How to bake an AWARD WINNING RICH FRUIT CAKE | Ekka Blue Ribbon Baking w/ Laurel Edwards
Ekka royalty Geoff Beattie shows Laurel how to cook a Rich Fruit Cake. Learn his secret baking tips, including how to keep your cake moist and even.
Geoff has been competing at the Royal Queensland Show (Ekka) for 30 years and has won approximately 4,000 awards nation wide.
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Download the recipe card at ekkaonline.com/blue-ribbon-baking
This is episode 2 of Blue Ribbon Baking presented by Norco. For more info visit ekkaonline.com
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RECIPE
Ingredients:
• 700g Raisins
• 1050g Sultanas
• 60g Mixed Peel
• 60g Cherries
• 350g Currants
• 4 tbsp Rum
• 4 tbsp Sherry
• 500g Norco unsalted butter (softened)
• 500g Brown Sugar
• ½ tspn Salt
• 10 Eggs
• 2 tbsp Vanilla Essence or 1 tbsp Vanilla Extract
• 1 tbsp Lemon Essence
• 2 tspn Coffee Essence
• 1 tbsp Treacle
• 60g Self-Raising Flour
• 600g Plain Flour
• ½ tspn Ground Cloves
• 2 tspn Mixed Spice
• Juice of 1 Orange
• 120g Blanched Almonds (optional)
• Norco Custard (to serve)
Utensils:
• 3 large bowls
• wooden spoons
• electric beater
• 25-28cm square tin
• newspaper
• string
• cardboard
• tea towels
Method:
1. Soak Fruit Overnight
Cut raisins, sultanas, mixed peel and cherries into equal parts. Add cut fruit and currants in a large bowl. Add rum and sherry over the fruit and mix well. Cover with plastic wrap and leave to soak overnight.
2. Combine butter, sugar and salt into a large bowl. Beat with electric beaters or similar until creamy.
3. Add eggs one at a time, beating well after each egg.
4. Add vanilla, lemon essence, coffee essence and treacle to butter mix. Beat well.
5. In a separate bowl, combine flours, ground cloves and mixed spice.
6. Add orange juice and almonds (optional) to fruit mix and almonds. Mix well with a wooden spoon.
Add a bit of the dry ingredients’ mixture (approx 100g) to the fruit mixture. Mix well.
7. Add butter mixture and remaining dry ingredients to fruit mixture. Mix well.
Method
8. Line a 25-28cm square tin with baking paper. Spoon mixture in tin and spread evenly.
TIP: To remove air bubbles, spoon the mixture into the corners first before filling the rest of the tin. Additionally, drop the tin on the floor or a table a few times.
TIP: Using a wet hand, press down on mixture to make the top even and glossy
TIP: Before placing in the oven, cover the outside of the tin with newspaper and secure with string. Additionally, place cardboard underneath and on top of the tin. This will help the cake cook more slowly and not burn.
9. Bake in a pre-heated oven at 120°C for 4.5 - 5 hours until cooked (check after 4 hours).
TIP: Listen to your cake! If the cake is still sizzling, it has not cooked through and needs to go back in the oven.
10. Wrap in a couple tea towels and leave to cool. Remove cake from tin after it has completely cooled
11. Eat on its own, or with serve with some Norco custard.
FRUIT LOAF: MY GRAN’S RECIPE FOR FOOL PROOF FRUIT LOAF - DELICIOUS BAKING AT HOME
Ingredients
- 150g currents
- 150g sultanas
- 220g sugar
- 125g margarine
- 235ml water
- 2 x eggs
- 375g self raising flour
Tips
- cook in fan oven at 190 degrees for approx 50-55mins
Cornish Saffron Cake (Tezan Saffern) ◆ 1930s Recipe
★ About: “From time immemorial, Saffron-currant-cakes have been the boast of our Cornish house-wives” said the renowned Truro-born clergyman, poet and historian Richard Polwhele in his 1836 book ‘Reminiscences, in Prose and Verse (Etc.)’.
And in her 1890 book, Cornish Feasts and Folklore, Penzance poet and folklorist Margaret Ann Courtney explains that ‘in some parts of the county it is customary for each household to make a batch of currant cakes on Christmas Eve. These cakes are made in the ordinary manner, coloured with saffron, as is the custom in these parts. On this occasion the peculiarity of the cakes is, that a small portion of the dough in the centre of each top is pulled up and made into a form which resembles a very small cake on the top of the large one, and this centre piece is usually called “the Christmas”. Each person in a house has his or her especial cake, and every person ought to taste a small piece of ever other person’s cake. Similar cakes are also bestowed on the hangers-on of the establishment, such as laundresses, sempstresses, charwomen, &c.; and even some people who are in the receipt of weekly charity call as a matter of course, for the Christmas cakes. The cakes must not be cut until Christmas-day, it being probably “unlucky to eat them sooner.”’.
