Pumpkin Bread in a Can:
While we're in the mood for Fall and Pumpkin recipes, I thought I'd post this recipe for Pumpkin Bread made in a Can.
The Cans for this recipe are 14.5oz. and it make 3 Cans.
They can be Cans of Soup or Vegetables. Remove the labels, wash the can well and dry them well.
Spray the interior with a cooking spray, I use my recipe for Pan Release ( it's foolproof).
4 C flour
2 C packed brown sugar
2 tsp cinnamon
2 TBS baking powder
1/2 tsp baking soda
1/2tsp salt
2 C canned pumpkin (not Pie Pumpkin)
1 C milk
2/3 C butter, softened
4 eggs
Combine dry ingredients (the first 6 listed), in a medium bowl (with a hand mixer) or in the bowl of a stand mixer with a whisk attachment, whisk well.
Add pumpkin, milk, butter and eggs. Beat well.
Fill cans 2/3 full.
Options:
walnuts, chopped
raisins
dried cranberries
chocolate chips
Add to batter (by hand) after all ingredients are well incorporated.
Bake at 350 degrees for 1 hour or until a knife comes out clean when tested in the center.
Enjoy!
Peace in the Kitchen!
Sunday, October 6, 2013
Saturday, October 5, 2013
Crack Pie / Cristina Tosi and Momofuku Milk Bar with updated notes to create Crack Pie Bars.
Earlier, I posted a story about how I discovered Crack Pie. You can search for it on the blog under Crack Pie. If you have time, read the story. I didn't post the recipe because I said it was lengthly and it would be easier to research it online.
I decided to post the recipe since the Holidays are approaching. I think the addition of this pie to your Holiday table would be well received by your family and guests. We've made it many times and we never seem to have enough to go around. The recipe makes two pies and when you make it, you'll know why!
This recipe may seem complicated to the average baker. As you check out the list of ingredients, they are all essential to the final product. It's not a pie that you would make as your "first" pie. It's time consuming and decadent. However, once you've taken the time to master it, I believe you'll make it again and again. We've only gotten rave reviews from those that have eaten it.
If you feel that it's too complicated, too expensive or you think you can substitute some of the ingredients..... call your friend that is a baker with experience and have them make it for you!
If you think you'll make it more than once, buy enough of two of the following ingredients listed and freeze them so you'll have them on hand: Milk Powder and Corn Powder, both essential to the end result of Crack Pie.
Let me introduce you to Crack Pie!
This is definitely a Best of the Best Recipes.
Crack Pie
Oat Cookie Crust:
8 TBS (1 stick) butter room temperature
1/3 C tightly packed light brown sugar
3 TBS granulated sugar
1 egg yolk
1/2 C flour
1 1/2 C Old Fashioned Rolled Oats
1/8 tsp baking powder
a pinch of baking soda
1/2 tsp kosher salt
Pre heat oven to 350 degrees
In a stand mixer with a paddle attachment:
butter
both sugars
Cream together for 2 - 3 minutes until pale and fluffy
Scrape the sides of the bowl with a spatula
On Low Speed:
Add the egg yolk and increase the speed to medium high and beat for 1 -2 minutes.
Sugar should be fully dissolved and the mixture will be pale white.
On Low Speed, Add:
flour
oats
baking powder
baking soda
salt
Mix for 1 minute
Scrape the sides of the bowl
Spray a sheet pan with a cooking spray and line with parchment paper or just line the pan with a Silpat.
Plop the dough in the center of the pan and, with a spatula, spread it out until it's 1/4" thick.
The dough will not cover the entire entire pan and that's OK.
Bake for 15 minutes or until it resembles an oatmeal cookie, caramelized on top and puffed slightly but set firmly.
Cool completely before using.
Filling:
You must use a stand mixer with a paddle attachment to make this filling.
It only takes a minute and it makes a difference in the end result.
Keep the mixer on low speed throughout the entire mixing process.
