Click here to register on OneGuyFromBarlick|2|1
Author Previous Topic Topic Previous Topic  
Callunna
Revolving Grey Blob


3044 Posts
Posted -  27/04/2008  :  16:18
They said it couldn't be done - baking a cake using only wholemeal flour (ie no white flour added). They may well be correct, as my effort is still in the oven with 15 minutes to go, but by 'eck it smells good.

As all my recipe books are up in mum's loft, I searched the net and found one from a New Zealand healthy heart PDF:

Boil and Bake Fruit and Walnut Cake 

500g/1 lb mixed dried fruit 

100g/4 oz chopped dates 

75g/3 oz low fat or polyunsaturated spread 

300ml/½ pint water 

1 tsp mixed spice 

100g/ 4 oz chopped walnuts 

300g/ 12 oz wholemeal flour 

1 tsp bicarbonate of soda 

2 eggs 

Method: 

 

1. Bring mixed fruit, dates, spread, water and spice to the boil 

 

2. Leave to cool 

 

3. Add chopped nuts, flour, sodium bicarbonate and eggs, mix well 

 

4. Put into a greased and bottom-lined tin, e.g. 20cm/8” square 

 

5. Bake in a moderate oven (160º C/325º F/Gas 3) for one hour or until a skewer comes out clean. 

 

Breadmaker Guidelines: 

55 mins on “Bake” + 10 mins in the tin before emptying.  Check manufacturer’s instructions as settings vary.  

 

True to form I didn't have all the ingredients, so I used cinammon and nutmeg instead of mixed spice, and whatever dried fruit I could muster as I had no dates, along with other types of nuts because I didn't have enough walnuts. Oh, and I found a use for a small amount of blended whisky lurking at the back of the cupboard...

This will qualify it for the name "Fruit Cake Surprise" to match all my other cooking and baking efforts. I'll report back if the result is edible.

Author Replies  
Sue
Senior Member


4201 Posts
Posted - 27/04/2008 : 16:36
I'll wait until your report.

As it happens I found a recipe today for cooking a cake in a pan, like you requested the other week. I haven't found the recipe measured by cups. I was searching for a tried and trusted diet sheet. I have now put on over 11 pounds since I stopped exercisin because of my back. Perhaps I shouldn't be looking at your or anyone elses fruit cake recipe!!!! This diet works on controlled portions of  ordinary foods, no quirkt things, I can't do with them

 Sue

 Sue


If you keep searching you'll find it Go to Top of Page
Callunna
Revolving Grey Blob


3044 Posts
Posted - 27/04/2008 : 18:41
Never let it be said that I shirk from the truth.

Fact is, the cake was OK but a little on the dry side. I did think it could have done with more liquid after I'd added the flour but I decided to follow the recipe as much as I could. Maybe the lack of dates accounts for it, or perhaps I could blame it on the LPG oven. 

Anyway, I shall have another go soon because it was very easy to make, even for me. In the meantime it will become Heather's Fruit Pudding Surprise, accompanied by custard.Go to Top of Page
Sue
Senior Member


4201 Posts
Posted - 27/04/2008 : 22:01
Ah yes, always a good way to disguise a failure!!!!

 I know it well
 Sue


If you keep searching you'll find it Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 28/04/2008 : 07:18
Heather, if you make it again try putting Co-op coarse marmalade in, a good dollop.  Wholemeal bread can suffer from the same problem, it soaks up more liquid than white flour.  In bread I always add a good dollop of olive oil to do the same thing.  By the way, I have started on the organic olive oil Margaret sent me from Oz.  It's lovely stuff and in a non-stick pan makes a lovely fried egg, golden brown and tasty......  Makes you wonder how I manage to alowly lose weight.....

Another by the way.....  Due to a shortage of the smaller bottles of milk I recently got a half gallon one.  No probs with keeping in the fridge and what I have noticed is that I spend less in the supermarket because I don't go in as often.  You know how a quick trip for a bottle of milk leads to impulse buying in even the most disciplined shopper! 


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 28/04/2008 : 10:04
No sugar?


Say only a little but say it well Go to Top of Page
Callunna
Revolving Grey Blob


3044 Posts
Posted - 28/04/2008 : 11:02
No sugar indeed. The boiled fruit provided the sweetness (got the recipe from a healthy eating downloaded PDF).

Thinking about it, the obvious reason why it was too dry was that I didn't tip enough whisky into it. Innocent 

I'll have another go, maybe adding marmalade too unless I get really organised and buy some dates.Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 29/04/2008 : 06:37
The advantage of the marmalade is that you get a hint of bitter orange, I use it in stews as well....  The C-op 'coarse' marmalede is the original Co-op vintage marmalade.  They renamed it a few years ago and is almost as good as the Cooper's Oxford variety.  Certainly good enough for cooking as a sugar substitute.  I ofetn think that one of the greatest tragedies that Victorian cooking imposed on us was this strict division between the main course and the pudding.  The older cooks were a lot more adventurous in using fruits and meat dishes and meat in puddings.  Mincemeat used to be exactly that.  Gives an entirely different slant on a mince pie....


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
mporter
Regular Member


978 Posts
Posted - 29/04/2008 : 06:49
Instead of the fat why not try substituting with a good quality Extra Virgin Olive Oil.  Do a search on the net and find a site that converts quantities of fat to olive oil.  EVOO is much better for you especially if it is organic, ours is sold at Harvey Nicholls in London and may soon be available in one of the big supermarket chains (www.kailisorganic.com) we have recipies etc on the site.


Margaret Porter
Go to Top of Page
moh
Silver Surfer


6860 Posts
Posted - 29/04/2008 : 09:44
Is it suitable for diabetics then?  Hubby loves a good fruit cake - tried making one with fruit sugar but that was too dry as well.


Say only a little but say it well Go to Top of Page
Stanley
Local Historian & Old Fart


36804 Posts
Posted - 29/04/2008 : 11:50
Mags is right, her olive oil is to die for, best I have ever tasted.


Stanley Challenger Graham




Barlick View
stanley at barnoldswick.freeserve.co.uk Go to Top of Page
Callunna
Revolving Grey Blob


3044 Posts
Posted - 29/04/2008 : 12:17
Interesting website - you say "ours is sold..." - is that your line of business? Sounds fantastic.

I would love to bake a cake with olive oil - but wouldn't it affect the taste?

Imagine, a cake made with organic everything, no sugar or salt, no saturated fats - and if you bake it on a Sunday it would have no calories in it at all (handy slimming tip there - this applies to ALL food made/eaten on a Sunday). lololGo to Top of Page


Set us as your default homepage Bookmark us Privacy   Copyright © 2004-2011 www.oneguyfrombarlick.co.uk All Rights Reserved. Design by: Frost SkyPortal.net Go To Top Of Page

Page load time - 0.516