Easy and Simple Fruit Cake Recipe ❗ SUBTITLES ❗
#christmascake#christmasfruitcake#easycake#simplechristmascake#easychristmascake#easyfruitcake
Ingredients:
1 cup (16TBsp) 225g butter
2TBsp (45g) honey
2/3 cup (100g) brown sugar
zest of lemon
zest of orange
vanilla
spices
1tsp baking powder
1 2/3 cup (230g) flour
3 eggs
3/4 cup (100g) any nuts
3 cups (560g) dry fruits
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Baking Mad Monday: Scandinavian Apple Cake
Baked on the deck of Ventura, here's my delicious Scandinavian Apple Cake recipe.
Ingredients:
150g butter
5 apples
150g light muscovado sugar
2 eggs
300g flour
2 tsp baking powder
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp nutmeg
200g golden sultanas
100ml of apple brandy
100g chopped roasted walnuts (optional)
Method:
Pre-heat the oven to 180C.
Melt the butter and allow to cool. Grate the apple apart one into a bowl, add the sugar and butter and mix well. Add the egg and mix well.
Sift all dry ingredients together, add to the bowl and mix well, finally fold in the fruits and the nuts. Pour into a prepared cake tin.top with the slices from the leftover apple
Bake for 45 - 60 minutes. If you're baking onboard Ventura like I was, go for a quick dip in the pool ;)
Remove from the oven, allow to cool in the cake tin for 5 minutes, then place on a cooling rack. glaze with a bit of hot apricot jam.
For more information about P & O Cruises visit:
Happy Baking!
E x
Apple Cheesecake: a unique and delicious dessert!
Ingredients:
12 biscuits
50g melted butter
2 packets philadelphia
1 packet mascarpone
100g sugar
2 eggs
1 tsp vanilla
4 peeled and chopped apples
100g dark brown sugar
1 tbsp cinnamon
75g sultanas
100g brown sugar
100g plain flour
100g butter
50g oats
Mix apples, sugar, cinnamon and sultanas
Bake for 25 min at 180°C/350°F
Crush the biscuits and mix them with melted butter
Mix together brown sugar, flour, butter and oats until it becomes a crumble
Beat mascarpone, philadelphia and sugar, add eggs and vanilla.
In a spring form press down the biscuit base, then add the cheesecake filling, add the chopped apples in a layer, then sprinkle over the crumble topping.
Bake for 1 hour at 160°C/320°F
Allow to cool for at least three hours in the fridge
Irish Apple Crumble Cake Recipe
#applecakes #applecrumble #applecakerecipe
*Irish Apple Crumble Cake Recipe*
*Timings:*
• Prep Time: 15 mins.
• Cook Time: 1 hour.
• Total Time: 1 hour 15 mins.
*Servings:*
• 1 cake of 8 slices.
*Ingredients:*
_For the Irish Apple Cake:_
• ½ cup + 1 tbsp (125g/4oz) Unsalted Butter.
• ½ cup + 2 tbsp (125g/4oz) Caster Sugar.
• 1 tsp Vanilla Extract.
• 3 Medium Eggs.
• 1¼ cup (200g/7oz) Plain/All Purpose Flour.
• 1 tsp Baking Powder.
• Pinch of Salt.
• 1 tsp of Cinnamon.
• 3 Granny Smith Apples (peeled and chopped into cubes or sliced thinly).
• 3 tbsp Milk.
_For The Crumble topping:_
• ½ cup + 2 tbsp (100g/3½oz) Plain/All Purpose Flour.
• Pinch of Salt
• ¼ cup + 3 tbsp (100g/3½oz) Unsalted Butter.
• ½ cup (100g/3½ oz) Caster Sugar.
• ¼ cup (30g/1oz) Porridge Oats/Rolled Oats.
_Serve with:_
• Ice Cream.
• Whipped Cream.
• Caramel Sauce.
*Method:*
Preheat the oven to the following temperatures:
• 160°C/320°F [Fan Oven]
• 180°C/360°F [No-Fan]
• Gas Mark 4.
_For the crumble topping:_
1. Mix the flour, salt, butter, sugar and porridge oats.
2. Rub in the cold butter with your fingers until fully incorporated and you've reached the texture of coarse breadcrumbs.
3. Place in the fridge to chill.
_For the Irish apple cake:_
1. Line the base and sides of an 8 round loose-bottom cake tin.
2. Cream together the butter and sugar until soft and pale in colour.
3. Add the vanilla and add eggs to the mixture one by one until thoroughly combined.
4. Sieve in the flour, baking powder, salt & cinnamon and mix.
5. Add in the chopped apple and milk and fold them in.
6. Spoon the mixture into the prepared cake tin and smooth the top.
7. Place the crumble mix on top of the cake batter.
8. Bake in an oven for 60 minutes or until a knife inserted into the middle of the cake comes out clean.
9. Once the cake is baked, remove it and allow it to sit for 15 minutes before removing the tin.
10. Serve warm with ice cream or whipped cream (or why not both) plus my caramel sauce.
11. Mmm Scrummy!!!
*Questions?*
If you have any questions about this Irish Apple Crumble Cake recipe then please feel free to leave a comment. I always reply and will do my best to help you.
*Homemade Caramel Sauce Recipe:*
Check out my Caramel Sauce recipe on YouTube here:
Happy Baking Everyone!
Brandy Raisin Cake | Boozy Pound Cake for the Holidays
This cake not only has brandy infused raisins, but also an abundance of brandy brushed on top. It's soft and moist, with contrasting texture... a perfect holiday cake!
#holidaycake #asmrbaking #poundcake
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Brandy Raisin Cake (23x4.5x3.5cm)
Butter 45g
Icing sugar 40g
Egg 80g
Almond powder 45g
Pastry flour 33g
Baking Powder 1g
Raisin 45g
Brandy 20
Pistachio 25g
Day 0: Add brandy to raisin and leave to macerate overnight.
Day 1: Leave the butter at room temperature to soften. Leave the egg at room temperature to warm up. Pour the brandy raisin through a sieve and set both aside for later. Chop the pistachio and set it aside for later.
Preheat oven to 170C. In a mixing bowl, add butter and sifted icing sugar and mix with a whisk until slightly whitened.
Add sifted almond powder to the mixture and mix until combined. Add egg and mix until well combined. Add sifted pastry flour and baking powder and fold gently until the flour is no longer visible. Add raisins and mix until the raisin is evenly distributed.
In a greased mold, add a layer of chopped pistachio, then all the cake mixture. Top with the rest of the pistachio. Bake in preheated oven at 170c for 28min.
????Before you start baking, read this for a more successful project :
????More Pound Cakes ????
fig pound cake
ruby glazed pound cake
caramelized banana pound cake
jasmine glazed
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Fruitcake Recipe Rum, Brandy, Marzipan, Best, Easy Candied Fruit Alcohol
Vanessa von Schellwitz of the Gingerbread Cottage Bed and Breakfast in Victoria BC Canada shares her Rum Flavoured English Fruitcake recipe
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas’s Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her chef skills under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her 70’s husband owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors.
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Tollfree 1-877-767-2121 iMessage or Text 250-812-5457 Email: gingerbreadcottagebb@gmail.com