December's here. It's time to bake
Our annual family Christmas cake.
Some say it's best done months before,
But I'm pedantic; I deplore
Such early starts to Christmastide.
If it were my decision, I'd
Forbid the C-word to be used
Till Advent started; it's abused
As matters stand….Enough, ... Read recipe
Advantages: A Christmas cake's a scrumptious treat Disadvantages: Too rich with so much else to eat?
December's here. It's time to bake
Our annual family Christmas cake.
Some say it's best done months before,
But I'm pedantic; I deplore
Such early starts to Christmastide.
If it were my decision, I'd
Forbid the C-word to be used
Till Advent started; it's abused
As matters stand….Enough, I'm ranting -
Instead, I'll go and start decanting
Some Christmas spirit from its bottle. ...talk you through instructions for
Gateau à la mode du torr.
Ransack your larder first of all.
It's likely that among your haul
You'll find dried fruit, which often lurks
In shady corners (and it irks
A cook to find it aeons later,
Condemned to waste by "use by" data).
Assuming it's still "best before"
Weigh what you've got and buy some more
If there's ... more
December's here. It's time to bake Our annual family Christmas cake. Some say it's best done months before, But I'm pedantic; I deplore Such early starts to Christmastide. If it were my decision, I'd Forbid the C-word to be used Till Advent started; it's abused As matters stand….Enough, I'm ranting - Instead, I'll go and start decanting Some Christmas spirit from its bottle. Thus fuelled and running on full throttle I'll talk you through instructions for Gateau à la mode du torr.
Ransack your larder first of all. It's likely that among your haul You'll find dried fruit, which often lurks In shady corners (and it irks A cook to find it aeons later, Condemned to waste by "use by" data). Assuming it's still "best before" Weigh what you've got and buy some more If there's too little. For a tin Of seven inches rim to rim, Twenty ounces are required. For larger tins, if so desired, And if you're being systematic, Apply proportionate mathematics.
Or just bung in a handful more. Gateau à la mode du torr Is flexible in every measure. The aim is gastronomic pleasure, Not calculating some square root…. Enough, where were we? Oh yes, fruit: Currents, raisins and sultanas, Dried pineapple (but not bananas), Plus glacé cherries, candied peel, And any suchlike stuff you feel Will taste the part once left to steep A night or two while you're asleep, In sherry, rum, Madeira, brandy Or any liquor you've got handy.*¹
While waiting for this marinade You should have rounded up and weighed: Six ounces margarine or butter ("Cholesterol!" I hear you mutter, But what the hell, it's Christmas time, When self-indulgence is no crime); Six ounces sugar (muscovado Is favoured by aficionados); Four ounces flour (if it's self-raising, The cake's expansion's quite amazing - So half and half with plain will do); Two ounces of ground almonds too, Plus four of unground, blanched and chopped (By nut-allergics both are dropped.)
For the next step you'd best enlist A passing son who's strong of wrist. Butter and sugar in a bowl Need to be "creamed". It takes its toll On aging muscles such as mine - In stately, dignified decline - To get the mixture smooth and whitening At the edges. Fast as lightning, A younger man can do the trick, Stir in ground almonds, double-quick, Then gradually (as wine is sipped) Fold in the eggs that you have whipped, Four in number, medium size, Bought from a free-range enterprise.
Your stalwart offspring by this time May feel he's working overtime, So take a break, no call for haste. Before proceeding, check the taste Of the fruit mixture; it may need Another splash of port or mead And so may you. When you're refreshed Seek out a sieve quite finely meshed Through which to add the waiting flour (Son stirring all the while with power - Thank goodness he still packs such wallop). Alternate the flour with dollops Of fruity mix, which you now strew Into the creamed delicious goo.
Delicious? Well, it's best to check By tasting (but don't risk your neck If you're the kind of gal or feller Who's terrified of salmonella, Since there are raw eggs in the mix). I tend to hazard a few licks, Ostensibly to judge the flavour, Deciding if an extra savour (Like ginger, cinnamon, vanilla, A further dash of manzanilla?) Would enhance it. You might find A pinch of salt, the grated rind Of a lemon, plus its juice, Will the desired effect produce.
A further stir, a last libation; It's ready for incarceration In baking-tin which you have greased To lubricate the nascent feast, And furthermore, not being a sloven, You'll have by now pre-heated oven To Three-Ten F, One-Fifty C, (Mark 2 to those as old as me). In goes the cake, right in the middle. You can sit back, give thumbs a twiddle, At least two hours, maybe three. To test, plunge in a knife and see *² If this is dry when pulled back out; If so, it's cooked, without a doubt. *³
Cooked, but not yet decorated; The two things can be separated By a week or two - or more. Gateau à la mode du torr Is often eaten without icing, But if you'd find it more enticing With, that's fine, it's easily done, And if you've kids they'll have some fun With sticking on the marzipan (First rolled out flat, then glued with jam). Next mix the icing (what, can't hack it? You'll find instructions on the packet), Smooth on, and top with, let us say, A sugar Santa on a sleigh.
Despite the glut of festive fare - Mince pies, plum puddings, choc éclairs - Young appetites are never beaten I know the cake will soon be eaten. My elder son alone can swallow Half a cake and still feel hollow. For cakeivores like him there's no Such thing at Christmas as "de trop". Although they've done their share of cookin' Mere parents may not get a look in. To guard against this dread disaster At sleight of hand become a master, And bake an extra cake to hide, Your secret treat at Christmastide.
