How to make the perfect Yorkshire Tea loaf
Happy Yorkshire Day! Check out our lovely Head Chef Martin's video on how to make the perfect Yorkshire tea loaf.
Super Moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist Fruit Cake Recipe for Christmas /Simple and Easy Boiled Fruit Cake Recipe
Super moist fruit cake Complete Written Recipe:
This fruit cake is a simpler and easier version of making a traditional fruit cake or old-fashioned fruit cake.
In this Easy fruit cake recipe we don't need any soaking of dry fruits; but still the raisins,candied peels,cranberries and other dried fruits will be juicy and plumpy as they are boiled in liquid and then added into the cake batter.
This video will show you one of the least messy ways that we can make a fruit cake.We don't need any stand mixer/hand mixer to make this cake.A sauce pan and a wooden spoon are the only major tools to make this fruit cake.
In two steps we can make this super moist fruit cake batter.
Step1:
Boil the dry fruits in a sauce pan with butter sugar and water.
Step2:
Add all the rest of ingredients into this saucepan after its cooled.
Step3:
Bake the fruit cake @ 320 F for 75-90 minutes.
The cake is so soft and moist and the aroma of spices makes this fruit cake, more flavorful.
This fruit cake recipe is one of my favorite recipes to make moist fruit cake.
Hope you liked this super moist fruit cake recipe.
Hope you will make this fruit cake for this christmas.
And please let me know how it turned out for you.
Advanced Happy Christmas to all My Lovely MerryBakers :)
Music: Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Artist:
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How To Make A Delicious Spicy Gingerbread Cake | The Hairy Bikers Comfort Food
Who doesn't love comfort food? The Hairy Bikers teach you how to make a delicious spicy gingerbread cake.
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English Teacake Recipe in The Bread Kitchen
These traditional lightly-spiced fruit buns are not a cake at all but still go wonderfully well with a nice cup of tea. Recipe at
English closed captions courtesy of Daniel Bartolo (denbi90).
1915 Yorkshire PARKIN Recipe
First Attempt 1915 Yorkshire Parkin Recipe
Welcome Friends! Welcome to Sunday morning and the old cookbook show. Today we're going to do a recipe out of the Five Roses Flour Cookbook, and this is a little bit different than the other Five Roses Cookbooks that
we've used so far. This one is from 1915, so right at the beginning of World War one, and it is also very much a community cookbook. It says right here at the front carefully chosen from the contributions of over 2,000 successful users of Five Roses Flour throughout Canada. So these are recipes that have been submitted to the cookbook and you really can tell that because, the recipe we're going to do today which is a Parkin, there are four parking recipes on this page. Each one a little bit different each one that would reflect the differences in family taste.
Ingredients:
1 pound coarse oatmeal
½ pound lard
½ pound cooking sugar
2 tsp mixed spice**
1 pound all purpose flour
1 pound molasses
2 tsp ground ginger
1 tsp baking powder
Juice of one lemon
3 eggs
Milk to stiffen (¼ - ½ cup)
Method:
Mix well and bake in a slow oven in dripping tin.
But I’ll give you a little more…
Preheat oven to 325ºF.
Cream lard until fluffy and then cream in sugar.
Cream molasses into lard.
Beat eggs one at a time into lard mixture.
Beat lemon juice into lard mixture.
Mix oatmeal into lard mixture.
Mix together the dry ingredients: mix spice, flour, ginger, and baking powder.
Stir flour into lard mixture, alternating with milk.
Scrape into a lined 9”x12” cake pan, and bake for 1 hour; or until cake tester comes out with a few moist crumbs.
All about Allspice:
**’Mixed Spice’ recipes are all over the map, and every family will have their own interpretation… so here are a few recipes for your amusement:
#1) Ingredients
1 Tbsp quality ground cinnamon
2 tsp ground allspice
2 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground coriander
3/4 tsp ground mace
#2) Ingredients
2 tsp allspice, whole
2 inch piece of cinnamon stick
2 tsp cloves, whole
2 tsp nutmeg, ground
2 tsp ginger, ground
1 tsp cardamom, ground
1 tsp coriander, ground
#3) Ingredients:
1 Tbsp ground allspice
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground ginger
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Yorkshire Parkin - Recipe
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Gas 3, 140 fan, 160c
22cm Square tin
50m-1 hr
Ingredients:
1 large egg
4 tbsp milk
200g butter (for melting)
200g golden syrup
85g treacle
85g soft brown sugar
250g self-raising flour
1 tbsp ground ginger
100g medium oats
Instructions:
Preheat your oven to 150°C (300°F) and grease a baking tin or line it with parchment paper.
In a saucepan, melt the butter over low heat.
Add the golden syrup, treacle, and soft brown sugar to the melted butter. Stir the mixture until everything is well combined and the sugar has dissolved. Allow it to cool slightly.
In a large mixing bowl, beat the egg and then gradually add the milk while continuing to beat.
Slowly pour the melted butter, syrup, and sugar mixture into the bowl with the beaten egg and milk, stirring continuously.
In a separate bowl, mix the self-raising flour and ground ginger.
Gradually add the flour mixture to the wet ingredients, stirring until well combined.
Fold in the medium oats until evenly distributed throughout the batter.
Pour the batter into the prepared baking tin, spreading it evenly.
Bake in the preheated oven for approximately 45-55 minutes or until a toothpick inserted into the center comes out clean.
Allow the Yorkshire Parkin to cool in the tin for a while before transferring it to a wire rack to cool completely.
Serving:
Cut the parkin into squares or slices and serve. It's often enjoyed with a cup of tea. The flavors tend to develop and improve if you can resist eating it all on the first day.