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I lived in Panama several years ago, and in October, in preparation for Christmas, I recall that people started their jars of rum-soaked fruit for fruitcake. The cakes would be baked in late November/early December and aged until Christamas or given as gifts. In Panama, the fruitcake process involved grinding the macerated fruit to a paste in a spice-grinder, which was added to the batter as a puree. I never wrote down a recipe and have never found it since. Does anybody have a recipe for this kind of a cake? I have a real craving for Panamanian Fruitcake!!! Thanks!

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You can make Jamaican black cake and have nearly the same end result.

This is a very good recipe for it

Jamaican black cake

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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I lived in Panama several years ago, and in October, in preparation for Christmas, I recall that people started their jars of rum-soaked fruit for fruitcake.  The cakes would be baked in late November/early December and aged until Christamas or given as gifts.  In Panama, the fruitcake process involved grinding the macerated fruit to a paste in a spice-grinder, which was added to the batter as a puree.  I never wrote down a recipe and have never found it since.  Does anybody have a recipe for this kind of a cake?  I have a real craving for Panamanian Fruitcake!!!  Thanks!

This sounds like what you are referring to:

Carribean Fruitcake

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As a student, a long time ago and in another place, we made the nicest fruitcake in the world: An ordianry pound cake, but with 2 oz of hash and the best part of a bottle of brandy...to be sliced thinly and eaten in small amounts..

Christmas cake must be dark and rich; thick marzipan and thin royal icing as a snow scene with tacky tradtional decorations...

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I heard that there is actually only 'one' fruit cake in existence and that it just gets keeps getting passed around and around and around :laugh:

Until it gets to me. And I eat it. All.

I adore fruitcake. :wub:

I usually make a fruity cake out of Alice Medrich's Chocolate and the Art of Low-Fat Desserts; it's called California Date and Walnut Cake, and is, essentially, dates and walnuts glued together by a veil of batter. All those Philistines in my family who say "blech! fruitcake!" all seem to like it. The other thing I made last year were some "fruitcake cookies" made with mincemeat and a Royal Icing with almond paste; they tasted oh! so fruitcakey, but, perhaps because of their small size and blobby cuteness, again, went unrecognised by the anti-fruitcakers and got eaten and praised.

Suvir... :blush: ...if you are really willing to share your recipe, I would much love to have it. I, and probably my father, would be terrifically grateful!

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Here is a link to Laurie Colwin's Black Cake recipe as it appeared in Gourmet Magazine in 1988, calling for homemade burnt sugar rather than the commercially-bottled stuff.  I am always threatening to make this cake, too.

Laurie Colwin's Black Cake

I had Black Cake in Jamaica in the mid-60s.  It was served at a wedding reception with small glasses of a sweet red wine that I was only able to identify 10 years later when someone gave me a bottle of port as a gift.  (Weren't they talking about taste memory on another thread?)

The combination of Black Cake and port is made in heaven -- truly memorable.

I think I'm really going to make it this year.

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You can make Jamaican black cake and have nearly the same end result.

This is a very good recipe for it

Jamaican black cake

Yes - this recipe sounds very similar to the process, except for the wine. Also, I might gind half the fruit to try to get the same texture.

This sounds like what you are referring to:

Carribean Fruitcake

Yes! This Caribbean Fruitcake is just like it! Grind half the rum-soaked fruit and add to the batter. What is unclear to me is if you add the rum soaking liquid to the batter too. I think you probably would.

I think I am going to try both of these recipes for a taste-test. Thank you so much! My mom swears by her dry cracked stollen recipe, but after having the Panamanian fruitcake version I can never go back to that.

Thanks folks! Keep the ideas coming!

Edited by Mrs. P (log)
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I usually prefer stollen. Does that count as fruit cake? Fruit bread that I eat every day during the holidays?

Epicurious has a nice recipe for stollen here. It does not have any liquor in it, which I think is the major problem with the recipe!

