christmas cakes

I’ve been using this recipe for the last couple of years and it has been so popular that I half-considered making two this year so that we can get some rather than just dishing it out to all the family … even those who normally turn there nose up a fruit cakes wolf it down!! If you’re going to make it you need to start NOW! (or pretty soon anyway).  finely grated rind of 1 orange2 tbsp orange juice plus a splash500g seedless raisans250g sultanas250g currants60g dates stoned and chopped175g glace cherries1/2 bottle of good quality dark rum (at least)250g brown/molasses sugar250g butter4 eggs beaten250g plain flourpinch of salt1 tsp ground mixed spice1 tsp ground cinnamon1 tsp ground nutmeg60g ground hazelnuts30g chopped hazelnutsa block of marzipanyour preferred royal icing A big old tin to ‘grow’ your cake in … well at the very least you’ll need to feed it!? long time … the first bit just takes minutes though in fact I got the lad to do it! Put the orange rind and juice raisans sultanas currants dates glace cherries and 150 ml rum into a large bowl. This recipe really is a doddle an untrained chimp could manage it! Oh! did I mention that I wasn’t going to give you the whole thing in a oner?  No?  Oh well you’re going to need to come back for the next part … you know you want to! O. K. You talked me into it. I am a terrible baker but going to try your receipe. I’ll let you know how it turns out. I even hate Christmas Cake but this sounds tastey! I’ll let you know what the results are… after it goes through the taste test. Like you. I also hate Christmas cake. The cakes from my youth were always dry and bitter this one though is sweet and moist with a fantastic aroma and suffusion of flavours. The secret really comes from ‘feeding’ the cake little by little between now and the days leading up to christmas (when you finally get to decorate the thing). I really hope you like it and I would love to hear how you get on :) XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

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http://manaboutthehouse.wordpress.com/2007/11/01/the-worlds-best-christmas-cake/

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I’ve been using this recipe for the last couple of years and it has been so popular that I half-considered making two this year so that we can get some rather than just dishing it out to all the family … even those who normally turn there nose up a fruit cakes wolf it down!! If you’re going to make it you need to start NOW! (or pretty soon anyway).  finely grated rind of 1 orange2 tbsp orange juice plus a splash500g seedless raisans250g sultanas250g currants60g dates stoned and chopped175g glace cherries1/2 bottle of good quality dark rum (at least)250g brown/molasses sugar250g butter4 eggs beaten250g plain flourpinch of salt1 tsp ground mixed spice1 tsp ground cinnamon1 tsp ground nutmeg60g ground hazelnuts30g chopped hazelnutsa block of marzipanyour preferred royal icing A big old tin to ‘grow’ your cake in … well at the very least you’ll need to feed it!? long time … the first bit just takes minutes though in fact I got the lad to do it! Put the orange rind and juice raisans sultanas currants dates glace cherries and 150 ml rum into a large bowl. This recipe really is a doddle an untrained chimp could manage it! Oh! did I mention that I wasn’t going to give you the whole thing in a oner?  No?  Oh well you’re going to need to come back for the next part … you know you want to! O. K. You talked me into it. I am a terrible baker but going to try your receipe. I’ll let you know how it turns out. I even hate Christmas Cake but this sounds tastey! I’ll let you know what the results are… after it goes through the taste test. Like you. I also hate Christmas cake. The cakes from my youth were always dry and bitter this one though is sweet and moist with a fantastic aroma and suffusion of flavours. The secret really comes from ‘feeding’ the cake little by little between now and the days leading up to christmas (when you finally get to decorate the thing). I really hope you like it and I would love to hear how you get on :) XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

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http://manaboutthehouse.wordpress.com/2007/11/01/the-worlds-best-christmas-cake/

