The Poultry Keeper

jaydee67 · Posted: Sun Dec 11, 2005 1:32 am Post subject: Christmas cake

I know I'm late - but I have just thought of an excuse - I was waiting for my hens to lay enough eggs. So I made it today - does the excuse stand up?

NannyP · Posted: Sun Dec 11, 2005 1:34 am Post subject:

Does with me, since I never make or buy them Very Happy

CP · Posted: Sun Dec 11, 2005 2:56 am Post subject:

Where's the recipe then? Confused

fluffly_fifer · Joined: 02 Oct 2005 Posts: 411 Location: Fife, Scotland

Ah now you have the queries of nuts in it or not...... & the choice of whisky, port, brandy or even cointreau. Rolling Eyes

jaydee67 · Posted: Sun Dec 11, 2005 10:55 pm Post subject:

I use my easy boiled fruit cake recipe, with a couple of adaptations for Christmas. If you seriously want the recipe its yours for the asking.

milkmaid · Joined: 19 Apr 2005 Posts: 6958 Location: isle of lewis

yes please jaydee ,i'd love it
suz

jaydee67 · Posted: Mon Dec 12, 2005 6:44 pm Post subject:

Boiled Fruit Cake

*12oz dried fruit
*4oz Marg
*1/4 pint water
*4oz caster sugar

8oz SR Flour
2 eggs beaten
1tsp mixed spice

Bring all marked * to boil in pan, simmer for 20 mins. Cool. Add other ingredients. Bake 325F/ Gas 3 for 1 1/2 hours.

For Christmas options:
add a tsp black treacle
add booze
replace 1/4 flour with ground almonds and baking powder
use dark brown soft sugar

I triple this recipe for my 8 1/2 inch square tin, double line with greaseproof paper inside and brown paper around the outside. Takes longer to cook!

milkmaid · Joined: 19 Apr 2005 Posts: 6958 Location: isle of lewis

thank you i'll try it this week end
suz

Heather · Posted: Mon Dec 12, 2005 7:00 pm Post subject:

I have an even easier recipe for boiled fruit cake - but I don't know where it is right now

You measure everything in cups except the butter/ margerine and eggs - just use whichever size cup you think for the size of cake you are making I usually use

which is actually our gravy thingy but is quite large - or a breakfast cup which is not quite so large

Loudmouth Schnook · Posted: Mon Dec 12, 2005 7:03 pm Post subject:

Now that's for a serious cake addict! Shocked

Heather · Posted: Mon Dec 12, 2005 7:06 pm Post subject:

just fills a 9 inch tin (round ) or 8 if you want a tall cake ! LOL

worldor · Joined: 14 Apr 2005 Posts: 110 Location: West Midlands

Thanks Suz, I made two and they turned out just great. Would you believe I had to buy eggs as my girls have been under the weather a bit. Think this cake will turn out to be a regular at our house. Chris.

stephen · Posted: Wed Dec 21, 2005 7:36 am Post subject:

Thankfully we've not got to the point of needing to buy eggs this year. I was very worried at one point when we got down to about 3 eggs, but never quite got there...

Definitely baking with your own eggs makes a huge difference to the lightness and reliability of recipes.

summayah · Joined: 14 Apr 2005 Posts: 4289 Location: luton

Julia, how much longer does it take if you triple the recipe. I have a boiled fruit cake recipe but thought I might try yours, for a change. thanks

jaydee67 · Posted: Sat Dec 31, 2005 1:12 am Post subject:

I can't honestly remember Summayah. 3-4 hours at a guess, covered the top with foil for the last bit. cooked when a skewer comes out clean.

When I make it normally I do it in a 2 lb loaf tin - one measure of the recipe. Ok, coz hubby loves it I have to make at least 2, but they are each one measure of the recipe! lol!