Xmas cake, quick, easy and *very* yummy.



Peters Christmas Cake.


500g (1 lb) butter
500g (1 lb) Brown Sugar (the darker the better)
2 level tablespoons Mixed Spice
2 level dessertspoons Cinnamon
1/2 teaspoon Nutmeg
12 eggs separated
500g (1 lb) Flour
1 teaspoon Baking Powder
Grated rind of 1 orange and 1 lemon
1kg (2 lb) Seeded Raisins
500g (1 lb) Sultanas
(Can use 2kg of mixed fruit for the raisins/sultanas/currants)
500g (1 lb) Currants
225g (1/2 lb) Mixed Peel
225g (1/2 lb) Cherries (I used Glace' cherries)
225g (1/2 lb) Almonds
4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
1&1/2 cups combined red wine and brandy extra


Cream butter sugar and spices together, add egg yolks and beat well.
Fold in stiffly beaten egg whites alternatively with sifted flour and
baking powder. Add grated rind and fruit and nuts. (Chop the cherries up
and whizz the almonds (if whole) in a food processor). Lastly, add all
the booze and mix.

Grease and line your biggest cake tin with baking paper (mine's a 9"
square and still wasn't big enough!! I ended up with a loaf pan full as
well).

Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)

Note: With the egg whites, I put them and the flour in the mix in 3
batches. The egg whites won't properly 'assimilate' by themselves so
rather than spend too long trying to make them mix in, throw some flour
in with them.
And with the extra 1&1/2 cups of booze, mix them together in whatever
quantities you want, and even add more if you wish... it'll just make
the cake moister :-)

My mix was predominately brandy with about 1/2 cup red wine.


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

On Thu 27 Nov 2008 05:20:54p, Peter-Lucas told us...

> Xmas cake, quick, easy and *very* yummy.
>
>
>
> Peters Christmas Cake.
>
>
> 500g (1 lb) butter
> 500g (1 lb) Brown Sugar (the darker the better)
> 2 level tablespoons Mixed Spice
> 2 level dessertspoons Cinnamon
> 1/2 teaspoon Nutmeg
> 12 eggs separated
> 500g (1 lb) Flour
> 1 teaspoon Baking Powder
> Grated rind of 1 orange and 1 lemon
> 1kg (2 lb) Seeded Raisins
> 500g (1 lb) Sultanas
> (Can use 2kg of mixed fruit for the raisins/sultanas/currants)
> 500g (1 lb) Currants
> 225g (1/2 lb) Mixed Peel
> 225g (1/2 lb) Cherries (I used Glace' cherries)
> 225g (1/2 lb) Almonds
> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
> 1&1/2 cups combined red wine and brandy extra
>
>
> Cream butter sugar and spices together, add egg yolks and beat well.
> Fold in stiffly beaten egg whites alternatively with sifted flour and
> baking powder. Add grated rind and fruit and nuts. (Chop the cherries up
> and whizz the almonds (if whole) in a food processor). Lastly, add all
> the booze and mix.
>
> Grease and line your biggest cake tin with baking paper (mine's a 9"
> square and still wasn't big enough!! I ended up with a loaf pan full as
> well).
>
> Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)
>
> Note: With the egg whites, I put them and the flour in the mix in 3
> batches. The egg whites won't properly 'assimilate' by themselves so
> rather than spend too long trying to make them mix in, throw some flour
> in with them.
> And with the extra 1&1/2 cups of booze, mix them together in whatever
> quantities you want, and even add more if you wish... it'll just make
> the cake moister :-)
>
> My mix was predominately brandy with about 1/2 cup red wine.
>
>

The recipe sounds lovely, Peter. What is the volume difference between a
dessert spoon and a tablespoon?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/27(XXVII)/08(MMVIII)
************************************************** **********************
Today is: Thanksgiving Day (U.S.)
************************************************** **********************
'Nietzsche is dead.' --God.
************************************************** **********************

Wayne Boatwright > wrote in
5.250:

