Fruitcakes

**Kymmy** · 10-12-2008, 18:46

No I don't mean the other members of the forum!!!!

Just done a couple of fruitcakes... One will get eaten now, the other will be drizzled daily with half a thimble of whisky and served on xmas day..

Here's my recipe (really simple)..has anyone got any other recipes..

This will fill a reasonably sized 6" round tin.

150g (6oz) Soft brown sugar (I prefer the dark molasses sugar)
300g (12oz) Mixed dried fruit
100g (4oz) Glace Cherries (chopped)
100g (4oz) Butter or Marg
150g (6oz) Pineapple chunks (drained)
175ml (6fl oz) Pineapple Juice (I use the juice out of the tin, orange/apple juice is OK as well)

Boil up all the above ingrediants in a pan for 10 minutes then allow to cool

2 eggs (medium)
200g (8oz) Self Raising Flour

Add the flour and eggs and mix well. Place in a lined tin (I prefer to sprinkle on flaked almonds at this point) and bake for 1 1/2 to 1 3/4 hours until an inserted knife comes out clean at 160C (sorry don't know the gas equiv)

Enjoy

Wicked_and_Crazy · 10-12-2008, 18:47

half a thimble!!!! you meany

**Kymmy** · 10-12-2008, 18:51

Hey there's two weeks to go so that's 15 half thimbles

Plus Jenna my flatmate isn't a big whisky lover

Wicked_and_Crazy · 10-12-2008, 19:01

lets just hpoe you have big fingers

and therefore a big thimble

**Chris** · 10-12-2008, 19:38

I use an excellent if rather complex recipe from the Dairy Book of Home Cookery, first published in the late 60s - my mum has a copy, and I have the 1991 reprint. I modify it a little, mostly by steeping the fruit in sherry for at least 24 hours prior to mixing and baking, and I also do the soaking thing regularly once the cake is baked.

However, I made the cake in early October and I will be putting the marzipan on it this weekend so it has a week to set before the royal icing goes on, so there will only be one more dousing with grog before it all get sealed in.

**Maggy J** · 10-12-2008, 20:03

Quote:

Originally Posted by Kymmy

Hey there's two weeks to go so that's 15 half thimbles

Plus Jenna my partner isn't a big whisky lover

I prefer brandy in my Crimbo cake...

**Graham M** · 10-12-2008, 20:13

Won't the cake be a bit dead my Christmas day?

**Maggy J** · 10-12-2008, 20:16

Quote:

Originally Posted by Graham M

Won't the cake be a bit dead my Christmas day?

Well the day any fruitcake of mine gets up and walks away is the day I stop drinking altogether...

Tinky · 10-12-2008, 20:39

Boiled fruitcake, made by my old Mum... yummy!! One of the best cakes I ever tasted, and so simple to make. Recipe here.

frogstamper · 10-12-2008, 22:19

Quote:

Originally Posted by Kymmy

No I don't mean the other members of the forum!!!!

Just done a couple of fruitcakes... One will get eaten now, the other will be drizzled daily with half a thimble of whisky and served on xmas day..

Here's my recipe (really simple)..has anyone got any other recipes..

This will fill a reasonably sized 6" round tin.

150g (6oz) Soft brown sugar (I prefer the dark molasses sugar)
300g (12oz) Mixed dried fruit
100g (4oz) Glace Cherries (chopped)
100g (4oz) Butter or Marg
150g (6oz) Pineapple chunks (drained)
175ml (6fl oz) Pineapple Juice (I use the juice out of the tin, orange/apple juice is OK as well)

Boil up all the above ingrediants in a pan for 10 minutes then allow to cool

2 eggs (medium)
200g (8oz) Self Raising Flour

Add the flour and eggs and mix well. Place in a lined tin (I prefer to sprinkle on flaked almonds at this point) and bake for 1 1/2 to 1 3/4 hours until an inserted knife comes out clean at 160C (sorry don't know the gas equiv)

Enjoy

This sounds absolutely yummy, its very similar to what my old Nan used to make when she was still with us, except the cherries but add some walnuts.
She also used to make mouth watering Christmas puddings as well, as a kid I remember seeing them all wrapped up in cloth at the back of her larder in the Spring!! she'd make them almost a year in advance.