Scops owl
Hurray, I got wet too. I'm with you
Arnica
And I joined, for the first time
Moskvichk @
Hello everyone! So I almost missed it too !!!! I'm going to buy and soak everything today !!! I still have half a bottle of good dry wine ... will not go for soaking ?? answer pzhst !!
Vilapo
Quote: Moskvichk @

Hello everyone! So I almost missed it too !!!! I'm going to buy and soak everything today !!! I still have half a bottle of good dry wine ... will not go for soaking ?? answer pzhst !!
I think wine is not suitable for this cake, since the degree in it is small, but we need at least 36 * -60 *. Soaking fruits in cognac or rum, we not only make them soft when slicing. But we also protect it from damage and drying out, so the cake can be stored for so long
Moskvichk @
Thanks for the answer. I've already dug some brandy and a little vodka. Well, I'll add a little wine.
Sveta_
Girls, I'm going to bake next weekend, and with the next shaking of the fruit, the following question arose: according to the recipe, the dough and filling should be 1: 1. The dough will be about 1.4 kg, which means that the fruit should not be 1.4 kg, but less, since cognac, lemon, orange juice are also added to them, and this is also gr. 250-300. You need the weight of the entire filling with fruits and additives to be 1.4 kg, right? or am I bothering a lot?
Vilapo
Quote: Sveta_

Girls, I'm going to bake next weekend, and with the next shaking of the fruit, the following question arose: according to the recipe, the dough and filling should be 1: 1. The dough will be about 1.4 kg, which means that the fruit should not be 1.4 kg, but less, since cognac, lemon, orange juice are also added to them, and this is also gr. 250-300. The weight of the whole filling with fruits and additives needs to be 1.4 kg, right? or am I bothering a lot?
Sveta_, fruit weight already with all additives should be 1,400
Anka_DL
Quote: Sveta_

the dough and filling should be 1: 1. The dough will be about 1.4 kg, which means that the fruit should not be 1.4 kg, but less, since cognac, lemon, orange juice are also added to them, and this is also gr. 250-300. You need the weight of the entire filling with fruits and additives to be 1.4 kg, right? or am I bothering a lot?
In heavy fruit cakes, the ratio of fruit to biscuit is not only 1: 1, but even 1.5: 1. When I baked this cupcake, my weight of dried fruit was 1400 (filling option 2, without nuts)

Quote: Lisss's

option 2, no nuts
I took the recipe from Ludmila from Toronto here 🔗
400g black raisins
400g red raisins
200g dried figs (figs)
200g prunes
100g candied cherries
50g dried apricots
50g candied pineapple or dried pineapple

1/2 orange
80ml brandy or cognac

spice mix, mix all the ground:
1.5 tsp. ginger
1.5 tsp. allspice
1.5 tsp. nutmeg
1.5 tsp. carnation
1.5 tsp. cinnamon
1 tsp nutmeg
This mixture is enough for a dough of 500 g of flour. If you are baking smaller quantities of fruitcake, you can use the unused spice mixture to bake gingerbread and gingerbread by adding equal weight of ground coriander and cardamom seeds. ( 🔗)
The spice mixture is added along with the flour when kneading the dough.
Sveta_
Girls, thanks. I understand that you can go in two ways and both will be correct -
1. Leave everything as it is and prepare the dough according to the recipe
2. Weigh the fruit mixture and convert the dough recipe to that amount.
TanjaM
In the first muffin, I weighed the finished filling at the ratio of 1: 1, the rest of the fruit was eaten. , and in the second, I put a little more fillings, taking into account the allowable fruit / dough ratio of 1.5: 1. I don’t know what happened to the cut yet, but it’s baked.
Sveta_
I will bake for the first time, so anyway this is an experiment, probably for a start I will still do 1: 1.
Ana-stasy
Girls I'm with you
I'm late with soaking, only yesterday my son bought the ingredients. And here I have questions, please answer from knowledgeable and experienced ones.
You bought ginger in the form of a root, what to do with it and how? For some reason I decided that I needed it in the filling
1 version of the filling is taken as a basis.
And the almonds are written 75 without the peel, but how to remove it correctly?
What's wrong with the kumquat? Don't you need it in the filling? My son got tangerine and orange instead
And the total weight of the filling is 1400g right? Excluding cognac and juice? and where are the almonds? in the dough or filling? if 1 option is in the filling, then the weight is more obtained
And cinnamon in my chopsticks, crumble it
Someone seems to have written that you can also add fresh zest from lemon and orange, right?
Forgive me, but so many times I try to read everything from beginning to end, and I try from the beginning and from the end, but they do not give me, everything is running
Eusebius

