Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Cakes => Topic started by: CarolineW on December 03, 2009, 10:49:05 am
-
I made the recipe from Brazen's blog http://brazen20au.blogspot.com/2008/09/mums-boiled-fruit-cake.html (http://brazen20au.blogspot.com/2008/09/mums-boiled-fruit-cake.html) yesterday and adapted it for the TMX. I'm eating a slice as I type this, with my cup of tea, and very nice it is too! Every bit as nice as the boiled fruit cake I used to make before I lost the recipe. I haven't changed the measurements into grams yet, but I'll do that next time (unless anyone beats me to it in the meantime ;D )
Ingredients
2 cups raisins
2 cups sultanas
2 cups currants
1 cup water
250g butter / margarine
2 cups brown sugar
4 eggs
1 cups SR flour
1 cup plain flour
1 ½ tspn bicarb soda
1 tspn mixed spice
3 tabs brandy
Preparation
1. Grease & line cake tin. Preheat a slow oven (150’C / 300’F)
2. Put fruit, water, sugar & butter in TMX bowl. 90oC / 15 mins / :-: ^^
3. Leave in the jug to finish cooking in the residual heat. Brazen leaves hers for about an hour. I left mine overnight as I'd run out of energy for the day!
4. Add the rest of the ingredients - carefully. It comes to exactly 2 lts, so the maximum capacity of the TMX. Don't go over the 2 lt mark, so if you're using brandy or another liquor (I used Port) add that last when you can see how much room you have. I used 2.5 tbsp. Speed 5 / about 7 secs. Listen and watch, you just need it to all mix in properly.
5. Pour into prepared cake tin and bake. Mine took about 1 hr 45 mins.
Tips I sprinkled some flaked almonds on the bottom of the tin before I poured in the cake mix. It tastes so nice with the nuts that I'll probably replace a little bit of the fruit with nuts next time (there's no room in the bowl to just add the nuts).
members comments
faffa with a more manageable quantity for the Thermomix -
Here you go, this is about 3/4 the recipe so should fit easily.
1 3/4 cups raisins
1 3/4 cups sultanas
1 3/4 cups currants
3/4 cup water
190g butter / margarine
1 3/4 cups brown sugar
3 eggs
3/4 cup SR flour
3/4 cup plain flour
1 1/8 tspn bicarb soda
3/4 tspn mixed spice
2 1/4 tabs brandy
This one is quite easy to do the maths on as most of the ingredients are whole numbers. I reduced it by a quarter because of the eggs.
-
well done caroline!
-
Thanks girls. Just wonder why not reduce the volumes slightly so that it all fits in well ? The reason I ask is that I received a recipe on Monday that was just way too much for the TMX. But I was told that the consultant had made it easily a few times.
Will post some pictures to show the fun.
What sized tin did you use?
-
What a yummy sounding cake. Boiled fruit cakes are so easy and tasty. DD is changing jobs and everyone has told her to bring in a cake before she goes, so this will be one of them.
Thank you both.
-
What sized tin did you use?
Drat - I was hoping noone would ask me that before I had the chance to have a less lazy day, when I planned to measure it and see ;D You made me overcome my laziness today instead!
I used a 20 cm / 8" deep tin that I use for all my fruit cakes. I measured the depth to approx. where the batter came, and it's about 9 cm. So it could obviously be cooked in a bigger tin too, for less time. I made sure my liner came up above the rim just in case, so it didn't spill over when it rose. I also put a silpat mat underneath, just in case it did still spill (it didn't).
Just wonder why not reduce the volumes slightly so that it all fits in well ?
I couldn't be bothered to do the maths :-)) Plus, it worked ;D ;D So applying the old maxim 'Don't fix it if it ain't broke" ;) :D Feel free to scale it down a bit, though. It probably wouldn't be a bad idea, I'm just bad at maths and only do that kind of thing if I absolutely HAVE to ;D
-
haha ditto what caroline said!
i usually cook mine in 2 smaller tins as i don't have a big enough one, so my cakes take less time to cook
-
Here you go ;D ;D ;D This is about 3/4 the recipe so should fit easily
1 3/4 cups raisins
1 3/4 cups sultanas
1 3/4 cups currants
3/4 cup water
190g butter / margarine
1 3/4 cups brown sugar
3 eggs
3/4 cup SR flour
3/4 cup plain flour
1 1/8 tspn bicarb soda
3/4 tspn mixed spice
2 1/4 tabs brandy
This one is quite easy to do the maths on as most of the ingredients are whole numbers. I reduced it by a quarter because of the eggs ;)
-
Thanks Kathryn :-*
-
Gold star for you.
-
does anyone ever really measure the brandy? :D :D :P
-
;) :D Well, I already had the spoon out for something else, and knew that I wanted to post the recipe if it was successful. But usually ....
-
Thanks, Kathryn. Now I have a choice of which size to make. The safe option, or the 'works if you're careful and gives a great big lovely cake' option ;)
Guess I'll usually be a good girl and take the safe option.
-
I've only just remembered that I didn't have enough brown sugar, so I replaced what was lacking with some black treacle. I'm just noting this for myself, really, in case we don't enjoy the next cake quite as much. I may do it anyway, as I discovered yesterday that black treacle is iron rich, which I didn't know before.
-
Oh yum treacle .... almost as good as molasses!!! :D
-
I love molasses. When I was a kid and Dad fed it too the cattle (in drought times) I would put my hand under and eat it by the handful. Then when we were in Bundaberg going over the distillery they gave us tastes and I went back for more. I found there that I do like Bundy rum. Is it any wonder I have to watch my weight so very carefully??? It must be my happy misspent childhood.
-
lol we always went back to the family farm in Katanning for school holidays and that is where they used to find me...in the cattle shed near the drum :-)) :-)) A great Uncle used to bring some up each year when he migrated to Geraldton for the winter to keep us
(me) going :o :o