Whole Shebang Cake, Fruit Cocktail, Applesauce, Old Fashioned Southern Cooks
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Spiced Fruit Cake | The Frugal Chef
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This spiced fruit cake is not your run of the mill, dry and blah, butt-of-all-jokes cake! It is moist and full of flavor. It will last for a few months in the fridge and is a pleasure to eat. Yummy!
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How to make candied ginger --
Makes three (8x3 inch) loaves
1 cup unsalted butter (225 grams) – softened + more for pans
1 ½ cups (300 grams) sugar
2 large eggs – room temperature
1 tsp. (5 ml) vanilla extract
3 ¼ cups (400 grams) all-purpose flour + more for pans
1 ½ tsp. (7.5 grams) baking soda
1 tsp. (5 grams) baking powder
½ tsp. (3 grams) salt
2 tsp. (5.2 grams) ground cinnamon
1 tsp. (2.6 grams) ground allspice
1 tsp. (2.6 grams) ground cloves
½ tsp. (1.3 grams) ground nutmeg
1 ½ cups (117 grams) chopped walnuts or pecans
1 cup (175 grams) chopped dates or raisins
1 cup (175 grams) fruit cake candied fruits
½ cup (87.5 grams) chopped candied ginger or chopped/drained Maraschino cherries
2 cups (510 grams) unsweetened applesauce
Walnut halves and cinnamon for decoration
Rum – optional
Tube pans – you can use 3 – 8x3 inch (20x8 cm) or 2 – 9x3 inch (23x8 cm) or 1 – 10x4 inch (25x10 cm)
Heat your oven to 325 degrees F (162 C). Generously butter and lightly flour your pan or pans.
Measure out the flour in a bowl and remove ½ cup into another one. Add the baking powder, baking soda, salt, cinnamon, allspice, cloves and nutmeg to the larger amount of flour and mix it well.
Add the chopped fruits and nuts to the bowl with the half-cup and mix until it is all coated well.
Cream the butter with the sugar in a bowl until uniform. Add the eggs and vanilla and mix well. Add the flour and spices and mix.
Fold in the applesauce and the fruits and nuts. Be gentle but mix everything well.
Divide the batter evenly into your prepared pans and place them in the oven until an inserted pin comes out clean. This should be around an hour for the smaller ones and up to 1-½ hours for the large loaf.
Remove the loaves from the oven and allow them to cool on a cooling rack for about 10 minutes. Flip them over to unmold and them carefully turn them right side up. Allow the unmolded loaves to cool down completely on the rack.
If you are using rum – place each loaf upside down on a large piece of plastic wrap and poke a bunch of holes into it with a skewer. Douse the bottom with the holes in rum. Wrap the loaves tightly and refrigerate them bottom side up.
These get better as they age and will last in the fridge for months.
If you are not using rum, wrap the loaves tightly in plastic and refrigerate. Enjoy!
Print your recipe here --
Music by Sebastian Jacobs
Plum, Grape And Apple Sauce Cake Recipe
Plum, grape and apple sauce cake recipe was very popular in the 70. This recipe is very easy to make. You cannot find just plum fruit in the baby food, now it is mixed with grapes and other fruits, so I use 4oz baby apple and 4oz the plum and grape and you can put a glaze on top but my family likes it better without. Here is the recipe: 2 cups sifted self rising flour, 2cups sugar, 1 cup veg. oil, 3 eggs room temp. 1 tsp.vanilla extract, 1tsp. cinnamon, 1 tsp. nutmeg 4 oz apple sauce baby food 4 oz plum and grape baby food, 1/2 cup of chopped pecan. Sift together flour, sugar, cinnamon and nutmeg. put in mixture add oil, vanilla eggs and baby fruits, beat until thoroughly mixed. Add pecans mix. Pour batter into greased bundt pan. Bake 350 for-55 mins or done.
#babyplumcake #plumcake #plumcakerecipe
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Jamaican Fruit cake | Christmas Cake| How to make Fruit cake
TIPS AND INGREDIENTS BELOW:
First of all, let me just say. The most important thing is flavour and that the baked cake is not too dry or too wet. I've probably had fruit cake of 20 different kinds of texture over the years in Jamaica.
I love Christmas cake and either a pudding texture or cake texture makes me happy as long as the flavour is amazing. THIS mixture will give you a more tender moist cakey crumby texture once cooled down. I will be posting another video with a more Puddingy???? texture in my dessert playlist. IT IS UP TO YOU TO PUREE YOUR FRUITS OR LEAVE THEM WHOLE.
