A versatile ingredient for baking and cooking, Grace Browning combines water, caramel and salt, with a small amount of sodium benzoate as a preservative, to bring the sweet crispness of caramel to your favorite dishes. (4.8 oz.)
12"round 4"high fruit cake
i would like to know what ingredients i need to make a cake this size im making my sons wedding cake .thanks
Replies to This Discussion
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Permalink Reply by Katy Nott on
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Hi Denise - oops, I misunderstood you didn't I? Sorry. Les Brown's recipe I reckon will hit the mark here. Here is his recommendation for a 12", along with his instructions -
12" round
currants 1.5kg
sultanas 525g
Raisins 525g
glace cherries 350g
mixed peel 250g
flaked almonds 250g
lemon zest 1 lemon
plain flour 825g
mixed spice 2 1/2 tsp
cinnamon 2 1/2 tsp
butter 800g
soft brown sugar 800g
eggs 14
brandy a good glug!!
baking time 6-6 1/2 hrs
cooked weights 6.1kg
when baking cakes over 10" its advisable to reduce cooking temp to 130c (250f) gas 1 after 2/3 of cooking time
dump all the fruit nuts and lemon zest in a big bowl with a good glug of brundy while you make the cake (no need to soak overnight)
sift flour and spices.
put butter and sugar into bowl and cream well until light and fluffy, add beaten egg a little at a time beating well after each addition add a tiny bit of flour each time to prevent curdling. gradually fold in the remaining flour lightly before dumping this mixture on top of the fruit and fold in really well. spoon the mixture into a deep tin prepared with a double layer of greaseproof paper and make a slight depression in the top of the mixture. wrap the tin in 2 layers of ordinary brown paper and stand on a baking try also with 2 layers of brown paper bake in the centre of the oven and about half way through cooking cover with a large sheet of thick card with a hole cut in the centre to stop the top overbrowning. continue cooking till a knife inserted comes out clean (this can take a bit longer than stated depending on your oven and the fruit) when cooked remove from the oven and drizzle with another 2 or 3 tablespoons of brandy while still hot. allow to cool completely before removing from the tin then ease the cake out (dont remove the greaseproof lining paper) wrap in another layer of greaseproof and then double wrap in foil. Now each week unwrap and drizzle with more brandy before re-wrapping. day before covering with marzipan unwran and remove liner turn cake upside down and drizzle with brandy one more time re- wrap. to marzipan brush on hot sieved apricot jam and marzipan, leave for 48 hours to firm and then ice with either royal icing or fondant. (if using fondant brush the marzipan with either vodke or gin).
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Permalink Reply by denise lovelock on
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great thanks for that,is this going to be 4" deep thanks
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Guessing that it is a traditional fruitcake, it will be 2.75-3 inches deep... to make a 4inch deep cake you will have to increase the mixture by another third ...
Why 4inches deep? As the cake batter is so thick, you run the risk of the it drying out before it is actually baked ...
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thanks for getting back to me.
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Sorry Denise - I missed your question somehow. I agree with suziq re the depth. By the time you add marzipan and icing, it will increase your depth don't forget
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ok thanks
Katy Nott said:Sorry Denise - I missed your question somehow. I agree with suziq re the depth. By the time you add marzipan and icing, it will increase your depth don't forget
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Permalink Reply by Teneisha Williams on
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I simply make my cakes in layers. I sandwich using jam (very thin spread). works like a charm and I make good ole Jamaican fruit cake. Nice and fruity and laced with wine and brandy (but not till the wine decides that it has no where to go but out....recipe for bleeding cake...not cute) with the right blend of spices (the key to a great tasting fruit cake) . I have my fruit cake recipe on here somewhere in recipes. I would double that and use 2-12"x3" pans.
