Creaming butter and sugar, whats gone wrong?

HelterSkelter1

For the Australian fruit cake if you havent got actual cup measurers what could you use? How would the measurement relate to a half pint mug?
And do you use a loaf tin or round/square tin?

I did have a boiled fruit cake recipe many years ago. No idea where I wrote it down.

Here's one in English (once you get past all the chatting) but it seems to make it more of a faff than it is.

ellasbetterbakes.com/easy-boiled-fruit-cake/#recipe

This one makes two in loaf tins:

www.bbc.co.uk/food/recipes/boiled_fruit_cake_18540

I think you have made an error with the ingredients, it's difficult if you are measuring by volume rather than weight. It sounds like too much sugar to fat, start again by ordering a new set of cheap scales from Amazon !!

I like dearly loved old utensils. I always think of Karen Blixen's cook in Out of Africa who would only use a broken kitchen knife to beat egg whites. Much to her annoyance.

I never bother creaming sugar and butter or spread together . Just put all the ingredients into the bowl together and using my hand held electric whisk. Never had a cake of any sort fail yet.

If for Gingerbread or Parkin and says melt sugar ,spread and syrups I put them into the mixing bowl I am using . Then microwave for 1 min then add rest of ingredients and whisk still always turns out.

Because of disability have always taken short cuts . I make jams marmalade and chutneys but my way and no one has complained or turned any down .

I hope it is useful. The measurements are in ounces, not metric, which means I have to change the setting on my scales whenever I make it - I keep thinking I should translate them, but then it might not work!

I have made versions using a block of dried dates or a carton of glace cherries instead of dried fruit.

I use a small pyrex espresso coffee cup to measure the oats for my porridge - it is small enough to scoop out the porridge from the packet. I hope I never break it.

Thank you Elegran. I shall keep the recipe somewhere safe. I may use your measurements and relate them to my "cup/mug" to make making the cake even quicker.

I use a half pint mug full of oats for making porridge enough for 4. And a small pretty mug with a robin on for enough lentils in a half pan of water for soup.

That is in a round tin, HelterSkelter1

Allira

^I simmer fruit, sugar, fat and water in the microwave in a large bowl for 20 minutes (4 lots of 5 minutes with a stir in between each) let it cool a bit then stir in beaten eggs and flour/spice/baking soda, transfer to lined tin and bake. (if you add the eggs while it is still too hot, they cook before you can stir them in)^
Sounds very similar to Australian boiled fruit cake except I do it in a saucepan.

I used to simmer the fruit etc in a saucepan, but I thought my large pyrex mixing bowl would be better for stirring in all the flour. From there it was a small step to using the microwave for the "boiling" part.

My recipe is handwritten and titled "Bero/Doris Easy Fruit Cake" I first ate it at Doris's house, and she gave me her recipe.

12 oz Dried fruit (I use less for everyday cakes)
4 oz Sugar
4 oz Butter or Stork
1/4 pint Water or other liquid. (orange juice, booze, whatever)

Simmer these 4 in the microwave for 20 min (4 lots of 5 min, stirred in between each)
While it simmers, preheat oven to 160 degrees C. Line 6 or 7 inch tin with paper (Lakeland have packs of 50 tin liners for £6.99. Saves cutting and fiddling) and mix together the flour, baking aids and spices.

Allow to cool slightly before adding the other ingredients.

1 egg, beaten (Stir in well and quickly, the egg cooks in the hot mixture if you let it.)
8 oz self-raising flour
1 teaspoon baking powder or bicarb
1 - 2 teaspoons ground spices to taste

Turn into prepared tin, bake at 160 C for about one and a half hours. Test for done at one and a quarter according to your oven. (My last one was done in an hour - I think my oven is on the blink)

For the Australian fruit cake if you havent got actual cup measurers what could you use? How would the measurement relate to a half pint mug?
And do you use a loaf tin or round/square tin?