...wine can of their wits the wise beguile, make the sage frolic, and the serious smile. --Alexander Pope

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In Canada, it was ALWAYS a fruitcake enclosed in marzipan

You are absolutely right Maggie. In Canada wedding cake is ALWAYS fruitcake. When we were married 30+ years ago we decided that we didn't want a long engagement. We announced to our parents that we wanted the date to be in 6 weeks time. One of my mother's biggest worries was that such a quick date would not give time for for the wedding (fruitcake) cake to ripen! :biggrin:

Life is short, eat dessert first

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I usually prefer stollen. Does that count as fruit cake? Fruit bread that I eat every day during the holidays?

My mom uses her mom's recipe for stollen, which my grandmother referred to as fruitcake. However, my mom refuses to use the word fruitcake because so few people like "fruitcake". Stollen sounds better to her. Anyway, the stollen we had at home was a white batter with light spices, plus chunks of candied fruit. I always find it too dry, almost like a crumby biscotti bread, and the dried fruit too interferingly hard and chewy. I much prefer the fruit softened in liquor, then ground to create a more moist cake.

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Oh, Mrs. P, I like that idea. You could soak the dried fruits in liquor, grind half of them into the stollen dough to make it more moist, and then mix the rest in for chunkiness. Yum.

...wine can of their wits the wise beguile, make the sage frolic, and the serious smile. --Alexander Pope

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Fruitcake can be traced back at least to a Roman baked mixture of dried fruits, seeds, pine nuts, and the honey wine called satura, and has its modern derivatives throughout the world: German stollen, Portuguese morgado, Italian panforte and the equally splendid pandoro, English plum pudding & simnel cake, and an Icelandic lemon-cardamom cake.

Merrie – a longtime friend of mine who was raised on Tobago – has told me that if you order a “wedding cake” in Jamaica, Barbados, or Antigua, it will arrive as a dark fruitcake made with candied lime, orange, and citron, and invariably steeped heavily in rum. This cake has been referred to as black cake in several of the preceeding entries of the discussion thread, and that nomenclature is certainly valid. An English cookbook of 1813 provided a recipe for wedding cake, most notable, perhaps, for its stern instructions: “Beat in your sugar for a quarter of an hour” and the yolks “half an hour at least.” A labor-intensive project, indeed!

Unfortunately, fruitcake has become the object of countless bad gastronomic jokes – and this ridicule is rooted in the fact that most Americans, exposed increasingly to those insipid store-bought or mail-order products, simply do not know (or have forgotten) the incomparable sensory impact of great fruitcake.

Probably nobody has ever evoked the spirit of fruitcake-making in the South like Truman Capote in “A Christmas Memory.” Ideally, the quintessential fruitcake should be made about one year in advance of serving, wrapped properly, and stored in the back of the refrigerator to mellow. During this term of storage, it must be pampered with occasional dousings of bourbon, rum, or sweet wine. If your patience easily tends to show hairline cracks, don’t worry! For, even in its infancy, the cake has the highly estimable quality to produce instant gratification – and reaffirm the consolation that nothing conjures up more year-end holiday warmth than an old-fashioned homemade fruitcake that’s been prepared with care and presented with generosity.

For the past 15 years, my ne plus ultra fruitcake has comprised the following set of ingredients:

1 lb each: golden seedless raisins; Thompson raisins; crystallized orange peel; crystallized citron; crystallized lemon peel; crystallized pineapple (although usually I double the amount of crystallized red & green cherries); dates.

2 lbs pecans; 4 cups sifted flour; 1 lb sweet butter; 2 cups white granulated sugar; 1 dozen large eggs; 1 tsp ground cinnamon; ½ tsp allspice; ½ tsp nutmeg; ¼ tsp ground ginger; 1 tsp salt; 2 tsp pure vanilla extract; 1½ tsp pure almond extract; ¾ cup Kentucky bourbon.

