|Like The Queen
Whatever happens to strike my fancy, but surely some sort of fiber content.
Okay...so, isn't that Christmas Mistletoe Gal just a tad too...too... (blush)!
A little more cake than fruit, moist with rum, sounds pretty good to me. :)
I thought so too, Marg - about the avatar. She's the free version - obviously in more ways than one. If I paid a montly subscription she'd do a little more than rock her hips. eh. Obviously made for a teen market.
Cathy - it really is good and it was good before it got sloshed! Thank you Fannie Farmer editors.
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Wednesday, December 17, 2008
At the beginning of this month the Creativity Jar coughed up a slip telling me to make a Christmas cake and soak it in spirits. I love the idea of fruit cake and I have never tasted a fruit cake that pleased me. They're all too bitter – because they have citron on them, I believe, and getting picky about the fruit in a store bought cake is sort of silly. Especially when one has a kitchen, an oven, a mixer – you get the picture. But I didn't really know how to go about this soaking cakes in alcohol. Having never done it or seen it done and being one of those adventuresome cooks anyway – the type who always tries out new recipes on guests – I pulled out my old faithful Fannie Farmer Cookbook and found a recipe I thought might work.
Here it is, with my alterations and comments:
2 sticks of butter
2 cups sugar
1 TBS vanilla
7 eggs, separated
2 ¾ cups flour
1 tsp salt
2 tsp. Baking powder
1 cup milk
2 cups white raisins
2 cups pecans in pieces
Preheat oven to 325
Cream sugar and butter
Add vanilla, egg yolks
Sift flour salt and baking powder (a lot)
Mix flour mixture and ½ cup milk with butter mixture
Add remaining ½ cup milk
Stir raisins, fruit and pecans
beat egg whites till stiff but not dry
Gently stir in 1/3 of egg whites into batter
Fold the rest of egg whites into batter
Fill 24 mini loaf tins or 2 regular loaf pans or one large ring pan 2/3 full with mixture
Bake till straw comes clean
About 30 minutes for the mini loaves, an hour for the larger cakes.
Soak cheesecloth in spirits
Wrap cake(s) in cloth(s)
Wrap in foil – tightly, but so that you can unwrap and slosh on the good stuff twice a week for 2 weeks.
Or if you have a tight tin can, you can dispense with the foil.
It's been 10 days now and I'm giving those cakes away. Of course I've sampled them and they are okay or I wouldn't offer them as gifts, but what I wish I'd done is to have added lots more fruit. At least 2 more cups of fruit. Maybe more. It could have been all raisins but cherries would have been great and pineapple too, both of which are suggested in the original recipe, along with stuffed dates – which I would NOT have added no matter how much the recipe author goes on and on about how good they are. No thank you. I like dates, but the original recipe is not rum soaked. I can't wrap my brain around rum and dates.
So. Happy holiday snacking to you all.