worldangel

It smells nice Then give the nice glossy effect haha... Tastewise, love the sweet and a bit sour taste

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

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 Cake batter in baking tray Baking....for 1 hour ++ for each batch. I made 3. Cake! 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...

Oh ic...can can

sure u can come by urself, just hope u wun feel bored haha... u coming wif Simon? you run away so fast wun get to taste the food leh, cos they will only start setting at 3pm then i think finish setting by 330

no la...i just beginner's level nia haha... Yea u did tell me...you coming by urself rite?

Yea lor...so come at your own risk Now baking fruitcake...so tiring...cos doing steambaking to prevent overburning of the crusts...have to keep checking to see the water is still there cos the water kept evaporating

actually i dunno nice or not one leh...rin and my frens who have eaten them before said nice la...but for me it's still not as good as those u can buy outside one haha...

Haha u can also...but you live quite faraway ma...unless u dun find it a hassle

Ohh...last time I tried to bake using those small type one, tink it's called conventional oven? But didn't really turn out well so now the conventional oven became a white elephant in my house in JB le

Haha okie...gimme ur phone no this Sat...anytime I got baking goods dat we cant finish i will give u a call

Hmm not sure leh...I see the recipe almost the same...think the portugese egg tart has a caramelized top which accounts for the burnt look? And yea, the crust is those many layers one...think harder to make than the normal crust...

Wa so cute! The stunned look is cut e:P What breed is he?

haha dunno but can find out... think shud be almost the same as egg tarts...maybe just bake longer

Haha yea mine also...getting a bit too exp to keep buying it outside

haha later this afternoon making fruitcake... next baking project will be egg tarts!

Haha...tink will need help finishing the food on Sat...cos if the portion is big might have a lot of leftover food lol

Hehe yea...love having an oven in the house...has been my dream since I was 18 Now suddenly got tonnes of recipes to try out...but scared bake too much until cannot finish eating lolz

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

Built in one

No la, guinea pig will always be me and Rin first haha... Dun worry we won't feed our guests inedible cake...

Haha I tot you have an oven in ur place also?

Haha no la, I dun think I have much time to cook for this Sat so doing catering... Hmm my electrician I got from my contractor de...so you will need to call Patrick if you want to get him...

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

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