National Brandied Fruit Day
October 20, 2016
പ്ലം കേക്ക് | ക്രിസ്മസ് കേക്ക് | Easy Plum Cake Recipe | Christmas Cake Recipe
Plum cake also called Fruit cake is a traditional Christmas cake which is rich in dry fruits and nuts. The other main ingredients used for this recipe are rum, butter, spices, caramel syrup and all purpose flour. It tastes better when stored for long time. Friends, please try this recipe and post your feedback.
#christmascake #plumcake
???? INGREDIENTS
Mixed Dry Fruits - 250 gm
Rum - 150 ml
Mace (ജാതിപത്രി) - 3 Nos
Cinnamon Stick (കറുവപ്പട്ട) - 3 Inch Piece
Dried Ginger (ചുക്ക്) - 3 Inch Piece
Sugar (പഞ്ചസാര) - ½ Cup (125 gm)
Water (വെള്ളം) - 1 Tablespoon
Hot Water (ചൂടുവെള്ളം) - ½ Cup (125 ml)
Cashew Nuts (കശുവണ്ടി) - ¼ Cup
All Purpose Flour (മൈദ) - 1½ Cup (200 gm) + 2 Tablespoons
Baking Powder (ബേക്കിംഗ് പൗഡർ) - 1½ Teaspoon
Butter (വെണ്ണ) - 200 gm
Brown Sugar (ബ്രൗൺ ഷുഗർ) - ¾ Cup (125 gm)
Egg (മുട്ട) - 4 Nos
Vanilla Essence (വനില എസ്സെൻസ്) - ½ Teaspoon
Lime Juice (നാരങ്ങാനീര്) - 1 Teaspoon
Salt (ഉപ്പ്) - ¼ Teaspoon
⚙️ MY KITCHEN
Please visit the following link to know about the Kitchen Utensils, Ingredients and other Gears used for this video.
(ഈ വീഡിയോക്കായി ഉപയോഗിച്ചിരിക്കുന്ന പാത്രങ്ങൾ, മറ്റു ഉപകരണങ്ങൾ, ചേരുവകൾ മുതലായവയെക്കുറിച്ച് അറിയാൻ താഴെ കൊടുത്തിരിക്കുന്ന ലിങ്ക് സന്ദർശിക്കുക)
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ഈ യൂട്യൂബ് ചാനലിൽ നോക്കി നിങ്ങൾ തയാറാക്കിയ ഭക്ഷണത്തിന്റെ ഫോട്ടോകൾ പങ്കുവെക്കുവാനായി ഒരു ഫേസ്ബുക് ഗ്രൂപ്പ് ഉള്ള കാര്യം എല്ലാ സുഹൃത്തുക്കളുടെയും ശ്രദ്ധയിൽപ്പെടുത്തുന്നു. ഗ്രൂപ്പിന്റെ പേര് Shaan Geo Foodies Family എന്നാണ്. എല്ലാവരെയും സ്നേഹത്തോടെ ഗ്രൂപ്പിലേക്ക് സ്വാഗതം ചെയ്യുന്നു.
Let's Make: Brandied Fruit
Nate shows us how to put together jars of delicious brandied fruit!
Fruitcake That Doesn't Suck - Ultimate Food Geek & Friends
Ben Starr, the Ultimate Food Geek, rescues you from the scourge of that most wretched of holiday abominations...the dreaded Fruitcake. Together with friends Chip & Jenni, he reinvents this foul, nefarious offense to the palate in a format that is not only palatable, but delightful!
All my favorite kitchen toys:
The kitchen scale I used both at my restaurant and at home: (You can spend less on a kitchen scale, but this one is perpetually accurate, easy to clean, and doesn't take weird batteries.)
Precut parchment liners -
8 rounds for cake pans:
9 rounds for cake pans:
In a large saucepan, add:
1 pound (454g) dried fruit (in the video I use equal weights golden raisins, cranberries, sour cherries, and figs, but ANY combo of dried fruits will work, chop up fruits that are larger than a raisin)
5.7oz (162g or 1/2 cup) molasses (the 3.7oz in the video is incorrect)
1 Tbsp instant coffee
2 sticks (8oz or 227g) unsalted butter
1 cup (8 fl oz or 237mL) booze (whiskey, bourbon, brandy, rum, Port, Marsala, red wine, dark beer, etc....or use any fruit juice)
Bring to a simmer. Reduce heat and simmer gently for 5 minutes. Remove from heat and cool for at least 1 hour until room temp, or overnight, covered.
