A lighter version of a rich dark fruit cake, ideal if you prefer lighter texture. Can be used as a celebration cake as it can still be iced. My Grandma's recipe with a twist, I add a good glug of Baily's Irish cream (at least 1 tablespoon, added to the eggs), very Moorish. Soak the dried fruits in the Brandy, 24 hours before you plan to make your cake, this way they take on the full flavour.
Adapted this this one from another of my Gran's (Dads mother) recipes. It's sweet & sticky & oh so mmmmmm. Leave gammon in water overnight to remove excess salt. Rinse well the next day.
I'm not too keen on cloves so I left them out. We have this with boiled new potatoes, winter salad & crusty French bread.
The cooking time for the gammon is 20 minutes per 450kg/1lb so for this size joint it's 1 hour 20 mins.
Displaying up to 20 pages of results. To see all results, sign in or register.