Obellix: Here's the 2012 edition - the cake normally only journeys from kitchen > plate> fork> mouth!! (btw: the 'glue' I use to affix the fruit n'nut topping has equal parts by volume Apricot jam & 5* Brandy!! I suggest you try that out & you should be able to take your cake & eat it at the skiing venue!!
Thanks DM. It's a few years since we've been skiing. We now have a garden with a walnut tree and are thinking of trying an almond tree so I could do this with my own nuts!
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I made cakes for the builders when we had our old hayloft converted to bedrooms in Belgium. They especially liked the Borrowdale teabread which is like an Xmas cake with no booze. It never lasted more than one day cos they scoffed the lot.
Logan - don't like any icing really. Too sugary. Chocolate ganache is good but not on all cakes of course.
It does, just not spiced mixed fruit cakes I think. Not for my taste buds anyway.
I make chocolate cherry, chocolate strawberry, chocolate raspberry, chocolate banana cakes and brownies with gay abandon and chocolate orange mud cake is a delight but not chocolate and raisins and figs and apricots and cranberries that end up in my Creole cake.
Last edited: 10 February 2018 10:05:43
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I've eaten, but not made, Nigella Lawson's chocolate christmas cake - that has cocoa powder, prunes, spice, oranges, honey & dried fruit in, as well as the usual stuff. It's amazing... you don't immediately think "chocolate", but the cocoa adds a great depth of flavour.
Since 2019 I've lived in east Clare, in the west of Ireland.
I love prunes and chocolate in a tart so this sounds good. I have been known to stick a teaspoon of cocoa powder in meaty casseroles when I want some depth of flavour but not a full chocolate hit. Haven't seen currants here yet so will have to go with dried cranberries or cherries which I sometimes see in markets.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
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Thanks DM. It's a few years since we've been skiing. We now have a garden with a walnut tree and are thinking of trying an almond tree so I could do this with my own nuts!
Chocolate does go with fruit.
It does, just not spiced mixed fruit cakes I think. Not for my taste buds anyway.
I make chocolate cherry, chocolate strawberry, chocolate raspberry, chocolate banana cakes and brownies with gay abandon and chocolate orange mud cake is a delight but not chocolate and raisins and figs and apricots and cranberries that end up in my Creole cake.
Last edited: 10 February 2018 10:05:43
Oh i see.
I've eaten, but not made, Nigella Lawson's chocolate christmas cake - that has cocoa powder, prunes, spice, oranges, honey & dried fruit in, as well as the usual stuff. It's amazing... you don't immediately think "chocolate", but the cocoa adds a great depth of flavour.
That's great Liriodendron
The recipe's on line... might give it a try this year.
I love prunes and chocolate in a tart so this sounds good. I have been known to stick a teaspoon of cocoa powder in meaty casseroles when I want some depth of flavour but not a full chocolate hit. Haven't seen currants here yet so will have to go with dried cranberries or cherries which I sometimes see in markets.