom of a cool cupboard. Give the cake one more coat in
> > the same way the next day. Leaving it to dry out overnight as before. .
> > With the last bit of icing sugar that is left, smooth it on top of the
> cake
> > as
> > before, but this time, with the flat of the knife lay it over the new
> coat,
> > and
> > lift it up in sharp jerky movements to create small peaks all over the
> cake,
> > this to look like soft snow peaks. Leave to dry
> >
> > MINCEMEAT for mincemeat pies you'll need to make your own shortcrust
> > pastry for this one.
> > You will need enought jam jars or Kilner screw top jars to store this in
> >
> > Makes approx 6lb (2.75kg)
> > Much better than shop bought!
> >
> > 1lb (450g) cooking apples peeled cored and finely chopped
> > 8 oz (225g) shredded suet,
> > 12oz (350g) raisins
> > 8oz (225g) sultanas
> > 8oz (225g) currants
> > 8oz (225g) whole mixed peel. Finely chopped.
> > 12 (350g) soft dark brown sugar
> > the grated rind and juice of 2 Lemons
> > the grated rind and juice of 2 Oranges
> > 2oz (50g) flaked almonds.
> > 4 teaspoons of mixed spice
> > 1/2 teaspoon powdered cinnamon
> > 1/2 grated nutmeg
> > 6 tablespoons brandy
> >
> > Just mix all the ingredients EXCEPT for the brandy together in a large
> bowl
> > very thoroughly. Then cover with a cloth and leave for at least 12
> > hours.(OVERNIGHT)
> > Now place the mincemeat loosely covered with kitchen foil, in foil paper
> or
> > Pyrex dish in a cool oven
> > 225 deg F/120 deg C/Gas mark 1/4(quarter) for 3 hours. This will slowly
> > melt the suet which coats the rest of the ingredients and thus
preventing
> > it from fermenting - which happens if too much juice from the apples
> seeps
> > out during storage.
> >
> > Now when this is done allow the mincemeat to get quite cold again, stir
in
> > the brandy, and spoon into clean sterile preserving jars. Cover and seal
> and
> > store. Use to make mince meat pies using your favorite pastry mix.
These
> > can then be frozen. So make a lttle in advance if you need to.
> > Bon Appetite!
> >
> > I need to look up me grannies Christmas Pudding Recipe and type it out
on
> > here..I'll do this later cheers.....Cher
> >
> >
> >
> >
>
>


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