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Christmas Cake recipe | Mitherings from Morningside
Oct 22, 9:02PM
This is my mum's Christmas cake recipe, and it really is the nicest Christmas cake I've ever tasted. She's given the recipe out to people many many times, and on several occasions people have said to her "I must give you my Christmas cake recipe that my friend gave me years ago, it's lovely" – only to hand her a photocopy of her own handwritten recipe!
10 oz butter (softened)
10 oz finely chopped mixed fruit peel
10 oz sultanas
8 oz currants
5 oz seedless raisins
4 oz glace cherries, halved
1/2 teaspoon baking powder
4 oz chopped angelica
8 oz plain flour
1/2 teaspoon salt
7 oz soft brown sugar
6 oz ground almonds
4 large eggs
4 tablespoons brandy
Preheat the oven to gas mark 2/150C/310F. Grease the bottom and sides of an 8″ round cake tin with 1 oz of the softened butter, using a pastry brush. Grease one side of a 20″ strip of greaseproof paper with 1 oz of butter and fit the paper, greased side up, inside the tin.
Put the fruit (peel, sultanas, currants, raisins, cherries and angelica) into a large bowl. Sprinkle it with 2 oz of the flour, tossing it about with a spoon to coat the pieces evenly. Set aside. Sift the rest of the flour with the baking powder and salt. Set aside.
Cream the rest of the butter with the sugar in another large bowl until light and fluffy. Add the ground almonds and beat in the eggs one at a time. Add the flour and baking powder mix, about 6 tablespoons at a time, beating well. Beat the fruit mixture into the batter. Finally, add the brandy, mix well, pour the mixture into the cake tin and bake in the centre of the oven for about 1 hr 45 minutes, then lower the heat to gas mark 1/100C/290F and bake for a further 2 hours 15 minutes until a fine skewer inserted comes out cleanly.
Let the cake cool for 30 minutes before removing the sides of the tin, then slip it off the bottom of the tin and onto a cake rack to cool completely. Once completely cool, remove the paper. Several times before the cake is marzipanned and iced, sprinkle two or three tablespoons of brandy over the cake.
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Recipe: Olive Tapenade
Oct 22, 9:02PM
Gadget of the week
With the holidays approaching, your kitchen is about to be put into high gear. Cookies are a holiday favorite and what better way to bring your contribution to a gathering than with a customized cookie jar like this Fits for the Occasion Cookie Jar. The Fits for the Occasion Cookie Jar has removable motifs and a spot for you to write the contents on the outside of the jar. Purchase a jar for yourself or your favorite cookie chef. Buy it: $56.95 at placetile.com.
Responses
Diane Brunnell came to the rescue with a recipe for tapenade for a recent reader request.
Olive Tapenade is a combination of some of my favorite flavors. You can eat it on sturdy crackers or crusty bread, mix it with hummus and spread on soft pita, spoon some onto your salad for an extra bite of flavor, add to your meat loaf, or even smear on chicken breasts before cooking.
Try it - it's easy and really very good. You can control the texture with your food processor.
Requests
Melanie Roberts wrote in saying that we used to run a pumpkin bread recipe every year. Her mother had the recipe, but lost it.
I have worked here more than 16 years, and we don't have a recipe that we run every year, but I'll bet one of our readers has a good one to share. Readers?
Olive Tapenade
2 cups Kalamata olives
2 cloves garlic
2 teaspoons capers
2 teaspoons dijon mustard
1 teaspoon anchovy paste
2 tablespoons olive oil
Instructions: Place all of the ingredients in your food processor and process until it reaches the desired texture. Serving suggestions above.
Recipe: Chocolate Haunted Forest Cake
Oct 22, 8:56PM
Chocolate Haunted Forest Cake
From Woman's Day
Makes 24 servings
Cake
Canola oil, for the pan
4 cups all-purpose flour
1 cup unsweetened cocoa powder, not Dutch-processed, sifted
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1½ cups granulated sugar
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
4 large eggs
1 cup buttermilk
²/3 cup brewed coffee, at room temperature
Chocolate Buttercream
4 ounces bittersweet chocolate, chopped
1 cup (2 sticks) unsalted butter, at room temperature
1 package (1-pound) confectioners' sugar
1 tablespoon pure vanilla extract
1 tablespoon milk
Chocolate Ganache
1 pound bittersweet chocolate chips
2 cups heavy cream
Royal Icing (for decorating)
3 large egg whites
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
1 pound confectioners' sugar
Instructions: Heat oven to 350 degrees. Oil a 9- by 13-inch rectangle and two 5-inch round cake pans.
Line the bottoms of the pans with parchment, then oil the parchment. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
Using an electric mixer on medium-high, beat the butter and granulated and brown sugars in a large bowl until light and fluffy, about 3 minutes. Beat in the vanilla.
Reduce the mixer speed to medium and add the eggs, one at a time.
Reduce the mixer speed to low and add the flour mixture in three parts, alternating with the buttermilk and beating just until incorporated.
Gradually add the coffee and beat until smooth.
Spoon 1½ cups batter into each round cake pan. Spread the remaining batter into the rectangular pan.
Bake until a wooden pick inserted into the cakes comes out clean, 35 to 40 minutes for the 9-by 13-inch pan, 20 to 25 minutes for the round pans.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
To make the chocolate buttercream: In a small microwave-safe bowl, melt the chocolate on high, stirring every 20 seconds, until smooth (about 60 seconds total). Let cool for 5 minutes.
Meanwhile, using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the vanilla and milk. Transfer 1 cup of the vanilla frosting to a small bowl and set aside.