If you try to mix it on high, you will incorporate too much air and your pie will not be dense and gooey, which is the essence of this pie.
1 1/2 C granulated sugar
3/4 C tightly packed light brown sugar
1/4 C milk powder ( I get it in the Bulk section of Central Market)
1/4 C corn powder ( I get the dried corn at Central Market and grind it in a coffee grinder)
1 1/2 tsp kosher salt
16 TBS (2 sticks) butter, melted
3/4 C heavy cream
1/2 tsp vanilla ( get the best you can afford)
8 egg yolks
In the stand mixer with a paddle attachment:
granulated sugar
brown sugar
milk powder ( this is not Powdered Milk, it's essential to the recipe and don't omit it because you don't have it.... look for it and buy it).
corn powder ( freeze dried %100 Organic Whole Corn) Do not use a flavored product, it has to be plain and all natural kernels.You need to grind it to a fine powder in a coffee grinder or food processor) Again, this is essential to the taste and consistency of Crack Pie)
salt
Mix on low speed until evenly blended
Add melted butter and blend 2 -3 minutes until all ingredients are moist.
Add heavy cream and vanilla for 2 minutes more. Scraping down the sides of the bowl.
Add the egg yolks just until well combined.
Heat the oven to 350 degrees
To make the crust:
The oat cookie, broken into pieces
1 TBS tightly packed brown sugar
1/4 tsp
4 TBS butter, melted
Place the broke up cookie pieces, brown sugar and salt in a food processor and pulse until it resembles wet sand.
Transfer the mixture to a bowl, add the butter and knead the butter and the ground cookie mixture until moist enough to form into a ball. If it's not moist enough, melt an additional 1 - 1 1/2 tsp butter and knead in.
Divide the mixture evenly between 2 (10 inch) pie tins. Bars: (this is where you would press the mixture evenly into a 9"X13" baking dish)
Using your fingers and the palms of your hands, press the dough firmly into the pans and make sure the bottoms and sides are evenly covered.
Put both pans on a baking sheet pan.
Divide the filling evenly between the crusts. The filling should fill them 3/4 full. Bars:( this is where you would pour the batter into the 9"X13".
Bake for 15 minutes only.
The pies will be golden brown on top but will still be very jiggly.
Open the oven door and reduce the heat to 325 degrees. It may take up to 5 minutes to cool to the new temperature, depending on your oven.
Keep the pies in the oven during this time.
When it reaches 325 degrees, close the door and bake 5 minutes longer.
If the filling is too jiggly at this stage, bake for 5 minutes more.
Gently take the pies out of the oven and transfer to a wire rack to cool to room temperature.
Freeze the pies for at least 3 hours or over night to condense the filling for a dense final product. Freezing is the signature technique and result of a perfectly executed Crack Pie.
Transfer the pies from the freezer to the refrigerator to defrost a minimum of 1 hour before serving.
Serve the pie cold and dust each pie with Confectioner's sugar either passing it through a fine sieve or dispatching pinches of it with your fingers.
Enjoy!
Peace in the Kitchen!
Crack Pie
Oat Cookie Crust:
8 TBS (1 stick) butter room temperature
1/3 C tightly packed light brown sugar
3 TBS granulated sugar
1 egg yolk
1/2 C flour
1 1/2 C Old Fashioned Rolled Oats
1/8 tsp baking powder
a pinch of baking soda
1/2 tsp kosher salt
Pre heat oven to 350 degrees
In a stand mixer with a paddle attachment:
butter
both sugars
Cream together for 2 - 3 minutes until pale and fluffy
Scrape the sides of the bowl with a spatula
On Low Speed:
Add the egg yolk and increase the speed to medium high and beat for 1 -2 minutes.
Sugar should be fully dissolved and the mixture will be pale white.
On Low Speed, Add:
flour
oats
baking powder
baking soda
salt
Mix for 1 minute
Scrape the sides of the bowl
Spray a sheet pan with a cooking spray and line with parchment paper or just line the pan with a Silpat.
