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  1. #1
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    Home Made Christmas Cake

    Flobo has been making the Christmas Cake.

    I've put this on The Lancs thread, but for those
    who follow cooking etc. it's probably worthy of a
    posting in this section.


    She had some really nice fruits soaking in a
    quality brandy for a couple of days.

    Other bits and pieces were basically as follows.

    Eggs.
    Flour.
    Spices.
    Chopped almonds
    Treacle.
    Brown sugar.
    Butter.
    Lemon.
    Salt.
    Additional brandy.



    Parchment paper and staples as well.




    Thats cut to size and shaped neatly inside the cake tin.

    You need a nice sized mixing bowl, a wooden spoon
    plus a decent steel spoon.





    Mix the flour with the spices.




    Add the eggs, butter, brown sugar, tea-spoon of salt,
    and mix with the wooden spoon.




    I've never really watched all the finer points of making a cake.




    That mixture was good to the taste.


    Add the fruit, and chopped almonds.

    Keep stirring, with the metal spoon.

    Warm the treacle to make it run nice and freely,
    add to the mix.



    Keep mixing, tastes even better with the treacle in.





    Add the zest of a lemon. (Orange as well if you want).



    More mixing.

    Place it all in the parchment lined cake tin.

    Any left you can bake in those little cake trays
    for an afternoon tea nibble.


    Place in the pre-heated oven set to 140 for four hours at least.

    Don't open the door for at least four hours.


    After four hours.




    It should look like this.



    Nice.

    When it has cooled down, you can pierce it with a
    cocktail stick and add some neat quality brandy.

    Don't over do it.

    Drink the spare.
    All the women take their blouses off
    And the men all dance on the polka dots
    It's closing time !

  2. #2
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    Mathos's Avatar
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    Flobo was doing some more work on the other
    Christmas Cake earlier in the week.





    Getting the Cognac into the heart of it, is important.

    She pierces the cake, both sides with a wooden skewer.

    Then pours the Cognac over the same,
    it slowly seeps into the heart of the cake.



    The quantity shown in the jug, is about
    as much as you will need for the cake.




    Once it has seeped in nicely, the marzipan is rolled
    out and the cake is nicely topped with the finished
    piece.

    Some folk roll a piece to wrap around the sides of
    the cake, we prefer it top only.



    Musn't forget, you have to give the top of the cake a liberal
    coating of Apricot Jam first of all. It helps seal the cake,
    also aids the foundation for the marzipan to stick to.





    Next stage is to ice the cake, over the marzipan
    then add a few Christmassy bits.

    I'll take photographs when she is doing it.

  3. #3
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    Cheers Mat did see it on your other thread its a beaut ! I do like the idea of a all in one mix , never tried that , bit late for this year but will give it a go next year and post my result up on here.

  4. #4
    Molecular Mixup
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    that cake looks well tasty
    at least in the shots that are not blurred -
    write to father Christmas asking for a tripod

  5. #5
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    Quote Originally Posted by nigelandjan View Post
    Cheers Mat did see it on your other thread its a beaut ! I do like the idea of a all in one mix , never tried that , bit late for this year but will give it a go next year and post my result up on here.


    Cheers Nigel,

    It makes a brilliant tasting cake, watch the
    cognac though, and if you have some sherry
    trifle to go with it, don't get the car out.



    I'll place a trifle make when Flobo gets going with the same.

    In fact, I might make it myself,
    I can manage a mean tasty trifle.


    I think.

  6. #6
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    Quote Originally Posted by blue View Post
    that cake looks well tasty
    at least in the shots that are not blurred -
    write to father Christmas asking for a tripod

    I noticed as well Blue.

    Somebody must have been swigging the Courvoisier.

  7. #7
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    Thaidan's Avatar
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    Looks so great. Thanks for sharing.

  8. #8
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    Wow! Looking great! Merry Christmas!!

  9. #9
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    Wont be putting alchohol in our cake Matt as we dont like it , but thanks for the tip .

    BTW may I be so bold as to suggest a tip regarding the apricot jam ,, warm it up a little by placing some in a bowl then standing that in some very hot water , you can then apply the jam with a pastry brush similar to paint , it makes it really easy .

    Cheers and happy xmas to you and your lovely wife enjoy your cake !
    I'm proud of my 38" waist , also proud I have never done drugs

  10. #10
    sabaii sabaii
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    I love Courvoisier, nice with a dash of peppermint


    Oh, the cake looks fantastic too

  11. #11
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    Yummy!

