How To make Brandied Fruit Cakes(Sharon)
4 1/2 c Raisins
2 1/4 c Currants
1/2 lb Soft butter or margarine
1/2 lb Soft shortening
2 c Sugar
1 tb Vanilla extract
1 tb Almond extract
12 Eggs
1 c Orange juice concentrate
(not thawed) 1/2 c Honey
4 1/2 c Unsifted all purpose flour
2 ts Baking powder
1 t Baking soda
1 t Salt
1 t Nutmeg
1/2 ts Cloves (ground)
1 c Pitted dates, cut up
2 1/4 c Candied cherries
1 c Blanched almonds, halved
**NOTE** I take the whole amount of fruit (10 cups) and make a nice looking mixture. I don't necessarily use the amounts shown. If the candied fruit is on sale, I just use more of it than the raisins. I still end up with the 10 cups, but it is usually more of the fruit mix and candied pineapple. The almonds I use are the slivered ones. Easier to work with... The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour. Use 2 tube pans 10x4 each, or 5 loaf pans. Line pans with 2-3 thicknesses of brown paper or 1 thickness of heavy foil; grease well with unsalted shortening. (I use lard to grease and don't need to line with paper) Wash raisins and currants and dry thoroughly between paper towels. Beat butter and shorteningtogether very thoroughly; when smooth and fluffy, add sugar gradually, beating continuously. Blend in vanilla and almond extract. Add eggs, one at a time, beating after each addition. Beat in orange juice and honey. This may cause the batter to appear separated, but it will not affect results. Sift together remaining dry ingredients. Mix prepared fruits and almonds in large mixing bowl; add sifted dry ingredients, and mix well to coat pieces. Scrape egg and butter mixture into bowl, and, using hands, combine very thoroughly. Fill each pan 3/4 full. Preheat oven to 275F. Bake cakes 1-1/2 to 3-1/2 hours, depending on size of pans used.
After first hour or so, place pan of water on bottom of oven to prevent cakes from drying out. When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled. Remove from pans, and peel of paper linings. Let ripen 4-5 weeks before serving. This recipe makes dark moist cake, rich with fruits and mingled flavors of spices, honey, and the like. If desired, recipe may be halved with good results. When they come out of the oven, I let them sit for a few minutes and then take them out of the pans while still fairly hot. Let them cool for maybe 15-20 minutes and then pack them while still warm. I pour 1/4 to 1/2 cup brandy (apricot, orange, or cherry)
onto the cakes, wrap in double thickness of Handy wrap, then wrap in tin foil securely. I then store them in the basement where it is cool and every couple of days I turn them to make sure that the brandy diffuses throughout the whole cake. I have NEVER had this recipe fail me. I am asked for it by most of my family members as I send them for presents at Christmas. I have tried other recipes, but this one has the moistest results I have found. By pouring the brandy on AFTER it is cooked, you get a cake that kicks!! (for our A.A. friends, I make "dry" ones with no brandy and it still stays moist.)
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This Christmas brownie recipe is everything I love about festive baking - that sweet shortcrust pastry, the perfect fudgy brownie packed with fruit mincemeat and the creamiest brandy buttercream frosting ever! Whether you're a mince pie lover or hater, these brownies are sure to be a hit!
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00:00 How to make mince pie brownies
03:40 All about the recipe
04:50 Check out the ingredients
10:50 The equipment you'll need
12:21 Making the sweet shortcrust pastry
21:46 Rolling out the pastry layer
26:47 Adding the pastry to the brownie pan
31:48 Baking the shortcrust pastry layer
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55:48 Baking the brownies
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Bake With Me French Apple Cake and Custard Sauce Recipes | Sharon Guardiola
Hi Everyone! Thanks for stopping by. If you like baking, then this video is for you. Hope you enjoy! You can follow along with the recipes below.
French Apple Cake Recipe
French Apple Cake
1 1/2 pound tart apples (I used Granny Smith) peel, cored and cut into 1/8 of an inch slices
1 tablespoon spiced rum
1 teaspoon lemon juice
1 cup plus 2 tablespoons all purpose flour, divided
1 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
2 egg yolks
1 cup whole milk
1 cup vegetable oil
1 teaspoon vanilla bean paste
Check out Pinterest link for directions!
Custard Sauce Recipe
Custard Sauce
6 large egg yolks
6 Tbsp (or 76 grams) granulated sugar
1 1/2 cups (or 375 ml) whole milk ~ you can also use half and half or cream
1 1/2 tsp vanilla
Check out Pinterest link for directions!
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3cups flour..2tsp baking powder..
2cups sugar..6 eggs..1cup butter..
2cups raison..1/2 cup prune..
2tbs molasses..1 cup red label wine
1tsp rum Nutmeg..Cinnamon..
Mixed spice.. 2tsp vanilla..
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200 year-old crazy dessert with BUGS in it! | How To Cook That Ann Reardon
Bugs in your dessert! Making butter from scratch and ice cream without a freezer! You'll be amazed at how they did things in the olden days.
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Hi I am Ann Reardon, How to Cook That is my youtube channel it is filled with crazy sweet creations made just for you. This week I am making a 200 year old dessert apple tart with strawberry ice-cream that has bugs in it to colour it red. It is amazing how they used to colour food in the older days and make ice-cream without a freezer! Can you imagine living in Victorian times making butter from cream every day? So much work to make one dessert. Join me for creative cakes, chocolate & desserts, new video every Friday.
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