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Post by sleepyowl on Dec 27, 2007 11:14:40 GMT 1
I created this as I don't like Christmas cake & it turned out well
250g Demerara sugar 250g Butter 4 eggs 250g Self raising flour 2tbsp Dark rum 2tbsp Cocoa powder 100g Glace cherries 50g Flaked Almonds 200g Dark chocolate (70% cocoa)
Cream the butter & sugar together & then add the eggs. Sift in the flour & cocoa & stir in add the rum almonds & cherries, coarsely chop the the chocolate add it too the mixture, if it feels too stiff add more rum bear in mind it does give a thick constistancy anyway as all Christmas cakes do. Place in a preheated oven at gasmark 4 for 1 1/2 hours. Turn out onto a cooling tray. The cake keeps for a while as long as you top it up with rum from time to time. mmmmmmmm
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Post by pale_empress on Jan 7, 2008 15:51:08 GMT 1
I don't touch alcohol, is there an alternative to Rum?
x
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Post by poshfrock on Jan 7, 2008 23:12:30 GMT 1
What about Rum essence? smells like it, taste like it. but no alcohol, in it ( I think) or just leave it out and put in a couple of spoons of water to make up liquid content.
Posh
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Post by pale_empress on Jan 9, 2008 15:38:26 GMT 1
Orange juice sounds good, thank you for the tips ;-)
x
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Post by sleepyowl on Jan 11, 2008 11:31:25 GMT 1
The only problem with doing that is the cake won't keep so won't mature, but it is still worth trying I suppose. I finished the cake yesterday & it was made on the 22nd of December & was still moist & gained better flavour the more it matured, although it was good on boxing day.
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Post by spooky on Feb 12, 2008 13:36:20 GMT 1
yummy, definitely a recipy i'll be trying, thank you for sharing it.
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