The above proportions yields one 5½-lb. and two 2½-lb. gorgeous fruitcakes, baked in a 10- x 4-inch heavy-gauge square tube pan & two 8-inch loaf pans). I am emphatic about not using marzipan on fruitcakes. Although I could possibly accept an almond-flavoured Italian meringue to garnish the top of the cake(s).

Some years I have also made other fruitcakes, including a two-tone version, a light cake combined with a dark cake. Two classics unified! Also: A dried-apricot-&-date fruitcake sweetened with honey & brown sugar, and spiked with brandy & Cointreau. Another dried-fruit version was baked in a fluted mold kept wrapped in brandy-soaked cheesecloth for 2 months – and then devoured in about 2 days! And a buttermilk-chocolate fruitcake containing Brazil nuts, dates…and candied cherries macerated in cherry brandy. I have in my files a recipe for a no-bake refrigerator fruitcake that will probably remain unmade.

Of course, other treats will also have to be made for gift-giving in December; such as chocolate-ginger bars, seafoam candy, fudge, orange-glazed walnuts, molasses taffy, hazelnut shortbread, white-chocolate macadamia bark (indispensable for my younger sister), spicy chocolate lebkuchen (indispensable

for my father), and rum-raisin truffles (indispensable to me). Is it really too early to get invigorated for the Christmas Season?

Edited by Redsugar (log)

"Dinner is theater. Ah, but dessert is the fireworks!" ~ Paul Bocuse

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Has anyone made a "white fruitcake"?

I've seen these mentioned in some Southern cookbooks that reference older recipes. I'm intrigued, but haven't tried one yet.

They typically omit dark fruit and the common "fruitcake" spices. Bill Neal mentions some versions that use all egg whites rather than yolks--though he says he prefers the whole egg version.

Add-in ingredients might include the following:

ground almonds,

chopped citron,

grated fresh coconut,

rosewater,

crystallized pineapple.

The liquor of choice: bourbon or brandy...

Edited by ludja (log)

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

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I make a white fruitcake but it is too late for this year as it has to "age" or mature for at least 6 months to reach the proper flavor and texture.

White Fruit Cake

This one is a lot of work but the results are extraordinary.

Preparation a minimum of 2 weeks prior to baking.

1-1/2 pounds finely cut candied citron or use candied citrus peel

1-1/2 pounds sultana (golden) raisins

1-1/2 pounds finely cut candied pineapple

Place in large glass jar and add:

2 cups sweet white wine - Carmel Cream White or similar.

2 cups white rum

Allow to macerate in a cool place for a minimum of 2 weeks, longer will be o.k.

When ready to make the batter, weigh and measure out:

1-1/2 pounds blanched almonds, ground till resembling fine bread crumbs.

1 small coconut - meat freshly grated, medium shred. Or soak 1 cup of shredded coconut in coconut milk and drain prior to adding to recipe. Use the coconut milk for something else.

1 pound unsalted butter

1 pound sugar

6 extra large eggs

1 pound flour

1 teaspoon salt

2 tablespoons nutmeg

1-1/2 teaspoons almond extract

1 tablespoon vanilla extract

1/2 pint of liquor in which fruit has been macerated, see next directions.

The night before you are ready to bake, drain the fruit in a colander placed over a deep vessel, allow to drain overnight then spread fruit on paper towels and pat dry. Set aside in a very large bowl and toss fruit with HALF the flour.

Directions for batter:

Cream butter and sugar till fluffy

Add eggs one at a time beating till each is completely incorporated.

Mix remaining flour with ground almonds, grated coconut and nutmeg.

Beat into the butter/sugar/egg mixture.

Add almond and vanilla extracts.

Add liquor drained from fruit.

Pour mixture from mixer bowl over the fruit and flour mixture in very large bowl and mix until fruit is well distributed in batter. If too thick or dry, add additional liquor - 1/4 cup at a time. Batter should be thick enough to cling to a spoon and drop off in large globs. (technical term - glob - clump at least the size of a small egg)

Preheat oven to 375 F.