Plop the dough in the center of the pan and, with a spatula, spread it out until it's 1/4" thick.
The dough will not cover the entire entire pan and that's OK.
Bake for 15 minutes or until it resembles an oatmeal cookie, caramelized on top and puffed slightly but set firmly.
Cool completely before using.
Filling:
You must use a stand mixer with a paddle attachment to make this filling.
It only takes a minute and it makes a difference in the end result.
Keep the mixer on low speed throughout the entire mixing process.
If you try to mix it on high, you will incorporate too much air and your pie will not be dense and gooey, which is the essence of this pie.
1 1/2 C granulated sugar
3/4 C tightly packed light brown sugar
1/4 C milk powder ( I get it in the Bulk section of Central Market)
1/4 C corn powder ( I get the dried corn at Central Market and grind it in a coffee grinder)
1 1/2 tsp kosher salt
16 TBS (2 sticks) butter, melted
3/4 C heavy cream
1/2 tsp vanilla ( get the best you can afford)
8 egg yolks
In the stand mixer with a paddle attachment:
granulated sugar
brown sugar
milk powder ( this is not Powdered Milk, it's essential to the recipe and don't omit it because you don't have it.... look for it and buy it).
corn powder ( freeze dried %100 Organic Whole Corn) Do not use a flavored product, it has to be plain and all natural kernels.You need to grind it to a fine powder in a coffee grinder or food processor) Again, this is essential to the taste and consistency of Crack Pie)
salt
Mix on low speed until evenly blended
Add melted butter and blend 2 -3 minutes until all ingredients are moist.
Add heavy cream and vanilla for 2 minutes more. Scraping down the sides of the bowl.
Add the egg yolks just until well combined.
Heat the oven to 350 degrees
To make the crust:
The oat cookie, broken into pieces
1 TBS tightly packed brown sugar
1/4 tsp
4 TBS butter, melted
Place the broke up cookie pieces, brown sugar and salt in a food processor and pulse until it resembles wet sand.
Transfer the mixture to a bowl, add the butter and knead the butter and the ground cookie mixture until moist enough to form into a ball. If it's not moist enough, melt an additional 1 - 1 1/2 tsp butter and knead in.
Divide the mixture evenly between 2 (10 inch) pie tins. Bars: (this is where you would press the mixture evenly into a 9"X13" baking dish)
Using your fingers and the palms of your hands, press the dough firmly into the pans and make sure the bottoms and sides are evenly covered.
Put both pans on a baking sheet pan.
Divide the filling evenly between the crusts. The filling should fill them 3/4 full. Bars:( this is where you would pour the batter into the 9"X13".
Bake for 15 minutes only.
The pies will be golden brown on top but will still be very jiggly.
Open the oven door and reduce the heat to 325 degrees. It may take up to 5 minutes to cool to the new temperature, depending on your oven.
Keep the pies in the oven during this time.
When it reaches 325 degrees, close the door and bake 5 minutes longer.
If the filling is too jiggly at this stage, bake for 5 minutes more.
Gently take the pies out of the oven and transfer to a wire rack to cool to room temperature.
Freeze the pies for at least 3 hours or over night to condense the filling for a dense final product. Freezing is the signature technique and result of a perfectly executed Crack Pie.
Transfer the pies from the freezer to the refrigerator to defrost a minimum of 1 hour before serving.
Serve the pie cold and dust each pie with Confectioner's sugar either passing it through a fine sieve or dispatching pinches of it with your fingers.
Enjoy!
Peace in the Kitchen!
 |
| The cookie that makes the crust. |
 |
| Now it's ready to be processed with brown sugar, salt and melted butter. |
 |
| This is the Dried Corn I buy and process it in a Food Processor. When you buy it, they're Kernels. I just return the powder to the bag to store it. |
Thursday, October 3, 2013
You can translate this blog into your own language !
