<
Saturday, 24 December 2011
A Blessed Christmas everyone
Sorry I have been missing for so long. Went back to Singapore for 2 weeks in November, then a week at work and then I am off for 2 weeks again before starting work in the New Year.
It has been a rather hectic week after returning from Singapore. Working till late almost everyday trying to clear my work and then once home, too lazy to do anything except to cook dinner.
Monday wss my last day of work and come Tuesday I thought yay.. I could just relax... but we got a call from Katrina to ask if we could babysit James as his nanny was not feeling well... so ... yes babysat James for the whole day. He is such a good boy though, no trouble at all.
Anyways, made a cake for our cleaner and here's the cake.
Ingredients
1 lb (450 g) currants *
6 oz (175 g) sultanas *
6 oz (175 g) raisins *
2 oz (50 g) glacé cherries, rinsed, dried and finely chopped
2 oz (50 g) mixed candied peel, finely chopped
3 tablespoons brandy, plus extra for 'feeding'
8 oz (225 g) plain flour
½ level teaspoon salt
¼ level teaspoon freshly grated nutmeg
½ level teaspoon ground mixed spice
8 oz (225 g) unsalted butter
8 oz (225 g) soft brown sugar
4 large eggs
2 oz (50 g) almonds, chopped (the skins can be left on)
1 level dessertspoon black treacle
grated zest 1 lemon
grated zest 1 orange
4 oz (110 g) whole blanched almonds (only if you don't intend to ice the cake
Equipment
You will also need an 8 inch (20 cm) round cake tin or a 7 inch (18 cm) square tin, greased and lined with silicone paper (baking parchment). Tie a band of brown paper round the outside of the tin for extra protection.
Method
You need to begin this cake the night before you want to bake it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.
Next day pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients, ticking them off to make quite sure they're all there. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water. Now begin the cake by sifting the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing. Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this the mixture won't curdle. If it does, don't worry, any cake full of such beautiful things can't fail to taste good!
When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in). Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds in circles or squares all over the surface. Finally cover the top of the cake with a double square of silicone paper with a 50p-size hole in the centre (this gives extra protection during the long slow cooking).
Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don't look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in double silicone paper secured with an elastic band and either wrap again in foil or store in an airtight container. You can now feed it at odd intervals until you need to ice or eat it.
Note: * I did not buy separate currants, sultanas and raisins. I bought the mixed fruit and just used 800 gms of it!
Cake before covering with marzipan and fondant
Covered cake
You Tube video.
Flavours of Singapore. Nov 9, 2009
Cakes & Bakes.
banana blueberry buttermilk muffins.
baileys cake balls.
blueberry cake with creamcheese frosting.
chocolate fudge cake.
chocolate fudge cake2.
coffee walnut cake.
cotton soft japanese cheese cake.
New York Cheesecake.
vanilla cupcake.
Wedding/Birthday cakes.
sugarcraft roses birthday cake
birthday cake and cuppies
Calla Lily wedding cake
Gerbera flowers wedding cake
Matt and Donna wedding cake
Katrina and Rob wedding cake
Cookies.
buckwheat cookies.
butter biscuits.
checkerboard cookies.
pineapple tarts.
cranberry wholemeal cookies.
chocolate and macadamia nut cookie.
rugelach pinwheels.
Butter Shortbread biscuits.
Chinese peanut butter cookie & kueh bangkit.
Peanut butter cookie.
sugi biscuits.
Dessert.
buckwheat banana pancake.
mango pudding.
macarons
eton mess.
summer pudding.
Local Kuehs/Snacks.
bak kwa.
bubue cha cha.
chicken bak kwa.
chwee kueh.
fish floss.
fried tapioca kueh.
homemade fresh yellow mee.
kueh bingkar.
kueh lapis.
kueh lopez.
kueh kosui.
ondeh ondeh.
png kueh.
puttu mayam.
soon kueh.
Food.
Chinese.
Braised beef and Daikon
chee pao gai
gai see meen.
grilled oyster sauce chicken
Gyoza
Honey lemon roast chicken
ngoh hiang
pork trotters in vinegar
siew yoke + babi assam
sweet and sour pork.
