Monday, November 30, 2009

On the fifth day of Christmas (Fruit Mince Crumble Cake)

Okay is it just me or do I seem to be having a fair bit of difficulties with the 12 Baking Days of Christmas project? All of the cookie dough I have made so far has been really difficult to get together, my royal icing piping skills leave a lot to be desired and now this Fruit Mince Crumble Cake. Oh dear this was the biggest disaster so far. Let me just say that I have learned a very valuable lesson. When a recipe calls for a 23cm cake tin and you think your 20cm cake tin will suffice, you are wrong and you should just stop being so stingy and go buy a 23cm cake tin. That way you won't be so disappointed when you slice into your cake to discover the bottom of it isn't cooked at all and is instead just a sludgy mess. You also wouldn't throw a tantrum and throw the rest of the cake in the bin. Yes, it was not my finest moment. All of that aside though - the edges of the cake that were cooked tasted really good and I would be willing to try this recipe again with the correct cake tin. I think the cake would be especially tasty if served slightly warmed with some lovely home made custard. So don't let my mistakes deter you - I think this recipe could be a winner!

Fruit Mince Crumble Cake (from Better Homes and Gardens - December 2008)
Makes one 23cm cake

melted butter, for greasing
icing sugar, for dusting

1 cup self-raising flour
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
125g unsalted butter, chilled and cut into cubes

1 1/2 cups self-raising flour
1 tsp baking powder
1 cup brown sugar
160g unsalted butter, chilled and cut into cubes
2 eggs
1/3 cup milk
400g jar fruit mince (I used my home made fruit mince of course)
100g craisins (dried cranberries) (I omitted these)
  1. Preheat oven to 180C. Brush a 23cm round springform cake tin with melted butter and line base and sides with baking paper.
  2. To make crumble, combine flour, sugar, cinnamon and nutmeg into a bowl. Using your fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Set aside.
  3. To make cake, combine flour, baking powder and sugar in a large bowl. Rub butter into flour mixture until mixture resembles fine breadcrumbs. Make a well in the centre, add egg and milk and stir until combined. Spoon mixture into prepared tin and press evenly on base.
  4. Spread fruit mince over cake base, and sprinkle craisins over mince. Top with crumble mix.
  5. Bake for 50-60 minutes or until a skewer comes out clean when inserted into centre of cake. Stand tin on a wire rack for 15 minutes. Remove cake from tin and stand on wire rack until cold. Dust with icing sugar just before serving.

Lovely looking cake cooling on the wire rack...

Dust it with a bit of icing sugar...

Then slice it open to discover it isn't baked properly :( ...

See mushy insides...

Oh well at least the edges were edible...

3 out of 5 reindeers! Would of been higher if I baked it properly!


Art and Appetite said...

Alicia, as expected, the pictures are totally AAAAAAMMMMAZZZZZZINGGG! Yes, I screamed that soo loud, hehe.

Thanks for sharing this. It definitely, absolutely, totally, sounds and looks sooo delish!

Chantel said...

Doh! I've been known to throw my own kitchen tantrum or two...haha!

At least the cooked bits tasted good!

I sure would still have a big chunk of it! ;)

cookies and cups said...

I have never eaten mince anything! This might be a reason to try it. I have done the same thing, trying to get away with a smaller/larger pan then the recipe has called for...Glad to hear that the finished parts were yummy!

Gala said...

Oh oh I just made something similar...about to post it soon.
But was it going on with your recipes, are you getting them from reliable sources? Maybe you are destined to make cupcakes. Only cupcakes. F O R E V E R !!!

Good luck next time!

Anonymous said...

Gala - nooooo! I can't just make cupcakes forever. This recipe was actually okay it was just me that stuffed it up. And as for the cookie dough issues I think something has to be going on there - maybe the eggs I use aren't big enough (although the large kind) - I won't give up!!

Ash said...

I love the way this cake turned out! Simple and rustic, but oh so pretty!

Shannon said...

Well it looks gorgeous. It's not often a better homes & gardens recipe fails but I guess it does happen. I love that you post your stuff ups by the way, I am way too afraid to post some of the cake wrecks I have produced over the years.

Miss Dot said...

1. I misread and thought you said homemade mustard, not custard. I thought to myself, "Wow, Australians sure to have weird customs."

2. I always have those little conversations in my head. The ones that go: "Oh, it's OK that I don't have the exact right size tin, this one will do FIIIIINE" only to regret it later.

2. I totally would have eaten the mushy bits!

Callie Grayson said...

It looks absolutely yummy!!!
I will have to try thing recipe for the holidays. Thanks for sharing!

emma wallace said...

Aww! I bet the underdone parts were amazing hot with ice cream! The cake looks divine.

Xiaolu @ 6 Bittersweets said...

Ah but it looks so good! Sorry this didn't work out, Alicia. I've thrown a few food tantrums myself. Or more often, I stay up way too late reading up on what went wrong. At least you know exactly what to change :).

apparentlyjessy said...

The cake looks so lovely on the outside... what a total let down it must have been to find the inside uncooked! I would have been 'tantrumming' too, don't you worry!

Jelli Bean said...

This cake looks fantastic. You´re such a talented photographer. Ironically, as I am drooling over your cake, I´m arranging my workout routine for December. I think I´ll need it this month, for certain.

oneordinaryday said...

Well, it sure looks pretty, even if it was a tad underbaked. I hope you blog about it when you get your new pan and try again.