您可以把博客變成自己的語言
Вы можете перевести этот блог на свой язык
du kan oversætte denne blog til dit eget sprog
Vous pouvez traduire ce blog dans votre propre langue
Du kannst dieses Blog in Ihre eigene Sprache zu übersetzen
आप अपनी खुद की भाषा में इस ब्लॉग का अनुवाद कर सकते हैं
あなたは、自分自身の言語にこのブログ
Du kan översätta denna blogg till ditt eget språk
Usted puede traducir este blog en su propio idioma
Вы можете перевести этот блог на свой язык
du kan oversætte denne blog til dit eget sprog
Vous pouvez traduire ce blog dans votre propre langue
Du kannst dieses Blog in Ihre eigene Sprache zu übersetzen
आप अपनी खुद की भाषा में इस ब्लॉग का अनुवाद कर सकते हैं
あなたは、自分自身の言語にこのブログ
Du kan översätta denna blogg till ditt eget språk
Usted puede traducir este blog en su propio idioma
Vegetarian Stuffed Sugar Pumpkins
This is a great entree for 2.
To fill additional Pumpkins, simply increase the amount of ingredients to accommodate the additonal Pumpkins.
Sugar Pie Pumpkins ( these are not the Pumpkins that you carve for Halloween) These are the ones used to make homemade Pumpkin Pie.
I posted a recipe for Pumpkin Pie made with these Pumpkins.
2 Sugar Pie Pumpkins (cut the tops off and reserve them) scrape out the seeds and clean out the interior.
salt and pepper to taste
1/2 package of Morning Star Bacon Strips, cooked until crisp and crumbled
1 TBS olive oil
1/2 C diced onion
3 1/2 C elbow macaroni
1 (10oz.) box of frozen spinach, thawed and squeezed dry
3/4 C grated Parmesan Cheese
1/4 pound of grated Gruyere Cheese
1 C heavy cream
Preheat oven to 375 degrees
Cut the tops off the pumpkins and clean out the seeds
Season the interior with salt and pepper to taste
Heat a saute pan with oil and saute onion until translucent
Cook Elbow Macaroni according to package directions ( until Al Dente)
In a large bowl, combine well:
Crumbled Bacon
Onion
Macaroni
Spinach
Parmesan
Gruyere
Pack tightly into the 2 Pumpkins
Pour 1/2 C of cream into each Pumpkin
Replace the tops of the Pumpkins and place them on a rimmed baking sheet, line with foil if desired.
Bake about 1 1/2 hours.
Serve hot, from the pumpkin and be sure to eat some of the flesh of the pumpkin as you eat the filling.
Enjoy!
Peace in the Kitchen!
To fill additional Pumpkins, simply increase the amount of ingredients to accommodate the additonal Pumpkins.
Sugar Pie Pumpkins ( these are not the Pumpkins that you carve for Halloween) These are the ones used to make homemade Pumpkin Pie.
I posted a recipe for Pumpkin Pie made with these Pumpkins.
2 Sugar Pie Pumpkins (cut the tops off and reserve them) scrape out the seeds and clean out the interior.
salt and pepper to taste
1/2 package of Morning Star Bacon Strips, cooked until crisp and crumbled
1 TBS olive oil
1/2 C diced onion
3 1/2 C elbow macaroni
1 (10oz.) box of frozen spinach, thawed and squeezed dry
3/4 C grated Parmesan Cheese
1/4 pound of grated Gruyere Cheese
1 C heavy cream
Preheat oven to 375 degrees
Cut the tops off the pumpkins and clean out the seeds
Season the interior with salt and pepper to taste
Heat a saute pan with oil and saute onion until translucent
Cook Elbow Macaroni according to package directions ( until Al Dente)
In a large bowl, combine well:
Crumbled Bacon
Onion
Macaroni
Spinach
Parmesan
Gruyere
Pack tightly into the 2 Pumpkins
Pour 1/2 C of cream into each Pumpkin
Replace the tops of the Pumpkins and place them on a rimmed baking sheet, line with foil if desired.