Japanese.
buta jiru.
chickjen karaage.
crab and corn croquette
gyudon + chawan mushi.
gyu maki.
spinach and corn gratin.
japanese curry rice.
oyako don.
spaghetti napolitan.
tamago yaki - japanese egg roll
turkey tsukune
Malay/Indonesian.
sambal goreng.
terong belado.
Peranakan.
babi assam garam.
babi pongteh.
Buah Kerluak
Mango Fish
papaya masak titek
Fried fish in tamarind sauce.
honey pork.
Ikan Chuan chuan
kuih pie tee/popiah.
mee siam.
minced pork balls.
sambal chilli paste and hae bee hiam.
Thai.
thai beef salad.
thai fish cake.
Western.
aubergine parmigiano.
asparagus and crab meat risotto.
Beef Stew
Duck with Plum Sauce.
Fish & Chips
meatball sphagetti
prawn advocado and mango salad.
Festive.
Ayam/itek sioh and Pavlova
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
April 2009
May 2009
June 2009
July 2009
August 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
November 2010
December 2010
January 2011
February 2011
March 2011
April 2011
May 2011
August 2011
September 2011
October 2011
December 2011
January 2012
February 2012
Sorry I have been missing for so long. Went back to Singapore for 2 weeks in November, then a week at work and then I am off for 2 weeks again before starting work in the New Year.
It has been a rather hectic week after returning from Singapore. Working till late almost everyday trying to clear my work and then once home, too lazy to do anything except to cook dinner.
Monday wss my last day of work and come Tuesday I thought yay.. I could just relax... but we got a call from Katrina to ask if we could babysit James as his nanny was not feeling well... so ... yes babysat James for the whole day. He is such a good boy though, no trouble at all.
Anyways, made a cake for our cleaner and here's the cake.
Ingredients
1 lb (450 g) currants *
6 oz (175 g) sultanas *
6 oz (175 g) raisins *
2 oz (50 g) glacé cherries, rinsed, dried and finely chopped
2 oz (50 g) mixed candied peel, finely chopped
3 tablespoons brandy, plus extra for 'feeding'
8 oz (225 g) plain flour
½ level teaspoon salt
¼ level teaspoon freshly grated nutmeg
½ level teaspoon ground mixed spice
8 oz (225 g) unsalted butter
8 oz (225 g) soft brown sugar
4 large eggs
2 oz (50 g) almonds, chopped (the skins can be left on)
1 level dessertspoon black treacle
grated zest 1 lemon
grated zest 1 orange
4 oz (110 g) whole blanched almonds (only if you don't intend to ice the cake
Equipment
You will also need an 8 inch (20 cm) round cake tin or a 7 inch (18 cm) square tin, greased and lined with silicone paper (baking parchment). Tie a band of brown paper round the outside of the tin for extra protection.
Method
You need to begin this cake the night before you want to bake it. All you do is weigh out the dried fruit and mixed peel, place it in a mixing bowl and mix in the brandy as evenly and thoroughly as possible. Cover the bowl with a clean tea cloth and leave the fruit aside to absorb the brandy for 12 hours.
Next day pre-heat the oven to gas mark 1, 275°F (140°C). Then measure out all the rest of the ingredients, ticking them off to make quite sure they're all there. The treacle will be easier to measure if you remove the lid and place the tin in a small pan of barely simmering water. Now begin the cake by sifting the flour, salt and spices into a large mixing bowl, lifting the sieve up high to give the flour a good airing. Next, in a separate large mixing bowl, whisk the butter and sugar together until it's light, pale and fluffy. Now beat the eggs in a separate bowl and add them to the creamed mixture a tablespoonful at a time; keep the whisk running until all the egg is incorporated. If you add the eggs slowly by degrees like this the mixture won't curdle. If it does, don't worry, any cake full of such beautiful things can't fail to taste good!
