Great fruit for a great Cake…
This time of year, our Delicatessen is brimming with a selection of Christmas dried fruit. Imported from around the world by Peter Ward’s Country Choice store, we’re currently stocking organic Californian raisins, Australian 5 crown sultanas, Italian amarena cherries and other exceptionally good quality fruit for giving your Christmas cakes, plum puddings and mince pies extra luxurious flavour. If you’re going to put the time aside to do your own Christmas baking, it’s worth getting your hands on some great quality fruit.
Here’s a recipe for a simple, but really delicious Christmas Cake. Please call us on 094 9286072 or mail us to email@example.com at the delicatessen if you have any specific questions on our stock of fruit.
– 8 oz butter
– 8 oz soft brown sugar
– 4 eggs
– 10 oz flour
– 1 1/2 lbs of dried fruit
(Use a mix of Leixa raisins, 5 Crown Sultanas, Chilean golden raisins and soak in few tablespoons of brandy for 24hrs)
– 3 oz Chopped almonds
– 3 oz chopped peel
– 1 oz cherries
– 9” tin lined with baking parchment and a paper collar on outside of tin, and preheat oven to 150 C
– Cream butter and sugar
– Add eggs slowly
– Add flour
– Add fruit and nuts
– Contents into tin and bake at 150* for 1 hour turn heat down to 140* for 2-21/2 hours
– Allow to cool, and keep in air tight container.
– Add a little brandy weekly to help cake mature, and wrap cake in both parchment and cling film after each ‘dosing’ (‘brandy wrap’).
– Your cake should be ready and delicious to eat after 3 weeks (and if you can stretch it to 5 weeks, even better).
Last Sunday the 15th October the St.Joseph’s TY class took over the deli on Spencer Street for their annual Bake Sale to raise funds for their Home Ec. Dept.
The girls were busy prepping on Friday and were up early on the Sunday morning baking a dazzling array of cakes and bakes for their Sun-day sale.
Coffee walnut slices, lemon cakes, cookies, apple crumbles and brownies were just some of the cakes on offer.
As soon as we opened the doors on Sunday at 12 the girls were busy wrapping and selling their cakes. All cakes were sold out by 3pm!
Special thanks to the TY teachers and to our own baker Derek for organising ingredients and getting the girls all set up for their sale. And of course thanks to all who came along to support the students on the day.
COOKERY DEMO – The Mayo Ingredient
TWO DATES – Tuesday 13th June, 7:30 pm – OR – Wednesday 14th June, 7:30 pm
Our latest Cookery Demo draws it’s inspiration from the county’s larder. We’ll be putting recipes built on the work of wonderful local producers …buttermilk puddings from Cuinneog Dairy Farmm, a slow cooked onion focaccia style bread using Carrowholly cheese, Achill Island Sea Salted Caramel Brownies, as well as a variety of dishes incorporating ideas for breakfast, main meals and desserts.
From other local artisans like Wild Wood Vinegars, Bean West Coffee, Andarl Farm Free-Range Pork Producers, Kelly’s of Newport and much more. Each night will also feature a ‘Meet the Maker’ visit from one of our featured producers.
We are delighted to host these two cookery demos in conjunction with ‘The Gourmet Greenway’. As always, the evening includes supper, a glass of wine and notes from the demonstration. Limited tickets priced at €30 still available by calling our Delicatessen on 094 9286072.