I did have a boiled fruit cake recipe many years ago. No idea where I wrote it down.

I haven't creamed butter and sugar together since I bought a Kenwood food mixer, 51 years ago. I just bung all the ingredients in the bowl and beat it thoroughly. It always seems to work.

My DS used to make one every week, starting when he was about 11 or 12!

Here's one recipe:
I have used tea instead of water and measured out two cups of dried fruit (more if desired).

www.bestrecipes.com.au/recipes/boiled-fruit-cake-recipe-2/ufth9jk7

Thanks a lot everyone.
I haven't tasted the puddings yet but they have risen about 2 inches above the pudding dishes, and seem ok.

Allira and Elegran I'm going to try your recipe. If you have the time could you list the ingredients please?

MayBee I might consider this idea, as it should end up to be easier in the long run. Especially as I tend nowadays, to rely on my H to do some of the leg work, and if he understands he only has to do one or two things to help it would be good for both of us.

I simmer fruit, sugar, fat and water in the microwave in a large bowl for 20 minutes (4 lots of 5 minutes with a stir in between each) let it cool a bit then stir in beaten eggs and flour/spice/baking soda, transfer to lined tin and bake. (if you add the eggs while it is still too hot, they cook before you can stir them in)
Sounds very similar to Australian boiled fruit cake except I do it in a saucepan.

MayBee70

I only discovered the use of one of those whisk things when adding the eggs. ( my mum wasn’t a cook and I hated domestic science at school). I can’t believe how wonderful it is. I also recently measured all of my cake recipes (well, two actually) into cups so I don’t have to weigh the ingredients any more. I just have to remember to take one particular teacup with me if I go anywhere.

I've got a set of measuring cups and spoons.

The best cake is Australian boiled fruit cake, measured in cups. Easy peasy.

Try adding just a splash of milk. That may dissolve the sugar a bit, enough to encourage the rest of the sugar to join in. If that doesn't work, add the rest of the ingredients and bake it.

I don't cream butter and sugar any more. I mix all the ingredients at once in the food processor, except fruit cakes. for those I simmer fruit, sugar, fat and water in the microwave in a large bowl for 20 minutes (4 lots of 5 minutes with a stir in between each) let it cool a bit then stir in beaten eggs and flour/spice/baking soda, transfer to lined tin and bake. (if you add the eggs while it is still too hot, they cook before you can stir them in)

I only discovered the use of one of those whisk things when adding the eggs. ( my mum wasn’t a cook and I hated domestic science at school). I can’t believe how wonderful it is. I also recently measured all of my cake recipes (well, two actually) into cups so I don’t have to weigh the ingredients any more. I just have to remember to take one particular teacup with me if I go anywhere.

I have cream in the fridge.
Rodda's clotted and double cream for the trifle.

Thank you - it really is delicious!

Yes half left. You are welcome to some. With a little chilled cream it goes down a treat. Weve got half left of the main as well - venison sausages in red wine and red currant sauce.

Easy day tomorrow😄😄

Whitewavemark2

Well just finished dinner - and it was delicious. So the No cream method😊 didn’t affect it.

Any left for us to test?

Whitewavemark2

That theory is no good. My butter was softened at room temperature.

My theory is chuck it in and hope for the best 😁

I was very careful with the Christmas cake, measuring, mixing properly, timing and it will probably be a disaster!
All will be revealed shortly.

Well just finished dinner - and it was delicious. So the No cream method😊 didn’t affect it.

This has happened to me before with unequal amounts of butter and sugar and it does cream eventually but it's hard work. I just use a hand mixer. Takes about 10 minutes or more sometimes.

If you decide to just leave it, maybe put half a teaspoon of baking powder in as well so it still rises.

Jug measurements are not accurate. Try putting the jug on the scales and see. Did this with the water I add to my bread and the jug measure was very different.

That theory is no good. My butter was softened at room temperature.