Into the pot, add:
2 eggs
4.1oz (116g or 1/2 cup) buttermilk (sub milk in a pinch, but it's not as good)
4oz (113g or 1/2 cup) white sugar
2 tsp vanilla
zest of 1 orange and 1 lemon
3oz (85g or about 1 cup) toasted, crushed nuts (optional)
Stir until complete incorporated. In a separate bowl, combine:
8oz (227g or 1 2/3 c) all purpose flour
1 tsp baking powder
1 tsp kosher salt (or 1/2 tsp fine or table salt)
1 tsp each cinnamon, ginger, cardamom
1/2 tsp each clove and nutmeg
Stir until well mixed, then add to pot with wet ingredients and stir until fully mixed. Scrape into a greased baking sheet lined with parchment.
(Recipe bakes well in a deep 8 cake pan, a standard 9 cake round, or multiple mini loaf pans. I highly recommend lining the bottom of ANY baking vessel with parchment, in addition to greasing the sides.)
Bake on the center rack of a preheated 320F (160C) oven. For round cakes, check at 75 mins. For smaller loaf pans, check at 45 mins. Bake until a toothpick inserted into the center comes out clean, or the top springs back when gently pressed.
Cool fully in pan, then remove and rest 24 hours before serving.
(NOTE: I am an Amazon associate and if you buy something from one of my links, I may get a few cents. Thankya!!)
Friendship Fruit
Friendship Fruit
1700’s recipe for ELECTION CAKE
Find the accompanying blog post, with book photos and notes here:
In the 18th and 19th centuries, it was a common custom in the US to serve election cake. So I thought I’d share one today, in honor of Election Day coming up next week!
Most of the early election cake recipes I’ve found have a few things in common…
1. They’re BIG recipes. These call for ingredients by the pound, and they’re made into loaves…quite a lot of loaves. These are recipes for large groups of people, much like the old fashioned wedding cake recipes.
2. Nearly all call for raisins, and most also call for citron. This recipe includes both.
3. Election cake seems required to be a spice cake—I have yet to read a vintage election cake receipt that doesn’t call for spices, especially nutmeg.
This particular recipe I’m sharing today is from an 1880’s cookbook, but the book lists this recipe as being over 100 years old at the time, so that would make this a recipe from the 1780’s or earlier.
SHOW NOTES:
Here’s a link to the digitized text where you can read the recipe yourself:
((This is a different edition of the same cookbook, which went by the slightly different title: Buckeye cookery :
with hints on practical housekeeping. The recipe is the same, and is also found on the same page (70), and even includes the same typo as my edition.))
OVEN TEMP: 375 is what I would use for this one. This is a hotter oven than we’ve seen in the last couple of recipes.
When we read instructions to heat the oven as for baking bread, that’s about 375, or a little higher. Generally, from the vintage cookbooks I’ve worked from, I’ve found that bread was cooked at slightly lower temperatures that what we commonly use now with our perfectly even heat and commercial yeast.
UNITS OF MEASURE:
Welcome to the “Gill”! If you haven’t cooked from vintage books before, this one may be new to you. In American cooking, in the 1700 and 1800’s, this would have been 1/4 pint. You can use a half cup measure, or (perhaps more accurately) 4 ounces, per gill called for in the recipe.
YEAST:
For potato yeast, I like this recipe from Lydia Child’s The American Frugal Housewife, published in 1832. This is her receipt:
“Potatoes make very good yeast. Mash three large potatoes fine; pour a pint of boiling water over them; when almost cold, stir in two spoonfuls of flour, two of molasses, and a cup of good yeast. This yeast should be used while new.”
(For the starter yeast, you can use a sourdough starter like my recipe here:
OR, if you just want to MAKE the cake already, I’d suggest whipping up that potato starter with a packet of commercial yeast in place of the “cup of good yeast”. Let it really get going, and then make some Election Cake!
WHEW! What did I miss? Let me know if you have questions!
Does this recipe sound as delicious to you as it does to me? I think I have to make this one!