Ingredient: Nutmeg 

Categories
Baking

Rom’s Christmas Cake (V1)

Traditionally the Christmas cake was made up to a year in advance and was stored away until Christmas. Brandy was essential to prevent the well wrapped cake from going mouldy or drying out.  I think everyone who walked into the kitchen while it was being cooked put a slosh of brandy in the cake mixture, just in case it was forgotten.

A cake we sent to Kevin in the Sudan had to survive several months at sea and was baked in the roasting dish. It had at least one bottle of brandy in it, if not two. By all accounts it arrived in excellent condition.  Careful portion control and keeping it away from naked flames saw it last several months under the hot Africa skies.

Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
You:
Rate this recipe!
This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
You:
Rate this recipe!
This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Ingredients
Servings: cake
Units:
Instructions
  1. Preheat the oven to 150c.
  2. Grease a large cake tin with butter and line with baking paper.
  3. Rub butter into flour
  4. Mix all dry ingredients together
  5. Bring the milk to the boil and then let cool for a few minutes
  6. Pour over the eggs beating all the time. Ensure you don't scramble the eggs. Add essence.
  7. Add the custard mixture to the dry ingredients. Mix well,
  8. If you are going to add brandy do it about now. The mixture should be quite wet. Add more milk or brandy as required.
  9. Pour into the greased and lined cake tin
  10. Bake four to five hours in a slow oven.
  11. When done remove from the oven and let rest for a few minutes. Then carefully turning out onto a cooling rack. Do not put into to a cake tin until completely cool. for long storage wrap in several layers of tin foil.
Recipe Notes

 

Nutrition Facts
Rom's Christmas Cake (V1)
Amount Per Serving
Energy 55031kJ Energy from Fat 16617kJ
% Daily Value*
Total Fat 441g 678%
Saturated Fat 240g 1200%
Polyunsaturated Fat 32g
Monounsaturated Fat 133g
Cholesterol 975mg 325%
Sodium 233mg 10%
Potassium 12471mg 356%
Total Carbohydrates 2282g 761%
Dietary Fiber 112g 448%
Sugars 1276g
Protein 167g 334%
Vitamin A 229%
Vitamin C 542%
Calcium 153%
Iron 408%
* Percent Daily Values are based on a 2000 calorie diet.

Powered byWP Ultimate Recipe
Categories
Baking

Ginger Bread Men

These can be cut into different shaped biscuits and used as Christmas tree decorations. To do this, cut a hole in the baked biscuits while they are still hot. Leave to cool on a wire rack. When cool, thread through green and red ribbons and tie on to the Christmas tree.

 

Ginger Bread Men
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
120 biscuits 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
120 biscuits 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ginger Bread Men
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
120 biscuits 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Servings Prep Time
120 biscuits 10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
Servings: biscuits
Units:
Instructions
  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Sift the flour, baking powder, salt and spices into a large bowl.
  3. Melt the butter in a saucepan, add the sugars, mix well and allow to cool.
  4. Beat the eggs and add to the mixture.
  5. Make a well in the dry ingredients and gradually add the butter and sugar mixture.
  6. Place in the refrigerator until completely cold.
  7. Cut into 4 equal pieces and roll each one out separately to the thickness of a fifty cent coin.
  8. Stamp into different shapes, such as stars, balls, angels, Christmas trees.
  9. Place on a greased baking sheet and bake in batches in the preheated oven for about 10 minutes.
Recipe Notes

This mixture should be made by hand. It is very easy to overwork.

Nutrition Facts
Ginger Bread Men
Amount Per Serving
Energy 130kJ Energy from Fat 75kJ
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 4mg 1%
Sodium 5mg 0%
Potassium 4mg 0%
Total Carbohydrates 4g 1%
Dietary Fiber 0.1g 0%
Sugars 2g
Protein 0.3g 1%
Vitamin A 1%
Vitamin C 0.05%
Calcium 0.4%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Powered byWP Ultimate Recipe