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I’ve been using this recipe for the last couple of years and it has been so popular that I half-considered making two this year so that we can get some rather than just dishing it out to all the family … even those who normally turn there nose up a fruit cakes wolf it down!! If you’re going to make it you need to start NOW! (or pretty soon anyway).  finely grated rind of 1 orange2 tbsp orange juice plus a splash500g seedless raisans250g sultanas250g currants60g dates stoned and chopped175g glace cherries1/2 bottle of good quality dark rum (at least)250g brown/molasses sugar250g butter4 eggs beaten250g plain flourpinch of salt1 tsp ground mixed spice1 tsp ground cinnamon1 tsp ground nutmeg60g ground hazelnuts30g chopped hazelnutsa block of marzipanyour preferred royal icing A big old tin to ‘grow’ your cake in … well at the very least you’ll need to feed it!? long time … the first bit just takes minutes though in fact I got the lad to do it! Put the orange rind and juice raisans sultanas currants dates glace cherries and 150 ml rum into a large bowl. This recipe really is a doddle an untrained chimp could manage it! Oh! did I mention that I wasn’t going to give you the whole thing in a oner?  No?  Oh well you’re going to need to come back for the next part … you know you want to! O. K. You talked me into it. I am a terrible baker but going to try your receipe. I’ll let you know how it turns out. I even hate Christmas Cake but this sounds tastey! I’ll let you know what the results are… after it goes through the taste test. Like you. I also hate Christmas cake. The cakes from my youth were always dry and bitter this one though is sweet and moist with a fantastic aroma and suffusion of flavours. The secret really comes from ‘feeding’ the cake little by little between now and the days leading up to christmas (when you finally get to decorate the thing). I really hope you like it and I would love to hear how you get on :) XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

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This Christmas channelise located in the City Square in the heart of Melbourne is spectacularly tall. I wasn’t able to photograph anyone beside it to give a sense of the scale but as usual the City of Melbourne has really gone to town (if you’ll pardon the pun). Apparently there is a lighting ceremony every night from Nov. 10th (last Saturday) to December 24th with the lights having been sponsored by a prominent light-globe manufacturer. If you be more details about this you can find it You’ll know from earlier posts how much I enjoy the Christmas season so it ordain be no surprise that I stood gawking at the tree for quite a few minutes yesterday. When I got home one of yesterday’s batch of Christmas cakes was sacrificed so that we could be sure that they had turned out as hoped. The verdict? The whole thing disappeared in about two minutes flat and was very nice with ice-cream (though not quite as good as the pudding will be on Christmas day)! I should have known that a CWA recipe would be foolproof! Meg came home from camp yesterday - she was only gone one night but the house was too quiet without her. She and I collected Dad from hospital this morning stitched and a bit sore but in good spirits. All of us are optimistic and sharing a laugh and most of all we are together - all reasons that I am counting my blessings…

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http://blogday.wordpress.com/2007/11/17/counting-my-blessings-2/

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This Christmas channelise located in the City Square in the heart of Melbourne is spectacularly tall. I wasn’t able to photograph anyone beside it to give a sense of the measure but as usual the City of Melbourne has really gone to town (if you’ll pardon the pun). Apparently there is a lighting ceremony every night from Nov. 10th (last Saturday) to December 24th with the lights having been sponsored by a prominent light-globe manufacturer. If you want more details about this you can find it You’ll know from earlier posts how much I apply the Christmas season so it will be no surprise that I stood gawking at the tree for quite a few minutes yesterday. When I got home one of yesterday’s batch of Christmas cakes was sacrificed so that we could be sure that they had turned out as hoped. The verdict? The whole thing disappeared in about two minutes flat and was very nice with ice-cream (though not quite as good as the pudding will be on Christmas day)! I should have known that a CWA recipe would be proof! Meg came home from camp yesterday - she was only gone one night but the house was too quiet without her. She and I collected Dad from hospital this morning stitched and a bit sore but in good spirits. All of us are optimistic and sharing a express emotion and most of all we are together - all reasons that I am counting my blessings…

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Related article:
http://blogday.wordpress.com/2007/11/17/counting-my-blessings-2/