Line a large round cake pan (10 inch - at least 2 inches deep) with greased brown paper (or baking parchment) Or use 2 large loaf pans, line them also.

Spoon batter into pans, pushing into corners and up against sides so batter is slightly lower in the center. (This is to make sure the top is flat.)

Set pan or pans in a larger pan, pour in hot water to within 3/4 inch to top of cake pans. Cover everything with 2 layers of aluminum foil and crimp tightly around water pan (this is to work like a steamer - If you have a very large covered roasting pan that will hold the pans you can use that.)

Place in preheated oven and steam for 3-1/2 hours.

Remove from oven - remove cake pan/pans from steamer - return to oven and bake for 1/2 hour at 325 F.

Remove from oven - punch holes in top of cake with skewer and spoon 1/3 cup almond liquor - Amaretto etc. over cake. Allow to cool completely, remove from pan, wrap tightly in foil and then with plastic wrap. Place in cool place and allow to mellow for 4 to 6 months. Repeat the application of liquor every two to three weeks.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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This is my cocoa fruit cake.

I have recreated this from a recipe written in difficult-to-read, spidery handwriting in the journal of an ancestor with the entry dated 1690.

It is important to use Dutch process cocoa. I use King Arthur Flour's Double Dutch Cocoa and Black Cocoa Half and Half.

When glazed with the glaze at the end of the recipe, this cake will keep for several days at room temp and will stay incredibly moist with just a loose cover.

I have in the past made this cake ahead of time and wrapped it well in Aluminum foil and kept it in a cool place for 6 or more weeks. However I now live alone. When my family was still all together, I could not keep it more than a couple of days......to give you an idea of the way things used to be, the original "receipt" called for 6 pounds of twice-boulted flour and 3 full pound loaves of sugar well beaten..... 2 pounds of butter and 3 dozen eggs. I have cut it down to a manageable size.

FRUITED COCA CAKE original recipe ca. 1690

1 cup BUTTER unsalted

1-1/2 tsp SALT kosher

1 tsp CINNAMON ground

1 tsp CLOVES, ground

1 tsp NUTMEG, ground

1 tsp ALLSPICE, ground

6 Tbsp COCOA, Dutch process

3 cups superfine SUGAR

4 large EGGS

3 Tsp BAKING SODA

4 cups, sifted FLOUR

1-1/2 cup CURRANTS

1-1/2 DRIED CHERRIES

1-1/2 cups WALNUTS, chopped or pecans or macadamia nuts, etc.

3 cups APPLESAUCE, unsweetened chunky style if you can find it.

Preheat oven to 350 F

Grease and flour a deep 11" x 15" pan or 2 10-inch square pans or 2 holiday mold pans.

In a large mixing bowl cream together butter, salt, spices, cocoa and sugar. beat until smooth.

Add eggs one at a time, beating well after adding each one.

Mix baking soda with flour. reserve 2 heaping tablespoons of the flour.

Instead of sifting the flour you can simply put it in a large bowl and run a wire whisk through it which does the same as sifting, i.e. fluffing it up a bit.

Add flour to batter alternately with applesauce.

Sprinkle the fruit and nuts with the reserved flour and fold into cake batter.

Pour batter into pan and bake for about 1 hour or until cake tests done. (deeper pans will require longer baking.

ORANGE GLAZE

GRATED PEEL OF 2 ORANGES

1/3 CUP SUGAR

1/4 CUP WATER

1 CUP ORANGE JUICE

3 TABLESPOONS GRAND MARNIER LIQUOR OR BRANDY

Combine ingredients in saucepan, bring to simmer, stirring constantly, continue cooking until liquid is reduced by 1/2. Drizzle over cake ( I use a turkey baster and a perforated spoon as the glaze is too hot to dip my fingers into which is usually the way I drizzle icing . After the glaze has set, decorate edges of the cake and the plate edges with powdered sugar sifted thru a fine strainer.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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Thank you andiesenji for the generous sharing of your recipes!!! :smile:

They both sound very good and unique. I love the idea of the ground almonds, coconut and pineapple in the white cake. While the applesauce, cocoa, walnuts and orange glaze sound fantastic in the cocoa version.

