Old-Fashioned Cherry Cake

What a pleasant surprise this cake was! It looked stodgy when I cut it into wedges, but it was nice and moist inside. In fact, it was even better the next day. I suppose one shouldn't doubt the Queen of Cakes whose recipe this is. Also, the cherries DID stay speckled throughout the cake rather than sinking to the bottom.

Unfortunately, there will be no recipe tagged to this as I cannot find the link on Delia Smith's website anymore. Looks like she's taken it off. I'll have to buy the book then. When I do, I promise to post the recipe here. Meanwhile, I hope you like the photo.  

As promised, here's the recipe. I found it scribbled on a piece on notepaper in the kitchen. I cannot promise that it is as written in Delia Smith's website or book though, as I usually scribble the recipe but never the method word-for-word. Anyway, here goes.

DELIA SMITH'S OLD-FASHIONED CHERRY CAKE

225 g Salted Butter, softened
225g Caster Sugar
4 large Eggs, lightly beaten
225g Plain Flour
1/2 teaspoon Baking Powder
250g Glace Cherries, quartered
110g Ground Almonds
1 drop Almond Essence
2 drops Vanilla Essence
1 tablespoon Full Cream Milk
2 tablespoons Demerara Sugar

Preheat the oven to 160 Celsius. Butter and flour a round 8 inch baking tin. Set aside.

Cream Butter and Sugar until light and fluffy. Beat in Eggs little by little until well incorporated.  Beat in both Essences. 

Gently fold in Flour and Baking Powder until well mixed through. Toss quartered Cherries with the Ground Almonds and fold through the mixture. Lastly, mix in the Milk. 

Scrape mixture into the prepared tin, level the top and sprinkle the Demerara Sugar over it. Bake for 45 - 60 minutes until a skewer inserted in the middle of the cake comes out cleanly. Let the cake cool in the tin for about 20 minutes before turning out on to a wire rack to cool completely.

Notes
Be careful not to burn the cake. If the top looks like it is getting dark very quickly and the cake is not done, place a piece of foil over the cake. Remove foil about 15 minutes before the end of the baking time. 

If you would like to be safe, use baking paper to line the baking tin.

Orange Brandy Marmalade

This is a deep, dark, bold, bittersweet marmalade with a bit of bite.

I'm speechless. I thought I'd have something witty and clever to say in this post but nothing's coming to mind right now. So this is it. I tried my hand at marmalade and on the third attempt got it right. The first was delicious but didn't set. So I went out to get some pectin. I added it to the second batch, which was a teeny tiny test batch and it ended-up setting like concrete. I then did some more research on marmalades online and made the third batch... which succeeded! 

I found Cara Cara oranges by accident and used them instead of the regular Navel or Valencia varieties. The flesh of the Cara Cara ranges from a deep pink to a light red. It makes a lovely jam. No point looking for Seville oranges as there's none to be had in this country.

I am well-pleased, though I do not for one moment think this victory is all mine. I had a muse you see.  His name is Paddington Bear. (I knew I did good by kidnapping him for awhile) Before she complains long and loud, I should publicly thank his owner for allowing me to kidnap him for a bit. So Miss Paddington... I thank you from the bottom of my heart for loaning him to me. A bottle of successful marmalade awaits you.

There he is... my darling muse... and my precious sugar termometer

ORANGE BRANDY MARMALADE

Loosely based on Delia Smith's Dark, Chunky Marmalade

1.35 kg Sunkist Cara Cara Oranges

2 Lemons

3 litres Water

400g Demerara Sugar

600g Fine Granulated Sugar

100ml Brandy

Slice all the fruit in half. Place in a large, deep pot and bring to the boil. Simmer gently for 2 hours. Top water occasionally back to 3 litres (you have to eyeball this) every now and then. After 2 hours, remove from fire, let it cool completely, then separate the fruit from the liquid.

Scoop out the flesh of the fruit (including any seeds), along with some of the softened white part of the rind.

Put all this onto a piece of muslin/cheesecloth. Hold up the edges of the cloth and twist it to into a secure ball. Now, squeeze the ball with all your might to get every bit of liquid in it out. Once done, add this liquid back into the pot. Discard the contents of the cloth.

Cut up the rind according to your taste i.e. fine or rough cut. add this into the pot as well. Cover the pot and leave it to stand overnight.

The next day, put the pot on low fire, attach a sugar thermometer to the side of the pot and add in the sugar. Do not let the liquid come to the boil before all the sugar is melted.

Once the sugar is all melted, raise the heat slightly, bring to the boil and let it simmer away for about 3 hours, stirring occasionally to prevent any sticking to the bottom of the pot.

When the temperature reaches 100 Celsius, watch the pot carefully. The mixture will start boiling furiously up the sides of the pot. Stir to keep it in control. Once the temperature reaches 105 Celsius (jam setting point), remove the pot from the fire, skim off the scum and let it stand for about 10 minutes. Add the brandy. Stir a little to mix in the brandy and distribute the peel. Pour into bottles and screw the lids on tight.

Let it cool overnight. You can either eat it straightaway or let it sit for 2 weeks in a cool, dry place for the flavours to mellow.

Equipment Needed
Stainless steel heavy-bottomed large pot or a Maslin pan
This is important because once the liquid reaches a rolling-boil it will start climbing up the sides of the pot and could flow over the sides. The liquid will be very hot and could cause a terrible burn if not careful.

Sugar thermometer
It is the easiest way to tell that the jam has reached its' setting point.

Glass bottles or jars with lids

I re-use shop-bought jam jars and their lids. Boil some water just before the 3 hour mark while the jam is almost reaching setting point. Pour the boiling water (fresh off the fire) on the jars and lids. Dry off with a clean cloth. Place all the bottles into the microwave on high heat for about 1 minute. Remove and use.

*A note about the online research. There are so many sources to refer to. Too many to remember and mention. It is best to read as many as possible before embarking on jam-making. It's a science of its' own.  Google 'Marmalade' and you'll find them all.