Don't Hate Fruitcake - Old Cookbook Show
Mrs. Owens' Cook Book
English Fruit Cake.
½ a cake of compressed yeast.
1 pint of flour; make a sponge.
½ a teaspoon of salt.
¾ pounds of currants.
1 cup of chopped raisins.
1 cup of sugar.
½ cup of shortening.
1 ounce of citron.
1 teaspoon of lemon extract.
Let the sponge rise; then knead like bread. When light again, work in all the other ingredients; place in the pan for baking. When light, bake.
Our fruitcake / Christmas Cake recipe:
Our Gum Drop / Jube Jube cake recipe:
0:00 welcome to the old cookbook show
1:27 Mrs. Owens 1883 Cookbook
2:06 mixing the sponge
4:21 what is English Fruit Cake
5:05 1685 recipes for fruit cake
7:44 mixing in the butter, sugar and fruit
13:00 What is shortening
15:11 tasting English Fruit Cake
17:10 A 1685 English Christmas Feast!
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Black cake/rum cake | recipe its not a west Indian Christmas without it.
ingredients
Black cake recipe
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp glove
1 stick/ 1/2 cup butter
1 cup brown sugar
3 large eggs use 4 if they're small
2 1/2 to 3 cups pureed fruits adjust fruits to your liking
1 tbsp lemon zest
1 tbsp vanilla
2 tsp almond extract
burn sugar or browning add as much or as little as you like.
if your batter is too dry add alittle wine.
pre-heat oven to 285°F bake for 1 1/2 to 2 hours every oven cooks different so keep checking for doneness.
fruits recipe
1 cup raisins
1 cup currents
1 cup prunes
1 cup cherries
1 cup cranberries
2 cinnamon sticks
2 star anise
6 cloves
lemon peel
sweet wine
rum
add enough wine and rum to cover the fruits
burn sugar recipe
1 cup brown sugar
1/2 cup water
cake pan :
dense black cake recipe:
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How to Make A Christmas Cake - The Victorian Way
????Order your copy of Mrs Crocombe’s cookery book here: ????
Christmas is approaching so Mrs Crocombe is making a cake for Lord and Lady Braybrooke at Audley End House.
This traditional plum cake is based on a recipe by Charles Francatelli, who was Queen Victoria's chief cook from 1840 to 1841.
INGREDIENTS
680g plain flour
680g butter
450g caster sugar
450g dried chopped cherries
680g currants
680g candied peel
225g ground almonds
8 eggs
Zest of four oranges
15g ground spices (cinnamon, cloves, nutmeg)
½ pint of brandy
For the almond paste:
225g ground almonds
450g caster sugar
A little orange water
3-4 egg whites
For the icing:
6 egg whites
680g icing sugar
Lemon Juice
METHOD
Preheat your oven to 160ºC, 320ºF or gas mark 3.
Line a large cake tin with butter and greaseproof paper.
Soften your butter, then combine with the sugar, flour and eggs gradually. Then incorporate the cherries, currants, candied peel, ground almonds, spices and brandy until you have a thick mixture.
Pour this mix into your lined cake tin, then place in a preheated oven and bake until a skewer comes out clean when placed into the centre of the cake. This will take around six hours, but keep an eye on it.
Once your cake is out of the oven, remove it from the tin and leave it to cool on a wire rack. You can then make the almond paste.
Mix the ground almonds, caster sugar and orange water together in a bowl. Slowly add in the egg whites, and mix until the mixture comes together into a dough. You may not need to use all of the egg whites, so keep an eye on the consistency of the mixture so it doesn’t become too thin.
Take your almond paste and roll it out until it is around 5mm thick. Using your cake tin as a guide, cut out a circle to cover the top of the cake, and a strip to encircle the sides. You can then place it over the cake, using jam or water as a glue if necessary.
Next you can make the icing by mixing the egg whites and fine sugar together. Add a few drops of lemon juice until the mixture becomes spreadable. Cover the cake in this icing mixture and leave this in a dry place until it turns hard.
You can then decorate the cake by piping on some more icing. It’s up to you to choose your decorating style, but if you’d like to keep it authentically Victorian we suggest writing a Christmas message onto your cake. You can add a little food colouring to your icing to create an array of colours for your cake.
Discover more Victorian Christmas recipes:
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How to make SORREL CAKE by Kelly Henry #sorrel #jamaicarecipes #tastyfood
Sorrel cake is a decadent and delicious Christmas dessert. Perfect for special occasions. A favorite with adults. A Caribbean specialty.
You can obtain your very own copy of Fine Dining Caribbean Vegetarian Recipes by Kelly Henry available online or download your own e-book at
kellyskuisine246.com for more exciting recipes.
Published by LMH Publishing Ltd
Nominated for Gourmand World Cookbook Awards Vegetarian Cookbook of the Year 2018
Follow me on instagram Kellyskuisine246
website kellyskuisine246.com for practical kitchen gadgets
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Preparing banana Leaf
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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.
__________________________________________
★ 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.) __________________________________________
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