Bake about 1 1/2 hours.
Serve hot, from the pumpkin and be sure to eat some of the flesh of the pumpkin as you eat the filling.
Enjoy!
Peace in the Kitchen!
Vegetarian Lentil Loaf ( not Vegan )
This is a great alternative to a "meatloaf"
Here's another variety using vegetables.
Preheat the oven to 350 degrees
3 C cooked Lentils
2 TBS Heavy Cream
Process in a Food Processor
Add the following ingredients and mix by hand in a large bowl.
1/4 tsp Salt
1/8 tsp Pepper
1/2 C diced Onion
2 garlic cloves, minced
2 C Mashed Potatoes
3/4 C grated Parmesan Cheese
2 Eggs
1/2 C Ketchup
2 tsp Mustard Powder
1 tsp dried Oregano
Form into 2 equal sized loaves and place on a parchment paper lined baking sheet.
Topping:
3 TBS Ketchup
2 tsp Brown Sugar
Mix well and brush the top of each loaf.
Bake at 350 degrees for 35 minutes
Increase the heat to 450 degrees and continue baking for 10 minutes.
The loaves should be firm and golden brown
Enjoy!
Peace in the Kitchen!
Here's another variety using vegetables.
Preheat the oven to 350 degrees
3 C cooked Lentils
2 TBS Heavy Cream
Process in a Food Processor
Add the following ingredients and mix by hand in a large bowl.
1/4 tsp Salt
1/8 tsp Pepper
1/2 C diced Onion
2 garlic cloves, minced
2 C Mashed Potatoes
3/4 C grated Parmesan Cheese
2 Eggs
1/2 C Ketchup
2 tsp Mustard Powder
1 tsp dried Oregano
Form into 2 equal sized loaves and place on a parchment paper lined baking sheet.
Topping:
3 TBS Ketchup
2 tsp Brown Sugar
Mix well and brush the top of each loaf.
Bake at 350 degrees for 35 minutes
Increase the heat to 450 degrees and continue baking for 10 minutes.
The loaves should be firm and golden brown
Enjoy!
Peace in the Kitchen!
Roasted Pumpkin Seeds
It's Pumpkin season...... don't throw out the seeds.
They are delicious when they're roasted and seasoned. They make a great snack.
They are delicious when they're roasted and seasoned. They make a great snack.
How To Roast Pumpkin Seeds:
Preheat the oven to 325 degrees.
Preheat the oven to 325 degrees.
- Clean the seeds. ...
- Boil for 10 minutes in salt water. ...
- Drain the seeds in a colander and dry lightly with a paper towel or tea towel.
- Spread out on a baking sheet pan, lined with Parchment Paper, in a single layer and roast for 60 minutes.
- Remove the paper and leave the seeds on the pan.
- Drizzle with Olive Oil and sprinkle with Sea Salt. (I like to add chopped fresh Rosemary.
- Return to the oven and continue roasting for an additional 15 - 20 minutes.
Wednesday, October 2, 2013
Dallas Morning News Taste Section 10/2/2013
October is State Fair time. Today's issue was about Award - Winning Fair recipes. It's an annual competition and a time for Texans to enter their best recipes at the State Fair. The Fair is held in Dallas, Texas.
One of the stories was about a contestant that won in 1996 and the recipe was judged by Julia Child.The recipe was published in todays paper. It's Sue Rainey's Ultimate Chocolate Cake with Caramel Whipped Cream Filling. The story was interesting, but I didn't feel the need to publish a Chocolate Cake recipe. I decided to write about another recipe and talk about one of my favorite Pastry Chefs.
Rebecca Rather lives in Fredericksburg, in the Hill Country, of Texas. She is one , if not my very favorite, pastry chef.
I follow her blog, I have all of her cook cookbooks and I embrace everything she creates. She obviously has a Texas Twist to everything she does. I highly recommend trying to find her cook books if you are interested in how we cook, eat and entertain in Texas.
