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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: maddy on June 18, 2012, 02:58:02 am
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(http://i618.photobucket.com/albums/tt266/nachothecat/8a22898c.jpg)
Before making I thought there seemed lots of fruit to cake ratio. I cut it down to 900g, and soaked in chocolate milk, using sultanas and craisins.
(http://i618.photobucket.com/albums/tt266/nachothecat/3231b560.jpg)
....wasn't a fan :-\ I felt it was too dense with fruit, not enough cake.
I cooked longer than specified, but the middle of cake seemed a little soggy.
Won't make it again.
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That picture certainly doesn't make me want to try the recipe, way too much fruit.
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That picture certainly doesn't make me want to try the recipe, way too much fruit.
Same. May as well sit down with a bowl of sultanas!
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Oh urk... even your wonderful photography can't save that cake. Sorry Maddy.
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That picture certainly doesn't make me want to try the recipe, way too much fruit.
Same. May as well sit down with a bowl of sultanas!
Exactly!
Oh urk... even your wonderful photography can't save that cake. Sorry Maddy.
LOL...I really don't like giving a negative review, but there's a lot of fruit involved.
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I LOVE a fruit cake that is really dense with fruit (and nuts) but I think that is too much even for me :-\
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I thought that recipe sounded as if it wouldn't work too well. I like a cakey fruit cake.
Thanks for the review Maddy, sorry you wasted all that fruit. Perhaps you can make some rum balls out of it or something!
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Serve it with custard for sweets. I often do that if I have soggy fruit cake.
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Maddy, my thoughts exactly. Darned easy cake to make, but too much fruit. (and I'm glad you took a photo - mine turned out the same.)
My hubby is a fruit-cake-aholic and even he hasn't touched this one :(
I'm going to poke holes in the top of mine, drizzle in a bit (or a lot...depends how the bottle tilts! :-)) ) of brandy or something, let it soak for a while and then make some kind of fruit balls. It won't be a total loss that way. I will then pop them in the freezer and probably forget about them till the Christmas after next when they should be just perfect!
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This recipe is on here somewhere already so when I have time I will look for it and see if the quantities are the same.
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We had this cake at our Christmas in Winter cooking class today, served with a Brandy Custard - it's rich and easy to make. Thanks, Tina.
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Wondering if anyone can tell me what temp to cook this cake on please.
I saw it at a Festive Season Cooking Demo.
Thank you
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150oC for 1 hour 10 minutes Calbel in a 25cm cake tin.
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We also had this at the festive class and it didn't seem to have anywhere near the amount of fruit.minwasnt a huge fan but it was ok, although I'm not much of a fruit cake fan.
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From memory I did end up making rum balls with my cake, and after topping them with a little chocolate and some red and green glace cherries, they really did look festive and went down really well.
But I won't make that recipe again, it wasn't good. There are nicer fruit cake recipes out there.
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This is just one of those cakes you throw together and I find it's people who don't cook much or ever bake who think it's really nice. I have a friend like that and this is the first cake I have ever known her to make but she was very pleased with it because she cooked it ;D
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This cake sounds like one I have made with fruit juice; some of my friends have used choc milk.
Ingredients
375g mixed fruit
400 ml fruit juice i.e. apricot nectar (can or bottle)
2 cups SR flour
Method
Soak fruit in juice for at least 6 hours
Add flour and mix well
Pour into greased and lined cake tin
Bake in moderate oven for 1 hour
Different flavours of juice give different flavour.
I got the recipe many years ago from friends and also from a patchwork web site.
Hope it is OK to add a different idea here on this post.