For the soaked fruits:
The ratios of fruits are up to you however I often do:
4 cups raisins
3 cups prunes
2 cups currants
1 cup glace cherries
I place glace cherries, currants, raisins and chopped prunes in a glass container with ENOUGH white rum and red label wine TO COVER them (the liquid is maybe 1 inch or higher than the fruits) and let it sit in the sealed jar for one year. Other spices and flavorings can be added to the soak if desired)
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For the Cake:
This yields two eight inch cakes or 1 tall 9 inch cake. Please remember:
1.All of our ovens tend to run differently regardless of the set temperature so...use a skewer or toothpick into the cake at about the 1 hour and 20 or 35 minutes mark to check whether the cake is good or still too wet.
2. Bake the cake on the middle shelf of the oven. The top shelf may be too hot. Place a baking tray full of hot water on the SHELF BELOW to provide moisture while the cake bakes.
3.Spritz your cake daily or every other day with wine and/or rum.
4. Keep your cake covered properly to prevent drying out.
5. Keep your cake at room temperature. If you want to keep the cake for weeks then refrigerate BUT...sit out at room temperature when serving your guests. The longer any cake sits in the refrigerator the drier it gets so sitting it out of the fridge helps.
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✔Please wrap your cake properly in foil or plastic wrap or store in a sealable container at room temperature. The alcohol acts as a great preservative but for longer storage you may refrigerate the cake and let it sit at room temperature for awhile on the day you'd like to eat it.
✔You may use two 8 inch or two 9 inch cake tins
✔ If you don't have fruits soaked for a year, you have options:
1. Start soaking it now ???? or
2. Do stewed fruit which will be in my next fruit cake video later tonight or tomorrow
3. OR Just chop them finely add alcohol then puree it very smoothly without doing the soaking
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INGREDIENTS:
2 cups Unsalted butter (1 LB)
2 cups white sugar
1/2 cup SOFT brown sugar
6 LARGE eggs (use 8 for small eggs)
2 tsps grated lemon/lime zest
2 1/2 - 3 cups allpurpose flour (Sometimes I do 2 cups flour and 1 cup soft breadcrumbs)
1 1/2 tsp ground Cinnamon
1/2 tsp Ginger powder
1 1/2 tsp freshly ground nutmeg
1/2 tsp Coriander powder (It is an ingredient that is sometimes used in mixed spice)
1/2 tsp Ground allspice
1/4 tsp Ground cloves
3 tsps Baking powder
1 1/2 tsp salt
2 1/2 cups PUREED ALCOHOL SOAKED fruits
1 tbsp fancy mollasses
2 tbsps or more browning*
4 tbsps lemon juice
2 tbsps vanilla extract
1/4 tsp Almond essence
*Browning is a bottled burnt sugar/dark caramel sauce used in Caribbean Cooking to add a deep brown colour to creating food items.
Red label wine (add more to cake while warm and daily if desired)
White Rum (add more to cake while warm and daily if desired)
My other fruit cake video:
The easiest apple cake recipe soft and delicious cake in 10 minutes!
The easiest apple cake recipe is a soft and delicious cake in 10 minutes for the whole family. Make homemade apple cake and everyone will love it. See how to make apple cake at home. This delicious apple cake recipe is perfect for any occasion.
Ingredients:
1 and 1/2 cups (200 g) flour
2 tsp baking powder
3/4 cup (150 g) sugar
2 apples
2 large or 3 small eggs
1/2 cup (120 ml) vegetable oil
1/2 cup (120 ml) natural yogurt
zest of half a lemon
1 teaspoon vanilla extract
Bake for 35 - 40 minutes at 180 ° C / 355 ° F
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Let me know in the comments how you like this recipe. And share this video with your friends. This will help promote my channel. Thank you! All love and kindness! ❤️
Oats, Apple, Yogurt and Blueberries! Delicious and Easy Diet Cake Recipe!
How to make a delicious cake with oats, apple and blueberries. The best cake with oats, apple and blueberries. You will want to make it every day!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely do it again soon.
Ingredients:
130 g oat flakes(gluten free) (1 1/2 cup)
240 ml hot water (1 cup)
leave to soak for 5 minutes
2 eggs
30 g(2 1/2 tbsp) sweetener(stevia/or your choice)
1 tsp vanilla extract
120 g yogurt (1/2 cup)
50 g melted and cooled butter(1/4 cup)
1 apple
80 g blueberries (2.5 oz)
7 g baking powder (1/2 tbsp)
20 x 8 cm baking form(7.9 x 3.1 inch)
bake for 50 minutes at 180°C/ 360°F
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