The Fatt Max Christmas cake recipe

[Fatt Max]

Perfert for bikers, now pay attention....

Ingredients:
* 2 cups flour
* 1 stick butter
* 1 cup of water
* 1 tsp baking soda
* 1 cup of sugar
* 1 tsp salt
* 1 cup of brown sugar
* Lemon juice
* 4 large eggs
* Nuts
* 2 bottles wine
* 2 cups of dried fruit

Sample the wine to check quality.
Take a large bowl, check the wine again.
To be sure it is of the highest quality, pour one level cup and drink.
Repeat. Turn on the electric mixer.
Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again. At this point it's best
to make sure the wine is still OK. Try another cup... Just in case.
Turn off the mixerer thingy. Break 2 eggs and add to the bowl and chuck in the
cup of dried fruit.

Pick the frigging fruit up off floor. Mix on the turner. If the fried
druit gets stuck in the beaterers just pry it loose with a drewscriver.

Sample the wine to check for tonsisticity. Next, sift two cups of salt. Or
something. Check the wine. Now shift the lemon juice and strain your nuts..
Add one table. Add a spoon of sugar, or some fink Whatever you can find.
Greash the oven. Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the
window. Finish the wine and wipe counter with the cat.
Go to supermarket and buy cake.

Bingle Jells!

[yungatart]

That's the one I make every year! It never fails...and is quite delicious too, I think....

[riffer]

Actually I helped Gini make our Christmas cake on Tuesday night.

1½ cups Mango Slices
1 cup Pineapple Pieces
1 cup Papaya Pieces
1 cup Apple Pieces
1 cup Sultanas
1 cup Cranberries
1 cup chardonnay or orange juice if you're not a boozer.
¾ cup Razz Cherries or glace cherries
250g butter
1 cup sugar
5 large eggs
1 cup Ground Almonds
1 tsp vanilla essence
½ tsp almond essence
Rind of 1 orange and 1 lemon, finely grated
1 cups high grade or bread flour
1 tsp baking powder

Pour boiling water over chopped dried fruit to soften, drain and then cut in 5mm cubes. Add washed sultanas and cranberries. Simmer fruit in chardonnay (or orange juice) in a covered frypan for 5 minutes or until nearly all the liquid is absorbed. Spread in a roasting pan to cool and soak up remaining liquid. Leave several hours or overnight, then stir in cherries.

In a large bowl or food processor, beat the soft (but not melted) butter and sugar until creamy. Beat in one egg at a time, adding a spoonful of ground almonds after each. Beat in essences, remaining ground almonds and finely grated citrus rinds, then the sifted flour and baking powder. Use your hand to mix in the cold, prepared fruit.

Spread in a lined tin and bake below middle of oven. Bake 23cm (5cm high) cakes at 150°C for 45 minutes, then 130°C for about 1½ hours. Bake 20cm (6-7cm high) cakes at 150°C for 45 minutes, then 130°C for about 2 hours. (Reduce temp by 10°C for fanbake). Cakes are cooked when a skewer pushed deep in centre comes out clean. Cook longer if necessary.

For best flavour, leave a week before eating. Serve as is or ice with almond or white icing.

It took 3 hours to cook and has been sitting in the fridge ever since. We are going to ice it tonight.

[geoffm]

Mum's wedding/ Christmas cake recipe

The following is the recipe as sent to me, in the words of the Expert.

The cake recipe below is the one I make every year, but like all of this
type, needs time to mature. I do not freeze my cakes and puds but let them
mature in the refrigerator. I will give you the recipe as I was given it
many years ago (38?) and will add comments afterwards.

Wedding Cake (also used for Craig's Christening Cake)
12 oz butter
12 oz sugar
12 oz raisins
12 oz currants
12 oz sultanas
16 oz flour
6 eggs
¼ oz lemon peel
4 oz almonds
4 oz walnuts
4 oz preserved ginger
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon treacle (black)
6 level tablespoons blackcurrant jam (the recipe says this is the secret of
the cake and will keep for months) [ but I have to add that a food science
person I once mentioned this to, did not agree]
(One 400grm tin bl. jam = 12 tbs, enough for 2 cakes)
Cream butter and sugar, add eggs one at a time, add treacle and dry
ingredients, fruit and nuts; lastly blackcurrant jam.
makes for an 8" tin but is deep so a 10" tin will be alright.
Bottom tier of a wedding cake will be 1½ times this quantity of mixture and
could go into a 12" tin.
Oven to 400*F then turn off, and turn bottom to low and leave cake about 5
hours.
(These are the instructions as I received them - very outdated now with
modern ovens.
I find 350 degrees F or 150 - 180 degrees Celcius OK and cook for about 3 -
4 hours - watch cake in the last hour until you know recipe and your own
oven and baking tin. Line the tin with baking paper on bottom and sides. I
always wrap the outside of the tin with folded newspaper secured with
small skewers and I place a section of paper carefully over the top of the
cake to prevent it browning too fast. Take great care to safeguard against
the paper catching fire in the oven - keep it clear of the elements.

