Buying candied peel?

Thanks Ray - according to Google its Cascara Confitada! I want the peel for cake - normal candied fruit is gong to be too sweet - that’s part of the joy of the Italian stuff, yes, it’s candied, but still has a lot of it’s natural ‘sharpness’.

Will have a look in Pepe La Sal or SuperCor, just thought someone may have come across it!

Saw it last year at Mercado Central de Alicante.  It was at Holiday time.  I’m not ready for the C........ word yet please😊   

Regards

Maria

Agree totally Maria!!! We, I am afraid to say, totally refuse to have anything to do with the C word and in fact always used to escape from the enforced jollity and go away somewhere!

however, for more years than I care to say, I used, every year to make about 6 Christmas cakes for my friends - huge quantities, I used to mix it all up in my ceramic kitchen sink!!!!!

When we came here, although we love the cake, I said ‘no more’ and we made the mistake of buying them for a couple of years. Not any more, I don’t care who makes them or what label they’re masquerading under, all bought ones are awful!!!!!

Although, interestingly I heard a radio programme some years ago interviewing the M.D. of the single factory in UK which makes every manufactured Christmas pudding sold there!!!! They obviously have differing recipes and so forth dependent upon the customer - ie Tesco/Waitrose/Sainsbury et al — but imagine having several tonnes of currants delivered!!!

And, thank you, Ray, will have a look on Amazon, but there is of course a price limit!!!!!

Perhaps Stephanie,  there is a lovely recipe for homemade candied peel online by Delia Smith, Mary Berry or by some very handsome Italian chef.   🥰  Wouldn’t that be something nice to try with all the lovely Spanish oranges and lemons?   

My husband would agree entirely with you about store bought cakes or puddings. Yuck.  Not the same at all.  Might be the addition of the best Irish brandy or whiskey, not to mention the Guinness for the puddings.  😉

Thank you for that thought, Maria. Candied peel is one of those things I used to do when I was young and foolish!!!!!! I assure you I have absolutely no intention of repeating the process!!!! It takes too long for a relatively small amount required for one cake!!!!!I also used to spend hours preserving julienne orange peel in syrup for desserts - not any more!Wasn’t it Shirley Conranwho famously said ‘life is too short to stuff a mushroom’?And I learnt to cook many years before the arrival of the sainted Delia - whom , I confess, I can’t bear. But that’s just me and I’m a grouchy old woman.

Yes, I can understand how much time goes into the making of candied peel for the little that is used in a cake.   

Do you bake the C.... cakes in Spain?  I haven’t got around to baking yet but intend to try.   Does everything turn out as well?  Did you see the photo of the amazing Yorkshire pud that Anne made on “Flour” thread?  Humidity, altitude have any effect on heavy fruit cake?  😊

Haven’t the faintest idea!!! My mother used to make them quite successfully here 50 years ago, so would assume there isn’t a problem? I bake most w/ends in the cooler months - a small cake of some description just for the two of us - and haven’t found any problems. Although I haven’t tried very light French classics like Genoise, but see no reason why they wouldn’t work.

Remember something vaguely about the Yorkshire pudding. But I am sorry, that isn’t the kind of thing we eat, we eat very little ‘traditional’ UK food, we never have, apart from a few cakes.

I’ve also made C cake in Africa donkey’s years ago - it worked. What did not work was the disastrous Brioche Experiment, where, quite without thinking, I put the mix outside in the warmth to prove. It proved itself into a basin of liquid butter with a floating ship of flour in a very short time - I learnt that ‘warm’ didn’t mean African midday sunshine!!!!!

😂😂🤣