How To make Old English Spice Cake with Currant Hard Sauc
1.00 c Unsalted butter (225g)
2.00 c Sugar (400g)
4.00 lg Eggs
0.75 c Milk (180ml)
3.00 c Unbleached white flour
-(300g) 0.25 c Hot water (60ml)
2.00 ts Baking powder
0.50 ts Threads
0.50 ts Vanilla extract
2.00 ts Caraway seeds
g Zest of one lemon AND one -orange 0.50 ts EACH of ground cinnamon,
-cloves, mace and nutmeg
0.50 c Unsalted butter (1 15g)
0.25 lb Cream cheese (60g)
0.75 c Confectioners' sugar (75g)
2.00 tb Lemon juice
0.50 ts Saffron threads
1.00 ts Vanilla extract
0.25 c Yellow raisins (45g)
0.25 c Currants (45g)
Here I adapted an 18th century English spice cake recipe which also makes nice cupcakes.
Powder saffron, work into butter. Cream butter and sugar, add eggs, one at a time. Add vanilla and caraway. Sift together dry ingredients. Add dry ingredients to batter alternately with milk. Mix in zest. Pour into greased, floured sheet cake or cupcake pan. Preheat oven and bake at 350F (175C) for about 1 1/4 hrs. Check after 1 hour. Cool in pan for 10 minutes, then on rack. Serve with dollop
of Currant Hard Sauce.
CURRANT HARD SAUCE:
Powder saffron, work into chilled cream cheese. Cream together butter and cheese. Beat until light and fluffy. Mix in remaining ingredients and chill. Serve at room temperature.
From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105. 1987.
Posted by Stephen Ceideberg; March 30 1993.
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I finally mastered FUDGY BROWNIES! I won't use another brownie recipe again
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If you're looking for an indulgent, fudgy brownie that is extremely flavorful and not cloyingly sweet, this recipe is it! Literally one of the best brownies I've ever had! With that beautiful shiny crinkled top (which took me a while to figure out ????), and gooey, rich interior, this will be your new favourite brownie recipe!
INGREDIENTS:
- ¾ cup (105 g) dark chocolate - I use 50% dark chocolate, semi-sweet chocolate chips okay too
- ¾ cup (90 g) flour - regular, all purpose
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature or melted
- ¼ cup (53 g) unflavored vegetable oil - I use canola
- 1 cup (200 g) white sugar - granulated
- ½ cup (100 g) soft brown sugar - packed, see note 1 on blog
- ⅔ cup (75 g) cocoa powder - unsweetened
- 1 tsp coffee powder
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
NOTE: In the video I mention 1/2 a cup or 100g of butter, but it should be 113g of butter as stated in the ingredients list above :)
Bake at 160 °C (320°F) with the fan on for 22-25 minutes depending on how fudgy you want your brownies to be (I recommend 22 minutes). If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Once done, poke a toothpick into the center and it should come out dirty.
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How to Make Heavy Cream
You can make a perfect homemade heavy cream with just 2 ingredients – milk and butter – and a whisk. This substitute will not whip into whipping cream like store-bought heavy cream, but is an excellent replacement for heavy cream in most recipes.
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Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
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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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