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This may be considered a little old fashioned but I still believe that fruit cake has a firm spot at a modern wedding. Full of spicy, juicy, brandy soaked fruit surrounded by deliciously plump cherries, the good old fruit cake should not be cast aside just because the taste buds of today are opting for a more contemporary chocolate number. Even if you're not a fan of fruit cake I thoroughly believe that it is a traditional part of any wedding to put aside the top tier of your wedding cake for use later on, whether this be the christening of the first born or another such worthy occasion. Furthermore, the role of the humble fruit cake is not just to keep Grandma Eileen happy either, it really can be delicious if baked just right.
In a quest to do some additional research into the humble fruit cake I have been seeking out the best recipes for it. I would go as far as to say that once non-believers have had a slice of the cake recipe I have found, they will be complete converts. Having tried and tested the recipe below, I would thoroughly recommend it as the fruit cake I will opt for on my wedding day.
Delicious fruit cake
This is a wonderfully juicy fruit cake with a difference. It is packed full of plump brandy soaked vine fruits and cherries. The glace ginger and walnuts have replaced the regular mixed peel and almonds and it makes all the difference! It also spends less time in the oven than other fruit cakes making it that little bit more moist and sticky.
This recipe will make one rounded 8 inch cake.
175g raisins
450g currants
175g sultanas
100g chopped glace ginger
100g natural coloured glace cherries
Soak all of the above in 4 generous tablespoons of brandy for a good 12 hours or even better, overnight.
250g plain flour
250g soft butter
4 medium eggs
100g chopped walnuts
250g muscovado sugar
¼ teaspoon freshly grated nutmeg
½ teaspoon ground mixed spice
1 tablespoon black treacle
Grated rind of 1 orange
Grated rind of 1 lemon
For a hot tip, line your tray with grease-proof paper around the edges as well as around the bottom to ensure a snug fit and a perfect fruit cake.
To make it easier, all of the ingredients can be mixed by hand. Cream the sugar and butter together to get a fluffy, light mixture for about 10 minutes until the colour goes slightly lighter. Make sure you persevere as this makes the cake lighter. Add the beaten eggs one by one and fold each one into the mixture. Add the treacle.
Sieve the flour and spices together if possible. Don't worry if you don't have a sieve spare as I didn't and it turned out just fine. Add this to the butter and egg batter together with the citrus zest and mix again.
Stir in your pre soaked fruit and nuts and then line a cake tin with your cake mixture.
Place in the oven and cook for around 2.5 hours on 140C. Keep tabs on it to make sure the top doesn't brown too early and you can always test the middle by putting a skewer or knife into the middle for a few seconds - when removed if it comes out clean, it is done. Let your cake cool on a wire rack before you can have fun with some creative marzipan decorating.
If you lack confidence in the kitchen and the fruit cake is intended for a special event such as a wedding you may feel better leaving the cake baking and decorating to a professional cake designer. These days cake designers are willing to sit down with you to discuss exactly what you may or may not want in your wedding cake, whether it be a traditional fruit cake or a modern tower of cupcakes or a combination of both. If you have a theme or colour or specific flowers planned for your bouquet you can also let a cake designer in on these aspects and they will work with you to come up with the perfect wedding cake for your big day. I regularly use this recipe for many of the traditional wedding cake baking that I do.
Most home bakers have some sort of electric mixer in their kitchen arsenal. Some are hand held and some are stand mixers. Either way, an electric mixer is essential to making cakes. There are surprisingly many different methods to make a cake and most of them require the use of some sort of electronic mixer.
Here are five ways to make a cake using a food mixer.
One-Step Method
This method requires careful planning to ensure you add the ingredients in the correct order. As with most baking methods, the important part comes when adding the liquid to the dry ingredients because this begins the chemical reaction with the gluten in the flour.
So the one-step method requires you to put the flour and raising agents in the bowl first, then mix to blend. Add the sugar and remaining ingredients and mix to combine.
Melt Method
The melting method does not really require an electric mixer to make, but one can be used on a very low setting to gently combine the ingredients at the end of the process.
The melt method is ideal for syrup, honey or molasses cakes and requires that you melt the fat, usually butter in a pan and then add the syrup and remaining wet ingredients, once the fat has cooled of course. Then once the mixture has cooled you can pour it into your mixing bowl and add the dry ingredients. It's very important to use the mixer on the lowest setting for this part and to mix until just combined.
Dry and Wet Method
The dry and wet method works once again in a similar way to the one step method. It requires you put all the dry ingredients into the bowl and mix to blend. In a separate bowl you then put all the wet ingredients in and mix. Pour the mixed wet ingredients into the dry and mix.
A small point to consider with this method is that when you are using white sugars, you can count it as a dry ingredient, but if you are using muscovado or brown sugar, you need to count it with your wet ingredients.
