B & B - Boiled Fruit Cake & Brioche Dough

Baking fruit cake, sponge and brioche are taking place at this time of the year.  The first time I baked boiled fruit cake, and it was easy enough; however the cake had cracked at the top.  It could be the oven temperature was too hot.

BOILED   FRUIT  CAKE
I followed a recipe, and  I did make a few adjustments.

Step by Step.

Boil the mixed dried fruit, with the water. mixed
water and liquor and brown sugar bring to a
boil, stir and make sure that the sugar is dissolved.

The fruit cake mixture is cooked. The
ingredients are boiled to perfection.  Transfer
to a bowl to cool

The fruit cake mixture is cooling on
a large bowl.

Cooling the cake mixture in a bowl with a cloth
to cover

Adding the flours, eggs and mix together
thoroughly

The look of the final fruit cake mixture
It is ready to put on a baking tin
Bake for 3 hours over 120 degrees C (fan-forced oven)

The bowl washed, dried and cleaned.  It's
ready to keep away

The cake in the tin, out from the oven after
three hours of baking

Freshly baked fruit cake

Brush the cake with extra liquor-brandy or
sherry, and cover with  baking paper
and foil.

Cover the cake which is still in a baking tin
and let it cool for overnight.

The following morning, open and strip the paper
and transfer to a clean plastic wrap and foil

The aluminium foil, plastic wrap to wrap the cake

Wrapping the cake squarely with the foil

The cake wrapped and ready to keep in a
dark place until serving time

The last process, cover with a cloth, tie it with
a string, and put it away, keep it in the right place.

The cake is well stored, and I am looking forward to cutting and tasting it.
First, I have to dress the cake to look, festive and cut it into small slices.

This is the last month of the year, I shared the cake with friends at our sports club for morning tea, thanking them for a good time and a fun year  2016.

The cake is dressed with glace red cherries and slivered almonds.  It looks festive, indeed.

Festive Boiled Fruit Cake

 The fruitcake for morning tea

The fruitcake with the garnish

Slices of the fruitcake

The cake cut well and it's moist, it was not a disappointment.



Now,  I Do Like Boiled Fruit Cake.










The recipe of the fruit cake is based on Boiled Fruit Cake, by The Australian Women's Weekly.  




BRIOCHE    DOUGH   
A rich brioche dough with a touch of pumpkin to add the golden colour to the brioche.

The recipe of basic brioche can be looked up in this blog.  To make the rich brioche dough simply add extra 2 eggs and 100 g unsalted butter.

The Making and Preparation Brioche Dough

Beating to make the dough

The ingredients

The dough 

Proofing the dough

Covering the dough and proofing

The dough has doubled in bulk after
two hours proofing

After two hours proofing, the dough has doubled in bulk, punch the dough down, cover the bowl, and refrigerated.  The dough should be firm to touch, and it is easy for shaping brioches(brioche a tete, brioche crown, etc.)  Or place in a plastic container to freeze

The dough is suitable for making sweet fruit brioche, or to wrap savoury meat /sausages etc.
I divided the dough into four and place in the plastic bags ready for freezing.

To wrap a medium size chicken ballotine, you need 400 g dough.
To wrap a whole eye fillet of 1.75g, you need  400-450 g dough.

Now I am ready to be creative by using this brioche dough, I could defrost the dough at any time I need.  To defrost the brioche dough by putting the frozen dough in the refrigerator overnight.

Fancy cooking is coming on my way, and it is fun working with brioche in my kitchen.
The Boiled Fruit Cake is perfect, and I decided to include it to our family festivity.



Until Next Post
Susy