When all the egg has been added, fold in the flour and spices, using gentle, folding movements and not beating at all (this is to keep all that precious air in). Now fold in the fruit, peel, chopped nuts and treacle and finally the grated lemon and orange zests. Next, using a large kitchen spoon, transfer the cake mixture into the prepared tin, spread it out evenly with the back of a spoon and, if you don't intend to ice the cake, lightly drop the whole blanched almonds in circles or squares all over the surface. Finally cover the top of the cake with a double square of silicone paper with a 50p-size hole in the centre (this gives extra protection during the long slow cooking).
Bake the cake on the lowest shelf of the oven for 4½-4¾ hours. Sometimes it can take up to ½-¾ hour longer than this, but in any case don't look till at least 4 hours have passed. Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold 'feed' it – make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in double silicone paper secured with an elastic band and either wrap again in foil or store in an airtight container. You can now feed it at odd intervals until you need to ice or eat it.
Note: * I did not buy separate currants, sultanas and raisins. I bought the mixed fruit and just used 800 gms of it!
Cake before covering with marzipan and fondant
Covered cake
Labels: Festive
About me.
Hi I'm Tina ! I'm a singapore born peranakan living in london who used to live in Japan. It takes me slightly more than an hour to get home from work after which I have to cook dinner as well. Just want to share with everyone easy dinners and anything else that I cook or bake!
This is my kitchen that I cook and experiment from. I would love to hear your comments! Email me at: post4tina@yahoo.com
You Tube video.
Flavours of Singapore. Nov 9, 2009
Cakes & Bakes.
banana blueberry buttermilk muffins.
baileys cake balls.
blueberry cake with creamcheese frosting.
chocolate fudge cake.
chocolate fudge cake2.
coffee walnut cake.
cotton soft japanese cheese cake.
New York Cheesecake.
vanilla cupcake.
Wedding/Birthday cakes.
sugarcraft roses birthday cake
birthday cake and cuppies
Calla Lily wedding cake
Gerbera flowers wedding cake
Matt and Donna wedding cake
Katrina and Rob wedding cake
Cookies.
buckwheat cookies.
butter biscuits.
checkerboard cookies.
pineapple tarts.
cranberry wholemeal cookies.
chocolate and macadamia nut cookie.
rugelach pinwheels.
Butter Shortbread biscuits.
Chinese peanut butter cookie & kueh bangkit.
Peanut butter cookie.
sugi biscuits.
Dessert.
buckwheat banana pancake.
mango pudding.
macarons
eton mess.
summer pudding.
Local Kuehs/Snacks.
bak kwa.
bubue cha cha.
chicken bak kwa.
chwee kueh.
fish floss.
fried tapioca kueh.
homemade fresh yellow mee.
kueh bingkar.
kueh lapis.
kueh lopez.
kueh kosui.
ondeh ondeh.
png kueh.
puttu mayam.
soon kueh.
Food.
Chinese.
Braised beef and Daikon
chee pao gai
gai see meen.
grilled oyster sauce chicken
Gyoza
Honey lemon roast chicken
ngoh hiang
pork trotters in vinegar
siew yoke + babi assam
sweet and sour pork.
Japanese.
buta jiru.
chickjen karaage.
crab and corn croquette
gyudon + chawan mushi.
gyu maki.
spinach and corn gratin.
japanese curry rice.
oyako don.
spaghetti napolitan.
tamago yaki - japanese egg roll
turkey tsukune
Malay/Indonesian.
sambal goreng.
terong belado.
Peranakan.
babi assam garam.
babi pongteh.
Buah Kerluak
Mango Fish
papaya masak titek
Fried fish in tamarind sauce.
honey pork.
Ikan Chuan chuan
kuih pie tee/popiah.
mee siam.
minced pork balls.
sambal chilli paste and hae bee hiam.
Thai.
thai beef salad.
thai fish cake.
Western.
aubergine parmigiano.
asparagus and crab meat risotto.
Beef Stew
Duck with Plum Sauce.
Fish & Chips
meatball sphagetti
prawn advocado and mango salad.
Festive.
Ayam/itek sioh and Pavlova
Archive.
July 2008August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
April 2009
May 2009
June 2009
July 2009
August 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
November 2010
December 2010
January 2011
February 2011
March 2011
April 2011
May 2011
August 2011
September 2011
October 2011
December 2011
January 2012
February 2012