Bread Method
An electric mixer can also be used to make dough if you install the kneading hooks. Depending on whether you are using fresh or dried yeast, make your preparations required for the yeast component and then add to the mixing bowl. Add the flour and use the dough hooks to slowly knead the ingredients into a soft and elastic ball of dough.
Creaming Method
The creaming method is by far the most common method used when baking cakes and biscuits. It's when the fat, usually butter, at room temperature is mixed at very high speeds with the sugar. This mixture must be beaten until it becomes pale and creamy. Then it is usual for the eggs to be added and blended well to the butter and sugar mixture followed by the rest of the ingredients according to the recipe. Having an electric mixer for this method is essential.
Each of these methods yields a different result for the desired effect of the cake, bread or biscuit. Some result in a crumbly, sandy texture, some will result in a light and spongy cake or some might be chewy and soft. Whatever you are making, an electronic mixer is one of the must have items in any home cook's collection of small kitchen appliances.
"Is real sugar better for you than refined sugar?" There is quite a debate raging on this subject. Opinions are flying on both sides of the debate. To fully form an informed opinion, you need to know how sugar is "refined." Then you will understand the answer to the question.
Refined sugar is nearly pure sucrose that is obtained from raw sugar sources such as sugar cane and sugar beets. Sugar cane provides the bulk of refined sugar because it is the more easily grown of the two source crops. The next steps in the process will help you to answer the question "is real sugar better for you than refined sugar?"
Sugar is normally refined in two major ways: affination and carbonization. Affination involves mixing raw sugar with high fructose syrup. This liquid mixture is fed into centrifugal chambers. The liquid is spun until it separates into liquid and sugar crystals. The sugar crystals are higher in sucrose content, but have an unacceptable level of contaminants, so carbonization is then used. In carbonization, the sugar is mixed with a liquid to make a 50/50 solution. Milk of lime is then added. The milk of lime mixes with the solution and calcium carbonate is formed. The calcium carbonate attracts the contaminates and discolorants so they can be removed. In some cases phosphorus is used instead of milk of lime. Knowing that all of these chemicals are added, it is not hard to answer the question "is real sugar better for you than refined sugar?"
Real sugars are those sugars that are in their natural forms and come from fruit, grain, and vegetables. These sugars are usually not "refined" in anyway. Some of the sources of these sugars are honey, molasses, and agave. Sugar cane and sugar beets can provide this type of sugar if they have not been processed. Normally the source syrup is boiled and dried to produce sugar crystals. Some examples of this type of crystal sugar are demerara, muscovado, and turbinado. These sugars are yellowish or brown in color and tend to clump when exposed to air.
The best course of action is to only consume naturally occurring sugars in their natural forms. That is difficult to do. If you have to use added sugar, then it is obvious that real sugar is best. Answering if real sugar is better for you than refined sugar is kind of a no-brainer. Carbohydrates in their natural forms are easier for your body to digest, use, and eliminate. The chemicals added during processing and refining are harmful and should be avoided whenever possible. Consuming real sugar will lead to a more healthy and balanced diet and a healthier you. Is real sugar better for you than refined sugar? Yes, most definitely!
Whenever you begin a program for weight loss, you have to decide the type of weight loss menus you want to follow. There are millions of diets; some quirky ones allow you only to consume a specific substance such as grapefruit, and but traditional types such as low carbohydrate diets, low fat diets or low calorie diets, tend to be the most logical choice.
Example Weight Loss Menu:
Breakfast
1 package of plain instant oatmeal (using water)
1/2 cup of skim milk
1 Tablespoon of raisins or chopped dates
1 Tablespoon muscovado (unprocessed brown sugar) or honey. (You can use stevia or xylitol as substitutes. In that case, sweeten to taste.)
1/2 cup of orange juice
Mid-Morning Snack
1 container of flavoured low calorie yoghurt
Lunch
1 cup of vegetable soup in chicken or beef broth
Sandwich made with 1 slice of bread and 6 slices of thin sliced turkey or ham and 1 slice of low calorie cheese. Top the sandwich with a slice of tomato, and a teaspoon of yellow mustard.
Water, coffee or tea (Studies show low calorie diet drinks may make you gain weight. Water is the best choice.)
Afternoon Snack
2 Stalks of celery stuffed with
1 Tbsp. Natural Creamy Peanut Butter
Supper
1/4 pound serving salmon with pepita-lime
1/2 cup steamed vegetables
1/2 cup wild rice
Dessert or Evening Snack
3/4 cup of poached fruit with meringue topping
The theory behind the traditional diets isn't magic. You simply consume less food or intake food that produces lower amounts of energy you convert to fat. If you're on a low fat diet, you still need some fat in your diet to maintain bodily functions. The same is true for a low carbohydrate diet. Low carbohydrate doesn't mean 'no carbohydrate.' Weight loss menus that are low in carbohydrates simply eliminates starchy vegetables and replaces it with fruits and vegetables abundant in nutrients but lower in carbohydrates. Of course, existing on a diet that has no calories is fasting and not recommended for any length of time.
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