> On Thu 27 Nov 2008 05:20:54p, Peter-Lucas told us...
>
>> Xmas cake, quick, easy and *very* yummy.
>>
>>
>>
>> Peters Christmas Cake.
>>
>>
>> 500g (1 lb) butter
>> 500g (1 lb) Brown Sugar (the darker the better)
>> 2 level tablespoons Mixed Spice
>> 2 level dessertspoons Cinnamon
>> 1/2 teaspoon Nutmeg
>> 12 eggs separated
>> 500g (1 lb) Flour
>> 1 teaspoon Baking Powder
>> Grated rind of 1 orange and 1 lemon
>> 1kg (2 lb) Seeded Raisins
>> 500g (1 lb) Sultanas
>> (Can use 2kg of mixed fruit for the raisins/sultanas/currants)
>> 500g (1 lb) Currants
>> 225g (1/2 lb) Mixed Peel
>> 225g (1/2 lb) Cherries (I used Glace' cherries)
>> 225g (1/2 lb) Almonds
>> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
>> 1&1/2 cups combined red wine and brandy extra
>>
>>
>> Cream butter sugar and spices together, add egg yolks and beat well.
>> Fold in stiffly beaten egg whites alternatively with sifted flour and
>> baking powder. Add grated rind and fruit and nuts. (Chop the cherries
>> up and whizz the almonds (if whole) in a food processor). Lastly, add
>> all the booze and mix.
>>
>> Grease and line your biggest cake tin with baking paper (mine's a 9"
>> square and still wasn't big enough!! I ended up with a loaf pan full
>> as well).
>>
>> Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)
>>
>> Note: With the egg whites, I put them and the flour in the mix in 3
>> batches. The egg whites won't properly 'assimilate' by themselves so
>> rather than spend too long trying to make them mix in, throw some
>> flour in with them.
>> And with the extra 1&1/2 cups of booze, mix them together in whatever
>> quantities you want, and even add more if you wish... it'll just make
>> the cake moister :-)
>>
>> My mix was predominately brandy with about 1/2 cup red wine.
>>
>>
>
> The recipe sounds lovely, Peter. What is the volume difference
> between a dessert spoon and a tablespoon?
>


Looking at my spoons, you need about 1&1/2 dspoons to make a table spoon.


Found this calculater........

http://www.ghostcalc.com/

and this.......

http://tinyurl.com/purx3

where......

1 teaspoon (US) = 1/6 ounce = 4.929 milliliters
1 tablespoon (US) = 0.5 ounce = 14.79 milliliters
1 teaspoon (UK) = 1.2 teaspoons = 6.16 milliliters
1 dessert spoon (UK) = 2.4 teaspoons = 12.32 milliliters
1 tablespoon (UK) = 1.2 tablespoons = 18.48 milliliters



And here's the spoons.......

http://i37.tinypic.com/dnlziv.jpg



--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

On Thu 27 Nov 2008 06:37:35p, Peter-Lucas told us...

> Wayne Boatwright > wrote in
> 5.250:
>
>> On Thu 27 Nov 2008 05:20:54p, Peter-Lucas told us...
>>
>>> Xmas cake, quick, easy and *very* yummy.
>>>
>>>
>>>
>>> Peters Christmas Cake.
>>>
>>>
>>> 500g (1 lb) butter
>>> 500g (1 lb) Brown Sugar (the darker the better)
>>> 2 level tablespoons Mixed Spice
>>> 2 level dessertspoons Cinnamon
>>> 1/2 teaspoon Nutmeg
>>> 12 eggs separated
>>> 500g (1 lb) Flour
>>> 1 teaspoon Baking Powder
>>> Grated rind of 1 orange and 1 lemon
>>> 1kg (2 lb) Seeded Raisins
>>> 500g (1 lb) Sultanas
>>> (Can use 2kg of mixed fruit for the raisins/sultanas/currants)
>>> 500g (1 lb) Currants
>>> 225g (1/2 lb) Mixed Peel
>>> 225g (1/2 lb) Cherries (I used Glace' cherries)
>>> 225g (1/2 lb) Almonds
>>> 4 tablespoons Wine or Brandy (to marinate the fruit and nuts)
>>> 1&1/2 cups combined red wine and brandy extra
>>>
>>>
>>> Cream butter sugar and spices together, add egg yolks and beat well.
>>> Fold in stiffly beaten egg whites alternatively with sifted flour and
>>> baking powder. Add grated rind and fruit and nuts. (Chop the cherries
>>> up and whizz the almonds (if whole) in a food processor). Lastly, add
>>> all the booze and mix.
>>>
>>> Grease and line your biggest cake tin with baking paper (mine's a 9"
>>> square and still wasn't big enough!! I ended up with a loaf pan full
>>> as well).
>>>
>>> Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)
>>>
>>> Note: With the egg whites, I put them and the flour in the mix in 3
>>> batches. The egg whites won't properly 'assimilate' by themselves so
>>> rather than spend too long trying to make them mix in, throw some
>>> flour in with them.
>>> And with the extra 1&1/2 cups of booze, mix them together in whatever
>>> quantities you want, and even add more if you wish... it'll just make
>>> the cake moister :-)
>>>
>>> My mix was predominately brandy with about 1/2 cup red wine.
>>>
>>>
>>
>> The recipe sounds lovely, Peter. What is the volume difference
>> between a dessert spoon and a tablespoon?
>>
>
>
> Looking at my spoons, you need about 1&1/2 dspoons to make a table spoon.
>
>
> Found this calculater........
>
> http://www.ghostcalc.com/
>
> and this.......
>
> http://tinyurl.com/purx3
>
> where......
>
> 1 teaspoon (US) = 1/6 ounce = 4.929 milliliters
> 1 tablespoon (US) = 0.5 ounce = 14.79 milliliters
> 1 teaspoon (UK) = 1.2 teaspoons = 6.16 milliliters
> 1 dessert spoon (UK) = 2.4 teaspoons = 12.32 milliliters
> 1 tablespoon (UK) = 1.2 tablespoons = 18.48 milliliters
>
>
>
> And here's the spoons.......
>
> http://i37.tinypic.com/dnlziv.jpg
>
>
>