Add the chocolate to the remaining frosting and mix on low speed just until combined.
To make the chocolate ganache: Place the chocolate chips in a medium bowl. Heat the cream in a large heavy-bottomed saucepan until barely simmering around the edges, about 5 minutes.
Pour the cream over the chocolate chips and let sit for 5 minutes, then stir until melted and smooth. Let stand at room temperature until the mixture is the consistency of soft butter, about 4 hours.
To make the royal icing: Using an electric mixer, beat egg whites, vanilla extract, and fresh lemon juice on medium-high in a large bowl until foamy, about 1 minute.
Turn of the mixer and add confectioners' sugar.
Beat on low until incorporated. Increase the speed to high and beat until medium-stiff glossy peaks form, 5 to 6 minutes.
Tint using gel food coloring, then place in separate pastry bags fitted with fine round tips and decorate as desired.
To assemble the cake: Cut the two round cakes in half through the equator.
Spread ¹/3 cup vanilla frosting on the bottom half of each round; sandwich with the tops.
Spread the remaining ¹/3 cup vanilla frosting on the top of one cake and sandwich with the remaining cake.
Chill until firm, about 15 minutes.
Transfer ½ cup chocolate frosting to a bowl and set aside (this is for the roots).
Use the remaining frosting to ice the round cake. Refrigerate while icing the rectangular cake.
Place the rectangular cake on a platter.
Gently spread 1 cup ganache over the sides and top of the cake. (This very thin layer helps create an even coat.
For a smoother finish, go back over the ganache with a warm metal spatula.) Refrigerate until set.
Spread the remaining ganache all over the cake.
Chill for 15 minutes.
Place the round cake on top of the rectangular cake, then decorate.
Recipe: Decadently Dark Candy Apples
Oct 22, 8:56PM
Decadently Dark Candy Apples
From Country Living
Makes 6-8 servings
6 (or up to 8) Red Delicious apples
3 cups sugar
1 cup water
½ cup light corn syrup
½ teaspoon cinnamon-flavored oil
¼ tablespoon red food coloring
Instructions: Remove stems and skewer apples.
In a saucepan over high heat, with a candy thermometer attached, heat sugar, water and light corn syrup, stirring until sugar dissolves.
Bring to a boil until mixture reaches 300 degrees.
Remove from heat, and stir in ½ teaspoon cinnamon-flavored oil and ¼ tablespoon red food coloring.
To make red apples: Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.
To make black apples: Add ¼ tablespoon black food coloring to your red syrup. (If the syrup has thickened, reheat briefly.)
Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.
Tricks for Sticks: First, simply twist off the stem. If your skewer is blunt, sharpen it using a utility knife to slice off one end at a diagonal angle.
Then, working on a flat surface, firmly grip your apple and push the skewer two-thirds of the way in.
If any juice leaks out, blot the fruit with a paper towel before dipping.
Recipe: Kitten Cupcakes
Oct 22, 8:56PM
Kitten Cupcakes
From Woman's Day
Makes 12 servings
Cupcakes
Black, orange or purple cupcake liners
1 cup all-purpose flour
¹⁄3 cup unsweetened cocoa
¾ cup granulated sugar
¼ cup packed brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup milk
¼ cup canola oil
1 large egg
2 teaspoons pure vanilla extract
¹⁄3 cup boiling water
1 package (8-ounce) cream cheese, at room temperature
4 tablespoons (½ stick) unsalted butter, at room temperature
1½ cups confectioners' sugar
Decorations
24 gummy black raspberry candies
12 purple miniature confetti sprinkles
24 green M&M's
84 black and orange jelly beans
48 black sprinkles
Black and orange sanding sugars
Black edible ink pen
White candy coating
Instructions: Heat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking powder, baking soda and salt.
In a second bowl or large measuring cup, whisk together the milk, oil, egg and 1 teaspoon vanilla.
Add the milk mixture to the flour mixture and mix until fully incorporated.
Add the boiling water to the batter and mix to combine (the batter will be thin).
Divide the batter among the lined muffin cups (about 3 tablespoons each) and bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes.
Let cool for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, make the frosting. Using an electric mixer, beat the cream cheese and butter until smooth.
Add the confectioners' sugar and remaining teaspoon vanilla and beat until fluffy, about 3 minutes.
One at a time, frost the cupcakes (about 2 tablespoons frosting each), then immediately dip in the black or orange sanding sugar to coat completely.
Pinch the tips of the black gummy raspberry candies to form pointed ears; insert in the frosting at the top of the cupcakes.
Insert a jelly bean in the frosting for the nose; arrange the black sprinkles around the nose for whiskers. Insert a confetti sprinkle for a mouth.
On the bottom edges of each side of the mouth, insert six black jelly beans into the frosting for the paws.
Using the edible ink marker, draw pupils on the green M&M's, then press the eyes into the frosting.
Melt the candy coating according to package directions. Using a wooden pick, dot the coating on the eyes and on the paws to make claws.
Per serving: 431 calories, 18g fat, 48mg cholesterol, 267mg sodium, 66g carbohydrates, 1g fiber, 4g protein.
Recipe: Homemade gyoza
Oct 22, 8:34PM
Everyone loves gyoza, those small, pan-fried, crisp-bottomed Japanese dumplings related to the Chinese pot-sticker (guo tie), filled with anything from pork to prawn, and even cheese. A mainstay of every neighbourhood izakaya menu, they're now crossing over to non-Japanese menus as well.
Here's how to make them at home. Gyoza skins (wrappers) are available from Japanese food specialists, or use round gow gee wrappers from Asian food stores.
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