...I have placed between my recipes for you to enjoy your baking days rather than groaning when your cakes turn out to be a big flop. Just imagine the nice summer tea parties you will be able to have to show off your new skills to your friends and families.
Xx Magical fairy cakes xX
Ingredients (makes 30 mini fairy cakes):
4 ounces butter
4 ounces Caster Sugar
4 ounces sifted Self Raising Flour
2 eggs
1 cup sifted Icing sugar
Juice of a lemon ... ...Silver Ball Cake Decorations Method:
-Put butter and eggs out of the fridge, to warm up to room temperature.
-Preheat oven to 375F
-Put out 30 mini paper cases on a baking tray.
-Either by hand or in a mixer bet the butter and sugar together until pale, fluffy and light. (*optional - add lemon zest at this stage if you desire)
-One at a time, beat the eggs in a separate bowl and then add to the sugar/butter mixture, beating hard, until all the ...
BIG_NANNA 05.06.2007 (03.12.2008)
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Cakes and Biscuits
Advantages: Good tasty moist cake, & Little Red Hen puts on her pinny! Disadvantages: Disappears too quick!
...takes me back to writing recipes down at school in Domestic Science!)
1. Bring sultanas to the boil in a saucepan, and then strain them.
2. While sultanas are still hot in the saucepan, add the butter or margarine and stir until melted.
3. Add sugar, eggs and almond essence and mix well.
4. Stir in flour and salt.
If you are adding nuts (but I don't) add them now. Mix well.
Pour into the greased and/or lined tin and smooth the top if necessary.
... ...or 350ºf, for 30 minutes. Lower the heat to Gas 2, 150º or 300ºf and continue until the cake is firm to the touch in the centre.
Remove from the oven and stand the tin on a cooling rack until it can be handled.
The cake can then be removed from the tin to allow it to finish cooling.
Finish by removing the greaseproof paper with care. I took the paper off too early once and it tore the cake edge off a bit, so its better to wait till the cake has ...
little_red_hen 02.09.2006
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Cakes and Biscuits
Advantages: Tastes beautiful, satisfaction of a job well done Disadvantages: Takes a while to mix and longer to complete
This is one of my favourite recipes, I hope that the long list of ingredients does not put you off as they are not very dear and can be kept for a while afterwards to use in other recipes. Now I am a Catholic and we celebrate Christmas. There are certain things that really remind me of Christmas and one of those things is walking into the house and smelling lots of lovely Christmas smells. Christmas smells to me are baking cakes and goodies, as my ... ...presents and as orders. Due to all of these orders, it seems that we always had about 20 Christmas cakes in the house until a few days before Christmas and about as many lunch loafs. Due to her arthritis she has stopped making as many cakes these days and I have taken over the reins in the Christmas cake making. I am going to make our Christmas cakes this week as they are best made a little before Christmas to give the cake plenty of time to absorb ...
kamallan 04.11.2006
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Cakes and Biscuits
Advantages: Very easy, all in one cake, delicious results (I'm told) Disadvantages: Waiting for it to cool, dieters' nightmare
Its probable that Chocolate Cake is about as controversial as baking gets - everyone has their own favourite, arguments abound on the best cocoa powder, cocoa solids percentage and frankly every other slight differentiation of sugar, flour, butter quantity, type and derivation. Its nearly as bad as asking someone how to make the perfect bacon sandwich.
With chocolate cake, the only thing to which most people agree is they like it - except me. I ... ...did used to like it, something happened (medical, let's not go there) and now I don't. But everyone else does.
So this is the chocolate cake I make the most, as its foolproof, kind of pre-dates my personal chocolate distaste (though it has been tinkered with since) and everyone seems to like it. Don't let the long list and spooky sounding ingredients put you off - I promise it does work it just sounds weird. Its a really easy cake to put together ...
josparkle 05.07.2006
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Cakes and Biscuits
Advantages: very rich and full of flavour Disadvantages: calories (an awfull lot)
Wicked Chocolate Cake.
I am not a great lover of chocolate or of cake come to that, but when I was having a party a great work colleague mentioned that she loved chocolate cake.
I decided to check out a recipe that my grandmother had used years ago. I have not got a clue on calories per slice but I think it is very high. It tastes great with loads of cream poured over it.
It is also nice hot, if you heat it in the microwave before you pour on ... ...to eat it from as it does melt the filling.
Also not recommended to heat it up if you use butter cream to ice the cake (it's not very nice when that melts). I am now highly addicted to this cake, it is very rich so you don't need much.
The cake was a big hit and I have had a few requests to make more for other people, so here is the recipe:
The cake:
10 oz Plain Flour
1 ½ tsp Bicarbonate of soda
6 oz Caster Sugar
6 oz Light Muscovado Sugar
...
nick979 08.02.2007
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Ciao members have rated this recipe on average: very helpful Recipe of Recipes for Cakes and Biscuits
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Nowadays the smoking of Cannabis through pipes (often using water to cool the smoke) has become more prevalent due to its greater efficiency. In cultures where Cannabis is predominant such as the Caribbean it is most commonly smoked neat. This method is safer since it avoids problems associated with tobacco smoking.
Cannabis can also be eaten on its own or mixed in with recipes such as cakes, biscuits (hence 'hash cookies' or ‘hash cakes’ – all very tasty I assure you) or in hot drinks, although I ...
No scary chemicals in and it tastes like angels tripping over your tongue
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