  12. #12
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    Quote Originally Posted by natalie8
    Yummy!
    Now now Natt think of that waistline do you know this week were going to Jans citizen ceremony and I dusted down the one suit I own , the one we married in 3 years ago and ,,,,,,,,,,,,,,,,er,,,,,,,oh dear , lets just say I hope the ceremony dosent go on too long 555

  13. #13
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    Where can we buy one and how much? Do you deliver?

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    Have a go at making one Betty its one of the easiest all in ones I've seen

  15. #15
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    ^ good idea - but I don't even have a (western style) oven; I make do with the missus and her wok, and some delivery leaflets!

  16. #16
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    ^

    I'll go down to Aldi later this morning and buy one for you. Their luxury mince pies are up with the best but their Bramley Apple Tarts have become stodgy during the last two years so ASDA's are better now.

    My mate Chris has two places, one in Bangkok and the other in Pattaya, and both have proper ovens. Are you a real ex-pat or a Thai masquerading as one ?

  17. #17
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    ^ I know, I need to get an oven; it's just that I never planned to stay... Now I seem to be giving in, so I might as well buy some more 'concrete' bits 'n pieces...

    (Ban the Welsh!)

  18. #18
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    Quote Originally Posted by sabaii sabaii View Post
    I love Courvoisier, nice with a dash of peppermint


    Oh, the cake looks fantastic too

    I have never even thought of adding peppermint to
    Cognac Sabai.

    Totally new one on me.

    I enjoy a large Port with a measure of Cognac.

    Mind you, I knew a guy many years back in my
    mid twenties or so.

    He was a head waiter for a massive Restaurant in
    the UK. He was a qualified top class Chef,
    Wine connoisseur etc etc.

    The only Brandy/Cognac he ever used or drank was
    Otard.

    Otard Cognac. About bottles & prices of XO, VSOP & VS Brandy


    The link is interesting.

    He reckoned the only addition to a quality Cognac
    was another Cognac.

    I have had Otard a few times over the years.

    Very special occasions.

    It's superb.

    He always reckoned his steaks should be cooked with a

    'Swan Vesta Match.'

    Quite a character, they usually are these food and drink
    eccentrics.

  19. #19
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    I think Flobo is baking some mince pies,
    plus other bits and pieces this week,
    ready for Christmas.


    So I'll keep the camera to hand.

  20. #20
    Pedantic bastard
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    Quote Originally Posted by Mathos View Post
    I think Flobo is baking some mince pies,
    plus other bits and pieces this week,
    ready for Christmas.


    So I'll keep the camera to hand.
    can you thumb nail sketch Flobo? (nothing too personal of course). Following this and the british meals thread, and would appreciate a bit of context. She Thai? In UK with you? Most importantly, what is her cooking background? Formally trained? Only asking because all the food looks professional quality.

  21. #21
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    Quote Originally Posted by nigelandjan
    Now now Natt think of that waistline do you know this week were going to Jans citizen ceremony and I dusted down the one suit I own , the one we married in 3 years ago and ,,,,,,,,,,,,,,,,er,,,,,,,oh dear , lets just say I hope the ceremony dosent go on too long 555
    I know the feeling.

    Quote Originally Posted by nidhogg
    Following this and the british meals thread, and would appreciate a bit of context. She Thai?
    Flo is not Thai, she's English. There are a few pictures of her on Mathos's Beautiful Lancashire thread. She is a pro and I love to see these threads and learn from her.

  22. #22
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    ^Ok. There we go. Not saying a Thai was incapable of producing lovely looking dishes like that, mind. But makes a bit more sense now.

  23. #23
    Thailand Expat
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    Quote Originally Posted by nidhogg View Post
    Quote Originally Posted by Mathos View Post
    I think Flobo is baking some mince pies,
    plus other bits and pieces this week,
    ready for Christmas.


    So I'll keep the camera to hand.
    can you thumb nail sketch Flobo? (nothing too personal of course). Following this and the British meals thread, and would appreciate a bit of context. She Thai? In UK with you? Most importantly, what is her cooking background? Formally trained? Only asking because all the food looks professional quality.

    There you go Nidhogg,

    This is a few years back.


    About 2001 in Dubai, so she looks a little older at present.

    But I'm not telling her that.

    It's a fact of life is age, and we are both closer to
    seventy than we are to sixty.

    Funny really, in a way, it's like we have never aged
    until we look at photographs.

    Self taught in the cookery department as well.

    Brilliant cook I'm very lucky.

  24. #24
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    Quote Originally Posted by Mathos
    Brilliant cook I'm very lucky.
    Me to Matt ,,,,,,,,, lovely looking radiant lady by the way ( can you tell I'm after a slice of that cake ?

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