Thanks ever so much, Peter. Good references I will keep. I’m tempted to
make your Christmas cake this year, inasmuch as I didn’t make my usual
fruitcake.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/27(XXVII)/08(MMVIII)
************************************************** **********************
Today is: Thanksgiving Day (U.S.)
************************************************** **********************
He who laughs last probably made a backup.
************************************************** **********************

"Peter-Lucas" > wrote in message
.25...
> Xmas cake, quick, easy and *very* yummy.
>
>
>
> Peters Christmas Cake.
>
>
> 500g (1 lb) butter


I'm sure Christy will save this recipe when she gets home, but I love the
way it starts!

TFM®

On Thu 27 Nov 2008 05:41:24p, TFM® told us...

>
>
> "Peter-Lucas" > wrote in message
> .25...
>> Xmas cake, quick, easy and *very* yummy.
>>
>>
>>
>> Peters Christmas Cake.
>>
>>
>> 500g (1 lb) butter
>
>
> I'm sure Christy will save this recipe when she gets home, but I love the
> way it starts!
>
> TFM®

When I read it the first time my eyes jumped right from 500 to butter. I
thought, ye gods, 500 pounds of butter! That’s even more than my boss
weighs.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/27(XXVII)/08(MMVIII)
************************************************** **********************
Today is: Thanksgiving Day (U.S.)
************************************************** **********************
Courage atrophies from lack of use.
************************************************** **********************

Wayne Boatwright > wrote in
5.250:

> On Thu 27 Nov 2008 05:41:24p, TFM® told us...
>
>>
>>
>> "Peter-Lucas" > wrote in message
>> .25...
>>> Xmas cake, quick, easy and *very* yummy.
>>>
>>>
>>>
>>> Peters Christmas Cake.
>>>
>>>
>>> 500g (1 lb) butter
>>
>>
>> I'm sure Christy will save this recipe when she gets home, but I love
>> the way it starts!
>>
>> TFM®
>
> When I read it the first time my eyes jumped right from 500 to butter.
> I thought, ye gods, 500 pounds of butter! That’s even more than my
> boss weighs.
>
>



That would be one *big* cake!!

And I don't have enough cake tins for that!!

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

On Thu 27 Nov 2008 06:43:52p, Peter-Lucas told us...

