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worldangel

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Posts posted by worldangel

  2. Posted

    thanks to advice from BunBun, the fruitcake turns out quite well today :D

    10931_963694521310_1901117_53996945_1087

    Additional thing I did which were not mentioned in the recipe:

    I soaked the dried fruits and raisin in cold tea for 24 hours before using them for baking. It makes the raisins plump and juicy :)

    I also glazed the top of the cake with Sunquick Tangerine Syrup after I took out the cake after 1 hour. Then I put in the cake again into the oven for ard 10 minutes to bake before taking it out to cool on the wire rack :)

    Here's the recipe for those who are interested:

    1 cup (227 grams) unsalted butter

    1/2 cup (110 grams) light brown sugar

    1/2 cup (110 grams) dark brown sugar

    3 large eggs

    3 tablespoons brandy plus extra for brushing the cake

    Juice and zest (outer orange skin) of one orange

    Zest (outer yellow skin) of one lemon

    3/4 cup (65 grams) ground almonds

    1 cup (100 grams) hazelnuts, walnuts, pecans, or almonds, chopped

    1 1/2 pounds (680 grams) of an assortment of dried fruits (dried apricots, figs, prunes, etc.), candied and chopped mixed peel, and glace cherries (chopped into bite size pieces)

    3/4 pound (340 grams) of an assortment of raisins, sultanas, currants, dried cranberries and/or cherries

    2 cups (260 grams) all-purpose flour

    1 teaspoon baking powder

    1/4 teaspoon salt

    Fruitcake: Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan. Preheat oven to 325 degrees F (160 degrees C).

    In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon. Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.

    Scrape the batter into the prepared pan and place the spring form pan on a baking sheet. Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for another 1 hour 30 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place on a wire rack to cool completely. With a skewer poke holes in the top surface of the cake and brush with a little brandy. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or plastic bag. Brush the cake periodically (once or twice a week) with brandy until Christmas. This cake will keep several weeks or it can be frozen.

    Serves about 14 to 16 people.

  3. Posted

    becos of u .... kopi .... i will try to rush back b4 3pm .... :(

    so u not coming to my place after that right .... hmmm ... like that if no one coming then i dun need to clean up that much le :P

    phahhaha

    Wendy , rachel baking chocolate cake and chocolate brownie recently . Next time she brake again we can exchange exchange ... haha

    Hehe can...

    I think I am going to stop baking for this week...very tiring after baking the fruitcake...

    First batch didn't turn out very well but second batch and third batch managed to achieve the kinda taste and texture which I want :P

    10931_963693318720_1901117_53996851_5382

    Cake batter in baking tray

    10931_963694506340_1901117_53996942_6042

    Baking....for 1 hour ++ for each batch. I made 3.

    10931_963694521310_1901117_53996945_1087

    Cake! :D

    It's worth the while I guess...Rin says he loves it....and I told him abt what you said kopi...abt hubby being biased...and he is denying it... :P

  16. Posted

    haha... u can always spread the love in the office,

    OR ask KOPI to bao everything!

    I also dream of having a oven.. but still decided not to get a built in this time round, in case i have only 3 mins passion!

    But really envy ppl who can cook and bake.

    What else you trying next? I saw Vivien Tan's prog last night.. she doing fairy cakes

    look so cute n pretty!

    haha later this afternoon making fruitcake...

    next baking project will be egg tarts! :D

  19. Posted

    As long as the flour is incorporated into the mixture, it should be okay. Besides there will be bits of nuts and the dried fruits in the mixture looking like lumps too. :P

    You try the results again this time, follow the correct steps and you can omit certain things like the nuts or reducing the amount/adding in your special ingredient. After that, you can think of what to omit next time when you've tasted the end results. I usually like to follow the recipe for the first time, then think of what is good to my preference to suit with the recipe and taste.

    Hehe thanks...shall try it out again today...hopefully will turn out better...

  24. Posted

    Wah :dribble: :dribble: :dribble: can teach me ? :D

    Hehe sure :) Here's the recipe, it's actually quite easy to make haha...

    Ingredients

    * 2 1/4 cups all-purpose flour

    * 1 teaspoon baking soda

    * 1 teaspoon salt

    * 1 cup (2 sticks) butter, softened

    * 3/4 cup granulated sugar

    * 3/4 cup packed brown sugar

    * 1 teaspoon vanilla extract

    * 2 large eggs

    * 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

    * 1 cup chopped nuts

    Directions

    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

    BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    Tomorrow going to try baking fruitcake again...I baked with my sis in law yesterday and it turned out quite disastrous so see if I can solve the problem with it tomorrow. If I succeed, maybe some of you will get to try it out this Sat :P

  25. Posted

    There will be a few lumps when folding, but it is normal. If there's alot of lumps, did you add all the flour straightaway? If so, it should be added slowly in small amounts during the fold method.. This way, the mixture is not so lumpy this way.

    We added in the flour in small amounts...but when we folded them in we discovered there were a lot of small little lumps in the mixture...so it is okie to just leave them? as long as the flour cannot be seen anymore then we can stop the folding?

    I am so blur...thanks in advance for ur help ;)

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