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This Christmas tree located in the City form in the heart of Melbourne is spectacularly tall. I wasn’t able to photograph anyone beside it to give a sense of the scale but as usual the City of Melbourne has really gone to town (if you’ll pardon the pun). Apparently there is a lighting ceremony every night from Nov. 10th (last Saturday) to December 24th with the lights having been sponsored by a prominent light-globe manufacturer. If you want more details about this you can find it You’ll know from earlier posts how much I enjoy the Christmas season so it ordain be no affect that I stood gawking at the tree for quite a few minutes yesterday. When I got home one of yesterday’s batch of Christmas cakes was sacrificed so that we could be sure that they had turned out as hoped. The verdict? The whole thing disappeared in about two minutes flat and was very nice with ice-cream (though not quite as good as the pudding will be on Christmas day)! I should have known that a CWA recipe would be foolproof! Meg came home from camp yesterday - she was only gone one night but the accommodate was too change intensity without her. She and I collected Dad from hospital this morning stitched and a bit sore but in good spirits. All of us are optimistic and sharing a express emotion and most of all we are together - all reasons that I am counting my blessings…

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http://blogday.wordpress.com/2007/11/17/counting-my-blessings-2/

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I'm a 5th year medical student at a Northern medical educate in the UK. I like to moan and complain a lot and what better way to do so than with a communicate. go my journey through medical school and life. back up I hear you ponder? Well I didn't be to leave missbliss out and no its not my new eee PC (although I do like it lots). cover! - Fortunately for me one of missbliss's finest attributes is making fantastically yummy cakes of all shapes and sizes. This goes hand in transfer with one of my beat attributes the ability to gobble cake like no other living human!This affix is to get together the wonders of cake (particularly the chocolate cake I have waiting for eat) missbliss's ability to make said cover and to rejoice in the chocolaty goodness of the world. The amazing 'chocolate splurge' cover. (Or as I desire to label it - breakfast)The icing got a bit messy but hey - any mess involving chocolate can only be good alter?My birthday cover - made with 2 of my other favourite things - cream and raspberries. CHRISTMAS cover! - one of the best things about Christmas (and missbliss doesn't even like it so all the more for me!)This was last years wonder - decorated by none other than the little medic himself - with edible gold painted holly made from icingIts getting to the Christmas time of year which can only mean more cake - YIPEE! you good sir are a very very lucky man although i did just receive some lemon cheesecake squares from a friend who felt bad i had to revise all week.. You two are meant for each other aren't ya? :)Yum is all I can say (I'm on a "healthy eating diet" therefore no cake for me :(Please eat a piece for me :) OMG i think you are change state to being the luckiest man in the world! if i were a guy i would KILL to be in your shoes sadly i am left to cook for others instead :( oh woe!and OHHHHH does the chocolate cake look ever so good! On looking more closely at the first pic. I think I saw evidence of a certain someone (tlm perhaps) taking his finger round the chocolate on the coat and then presumably licking his touch.

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The shock of a heart attack has jolted us into new eating habits - this is how we're attempting to eat delicious and interesting food which doesn't take hours to prepare but which cuts out most processed food and most saturated fat.. we don't want to be neurotic about food but we do want to eat healthily and enjoyably There's not a great broach of enthusiasm in this house for Christmas cake the traditional dark brown sort... I alter it every year in quantity too because I make one for my neighbour another for my create plus.. well you know how it can be. But measure year. I gave my neighbour the recipe and said that from now on she'd probably have to make it herself because I didn't be to be tied to making it every year since no-one in the house wants Christmas cake (I made four measure year none of them for us). My plan this year is to make a golden cake in the hope that it will undergo more challenge for my family. And to alter it change surface more tempting. I want it to undergo much much more fruit than is normal so that it's really fruit glued together with a smidgeon of cake. This will alter it heart-friendly and generally more healthful since dried fruit counts towards your five-a-day. And I was wondering does anyone undergo any experience of tampering with Christmas cake recipes? I'm usually not afraid to mess with recipes but baking - well it requires precision. My plan is to double the fruit for the recipe I'm using. I'd really like to triple it but I evaluate I'm chicken. I'm going to get go the cake tin / quantity problem by using the leftover mixture to make Christmas cup cakes (an idea shamelessly pinched from Nigella's Feast). All suggestions will be seriously considered.. and if useful. I'll send you one of the cupcakes decorated as well as I can bring home the bacon. As you see. I've started soaking the fruit - this year I'm using my and it smells absolutely wonderful. Most recipes tell you to immerse the fruit for anything from one to three days. Let me tell you you can leave it soaking for a week or more without any problem at all! I dont know either but I am making vanilla essence too! It's heavenly. I think I will give bottles of that this year. I'll analyse back to see how it goes beat of luck! I love Christmas Cake! So does Cliff - so if there's one in the house it will be devoured. Great for taking on long winter walks or enjoying when we get back or in the evening with a glass of Ginger booze (Stones Vintage GW - yum). I remember fruit cakes cooked by various aged relatives which.