This is the recipe that won Lillian Greenslade first place in the Fall Family Favorites category last year at the State Fair. She based it on a recipe from Fredericksburg chef Rebecca Rather, Pastry Queen. I want to add the original recipe at the end of this one. Lillian made some changes and I think it's important to include the original recipe at the end.
Southern Fruitcake:
3/4 C (1 1/2 sticks) butter, room temperature
1 C sugar
3 large eggs
1 tsp vanilla
1 TBS lemon extract
2 C flour
1 TBS baking soda
1/2 tsp salt
2 C chopped, toasted pecans + additional for garnish
1 C chopped dates
2 1/2 C (mixed) chopped dried apricots, cherries and pineapple + additional for garnish
3/4 C Apricot or Peach Preserves / Jam,( not jelly).
Brandy
Preheat the oven to 325 degrees.
Brush a 10" Bundt Pan with my Pan Release Recipe ( on the blog under Tips, Hints and More)
In a stand mixer with a whisk attachment:
butter
sugar
Beat until creamy and smooth, at least 2 minutes
Add:
eggs
vanilla
lemon extract
Beat 1 minute
Add:
flour
baking soda
salt
Beat just until well combined
Fold in:
pecans
dates
dried fruits
jam
Spoon batter into the pan
Bake 1 1/2 hours, until the cake begins to pull away from the sides of the pan
Cool completely in the pan
When cooled, remove from the pan
Brush the top of the cake with the Brandy and wrap the cake in heavy foil.
Refrigerate for several weeks and brush the cake with Brandy each week.
Decorate the cake with additional fruit and pecans.
This is the original recipe from Rebecca Rather's , The Pastry Queen Christmas.
Aunt Milbry's Fruitcake:
3/4 C ( 1 1/2 sticks) unsalted butter at room temperature
1 C sugar
3 large eggs
1 tsp vanilla
2 C all purpose flour
1 TBS baking soda
1/2 tsp kosher salt
1 un-peeled Granny Smith apple, cored and diced
2 C pecans, toasted and chopped
1 C chopped dates
1 C chopped Calimynra Figs
1 C mixed dried fruit, such as, cranberries, cherries, blueberries, golden raisins, chopped apricots or chopped peaches
3/4 C high quality preserves, such as apricot, pear, peach or fig
Brandy for brushing on top of the baked cake (optional)
Preheat the oven to 275 degrees.
Grease a 10 inch Angel Food cake pan with butter or cooking spray
Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, about 2 minutes.
Add the eggs and vanilla and beat for 1 minute.
Add flour, baking soda and salt and beat on low speed until just combined.
Stir in the apple, pecans, dried fruits and preserves.
Bake for 1 1/2 hours, or until the cake pulls away from the sides of the pan. ( it may have a few wet areas where the jam is concentrated, but it will firm up as it cools.) Remove from the oven and let cool completely in the pan; this will take a few hours. Using a pastry brush, paint a light layer of Brandy on top of the cooled cake., if you like. Wrap the cake in heavy-duty aluminum foil and refrigerate for up to 2 months, brushing with the optional Brandy once a week.
TIP:
For an elegant dessert, slice the fruitcake and serve with Bourbon Whipped Cream:
Using an electric mixer fitted with the whisk attachment, beat 2 C heavy cream until stiff peaks form. Stir in 2 TBS Bourbon and 2 TBS powdered sugar.
Serve immediately atop a slice of fruitcake.
I hope that some of you will make this cake for the Holidays.
I know I will.
Enjoy!
Peace in the Kitchen!
One of the stories was about a contestant that won in 1996 and the recipe was judged by Julia Child.The recipe was published in todays paper. It's Sue Rainey's Ultimate Chocolate Cake with Caramel Whipped Cream Filling. The story was interesting, but I didn't feel the need to publish a Chocolate Cake recipe. I decided to write about another recipe and talk about one of my favorite Pastry Chefs.
