2011年12月5日月曜日

Helen's Brandy and Ginger Fruitcake

There are some people I have never met in real life who I have 'known' for many years online. Some of these are the kind of great writers who just have a knack of expressing things in a way that you laugh along with them and get annoyed along with them and feel their pain when life throws them a dodgy one and I really feel quite close to some of them. One woman who I have 'known' since her late teenage sons were still in elementary school is the Helen of this recipe. I've never met her, I've never even seen her picture. I don't think I've ever even written to her privately. But I have bucket loads of respect for her and the way she lives her life and raises her kids and just all round rocks. (I'm pretty sure she doesn't know about this blog which is why I can write this! I considered just calling her H, but I figure if you're reprinting someone's recipe you should probably give them credit, huh?)

When she posted this recipe on a yahoo group we're both on of course I had to try it and it's now one of our family's Christmas traditions as, while my mum's Christmas cake is still my absolute favourite, this one is doable in Japan without mortgaging the house to buy the ingredients or hitching to Gina's to use a real sized oven which is always a plus, hey? (Not that I wouldn't love to meet Gina- another woman I have grown to 'know' without knowing!)

So.... without further ado here is Helen's amazing Brandy and Ginger Christmas cake:

*Preparation*

100g raisins
100g sultanas or green raisins
200g total other dried fruit (pineapple, dates, figs, cranberries)

*50-100g raw almonds if liked, I don't bother skinning them
*extra 50-100g dried fruit if you like your fruitcake to be practically
solid fruit, or for decorating.
30ml brandy (or shochu or rum or umeshu or...)
120ml ginger ale

Cut up any really huge fruits, soak in brandy and ginger ale (overnight,
or till you are ready to bake).

*To Bake*
Preheat oven to 160C and set for 90 minutes.

20g ginger (about half a knob) shredded
Shredded zest and juice of half a lemon

100g butter
60-100g sugar
2 large eggs, slightly beaten
Cream butter and sugar till white, beat in eggs. Add 1 tablespoon from
your measured flour if it looks like it's going to separate/does separate.

170g chuuriki flour (the type that has a picture of udon on the front -
or use kyouriki camellia flour in the yellow pack)
1/2 tsp baking powder
Fold flour into creamed butter/sugar/eggs, then fold in fruit and
liquid. If you used less sugar, your mixture may be dry - add a
tablespoon or two of milk.

Spoon into paper cake mold (they are silicon-coated, no need to grease),
and with the back of a spoon dipped in milk, smooth over the top. Cover

loosely with foil, butter paper etc. Into the oven with it!

When baked, cool in the mold. Not immediately, but while still warm,
pour over 50ml of ginger ale (and/or brandy if liked) , cover with a
teatowel (preferably not toweling, they stick) and pop in a plastic bag

(yep, before it's cold). Next day, pour over more ginger ale and/or
brandy if you like. Should be ready to eat the next day, but if you care
to wrap it in foil and keep it in a plastic bag for a week or two,
giving it a spoon of brandy about twice a week, you won't regret it.

My comments- for Meg's sake I have never made it with nuts so I can't tell you what it tastes like as printed. What I can tell you is that it rocks even without nuts!

I don't know what butter paper is so always cover with foil.

I don't have a paper cake case so get all crafty and fashion a little ring and bottom of paper for my two part cake tin. This works fine but is a bit fiddly. Ok, a lot fiddly!

I am not sure whether you are supposed to cover just the cake or the whole tin with foil but the former seems like it might get messy so I always do the latter and love the result.

I always take the foil off for the last 10 minutes to colour it up a bit.

And here is one I prepared earlier:



7 件のコメント:

andrea さんのコメント...

It looks amazing and sounds very yummy! I'll have to try it next year!

Gina さんのコメント...

Thanks Heather. : )

And I love this recipe. It looks so good.

kannamay さんのコメント...

Hi Heather-thanks for recipe- does it bake for 90 min? You said set up oven for 90, but then give directions to make cake after, just wondering, usually these cakes do take hours. Thanks
Maria

maria さんのコメント...

testing again, sorry heather!

thefukases さんのコメント...

Hi Kannamay- I have a dodgy combination microwave/ oven thing. In my oven it takes 90 minutes. When I pull the foil off at 80 to colour it up the top looks moist but after the extra 10 minutes the cake has slightly moved away from the sides of the pan, passes the finger press test *and* the skewer (well chopstick!) test so I pull it out then. It's a very dense cake though so maybe a bit moister than the average sponge or pound cake?

HTH!

Louise さんのコメント...

Thanks, Fabulous Heather.

Louise さんのコメント...

Oh, my, is that the picture that is linked to whatever account this thing is posting from…I look Fabulous, too. Sol. took this at one of the Kyushu Conventions, about 6 years ago.