Can I ask how you had the second recipe? Was it really handed down in your famliy? Do you know any history of it?

When you mention ripening these in a cool place, is the fridge ok? (I don't have a cellar right now so I don't know that I'd have any other option).

Thanks again, I'm definately bookmarking this under my favorites!

ludja

Edited by ludja (log)

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

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Has anyone made a "white fruitcake"?

I've seen these mentioned in some Southern cookbooks that reference older recipes.  I'm intrigued, but haven't tried one yet. 

They typically omit dark fruit and the common "fruitcake" spices.  Bill Neal mentions some versions that use all egg whites rather than yolks--though he says he prefers the whole egg version.

Add-in ingredients might include the following:

ground almonds,

chopped citron,

grated fresh coconut,

rosewater,

crystallized pineapple. 

The liquor of choice: bourbon or brandy...

Yes, I make a white fruitcake. I inherited the recipe by way of my mother and her mother. I don't know if mine is a Southern recipe, but I grew up in Virginia and that is where I learned to make it. Oddly enough, the name it was christened with is California Fruitcake.

This fruitcake has apricots, figs, white and dark raisins, citron, orange and lemon peels, and pecans. It also called for maraschino cherries, but as dried tart cherries became available, and as I am now the sole remaining baker of this fruitcake, I changed the cherries to dried cherries. I plump them in kirsch now.

After I learned to make this fruitcake at my mothers side, we found an edited recipe from my grandmother that also had pineapple in it. I now use fresh pineapple chunks in it, well drained.

The batter doesn't have any spices in it, and the liquid is the liquid from cooking the apricots and various fruit juices and nectars. It is a whole egg version.

We have never put any liquor on it, and it seems just fine that way. If I had to choose a liquour/wine to put on it, I think sherry would be the best. But I haven't really experimented with doing this, as the fruitcake is very good without it.

I haven't made it in a few years, as there seem to be very few fruitcake lovers that I know, and I have been traveling around. It takes about two days to make, as the fruit needs to sit overnight in a dusting of flour.

However, I have introduced this fruitcake to some fruitcake "haters", and they seemed pleased with it. It has a little bit of tartness to it, and is not overwhemingly sweet.

California Fruit Cake

2 cups dried sliced apricots -- boil 1 minute in

1 thin syrup:1/2 cup sugar to 1 cup water:

cool and dry

1 cup dried figs -- cut small

2 cups white raisins

1 1/3 cups dark raisins

2/3 cup dried cherries or maraschino cherries -- cut

small. Marinate

dried cherries in Kirsch .

2/3 cup orange peel -- cut small

2/3 cup lemon peel -- cut small

2/3 cup citron -- cut small

2 cups broken nut meats -- preferably pecans

24 cubes pineapple -- cut in 1/4's and

drained well

4 1/2 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 cup butter

1 1/2 cups sugar

4 tablespoons corn syrup

5 eggs -- well beaten

1 1/3 cups fruit juices -- use syrup from

apricots, plus pineapple juice, plus

whatever juices you have

Dust fruit mixture with some of the flour and set aside covered until ready

to add to batter. It is even better if the fruit is left

overnight like this. Mix remaining flour and dry ingredients (minus the

sugar) and set aside. Cream the butter and sugar well.

Add the corn syrup and beat well, then mix in well beaten eggs. Add the

flour mixture alternately with the mixed fruit juices,

beating well between each addition. Then add fruits, mixing well past each

addition. Pour into prepared pans. * Bake at 325

degrees for 10 minutes then reduce heat to 275 degrees. If you have used 2

tube pans, continue baking for another 2 hours. If

you have used 1 large angel food pan, bake for 5 hours longer. When done,

cool completely in the pans. Remove cakes from

the pans when cool, but leave paper on the cakes until ready to serve. Wrap

and store.

