Cake:
Cream sugar, shortening and soda well.
Add eggs, one at a time and mix well.
Add sifted flour and mix well. Add nuts, fruit and jam.
Bake in 3 layer cake pans or a bundt pan. Bake 1 hour and 20 minutes at 325' or until done.
Wrap in aluminum foil and put in freezer until Christmas.
Icing:
Put in double boiler and cook until thick. Ice cake.
Chill in the fridge until the icing hardens.
Wrap in aluminum foil and put away until ready to serve (up to 1 month refridgerated).
In a food chopper with a fine blade, grind together walnuts, raisins, coconut and jam; set aside.
Cream together sugar and butter and beat eggs into mixture.
Add soda to buttermilk.
Add to creamed mixture alternately with 3 cups flour.
Add ground fruit and jam mixture to batter and bake in 6 very thin layers, about 1 1/4 cups batter in each, at 325\u00b0 to 350\u00b0 in cake pans which have been lined with greased and lightly floured waxed paper (sticking is a problem since cake is crumbly).
utter mixture.
Mix with jam; beat well.
Beat in
Sift together the flour, cocoa, salt, baking powder and soda. Cream the shortening and sugar together.
Add beaten eggs. Alternately add the sifted ingredients and milk.
Then add jam, nuts and raisins.
Mix well and pour into greased, floured pans. Bake at 350\u00b0 for 30 to 45 minutes or until done.
Put pan of water in oven while cake is cooking.
When it is cold, pour 1 jigger of bourbon over each layer.
This can be stored in a tight container. It's moist, light and rich.
If you have thawed your Christmas Cake please de-thaw prior
ith a wee bit of jam; I prefer seedless raspberry, but
loomed gelatin with 2 tbsp jam. Gently heat until gelatin melts
onth to 6 weeks before Christmas, start dosing the cake with
ampantscotland.com, most pie crust recipes are made with half lard
oil while you prepare the jam. Allow it to boil for
Combine the fruit, jam, citrus peels and spices in
ops of muffins with apricot jam; top with fondant stars. Dust
Add melted milk chocolate and jam and pulse to combine. Set
add golden syrup, marmalade (or jam) and parisienne essence, beat well
nd add the biscuit crumbs, jam, orange juice and dried fruit
Preheat oven to 325\u00b0F Combine butter, sugar and egg; beat until thoroughly blended.
Stir in flour and salt.
Spread one-half of dough into 9 inch square pan.
Bake 10 minutes; remove from oven.
Spread jam to within 1/2 inch of edge.
Add pistachios to remaining dough.
Drop by spoonfuls over jam to cover.
Bake 35 minutes until top is golden brown; cool.
Cut into squares.
top dough disk.
Spread jam over almond paste.
Using
ombine all wet ingredients, except jam, in separate bowls.
Add
ssemble, spread 2 tablespoons of jam over one cake layer; spread
etal spoon.
Ladle hot jam immediately into prepared jars, filling