There is so much that has been written about Cornwall’s famous saffron cakes, yet before spotting this 1936 recipe written exactly a century after Mr Polwhele wrote of their heritage, we had yet to sample one ourselves. Saffron loaves and buns have been made in Cornwall since it was introduced to the county in the 14th century when it was traded for copper and tin. The colour of sunshine, this loaf is heavy with fruit and as soon as it comes out of the oven you can see that it’s something special.
We enjoyed a slice each fresh from the oven, one buttered and the other with a good spread of clotted cream and the 1930s rhubarb and ginger jam that we made not long ago. It was heavenly.
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★ Ingredients:
14 oz / 400g Strong White Flour
¼ oz / 7g Fresh Yeast
213 ml Tepid Water
¼ tsp. Sugar
¼ tsp. Salt
¼ lb / 113g Caster Sugar
¼ lb / 113g Mixed Peel
¼ lb / 113g Butter
¼ lb / 113g Currants
¼ tsp Allspice
A pinch of Saffron
★ Full instructions: __________________________________________
★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________
★ Book Details: Cookery Illustrated and Household Management (1936) By: Elizabeth Craig Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________
♪ Music: Frozen In Love by Aakash Gandhi
EGGLESS Black Cake Recipe! #Christmas2021- Episode 421
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Ingredients and Measurements:
Dry Ingredients:
1.5 cups all purpose flour
1/2 tbsp. baking powder
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
Wet Ingredients:
2 sticks unsalted butter (1 cup)
1 cup brown Demerara sugar
1.5 cups unsweetened apple sauce
2 tsp. mixed essence
2 lb. soaked and ground fruits
2 tsp. browning (OPTIONAL)
To soak the cake after cooking:
2 tbsp.- 1/4 cup Sherry
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Check out my baked dessert recipes!
Coconut Custard Bread:
Raisin Twist Bread:
Coconut Buns:
Coconut Sweetbread:
Salara/Coconut Roll:
Pine Roll:
Pinetart:
Raisin Tennis Rolls:
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All Your FAQ ... Answered, While I Make My Christmas Cake
My first ever LIVE .... Oh my Oh my!!
If I've missed your question on my live, apologies just repeat the question in the box below or alternatively - join me on Instagram @ hodgsonxlisa and send me a message and I promise you, I will get back to you xxx A Big Thank you to those who tuned in and helped me through my first 'Live'' - greatly appreciated xxx
To see how I made my 6 inch cake click link:
To see how I made my 8 inch cake click this link:
To see how I made my 10 inch cake click this link:
Find Me on Instagram: mysterybakerx
Email : 1970fortysomething@gmail.com
#christmascake #christmas #fruitcake
How to make a 6 inch Traditional British Christmas Cake - For Beginners
Equipment used for this tutorial :
PME 6 inch cake tin :
2L Pyrex Bowl :
29cm Ceramic Mixing Bowl :
Pyrex Jug :
Set of 4 pink Wheat/Straw bowls (unbreakable) :
Hand Held Mixer :
Sieve : Purchased from Home Bargains for £1.20
Recipe for this 6 inch round Christmas Cake:
225g of Currants
75g of Sultanas
75g of Raisins
40g of Glazed Cherries
40g of Mixed Peel
(steeped in 2 - 4 tbsp of Brandy)
110g of Plain Flour
110g of Butter
100g of Muscovado Sugar or Soft Dark Brown Sugar
2 eggs
1 and a half tablespoons of Black Treacle (Molasses is a great subtitute for Black Treacle)
1 tbsp (optional) of Golden Syrup
Pinch Nutmeg (optional)
half teaspoon of Mixed Spice
Bake for 3 hours in pre heated oven 140c / 275f - Gas Mark 1
Find Me on Instagram: mysterybakerx
Email: 1970fortysomething@gmail.com
To find out how I made my 8 inch Christmas Cake, please click this link -
To find out how I made my 10 inch Christmas Cake, please click this link -
#britishchristmascake #traditionalchristmascake #christmascake