"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 11-29-2006, 03:59 AM   #21
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Whisky or brandy - depending on the fruit content of the cake.
__________________

__________________
Ishbel is offline   Reply With Quote
Old 11-29-2006, 04:01 AM   #22
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Here's my recipe for Dundee Cake. Not so dark or heavy as a traditional British Christmas cake and no icing or marzipan.

Dundee cake
__________________

__________________
Ishbel is offline   Reply With Quote
Old 11-29-2006, 10:37 AM   #23
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Quote:
Originally Posted by Hyacinth
Constance one final question? Did your mom always use the lemon extract in her fruitcake, like it calls for in the recipe? I'm not a huge fan of lemon flavoring, but maybe you can't even taste it in this recipe...just curious, but no biggie if you don't know.

Thanks again for the recipe - I'm just getting all giddy now planning my fruitcake baking day - lol!


Hyacinth
Yes, she did, but it didn't really taste lemony. I think the lemon just cut the sweetness of the candied fruit a bit. I suppose you could leave it out if you wish, or substitute a different one.
I don't remember if she floured the fruit before adding it to the batter, but I do.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-29-2006, 05:59 PM   #24
Assistant Cook
 
Hyacinth's Avatar
 
Join Date: Nov 2006
Location: AZ USA
Posts: 10
Quote:
Originally Posted by Constance
Yes, she did, but it didn't really taste lemony. I think the lemon just cut the sweetness of the candied fruit a bit.

I'll follow the recipe then as written. Thank you again for your help Constance!



Hyacinth
__________________
Hyacinth is offline   Reply With Quote
Old 11-29-2006, 06:49 PM   #25
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
No problem, Hyacinth. I sure hope you enjoy it...this really is a good fruitcake.

Just don't rush it, as aging makes it better.

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-29-2006, 10:06 PM   #26
Assistant Cook
 
Join Date: Nov 2006
Posts: 1
Hawaiian Fruit Cake.....anyone ever heard of Happy Cake? It is like a fruit cake only much more moist. It's an old local treat here in Hawaii and sometimes we send it to family and friends on the mainland. They use plenty pineapple, coconut and macadmaia nuts instead of the old traditional stuff. But it is dense like a fruit cake yet more moist. I think traditional fruit cake lovers would find it a surprise. They have been around a while.
__________________
Aunty K is offline   Reply With Quote
Old 11-30-2006, 03:23 AM   #27
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Quote:
Originally Posted by Aunty K
Hawaiian Fruit Cake.....anyone ever heard of Happy Cake? It is like a fruit cake only much more moist. It's an old local treat here in Hawaii and sometimes we send it to family and friends on the mainland. They use plenty pineapple, coconut and macadmaia nuts instead of the old traditional stuff. But it is dense like a fruit cake yet more moist. I think traditional fruit cake lovers would find it a surprise. They have been around a while.
No, I have not heard of it, but if I can get hold of the recipe, I would not mind trying it. Sounds like a nice tropical fruit cake minus the macadamia. I bake my fruitcake using my own preserves and store bought ones and lots of Metaxa!
__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Old 12-01-2006, 08:20 PM   #28
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Goodness, Daisy, that last one looks heavenly. Question: What kind of mixed spice?


__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 12-02-2006, 02:22 AM   #29
Senior Cook
 
Join Date: Jan 2004
Posts: 210
There was a discussion about mixed spice recently.

ISO hot cross bun recipe

It's a common item found everywhere in Australia. I'm surprised some other people have trouble finding it elsewhere.
__________________
daisy is offline   Reply With Quote
Old 12-02-2006, 03:04 AM   #30
Executive Chef
 
boufa06's Avatar
 
Join Date: Oct 2006
Location: Volos, Greece
Posts: 3,467
Daisy, your recipes look great! Have already copied and posted. Thanks for sharing them.
__________________

__________________
The proof of the pudding is in the eating!
boufa06 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:20 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.