> Wayne Boatwright > wrote in
> 5.250:
>
>> On Thu 27 Nov 2008 05:41:24p, TFM® told us...
>>
>>>
>>>
>>> "Peter-Lucas" > wrote in message
>>> .25...
>>>> Xmas cake, quick, easy and *very* yummy.
>>>>
>>>>
>>>>
>>>> Peters Christmas Cake.
>>>>
>>>>
>>>> 500g (1 lb) butter
>>>
>>>
>>> I'm sure Christy will save this recipe when she gets home, but I love
>>> the way it starts!
>>>
>>> TFM®
>>
>> When I read it the first time my eyes jumped right from 500 to butter.
>> I thought, ye gods, 500 pounds of butter! That’s even more than my
>> boss weighs.
>>
>>
>
>
>
> That would be one *big* cake!!
>
> And I don't have enough cake tins for that!!
>

Or a big enough oven to put it in!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/27(XXVII)/08(MMVIII)
************************************************** **********************
Today is: Thanksgiving Day (U.S.)
************************************************** **********************
Cats must play in the toilet and get the seat wet so Mom will yell
at Daddy.
************************************************** **********************

TFM® > wrote in
m:

>
>
> "Peter-Lucas" > wrote in message
> .25...
>> Xmas cake, quick, easy and *very* yummy.
>>
>>
>>
>> Peters Christmas Cake.
>>
>>
>> 500g (1 lb) butter
>
>
> I'm sure Christy will save this recipe when she gets home, but I love
> the way it starts!
>


This is from when I made it last year......... better pull my finger out
and get it started for this year too, as the SO has already asked where
it is!!

http://s199.photobucket.com/albums/a...istmas%20cake/


After I made it, I stuck it in the pantry wrapped in baking paper and
alfoil, and left it alone.

It matured *very* nicely :-)


--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell
peppers nested in by incontinent mice and a finish reminiscent of the
dregs of a stale can of Coca-Cola that someone has been using as an
ashtray. Not a bad drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Peter-Lucas > wrote:

> This is from when I made it last year.......
....
> http://s199.photobucket.com/albums/a...istmas%20cake/

Eeek! It sounded a lot better until you posted pictures.

-sw

On Thu 27 Nov 2008 07:44:23p, Sqwerz told us...

> Peter-Lucas > wrote:
>
>> This is from when I made it last year.......
> ...
>> http://s199.photobucket.com/albums/a...istmas%20cake/
>
> Eeek! It sounded a lot better until you posted pictures.
>
> -sw
>

They don’t call you Mama’s Little Idiot for nothing!

That’s the way it’s supposed to look. Geez!

You obviously don’t know what a Christmas Cake is supposed to look like.
Sometimes they are then encased in almond paste and rolled fondant, at
least in the UK, perhaps not in AU.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Thursday, 11(XI)/27(XXVII)/08(MMVIII)
************************************************** **********************
Today is: Thanksgiving Day (U.S.)
************************************************** **********************
Everything in the universe is packaging, big toys, or meat.
************************************************** **********************

Wayne Boatwright > wrote:

> On Thu 27 Nov 2008 07:44:23p, Sqwerz told us...
>
>> Peter-Lucas > wrote:
>>
>>> This is from when I made it last year.......
>> ...
>>> http://s199.photobucket.com/albums/a...istmas%20cake/
>>
>> Eeek! It sounded a lot better until you posted pictures.
>
> They don’t call you Mama’s Little Idiot for nothing!
>
> That’s the way it’s supposed to look. Geez!
>
> You obviously don’t know what a Christmas Cake is supposed to look like.
> Sometimes they are then encased in almond paste and rolled fondant, at
> least in the UK, perhaps not in AU.

I know. Have you ever heard my Fruitcake Rant? (I don't mean *you*
personally - I mean the cake).

-sw

Haven't you seen a Christmas cake before?

"Sqwerz" > wrote in message
...
> Peter-Lucas > wrote:
>
>> This is from when I made it last year.......
> ...
>> http://s199.photobucket.com/albums/a...istmas%20cake/
>
> Eeek! It sounded a lot better until you posted pictures.

Michael > wrote:

> Haven't you seen a Christmas cake before?

Are you his wife, sock-puppet, or mistress?
-
-sw

Michael wrote:
> Haven't you seen a Christmas cake before?
>
> "Sqwerz" > wrote in message
> ...
>> Peter-Lucas > wrote:
>>
>>> This is from when I made it last year.......
>> ...
>>> http://s199.photobucket.com/albums/a...istmas%20cake/


>> Eeek! It sounded a lot better until you posted pictures.
>
>

It's a spice/fruitcake of course. That's what much of the world thinks
of as Christmas cake.

gloria p