Nastya.
I have baked this wonderful cupcake for more than one year. I will share my experience.
So I don’t know what to do with fresh ginger. Here, candied ginger was used in the filling. Maybe rub a little into the filling?
Peeled almonds go 75 g each in the filling and in the dough. Only in the filling we cut the almonds into 2-3 parts, and grind them into the dough until they become crumbs, just not in a coffee grinder.
We clean the almonds like this: pour boiling water over. Let stand, drain boiling water and pour cold water. After that, the almonds are peeled once.
Kumquat, a specific dried fruit. Not everyone likes it. It is quite possible to replace with something, another, or at least part of the kumquat.
Yes, the total weight of the filling should be 1400g including the almonds. Cognac and juice separately. It can be more and less. Depends on how much the dried fruit will absorb.
Next, you need to grind the cinnamon. And before that, how to grind, crush into small pieces.
The zest would also need dry. But I used fresh. The scent was wonderful. Good luck.
Ana-stasy
Eusebius thank you very much
I have 1385 with almonds, and if you add more cinnamon, cloves, zest and lemon juice, you get more than 1400.
or I don't think so
Vilapo
Quote: Ana-stasy

Girls I'm with you
I'm late with soaking, only yesterday my son bought the ingredients. And here I have questions, please answer from knowledgeable and experienced ones.
You bought ginger in the form of a root, what to do with it and how? For some reason I decided that I needed it in the filling
Rub the ginger on a grater and add to dried fruits, just don't get carried away.

1 version of the filling is taken as a basis. And almonds are written 75g. without a peel, but how to remove it correctly?
Pour boiling water over it, it can be removed easily.
What's wrong with the kumquat? Don't you need it in the filling? My son got tangerine and orange instead
You can put whatever you like in the filling, but the total weight of dried fruits is 1,400.
And the total weight of the filling is 1400g right? Excluding cognac and juice? and where are the almonds? in the dough or in the filling? if 1 option is in the filling, then the weight is more obtained
Before baking, I weigh the soaked filling and measure out 1,400.
And cinnamon in my chopsticks, crumble it
Grind
Someone seems to have written that you can also add fresh zest from lemon and orange, right?
I only use fresh.
oks3504
I'm dying .... I got wet on November 21, albeit with a delay, but I did it .... I will bake for the third time.
Moskvichk @
I, too, the day before yesterday))) even then it seems so much ... I can't imagine how this is all baked ...
Vilapo
Quote: Moskvichk @

I, too, the day before yesterday))) even then it seems so much ... I can't imagine how this is all baked ...
Moskvichk @, very easy, according to the principle "the eyes are afraid, the hands are doing"
Sveta_
Girls, how much does a cupcake rise when baking? If you fill the pan by 2/3, will you get a cupcake that is full?
poiuytrewq
The cupcake rises just a little - too much filling.
Sveta_
So you need to apply somewhere 3/4? Right?
nusya
On Monday I baked the first portion, washed the silicone molds, put them in a drawer, and they smell all over the kitchen
Nata333
Quote: nusya

On Monday I baked the first portion, washed the silicone molds, put them in a drawer, and they smell all over the kitchen
Nusya, and you put tracing paper in silicone molds? Or are they curly? do you need to lubricate them?
Last year I took several forms for cakes 10-12 centimeters in diameter. So I think I can make gifts in them? This year I will do it for the first time - I soaked one portion
Ana-stasy
Vilapo Thank you
Girls soaked 2 servings
I don't know what will happen, now I'm mentally preparing for baking
Vilapo
Quote: Ana-stasy

Vilapo Thank you
Girls soaked 2 servings
I don't know what will happen, now I'm mentally preparing for baking
You will bake two portions and then enjoy a delicious cupcake
nusya
Quote: Nata333

Nusya, and you put tracing paper in silicone molds? Or are they curly? do you need to lubricate them?
Last year I took several forms for cakes 10-12 centimeters in diameter. So I think I can make gifts in them? This year I will do it for the first time - I soaked one portion
No, I didn't. The forms are simple, without small patterns. I got baked goods from magazines.
Olga from Voronezh
Soaked fruit. I put the cloves and cinnamon in a smaller size (when I ground it, it turned out that it wasn't enough). I added a tablespoon of the ready-made spice "Baking Seasoning": vanillin, ground nutmeg, ground ginger, ground cinnamon. And just now I read the recommendation - add 0.5 teaspoon per 1 kg of dough. And what to do? Or is it okay?
Merri
Quote: Olga from Voronezh

Soaked fruit. I put the cloves and cinnamon in a smaller size (when I ground it, it turned out that it wasn't enough). I added a tablespoon of the ready-made spice "Baking Seasoning": vanillin, ground nutmeg, ground ginger, ground cinnamon. And just now I read the recommendation - add 0.5 teaspoon per 1 kg of dough. And what to do? Or is it okay?
... Olga, kneaded, kneaded, you can't change it! Nothing wrong!
Merri
Quote: Sveta_

So you need to apply somewhere 3/4? Right?
... Light, maybe even more. I lacked about 1.5 cm to the top of the forms.
cake machine
Girls tell me, can you bake in paper cakes?
Anka_DL
Quote: tortoezhka

Girls tell me, can you bake in paper cakes?
Lena, I think it's not worth it ... in 3.5 hours there a very thick crust can turn out ... or even burn out altogether
Olga from Voronezh
Quote: Merri

