Showing Tag: "christmas" (Show all posts)

Gingerbread cookies

Posted by Bake Club on Monday, December 19, 2016, In : cookies 

A good one for Christmas, this is a mixture of recipes from Annabel Langbein and Nigel Slater.

150g butter, cubed
1/4 c muscovado or brown sugar
3 Tbs golden syrup (or replace 1 Tbs with treacle)
1 egg yolk
1 Tbs ginger, generous
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cardamom
2 c flour (I use spelt)
1 tsp baking soda dissolved in 1 1/2 tsp boiling water

Cream the butter, sugar and syrup until pale and fluffy. Lightly mix in egg yolk then add the spices, baking soda and flour. Mix till it forms a ...
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3-ingredient Christmas cake

Posted by Bake Club on Wednesday, December 23, 2015, In : big cakes 

Thanks Annabel Langbein for this genius recipe. Yes, only 3 ingredients! But you can add more to jazz up if you like.
1kg mixed dried fruit (I used currants, prunes, apricots, cranberries and sultanas)
2 1/2 c milk (I used rice)
2 3/4 c flour (I used gluten-free mix)
Soak the fruit in the milk in a bowl overnight in the fridge.
Next day, preheat oven to 160C. Line a 23cm cake tin with baking paper.
Mix in sifted flour with the fruit and transfer into tin. Bake for 1 1/4 to 1 1/2 hours or until cook...
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Frances makes panforte

Posted by Bake Club on Friday, December 21, 2012, In : sweets 

My first attempt at panforte turned out pretty good. I used this recipe from the Healtheries website. Have wrapped up wedges for wee Xmas gifts.


250g oven-roasted mixed nuts (I used hazels, blanched almonds and pistachios)

1/3 cup each: glacé mixed peel, figs, apricots; roughly chopped

75g 70% dark chocolate, roughly chopped

1/3 cup Healtheries Gluten-free Rice Flour

1 tablespoon cocoa

1 teaspoon cinnamon

½ teaspoon mixed spice

½ cup each: honey, caster sugar...


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Mama Chan's dense fruit cake

Posted by Bake Club on Sunday, August 8, 2010, In : big cakes 

This recipe is for two square tin cakes, with lined sides and bottom.

Soak in 1 1/2 c of brandy overnight:
2 kg fruit mince
red and green cherries
zest of 4 lemons

3 T golden syrup
3 T marmalade
3 tsp vanilla
500g butter
1 1/2 c brown sugar
4 1/2 c flour
9 eggs
3 tsp baking powder
3 tsp mixed spice

Pre-heat oven to 150 C. Mix fruit with rest of ingredients. Pour into tins.
Tie double layer of brown paper on the outside of the tines. Place 8 layers of newspaper on shelf underneath the tins.
Bake for half hour...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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