Tag Archives: glace cherries

Last Minute Christmas Cake

I have to say I’m cheating a little here with my own rules as I haven’t ever cooked this on my own.  In fact my participation has only ever advanced to weighing ingredients and helping fill cake tins.  Christmas is my mum’s domain.  She’s been doing it for years and she’s on a roll, my interference is not needed!  However, I had to share this cake recipe with you as it really is a last minute cake.  It doesn’t need to mature and if you’re forgotten to buy a cake and you’re totally desperate, well, start now! 

Makes 1×8″ (20cm) cake

125g butter
500g mixed dried fruits
125g dates, stoned and chopped (or apricots or prunes, big fruits are what you’re after.)
175g brown sugar
1 tsp bicarbonate of soda
200ml water
1/2 tsp ground mixed spice
1 tsp ground cinnamon

90g glace cherries, chopped
60g chopped mixed nuts
45ml brandy
250g plain flour
pinch of salt
2 eggs, beaten
1 tsp baking powder

– In a large pan melt the butter and then add the dried mixed fruits, dates (or other fruits), sugar, bicarbonate of soda, water, mixed spice and cinnamon. 
– Bring this to the boil and cover.  Simmer for 15 minutes. 
– Leave the pan, covered, overnight. 
– The next day put it in a mixing bowl, or use a machine like a kitchen aid or kenwood chef to do the hard work!
– Add the cherries, nuts and brandy.  Mix a little. 
– Add the flour and salt and mix in. 
– Add the eggs and the baking powder and then mix thoroughly making sire everything is well combined. 
– Line an 8″ cake tin with foil, shiny side down, and 2 layers of greaseproof paper. 
– Brush lightly with oil. 
– Tip in the cake mix and level out the top.  Create a small dip in the middle with the back of a spoon to prevent doming. 
– Place a small ovenproof dish or tin of water in the bottom of an oven heated to gas mark 2. 
– Place the cake in the oven on the middle shelf and cook for 2 1/2 – 3 hours covering the top with foil after 1 hour. 
– Test with a skewer to see if it’s done.
– Cool in the tin then turn out and pour on a little more brandy before either wrapping and storing or covering with marzipan and icing.

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Filed under Cakes, Christmas, Easy

Condensed Milk Cookies

I’ve posted this recipe before calling it American Cookies but I’m British so all my cookie recipes are ‘American’ or I call them biscuits.  When people ask me to make these they ask for “the condensed milk ones” and so I have renamed them.  I’ve also discovered since I first made them just how versatile the basic cookie dough can be.  Today I made the final addition to everyone’s christmas hamper:  Individually flavoured cookies. 

My sister has become obsessed with peanut butter and chocolate and so I made her peanut butter and chocolate cookies.  Dad loves ginger and chilli and so that’s what he got.  Mum was harder as she’s a mum and so says she likes whatever I make her but I know she loves marzipan so she got a sort of bakewell cookie… a fakewell if you will.  I also made myself a batch of chocolate and hazelnut cookies for immediate snacking.  There are no photos of that flavour as my family immediately snacked on them!  The joy of this is I made one batch of dough and then simply divided it into 4 and carried on to do all the different flavours I wanted. 

Makes ~36 cookies

255g unsalted butter, softened
225g golden caster sugar
170g condensed milk
350g self raising flour

For the toppings: (no amounts as it depends how many you make of each flavour)
natural coloured glace cherries
marzipan
flaked almonds
stem ginger in syrup, chopped into eighths
ginger and chilli sauce (I used Tesco’s Finest ice cream sauce but it’s totallyoptional.) 
cocoa powder
peanut butter
chocolate chips
chopped hazelnuts

– First line 5 baking sheets with baking paper and heat the oven to gas mark 4.  (If you don’t have 5 then just prep the paper and then reuse trays as they come free.)
– Cream together the butter and the sugar until soft and fluffy. 
– Mix in the condensed milk. 
– Add the flour and mix until it is all combined in a soft dough. 
– Divide the dough into 4 if making 4 flavours. 

For Chocolate and Peanut Cookies:
– Take 1/4 of the dough and put it into a smaller bowl. 
– Add a few spoons of cocoa powder and knead in until it forms a nice even chocolate colour. 
– Pinch off a walnut sized (and I really mean walnut sized, it’s smaller than you’d think!) bit of dough and roll it into a ball. 
– Flatten into a disc between your hands.
– Add a spoon of peanut butter to the centre. 
– Fold and pinch over the edges so that the peanut butter is completely enclosed in the dough. 
– Place on the baking tray leaving at least 1″ between cookies and flatten slightly and tidy up any really wonky ones. 
– Repeat with the rest of that dough. 

For Ginger Chilli Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place 4 chunks of ginger in the centre of the disc and fold up the edges of the dough to make a sort of bowl around it. 
– Place on the baking tray leaving at least 1″ between cookies and then pour over a little of the syrup from the jar or some of the chilli ginger sauce. 

For the ‘Bakewell’ Cookies:
– With the next 1/4 pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Pinch off a ball of marzipan about the size of a Malteaser and flatten into a disc. 
– Place the disc in the centre of the dough and fold over the very edges. 
– Place a glace cherry in the centre and then flaked almonds aroung that. 
– Place on the baking tray leaving at least 1″ between cookies. 

For the Chocolate and Hazelnut Cookies:
– With the final 1/4 flatten the dough out and sprinkle with chocolate chips and chopped hazelnuts. 
– Knead these in until well distributed throughout the dough. 
– Pinch off walnut sized bits and make into balls. 
– Flatten into a disc between your hands.
– Place on the baking tray leaving at least 1″ between cookies. 

– Bake in the oven for 15-20 minutes.  (I switch over the top and bottom trays after 10 minutes then give them both 5 minutes more.)
– Remove from the oven and allow to cool on the tray for 5-10 minutes. 
– Transfer to a wire rack to cool completely.

 NB. These cookies do spread a lot, almost double, so be very careful not to place them too closely together:

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Filed under Cookies and Biscuits, Easy