Good morning. World!

[a?? Summer]

In article ,
virtualgoth@die_spammer.biz says...

While googling to see if I could find a British recipe for "traditional
fruit cake" I found that Fiona Cairns has written a cookbook "Bake &
Decorate: Charming Cakes, Cupcakes & Cookies for Every Occasion"
.

According to the index (the index and table of contents are available on
the Amazon UK site) it does contain several fruit cakes a "vintage
glamour wedding fruit cake", which I suspect might some notion of the
approach she would have taken.

[Thalia H]

In article ,
Bob Terwilliger wrote:

English fruitcake is IMO different and better than American "christmas
bricks". Not light but IME has more delicious buttery batter, although
there is a range (some cakes are cake with fruit in it, some are fruit
held together with batter). Also: booze.

A friend of mine makes Emily Dickinson's Black Cake each Christmas and I
LOVE it. The recipe is findable through a google search. I think of that
as closer to English fruitcake than the Christmas bricks (which I hate
.... even though I love raisins, nuts, all those good thing).

Charlotte
--

[(-:Twilight Fan!!!]

Tara wrote:


I've got to compare these recipes. We made the one from the Bon
Appetit/Today show segment-
http://today.msnbc.msn.com/id/42668108/ns/today-food/

azcentral ingredients first;
[for what they say are 8 servings in a 6" springform;]

8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
1 ounce white chocolate

Then the ingredients from the one I made;
[they say 16 servings in a 9" springform;]
15 oz cookies
4 sticks minus 2T butter
30 ounces bittersweet chocolate, coarsely chopped
3/4 cup heavy whipping cream
6 tablespoons Lyle's Golden Syrup

For the glaze:
8 ounces semisweet chocolate, coarsely chopped
1 cup heavy whipping cream
1 tablespoon light corn syrup
xxxxxxx

Just some notes-- I followed the directions except to substitute
1/4cup corn syrup and 2 T of honey for the Lyle's Golden Syrup.

I let it set up overnight in the frig before glazing Friday morning.
The glaze never hardened solid-- but stayed gooey. The cake turned
into a brick. Remove from refrigerator several hours before trying
to cut it. [I'm leaving it on the table, now. Slicing a 1/2" piece
is no problem with a sharp knife, when it is room temp.]

So far 9 of us have had a serving-- and less than 1/2 of the cake is
gone. It would easily serve 20-- and a dollop or some berries
would get you to 24 without anyone thinking they were cheated.

Jim

[aslenderhelen]

On Sun, 01 May 2011 04:43:10 -0700, Bob Terwilliger wrote:


Agreed.


Me neither. But did you see this bit?



The cakemaker would not reveal all the ingredients she used but said the
cake contained a range of produce from dried fruits such as raisins and
sultanas to walnuts, cherries, grated oranges and lemon, French brandy and
free-range eggs and flour.




FWIW, I thought so too.


Pleasure.

--
Cheers
Chatty Cathy

[Coacha???Channel]

In article ,
[email protected] says...

Yes, both are standard, off the shelf cake ingredients in the UK.

pics
http://www.bbc.co.uk/food/dried_mixed_fruit

(typically sultanas, seeded Raisins, currants, mixed Peel and glace
cherries.)

http://www.bbc.co.uk/food/mixed_spice

"The 'mixed spice' of British cookery is primarily used in sweet baking
and is a fragrant reminder of Christmas recipes. Very similar to France's
sweet quatre-?pices, it typically incorporates cinnamon, nutmeg, ginger,
and cloves or allspice."

I don't recall ever seeing either on this side of

We do have that combo, but it's not what Brit baking recipes mean when
they say "mixed fruit"

You bet. Then after the Xmas cake is baked and cooled, it should be
stored for a few weeks to develop the flavours. Every so often, get it out
and "feed it" by pricking the top with a fork and pouring on more brandy.

http://www.deliaonline.com/recipes/c...h/the-classic-
christmas-cake.html


Janet.

[-x-candy-x-]

On Sun, 01 May 2011 12:00:01 -0400, Jim Elbrecht
wrote:

The AZ central site uses the recipe from Darren McGrady's "Eating
Royally" cookbook. He cooked at Kensington Palace and Buckingham
Palace. I have that book out from the library right now and he claims
it is the official palace recipe. He seems a bit sketchy, so who
knows!

Tara

[Nouman]

Below is Darren McGrady's website, with many mentions of the chocolate
biscuit cake:

http://www.theroyalchef.com/latest-news/

Tara

[Shery274]

Tara wrote:

For some strange reason, I am now imagining a cross between the
biscuit cake and a fruitcake.

--
Jean B.

[topballer_23]

On Sat, 30 Apr 2011 17:17:49 -0500, Janet Wilder
wrote:


I only had buyers remorse when I bought the house and it wasn't really
remorse, it was a sudden panic that I'd missed something major for the
previous owners to fix... (back in the days before you could take out
insurance to pay for things like that). It was limited to one
nightmare, so it didn't last very long.

--
I love cooking with wine.
Sometimes I even put it in the food.

[beth.12323]

On 4/29/2011 1:45 PM, projectile vomit chick wrote:


I thought her dress was very pretty, too. I don't know what possessed
Diana or those who allowed her to wear that thing. She more than made
up for that fashion faux pas when she got older.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.