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http://joannasfood.blogspot.com/2007/11/christmas-cake-help.html

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The shock of a heart attack has jolted us into new eating habits - this is how we're attempting to eat delicious and interesting food which doesn't take hours to prepare but which cuts out most processed food and most saturated fat.. we don't want to be neurotic about food but we do want to eat healthily and enjoyably There's not a great deal of enthusiasm in this accommodate for Christmas cake the traditional dark brown sort... I make it every year in quantity too because I make one for my neighbour another for my create plus.. come up you know how it can be. But last year. I gave my dwell the recipe and said that from now on she'd probably have to make it herself because I didn't want to be tied to making it every year since no-one in the house wants Christmas cake (I made four last year none of them for us). My intend this year is to make a golden cake in the wish that it ordain have more appeal for my family. And to make it change surface more tempting. I be it to have much much more fruit than is normal so that it's really fruit glued together with a smidgeon of cake. This will make it heart-friendly and generally more healthful since dried fruit counts towards your five-a-day. And I was wondering does anyone have any undergo of tampering with Christmas cake recipes? I'm usually not afraid to mess with recipes but baking - well it requires precision. My plan is to manifold the bear for the recipe I'm using. I'd really like to triple it but I evaluate I'm chicken. I'm going to get go the cake tin / quantity problem by using the leftover mixture to make Christmas cup cakes (an idea shamelessly pinched from Nigella's Feast). All suggestions will be seriously considered.. and if useful. I'll send you one of the cupcakes decorated as well as I can manage. As you see. I've started soaking the fruit - this year I'm using my and it smells absolutely wonderful. Most recipes express you to soak the fruit for anything from one to three days. Let me express you you can get it soaking for a week or more without any problem at all! I dont know either but I am making vanilla essence too! It's heavenly. I think I will give bottles of that this year. I'll check back to see how it goes best of luck! I like Christmas cover! So does Cliff - so if there's one in the house it will be devoured. Great for taking on desire winter walks or enjoying when we get back or in the evening with a glass of Ginger Wine (Stones Vintage GW - yum). I remember fruit cakes cooked by various aged relatives which.

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http://joannasfood.blogspot.com/2007/11/christmas-cake-help.html

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Today is an auspicious Friday - it is the measure day of my academic year. I got my last assignment back and I made the first group of Christmas cakes. Of course not all is sweetness and lighten - I had to say goodbye to all my study friends until the new year and Dad is having surgery as I type. The nature of melanoma means that there ordain be an anxious act for the next week for the pathology results even though we are optimistic. I’ll be keeping in comprehend with one of my friends from the CAE - Bruce Clarke- through his blog. Bruce is a really talented writer; probably the most polished ‘new’ freelance writer I’ve ever go across. You should check it out when you get the chance. On the Christmas cake front. I think I’ve finally open the recipe I’ve been looking for! I’m so excited - all the while I was trying out ‘rich’ bear cake recipes and what I should undergo been making was a boiled bear cover! This might not seem important to most populate but I do like Christmas cooking and now that my Grandma has gone it is left to me to hold the assemble (a self-imposed responsibility of course). Due to one of those very unpleasant and unexpected things that happen when someone in the family dies (desire one half of the family suddenly telling the other half that they never really liked them and winding up the estate on their own) my Grandma’s cookbook went who-knows-where probably in the bin. For the last six years I’ve been trying to sight a recipe just like hers and I think this is it - hence my excitement. Cakes are one of the things I like to give as gifts at Christmas so I’ve been saving large Tuna tins for the measure bring together of months. They alter the perfect-sized cake tin for this. The recipe was one a friend pointed me to on the ABC Sydney’s website. The only variations I made to it were to omit the lemon and almond essence and the walnuts - mainly because a couple of friends had nut allergies (and I don’t personally like lemon essence) - and to change integrity the mixture into smaller tins. If you want to do this. I found that each tin takes 1 1/4 cups of mixture and that they need to be cooked for an hour and a half. The three tablespoons of extra sherry called for at the end of the recipe became four because I put half a tablespoon onto each of the eight cakes.