... Olga, kneaded, kneaded, you can't change! Nothing wrong!
No need to say! : D Kneaded, so kneaded
TanjaM
From myself I will add, I used one iron, detachable, the second - silicone, both laid out, with baking paper, oiled. I decided to play it safe so as not to burn the sides and bottom. My oven is problematic in this. The paper was about five centimeters above the edge of the form, and this edge was folded, the width of the paper was enough, and a double layer was obtained. If the dough rises above the edge of the mold, it won't "run away." And she baked it on newsprint and wrapped as well, or rather, it was the old Balance magazines, maybe that's why the ink was not felt.
For me, too, there was a question of how much to fill with the test, so that there was not enough, and not over the top. Stopped at 3/4 form. I will try to expose a photo as it looked to me.
I set aside a little dough without filling, cover the top so that the top was relatively even and the fruits did not burn, I made a depression in the center so that there was no slide in the center. The fruits were mixed with several tablespoons of flour from the total weight so that they were evenly distributed in the dough and did not fall to the bottom, as they say in science.
English christmas cupcake

An hour before the end of baking, the top was covered with paper with a hole the size of a five-kopeck coin. Again, to be on the safe side, the sides are wrapped high enough.
Camyuva
Girls, hello. I'm with you, I'm baking tomorrow.
Now I am just compiling a list of products, I will go shopping.
Scops owl
TanjaM I see you with a newspaper and wrapped the sides of the uniform, and oiled tracing paper on top. The font didn't print on the cupcakes? I have a gas oven, I can keep the temperature at 170, but below I don't know if it will work
Today I bought a "drunk" cognac I met familiar men in the market so they were stunned for whom And my candied fruits are without liquid when I shake the jar at the bottom well, probably 10 drops. Is this normal? No need to add? I added the juice of a big orange and 150 grams of cognac and balsams, also 40 degrees "Bugulma" Tatarstan and "Balsam Pomorie" Arkhangelsk, because time was already running out, and there was practically no cognac at the last moment
Anka_DL
Quote: Scops owl

And my candied fruit without liquid, when I shake the jar at the bottom well, probably 10 drops. Is this normal? No need to add?
Larisa, there shouldn't be any liquid at the bottom. It's ok
poiuytrewq
Well ... I baked the cupcake, gave it to drink, swaddled it (like with a child). It turned out good!
cake machine
Quote: Anka_DL

Lena, I think it's not worth it ... in 3.5 hours there a very thick crust can turn out ... or even burn out altogether
And if you wrap them up in a newspaper? Straight in several layers? Well, I want small portions And the iron molds for the paska threw out the fool. there were so many canned jars, even grandmothers ...
Scops owl
Quote: tortoezhka

And if you wrap them up in a newspaper? Straight in several layers? well i want small portions
Lena , I also thought about small ones. I have crooks for 350 ml. white, probably Chinese. I'm thinking of trying them again. And in modern pasochnits, the walls are thin, I'm afraid there will be negritos in my gas oven.
Merri
Actually, the crust of the cake turns out to be thin, or rather, it practically does not exist despite the baking time. I think this is due to the low temperature and the layer of newspapers under the uniform. I think that the cake form will cope.
cake machine
Well, in general, I'll take a chance. : D I have a new, good oven. I will test her on cupcakes
Sveta_
Girls, I wonder if such a cupcake, also decorated in some way (cream or mastic), is given to the newlyweds, how do they keep it for a whole year? remove jewelry, wrap it in several layers and smear with brandy weekly? I doubt it ... maybe someone knows how the British are doing there?
Why am I asking - my goddaughter has to give birth by Christmas and I want to give them such a cupcake (if possible) so that a child can eat it for a year, in the sense of a cupcake. And I sooooo doubt that they will have a free minute and the desire to grease it with cognac every week. how then should they keep it?
Scops owl
Shine, but why keep it Bake for birth, and then for the anniversary You think they will keep it for a year
Sveta_
This is possible, but it is not for nothing that they say that you can store. And I want to check, but I don't want to bother for a year
Merri
I also wonder how long it takes to irrigate the cake with cognac. There is already a lot of it in it ...
TanjaM
Scops owl, oiled paper lined inside the mold, side and circle on the bottom, newspaper outside the mold and oiled paper.

Sveta_, did not meet the British, who kept the cake all year, but here, on a branch, someone wrote that he kept it all year.
Lyulyok
Girls, tell me, please.

If I have a Teflon cake pan (Teflon is excellent, tested repeatedly), is it necessary to cover the inside with baking paper?
Does the paper have any function other than nonstick?
TanjaM
Lyulyok, people baked in teflon tins, look at the second page of this topic there is a photo. The question is how it is removed from the form, if not detachable, with paper it is easier.
Sveta_
Quote: TanjaM

Sveta_, did not meet the British, who kept the cake all year, but here, on a branch, someone wrote that he kept it all year.
Hey! Respond, who has experience!
chaki2005
Lil, last year I baked one and a half portions in silicone molds. Didn't lay anything. There were no problems.

I'll bake tomorrow.

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