Level and layer as you would any cake and trim the edges for a smooth finish. I use buttercream to coat cakes to reduce the cost to my clients. I don't have bleeding and they have a very moist and rich fruit cake that they simply can't get enough of. Those who can afford the marzpan pay for it :) I'll pull up the recipe and send to you.
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Here we go....
This recipe is referred to as a 1 lb fruit cake*
1 lb butter
1 lb sugar
8-10 eggs
4 cups flour
2 tsp baking powder to each cup of flour
1/4 lb bread crumbs
1 tsp cinnamon** or as needed
1 tsp mixed spice** or as needed
1 tsp nutmeg** or as needed
1 lb Fruits*** (currants, raisins, prunes, cherries, mixed peel...not too much mixed peel...more of the other fruits can be added if needed...I like lots of fruits in my cake...)
Rum (white) (I use white... J.Wray and Nephew Overproof Rum...crazy stuff))
Wine (Port)
Brandy
1 Bottle Browning
2-3 tsp Vanilla or as needed
1-2 tsp almond extract or as needed
1 cup Marmalade or Jam (your preferred flavour)
* This cake is more like a pudding...can be altered to create a cake texture by lessening the fruits
** I usually eyball the amounts...add as I go along until the desired taste is achieved (lots of tasting involved)...I like my fruit cake heavily spiced...
***The Fruits are typically steamed with wine and rum ...slightly blend fruits...seal in a container at least 2 weeks before needed...
****I have considered using some amarreto in this recipe...have not tried it yet...
Method
1.Sift flour and baking powder then add bread crumbs and spices to mixture
2.Cream butter and sugar
3. Add eggs one at a time
4. Fold in dry ingredients to the creamed mixture
5. Add wine and rum as needed
6. Add Vanilla
7. Add browning (usually1 bottle to a pound) making sure there are no white spots
8. Add fruits to mixture
9. Pour into greased lined tins and bake until done
10. Remove from oven and pour some brandy over the cake
11. When cooled cover with foil and allow the cake to mellow for a couple days...
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This looks really interesting Teneisha. Have I got it right that the amounts above would do one 12 x 3 tin? And what is Browning?
Teneisha Williams said:Here we go....
This recipe is referred to as a 1 lb fruit cake*
1 lb butter
1 lb sugar
8-10 eggs
4 cups flour
2 tsp baking powder to each cup of flour
1/4 lb bread crumbs
1 tsp cinnamon** or as needed
1 tsp mixed spice** or as needed
1 tsp nutmeg** or as needed
1 lb Fruits*** (currants, raisins, prunes, cherries, mixed peel...not too much mixed peel...more of the other fruits can be added if needed...I like lots of fruits in my cake...)
Rum (white) (I use white... J.Wray and Nephew Overproof Rum...crazy stuff))
Wine (Port)
Brandy
1 Bottle Browning
2-3 tsp Vanilla or as needed
1-2 tsp almond extract or as needed
1 cup Marmalade or Jam (your preferred flavour)
* This cake is more like a pudding...can be altered to create a cake texture by lessening the fruits
** I usually eyball the amounts...add as I go along until the desired taste is achieved (lots of tasting involved)...I like my fruit cake heavily spiced...
***The Fruits are typically steamed with wine and rum ...slightly blend fruits...seal in a container at least 2 weeks before needed...
****I have considered using some amarreto in this recipe...have not tried it yet...
Method
1.Sift flour and baking powder then add bread crumbs and spices to mixture
2.Cream butter and sugar
3. Add eggs one at a time
4. Fold in dry ingredients to the creamed mixture
5. Add wine and rum as needed
6. Add Vanilla
7. Add browning (usually1 bottle to a pound) making sure there are no white spots
8. Add fruits to mixture
9. Pour into greased lined tins and bake until done
10. Remove from oven and pour some brandy over the cake
11. When cooled cover with foil and allow the cake to mellow for a couple days...
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poor me...govt job...post lunch...
It should give one 12"x3 :)))...
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thanks for all your answers ill have a go
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