Post by wilderness on Dec 26, 2018 9:32:36 GMT -5
Miracle Three Ingredient Christmas Cake-Birdy
www.annabel-langbein.com/recipes/three-ingredient-christmas-cake/646
By Annabel Langbein
The easiest-ever fruitcake! Just before serving, dust with icing sugar, using paper doily cut-outs or snowflake stencils to create festive patterns. For variations on this recipe see my blog.
Because I can’t help myself tweaking any recipe I try, I have since played around with adding a teaspoon of mixed spice, or a few brazil nuts, both of which were good optional extras. Since I've shared it on social media people have written in to say they've made a dairy-free version by swapping out the milk for almond milk, fruit juice or ginger ale, with great success. Gluten-free self-raising flour works well too.
Brushing the top with about a tablespoon of sherry, rum or whiskey when it comes out of the oven is also a nice idea (if you are very sensitive to gluten avoid the whiskey). But actually, just as is, with those three ingredients – fruit, milk and flour – this is one hell of a fabulous cake.
1 medium cake (23 cm or 9 inches)
1 kg (2 1/4 lb.) mixed dried fruit
2½ cups (600ml) milk or almond milk
2¾ cups self-raising flour or gluten-free self-raising flour
1 tbsp sherry, rum or whiskey, to brush (optional)
icing sugar, to dust (optional)
Place dried fruit in a bowl, cover with milk and leave to soak overnight in the fridge.
The next day, preheat oven to 160°C and line a medium (23cm diameter) springform cake tin with baking paper.
Stir flour into fruit mixture until evenly combined and smooth into prepared tin. Bake until it is risen, set and golden and a skewer inserted into the centre comes out clean (check after about 1¼ hours and return to oven for a little longer if needed). Remove from oven and, while still hot, brush with sherry, rum or whisky, if using. Cool in the tin before turning out. Stored in an airtight container, it will keep for 3-4 weeks.
Just before serving, dust with icing sugar, using paper doily cut-outs or snowflake stencils to create festive patterns.
Tips
For a vegan version use almond milk instead of milk. Fruit juice and ginger ale also work well.
www.annabel-langbein.com/recipes/three-ingredient-christmas-cake/646
By Annabel Langbein
The easiest-ever fruitcake! Just before serving, dust with icing sugar, using paper doily cut-outs or snowflake stencils to create festive patterns. For variations on this recipe see my blog.
Because I can’t help myself tweaking any recipe I try, I have since played around with adding a teaspoon of mixed spice, or a few brazil nuts, both of which were good optional extras. Since I've shared it on social media people have written in to say they've made a dairy-free version by swapping out the milk for almond milk, fruit juice or ginger ale, with great success. Gluten-free self-raising flour works well too.
Brushing the top with about a tablespoon of sherry, rum or whiskey when it comes out of the oven is also a nice idea (if you are very sensitive to gluten avoid the whiskey). But actually, just as is, with those three ingredients – fruit, milk and flour – this is one hell of a fabulous cake.
1 medium cake (23 cm or 9 inches)
1 kg (2 1/4 lb.) mixed dried fruit
2½ cups (600ml) milk or almond milk
2¾ cups self-raising flour or gluten-free self-raising flour
1 tbsp sherry, rum or whiskey, to brush (optional)
icing sugar, to dust (optional)
Place dried fruit in a bowl, cover with milk and leave to soak overnight in the fridge.
The next day, preheat oven to 160°C and line a medium (23cm diameter) springform cake tin with baking paper.
Stir flour into fruit mixture until evenly combined and smooth into prepared tin. Bake until it is risen, set and golden and a skewer inserted into the centre comes out clean (check after about 1¼ hours and return to oven for a little longer if needed). Remove from oven and, while still hot, brush with sherry, rum or whisky, if using. Cool in the tin before turning out. Stored in an airtight container, it will keep for 3-4 weeks.
Just before serving, dust with icing sugar, using paper doily cut-outs or snowflake stencils to create festive patterns.
Tips
For a vegan version use almond milk instead of milk. Fruit juice and ginger ale also work well.
For a gluten-free version use gluten-free self-raising flour and if you are highly sensitive to gluten use sherry or rum instead of whiskey.
Yet another one by a New Zealand cook whose show has been on our PBS station. This has variations for vegan or gluten-free if needed.