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Related article:
http://blogday.wordpress.com/2007/11/16/friday-again/

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Today is an auspicious Friday - it is the measure day of my academic year. I got my measure assignment approve and I made the first batch of Christmas cakes. Of cover not all is sweetness and light - I had to say goodbye to all my chew over friends until the new year and Dad is having surgery as I type. The nature of melanoma means that there will be an anxious wait for the next week for the pathology results even though we are optimistic. I’ll be keeping in touch with one of my friends from the CAE - Bruce Clarke- through his blog. Bruce is a really talented writer; probably the most polished ‘new’ freelance writer I’ve ever come across. You should analyse it out when you get the chance. On the Christmas cover lie. I think I’ve finally open the recipe I’ve been looking for! I’m so excited - all the while I was trying out ‘rich’ bear cover recipes and what I should undergo been making was a boiled bear cake! This might not seem important to most people but I do love Christmas cooking and now that my Grandma has gone it is left to me to hold the fort (a self-imposed responsibility of course). Due to one of those very unpleasant and unexpected things that happen when someone in the family dies (like one half of the family suddenly telling the other half that they never really liked them and winding up the estate on their own) my Grandma’s cookbook went who-knows-where probably in the bin. For the measure six years I’ve been trying to find a recipe just desire hers and I think this is it - hence my excitement. Cakes are one of the things I like to give as gifts at Christmas so I’ve been saving large Tuna tins for the last couple of months. They make the perfect-sized cover tin for this. The recipe was one a friend pointed me to on the ABC Sydney’s website. The only variations I made to it were to omit the lemon and almond essence and the walnuts - mainly because a couple of friends had nut allergies (and I don’t personally like lemon essence) - and to divide the mixture into smaller tins. If you be to do this. I found that each tin takes 1 1/4 cups of mixture and that they be to be cooked for an hour and a half. The three tablespoons of extra sherry called for at the end of the recipe became four because I put half a tablespoon onto each of the eight cakes.

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Related article:
http://blogday.wordpress.com/2007/11/16/friday-again/

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Today is an auspicious Friday - it is the last day of my academic year. I got my last assignment back and I made the first batch of Christmas cakes. Of course not all is sweetness and light - I had to say goodbye to all my study friends until the new year and Dad is having surgery as I type. The nature of melanoma means that there ordain be an anxious wait for the next week for the pathology results even though we are optimistic. I’ll be keeping in touch with one of my friends from the CAE - Bruce Clarke- through his blog. Bruce is a really talented writer; probably the most polished ‘new’ freelance writer I’ve ever come across. You should analyse it out when you get the chance. On the Christmas cake lie. I evaluate I’ve finally open the recipe I’ve been looking for! I’m so excited - all the while I was trying out ‘rich’ fruit cover recipes and what I should undergo been making was a boiled fruit cake! This might not seem important to most populate but I do love Christmas cooking and now that my Grandma has gone it is left to me to hold the assemble (a self-imposed responsibility of cover). Due to one of those very unpleasant and unexpected things that come about when someone in the family dies (like one half of the family suddenly telling the other half that they never really liked them and winding up the estate on their own) my Grandma’s cookbook went who-knows-where probably in the bin. For the last six years I’ve been trying to sight a recipe just like hers and I evaluate this is it - hence my excitement. Cakes are one of the things I desire to furnish as gifts at Christmas so I’ve been saving large Tuna tins for the measure couple of months. They alter the perfect-sized cover tin for this. The recipe was one a friend pointed me to on the ABC Sydney’s website. The only variations I made to it were to omit the lemon and almond essence and the walnuts - mainly because a couple of friends had nut allergies (and I don’t personally desire lemon essence) - and to divide the mixture into smaller tins. If you want to do this. I found that each tin takes 1 1/4 cups of mixture and that they be to be cooked for an hour and a half. The three tablespoons of extra sherry called for at the end of the recipe became four because I put half a tablespoon onto each of the eight cakes.

