Saffy
Under the duvet..
Yep, I used essence too. The paste is expensive!
What are you baking?
- Thread starter kittyP
- Start date
Baronage-Phase
Well-Known Member
Did I put too much whiskey in the cake?
How much did you drink first?
Baronage-Phase
Well-Known Member
NoneHow much did you drink first?
Baronage-Phase
Well-Known Member
Just out of the oven.
Happy enough with it. Tested it and its grand.
Made a fruit loaf too cos I'd be tempted to eat some of the Christmas cake if I didn't
Happy enough with it. Tested it and its grand.
Made a fruit loaf too cos I'd be tempted to eat some of the Christmas cake if I didn't
Decided to make a christmas cake, not coz I celebrate xmas but it's loads nicer than regular fruit cake. All the recipes I looked at called for 800g–1kg dried fruit and 75–150ml alcohol to soak it in, which seems like far too much fruit for that amount of liquid and the 20cm tin they all say to use
Also started making banana bread so there'd be cake to eat straight away but I've just realised my only wooden spoon still proper reeks of the very spicy lime pickle I used it for last
Also started making banana bread so there'd be cake to eat straight away but I've just realised my only wooden spoon still proper reeks of the very spicy lime pickle I used it for last
Baronage-Phase
Well-Known Member
Decided to make a christmas cake, not coz I celebrate xmas but it's loads nicer than regular fruit cake. All the recipes I looked at called for 800g–1kg dried fruit and 75–150ml alcohol to soak it in, which seems like far too much fruit for that amount of liquid and the 20cm tin they all say to use
Also started making banana bread so there'd be cake to eat straight away but I've just realised my only wooden spoon still proper reeks of the very spicy lime pickle I used it for last
I had 800g fruit steeping in half a glass worth of whisky. That's half a wine glass. All the fruit was well fluthered
Decided there was definitely too much fruit, so I've added more along with the rest of the brandy and gonna make two cakes.
Half the internet reckons jute garden twine is fine to tie round cake tins and the other half says it will burn or make the oven and cake smell/taste awful
Half the internet reckons jute garden twine is fine to tie round cake tins and the other half says it will burn or make the oven and cake smell/taste awful
RubyToogood
RubyTwobikes
So were Bake-off wrong when they said fresh ginger doesn't behave like you'd expect it to in a cake and can just disappear?I made a parkin last Friday and cut it into coffin shapes
Rebelda
Nearly as bad as Badgers
I used 2tsp fresh and 1tsp ground so I dunno exactly, it was nicer than when I use just ground. Warmer and fresher. I'd have to make two and do a side by side taste test. For science.
Saffy
Under the duvet..
I made Delia's recipe.
Just melt the butter, syrup, treacle and sugar in a saucepan and then add it to the dry ingredients. Add the egg and milk and put it in a tin and bake.
Keep an eye on it (mine was ready after an hour) as it might catch on top. I put a piece of foil over the top when that happens.
It will be nicer after a couple of days in a tin as it goes really sticky on top.
Just melt the butter, syrup, treacle and sugar in a saucepan and then add it to the dry ingredients. Add the egg and milk and put it in a tin and bake.
Keep an eye on it (mine was ready after an hour) as it might catch on top. I put a piece of foil over the top when that happens.
It will be nicer after a couple of days in a tin as it goes really sticky on top.
Rebelda
Nearly as bad as Badgers
Unfortunately, your active ingredients (baking powder/self raising flour) will fizzle out if you leave the batter and you'll end up with discs instead of cakes. If you bake them tonight they'll still be lovely tomorrow morning
Saffy
Under the duvet..
I'm not sure but I think you might have a problem with your raising agent. If it gets wet it's activated and so won't bake as normal.
If you were planning to bake the batter from the fridge tomorrow anyway, could you measure everything out the night before and bake asap? Or they'll be fine baked and iced tomorrow morning.
If you were planning to bake the batter from the fridge tomorrow anyway, could you measure everything out the night before and bake asap? Or they'll be fine baked and iced tomorrow morning.
seeformiles
Lost in the wood
Ah - now that’s the whiskey (along with Power’s) I miss the most from the old country. Beats several shades of shit out of stuff like Jameson’s
MrCurry
right after this urgent rest
Made a plum bread today, using a well proven family recipe my Mum has been making since the 1980s. It should have had sultanas and currants, but when I opened my packet of sultanas they had a furry jacket and smelled alcoholic, so I used currants and raisins instead. It’s called bread because you butter it, but is more like a fruit cake in texture.
Ingredients 1
110g currants
110g sultanas
145g sugar
160g water
Boil above ingredients together briefly in small saucepan then switch off and allow to cool for 30 minutes (or longer). No need to fridge it, just rest it at room temp. Don’t drain the water away, it stays together with the fruit in pan.
Ingredients 2
225g plain flour
55g butter softened at room temp
1 lvl tsp baking soda
1 lvl tsp baking powder
Sift flour into mixing bowl, add butter and mix together with fingertips into a breadcrumbs texture. Add baking powder and baking soda and mix through. Add cooled fruit, sugar and water mixture and mix to combine everything into a sticky and wet batter. Transfer into lined small loaf tin.
*** Cook fan 150C for 60 mins ***. Should look fairly dark on top when done. Serve in thin, buttered slices. Wrap in tin foil and store at room temperature (helps soften the outside to make for easier slicing) - will last up to a week but normally gets eaten far sooner.
Nb. No salt in this recipe because it doesn’t need it.
Nb.2 despite the 2 stage recipe, it’s actually super simple to make - try it!
Ingredients 1
110g currants
110g sultanas
145g sugar
160g water
Boil above ingredients together briefly in small saucepan then switch off and allow to cool for 30 minutes (or longer). No need to fridge it, just rest it at room temp. Don’t drain the water away, it stays together with the fruit in pan.
Ingredients 2
225g plain flour
55g butter softened at room temp
1 lvl tsp baking soda
1 lvl tsp baking powder
Sift flour into mixing bowl, add butter and mix together with fingertips into a breadcrumbs texture. Add baking powder and baking soda and mix through. Add cooled fruit, sugar and water mixture and mix to combine everything into a sticky and wet batter. Transfer into lined small loaf tin.
*** Cook fan 150C for 60 mins ***. Should look fairly dark on top when done. Serve in thin, buttered slices. Wrap in tin foil and store at room temperature (helps soften the outside to make for easier slicing) - will last up to a week but normally gets eaten far sooner.
Nb. No salt in this recipe because it doesn’t need it.
Nb.2 despite the 2 stage recipe, it’s actually super simple to make - try it!
Last edited:
Baronage-Phase
Well-Known Member
Finally got around to making the Christmas pudding. I'm using cider and Hennessys brandy in this. Should be nice...hopefully.
Baronage-Phase
Well-Known Member
Sounds awesome Lupa
It'll steep for tonight and I'll steam it tomorrow. Tis my grandmother's recipe.
The39thStep
Urban critical thinker
Pear and mango crumble
RubyToogood
RubyTwobikes
I can't do cream cheese icing. It always goes runny.
