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Calling all bakers - help please!

#6
Do you have any dark rum? That's what I use. Or you can just pour boiling water over and allow it to soak until cool.
 

*Cupcake*

is working hard.....
#7
I'd use strong black tea for sure - really lovely flavour and makes the dried fruit extra moist.

The only thing I'd add is the alcohol acts as a preservative as well as flavour so your cake may not have the same longevity.

xx :)
 

*honey

Silver Member
#8
Cold tea will work fine, i have made a rosemary Conley fruit cake called 'Kims cake' a no fat cake mixed fruit, soaked in cold tea overnight if poss, sugar and flour and eggs. Is YUM. Havent made it since being on SW so not sure what the syns would be.
KIMS CAKE

Per serving 150 kcal/0.6g fat

1 SERVING = ½ INCH SLICE/2.5 CM SLICE

400g (1lb) dried mixed fruit
1 mug hot black tea
75g (3oz) sugar
1 mug self raising flour
1 mug wholemeal flour
1 egg
1 teaspoon ground cinnamon


Soak the dried fruit overnight in the tea. The next day mix all the ingredients including the tea together and place in a 2lb loaf tin.
Bake for 2 hours at 160C, 325F, Gas Mark 3.
To make into a birthday type fruit cake, add some cherries to the dried fruit.

This cake can be frozen
 

judimac

Mad old Bat with Attitude
#9
How about getting a minature? Or we used to feed our Xmas cake with sherry every day for 2 weeks.
 


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