2 replies to this topic

[Charli61]

So, does anyone out there have a recipe for Christmas cakes that work? I made a lovely tasting cake this year ,but it .... lacked cohesion. If it was in the fridge, it was fine, but who wants to eat really cold Christmas cake. So, I resorted to ... Christmas cake crumble, muck a bit of butter on it and eat it with a fork, the taste was there! Being in Canada the 'ready to eat' baked goodies are not as freely available as elsewhere. (most of the mail order places are in the States, and only ship to the States) So, what do you all think?? Any ideas??

[auzzi]

Failed fruitcake is crumbled with melted dark chocolate, rolled into balls, drizzled with white chocolate, and served as Fruitcake Truffles!!
Rich Fruit Cake
450g sultanas ...... 450g currants
125g raisins ......... 50g glacé cherries
175g mixed peel .. 125g blanched almonds
30 ml treacle ........ 150 ml brandy*
350g butter ........... 350g brown sugar
6 eggs
450g plain gluten-free flour 2 1/4 ts xanthan gum
Pinch of salt ......... 5ml mixed spice
Soak the fruit in booze with treacle.
* choose: sherry, port, brandy, rum
Preheat oven to 140°C. Grease a 20cm square tin, then line with greaseproof or baking paper.
Cream the butter with the sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add the soaked fruit, and then the almonds. Stir well.
Sift the flour, gum and mixed spice
Fold into the fruit mixture with a large metal spoon.
Spread the batter into the tin - leaving no gaps, but not packing it in too firmly.
Bake 140°C 4 hours. Check if done.
Remove and douse with extra alcohol.
Fold the upstanding liner paper down - covering any gap on the top with a doubled sheet of paper.
Wrap pan in a clean fluffy bath towel. When the cake is cold, remove from the tin.
Leaving the lining - and topper - intact, wrap in foil.
Either wrap in plastic or store in an airtight container for up to 3 months. If it is very hot, keep in refridgerator.
Notes

[Charli61]

Failed fruitcake is crumbled with melted dark chocolate, rolled into balls, drizzled with white chocolate, and served as Fruitcake Truffles!!
Rich Fruit Cake
450g sultanas ...... 450g currants
125g raisins ......... 50g glacé cherries
175g mixed peel .. 125g blanched almonds
30 ml treacle ........ 150 ml brandy*
350g butter ........... 350g brown sugar
6 eggs
450g plain gluten-free flour 2 1/4 ts xanthan gum
Pinch of salt ......... 5ml mixed spice
Soak the fruit in booze with treacle.
* choose: sherry, port, brandy, rum
Preheat oven to 140°C. Grease a 20cm square tin, then line with greaseproof or baking paper.
Cream the butter with the sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add the soaked fruit, and then the almonds. Stir well.
Sift the flour, gum and mixed spice
Fold into the fruit mixture with a large metal spoon.
Spread the batter into the tin - leaving no gaps, but not packing it in too firmly.
Bake 140°C 4 hours. Check if done.
Remove and douse with extra alcohol.
Fold the upstanding liner paper down - covering any gap on the top with a doubled sheet of paper.
Wrap pan in a clean fluffy bath towel. When the cake is cold, remove from the tin.
Leaving the lining - and topper - intact, wrap in foil.
Either wrap in plastic or store in an airtight container for up to 3 months. If it is very hot, keep in refridgerator.
Notes

Thank you Auzzi! I hadn't even thought of making the 'failed cake' into truffles.....YUM! That will happen for sure!! And your Christmas Cake recipe looks awesome, thankyou so much!