I also like to vary part of the fruit mix - substitute some of the fruit
with dates, figs or whatever you wish.
This recipe does not call for the fruit to be soaked in brandy or other
spirits, but I have done that sometimes, overnight, before cooking the cake
the next day.
I have always lavishly brushed the cake with brandy when it is cold on all
sides (surprising how much it absorbs!) then wrapped the cake in lunch
paper and aluminium foil for storage with sections of newspaper outside of
that also, especially if it is to be kept out of the refrig.
However, my sister-in-law taught me a new trick this year when I made
wedding cakes on her behalf. She pours a generous amount of brandy over the
hot cake after taking it from the oven. Use your own judgement as to
quantity but I would use at least ½ cup or more. It goes straight in to the
heart of the cake.
If making this recipe for wedding cake tiers I think I made a double recipe
quantity for the bottom tier - 12" tin - to get a good depth and proportion
for icing.
This above quantity for middle tier and I suppose about ¾ quantity for top
tier, but I am not absolutely certain now.

Remember that these are old, not metric, measurements and are imperial not
American measurement (There is a difference in cup and spoon size.)

[geoffm]

I will see your cake and raise you a pudding... This one is one my mother makes each year - it is superb

Old Fashioned Christmas Pudding



Warning- reading this recipe can make you fat. This pudding contains enough calories to feed a starving Ethiopian family for a month.



Ingredients
# 250g (2 cups) plain flour
# ½ teaspoon ground cinnamon
# ¼ teaspoon ground cloves
# ¼ teaspoon ground nutmeg
# ¼ teaspoon ground ginger
# 1 teaspoon salt
# 500g (2 2/3 cups) seedless raisins, halved
# 375 g (2 cups) sultanas
# 185g (1 cup) currents
# 100g (3/4 cup) chopped dates
# 90g (1/2 cup chopped figs
# 45g (1/4 cup) chopped dessert prunes
# 185g mixed peel
# 90g glace cherries, quartered
# 90g chopped mixed glace fruits
# 1 carrot, grated
# 125g (2 cups) fresh breadcrumbs
# 250g suet
# 125g (1/2 cup) butter, melted
# 5 eggs, beaten
# 125ml (1/2 cup) Guinness stout
# 60ml (1/4 cup) rum
# 60ml (1/4 cup brandy
# Finely grated rind and juice of 1 orange.
Sift flour, spices and salt together into a very large mixing bowl
Add prepared dried fruits, mixed peel, cherries and glace fruits and mix well with a wooden spoon
Stir in grated carrots, breadcrumbs and suet
Make a well in the centre of the ingredients and pour in melted butter, beaten eggs, stout, rum, brandy, orange rind, and juice into centre and mix well until mixture is evenly combined.
Spoon mixture into a large 2.75l (11 cups) pudding basin, previously lined with a circle of greaseproof paper and brushed with melted butter.
Cover with a large double square of buttered greaseproof paper, with one pleat across the centre to allow for the pudding rising. Fit lid to bowl. If the pudding bowl doesn’t have a proper lid, cover the pleat with foil, interlocking the pleat. Finally, smooth paper cover over side of the pudding basin and die down securely with strong white string under the rim of the basin with a reef knot.
Place pudding basin in a large boiler on a rack and add boiling water to come 2/3 of the way up the side of the basin. Cover the boiler and steam pudding for6 hours, checking the water level every ½-1 hour and adding more boiling water as necessary.
Remove pudding basin from boiler, remove paper and foil cover and recover with a fresh cover, prepared the same way. Allow pudding to cool, then store in refrigerator until ready to reheat.
The puddings mature with age, and are best prepared 9 months or so before they are needed.
Steam the pudding for 2 hours as above until heated through, as above.
Turn the pudding out on a large flat plate and flame with brandy. To flame the pudding, gently heat ½ -1 cup of overproof brandy until lukewarm. Pour over warm pudding, stand clear and light. It looks best with the lights out…
To add extra calories and cholesterol, cover your piece of pudding in whipped brandy cream

[Berries]

Perfert for bikers, now pay attention....

Ingredients:
* 2 cups flour
* 1 stick butter.................

Call yourself a cook. Where's the bloody lard ?