Rebecca Rather lives in Fredericksburg, in the Hill Country, of Texas. She is one , if not my very favorite, pastry chef.
I follow her blog, I have all of her cook cookbooks and I embrace everything she creates. She obviously has a Texas Twist to everything she does. I highly recommend trying to find her cook books if you are interested in how we cook, eat and entertain in Texas.
This is the recipe that won Lillian Greenslade first place in the Fall Family Favorites category last year at the State Fair. She based it on a recipe from Fredericksburg chef Rebecca Rather, Pastry Queen. I want to add the original recipe at the end of this one. Lillian made some changes and I think it's important to include the original recipe at the end.
Southern Fruitcake:
3/4 C (1 1/2 sticks) butter, room temperature
1 C sugar
3 large eggs
1 tsp vanilla
1 TBS lemon extract
2 C flour
1 TBS baking soda
1/2 tsp salt
2 C chopped, toasted pecans + additional for garnish
1 C chopped dates
2 1/2 C (mixed) chopped dried apricots, cherries and pineapple + additional for garnish
3/4 C Apricot or Peach Preserves / Jam,( not jelly).
Brandy
Preheat the oven to 325 degrees.
Brush a 10" Bundt Pan with my Pan Release Recipe ( on the blog under Tips, Hints and More)
In a stand mixer with a whisk attachment:
butter
sugar
Beat until creamy and smooth, at least 2 minutes
Add:
eggs
vanilla
lemon extract
Beat 1 minute
Add:
flour
baking soda
salt
Beat just until well combined
Fold in:
pecans
dates
dried fruits
jam
Spoon batter into the pan
Bake 1 1/2 hours, until the cake begins to pull away from the sides of the pan
Cool completely in the pan
When cooled, remove from the pan
Brush the top of the cake with the Brandy and wrap the cake in heavy foil.
Refrigerate for several weeks and brush the cake with Brandy each week.
Decorate the cake with additional fruit and pecans.
This is the original recipe from Rebecca Rather's , The Pastry Queen Christmas.
Aunt Milbry's Fruitcake:
3/4 C ( 1 1/2 sticks) unsalted butter at room temperature
1 C sugar
3 large eggs
1 tsp vanilla
2 C all purpose flour
1 TBS baking soda
1/2 tsp kosher salt
1 un-peeled Granny Smith apple, cored and diced
2 C pecans, toasted and chopped
1 C chopped dates
1 C chopped Calimynra Figs
1 C mixed dried fruit, such as, cranberries, cherries, blueberries, golden raisins, chopped apricots or chopped peaches
3/4 C high quality preserves, such as apricot, pear, peach or fig
Brandy for brushing on top of the baked cake (optional)
Preheat the oven to 275 degrees.
Grease a 10 inch Angel Food cake pan with butter or cooking spray
Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, about 2 minutes.
Add the eggs and vanilla and beat for 1 minute.
Add flour, baking soda and salt and beat on low speed until just combined.
Stir in the apple, pecans, dried fruits and preserves.
Bake for 1 1/2 hours, or until the cake pulls away from the sides of the pan. ( it may have a few wet areas where the jam is concentrated, but it will firm up as it cools.) Remove from the oven and let cool completely in the pan; this will take a few hours. Using a pastry brush, paint a light layer of Brandy on top of the cooled cake., if you like. Wrap the cake in heavy-duty aluminum foil and refrigerate for up to 2 months, brushing with the optional Brandy once a week.
TIP:
For an elegant dessert, slice the fruitcake and serve with Bourbon Whipped Cream:
Using an electric mixer fitted with the whisk attachment, beat 2 C heavy cream until stiff peaks form. Stir in 2 TBS Bourbon and 2 TBS powdered sugar.
Serve immediately atop a slice of fruitcake.
I hope that some of you will make this cake for the Holidays.
I know I will.
Enjoy!
Peace in the Kitchen!
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