Clearly a thread on fruit cakes, by fruit cakes ! lol

There are fruit cakes and fruit puddings and both will keep well.

Be careful with nut selection, because many types will go rancid with long term storage. When this happens the cake can still be eaten, but its not very nice. We had this happen once, so we crumbed it and picked out the nuts. When its covered in hot custard and cold ice cream, you can’t see what it looks like !

I think that walnuts are one type of nut that keeps fairly well, but I’m sure someone here will know for sure. Of course you could make a cake without nuts and that will solve the issue.

DW often makes a big batch and wraps them in al foil for storage and they seem to keep for over a year without any problem. Using tins should be fine too, just keep them dark and cool. In the fridge is OK too.


A fruit pudding, warmed by the fire and topped with a carton of custard and tub cream is a great winter camping dish. Top tip: bring paper bowls to eat it out of.


So you asked for the secret to a a good fruit cake recipe, here's one which DW makes and gets many requests DW does usually make her own orange peel too), and the recipe is a secret, so don't tell anyone .. well don't tell anyone else ... unless they ask ... so the rest of you can stop reading now OK .. unless you want to read on, that is !

(See how sneaky I’ve been and changed the name to “Aussie’s” xmas cake to protect it)

Aussie’s XMAS CAKE – double quantity
500 grams butter
500 grams brown sugar
8eggs

1cup treacle
2 cups wholemeal flour
2 cups white flour
2 bare tsp bicarb
2 tsp cinnamon
2 tsp mixed spice
2 tsp nutmeg .
(more figs if liked) .


1kg seeded raisins
1 kg currants
350 grams mixed peel (or homemade candied orange peel)
½ cup brandy, rum or sherry
1 cup nuts – almonds, brazils


Optionals:
3 T Parisian essence
2 T cocoa
2 T strong black coffee
2 t vanilla essence
1 C chopped prunes and/or figs Can add glace cherries if liked
Can soak dried fruit in port or brandy for a few day before making

Cream butter and sugar and beat in treacle.
Add eggs and beat well.
Sift dry ingredients.
Add dry ingredients gradually to fruits.
Stir in brandy.
Line tin with greased brown paper.
Bake in moderate oven. Time for half this quantity is 2 1/2 - 3 hours.
Can put a couple of tbsp brandy on top when it first comes out.



= = = = = = = = = = =
HOW TO MAKE Aussie's CANDIED ORANGE PEEL

 Orange peel is candied or crystalised by being cooked in concentrated sugar syrup until tender and translucent.

 Candied orange peel must be made at least 1 day before it is to be used.

 Once made, it makes a tangy addition to cakes such as fruit cakes, sienna panforte and chocolate or plain pound cakes.

Ingredients:

• 2 medium oranges
• 200g caster sugar
• 250 ml water

(This makes enough to flavour one cake. I usually make a larger batch by multiplying the quantities several times).

Method:

1 Score the orange peel length wise into quarters (or segments) using a small knife, then strip away the peel and pith with your fingers.

2. Cut the peel into 5 mm wide strips using a chefs knife.

3. Heat the sugar and water in a saucepan until dissolved, then bring the syrup just to the boil. Put the strips of peel into the syrup.

4. Press a circle of baking parchment over the peel and weigh it down with a plate so the strips are immersed in syrup. Heat the syrup slowly to a simmer, taking 10-12 minutes, then poach until tender to the bite (about 1 hour).

5. Remove the pan from heat and allow the peel to soak in the syrup at room temperature for 24 hours.

6. Transfer the peel to a rack placed over a tray and leave to dry for 3-5 hours.
(Or use it immediately without drying if you can adjust the recipe to accomodate the additional moisture and sweetness from the syrup).

7. Chop the candied peel finely before adding to cakes.
Depending on the cake, you may wish to reserve several pieces for decoration.