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Related article:
http://blogday.wordpress.com/2007/11/16/friday-again/

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Today is an auspicious Friday - it is the measure day of my academic year. I got my last assignment back and I made the first group of Christmas cakes. Of cover not all is sweetness and lighten - I had to say goodbye to all my study friends until the new year and Dad is having surgery as I write. The nature of melanoma means that there will be an anxious act for the next week for the pathology results even though we are optimistic. I’ll be keeping in comprehend with one of my friends from the CAE - Bruce Clarke- through his communicate. Bruce is a really talented writer; probably the most polished ‘new’ do work writer I’ve ever come across. You should analyse it out when you get the come about. On the Christmas cover front. I evaluate I’ve finally open the recipe I’ve been looking for! I’m so excited - all the while I was trying out ‘rich’ fruit cake recipes and what I should have been making was a boiled fruit cake! This might not be important to most people but I do love Christmas cooking and now that my Grandma has gone it is left to me to hold the fort (a self-imposed responsibility of cover). Due to one of those very unpleasant and unexpected things that happen when someone in the family dies (like one half of the family suddenly telling the other half that they never really liked them and winding up the estate on their own) my Grandma’s cookbook went who-knows-where probably in the bin. For the measure six years I’ve been trying to find a recipe just desire hers and I evaluate this is it - hence my excitement. Cakes are one of the things I like to give as gifts at Christmas so I’ve been saving large Tuna tins for the measure couple of months. They make the perfect-sized cake tin for this. The recipe was one a friend pointed me to on the ABC Sydney’s website. The only variations I made to it were to do away with the lemon and almond essence and the walnuts - mainly because a bring together of friends had nut allergies (and I don’t personally desire lemon essence) - and to divide the mixture into smaller tins. If you want to do this. I found that each tin takes 1 1/4 cups of mixture and that they need to be cooked for an hour and a half. The three tablespoons of extra sherry called for at the end of the recipe became four because I put half a tablespoon onto each of the eight cakes.

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http://blogday.wordpress.com/2007/11/16/friday-again/

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This quick and easy Christmas cake uses six ingredients which are mixed together and refrigerated for two days then sliced and served. No Bake Christmas Cake recipe uses raisins almonds vanilla wafers shredded coconut half and half and feed syrup. Mix all ingredients together well to distribute bear and nuts. displace into small idle pans which have been lined with waxed cover. Refrigerate for 2 days before slicing to serve. Nancy says: "I use vanilla wafers flavored with pure vanilla remove. Most brands use an artificial vanilla flavor which isn't as good."

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http://huntsville.about.com/od/cakes/r/christmascake.htm

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This quick and easy Christmas cover uses six ingredients which are mixed together and refrigerated for two days then sliced and served. No Bake Christmas cover recipe uses raisins almonds vanilla wafers shredded coconut half and half and feed syrup. Mix all ingredients together well to give fruit and nuts. Pour into small idle pans which undergo been lined with waxed cover. Refrigerate for 2 days before slicing to serve. Nancy says: "I use vanilla wafers flavored with pure vanilla extract. Most brands use an artificial vanilla flavor which isn't as good."

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Related article:
http://huntsville.about.com/od/cakes/r/christmascake.htm

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