* Use two 9"by 3" tube pans or one large angel food cake pan. Line sides

with greased brown paper: I use brown paper bags.

Fill pans 1/2 to 2/3 full .

Edited by artisan02 (log)
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White Christmas Cake

8oz butter

8oz sugar

4 large eggs

12 oz plain flour (pastry)

Pinch of salt

1 Tsp baking powder

6 oz stem ginger, drained and chopped

6 oz glace pineapple

4 oz candied peel

4 oz walnuts or almonds, chopped

rind and juice of a lemon

Cream the butter and the sugar. Beat in the eggs, Sieve the flour, salt, and baking powder and fold in. Add fruit, nuts, lemon. Mix gently. Stir and wish. Pour into an 8 inch lined round cake tin bake in slow oven (325F/160C) 2 1/2-3 hours, covering with greaseproof paper for the last hour.

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I’ve seen consumption of the following cake convert people who had not previously liked fruitcake:

8 oz. butter; 1 cup light brown sugar; 4 liq. oz. honey; 5 large eggs; 2 cups flour; 1 tsp baking powder; 1 tsp ground cinnamon; ½ tsp allspice; 1¾ lbs dried apricots; 1 lb pecan halves; ½ lb sultanas; ¾ lb pitted dates (not the sugared kind); 2 oz. dried apples; 2 oz. walnuts; 4 liq. oz. orange juice; 2 liq. oz. heavy cream; 4 liq. oz. brandy; 2 liq. oz. orange liqueur.

Stir together dry ingredients. Cream butter & sugar; then incorporate honey, add eggs individually. Blend in half of the flour mixture, alternating w/ juice & cream. Toss fruit & nuts in reserved flour and stir into batter by hand. Spoon batter into two greased standard loaf pans. Bake at 350° F. for 2½ to 3 hours, until tester comes out clean.

Allow to cool on wire grid for 15 minutes; sprinkle w/ the spirits. When completely cooled, envelope cakes in clingwrap; store in airtight containers.

When you're about to bake light fruitcakes, it's advisable to bind a double thickeness of heavy, unglazed brown paper around the outside of the cake pan; this will help prevent the edges of the cake from becoming undesirably darkened and overcooked.

Should you choose to produce a fruitcake without alcohol, consider Jim Dodge's pertinent wisdom: "Fruit cake tastes a lot better when you candy the fruit yourself. And you know it's free of artificial colors & preservatives. I like to brush the syrup left over from candying the fruit onto the finished caked to give it even more flavor & moisture." (Baking with Jim Dodge, p. 115). His recipe for light fruit cake comprises freshly candied cranberries plus lemon, orange, & grapefruit peels.

"Dinner is theater. Ah, but dessert is the fireworks!" ~ Paul Bocuse

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Thanks for the white fruit cake recipes artisan02, jackal10 and redsugar....

dried cherries in kirsch,

stem ginger,

dates,

grapefruit peels....

intriguing and wonderful fruitcake ingredients in splendid counterpoint to electric red and green sugar plastic cherries...

It is especially wonderful to get pesonal recommendations and recipes for something like fruit cake. It's a bigger commitment to make a fruit cake--in time and in ingredients. And, I think, it is harder to predict the success of a recipe before making it. Lastly, there comes, in knowing that people often traditionally make these each year, a somewhat mysterious sense of tradition and history that agreeably travels along with each recipe.

Edited by ludja (log)

"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."

-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"

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Thank you andiesenji for the generous sharing of your recipes!!!  :smile:

They both sound very good and unique.  I love the idea of the ground almonds, coconut and pineapple in the white cake.  While the applesauce, cocoa, walnuts and orange glaze sound fantastic in the cocoa version.

Can I ask how you had the second recipe?  Was it really handed down in your famliy?  Do you know any history of it?

When you mention ripening these in a cool place, is the fridge ok?  (I don't have a cellar right now so I don't know that I'd have any other option).

Thanks again, I'm definately bookmarking this under my favorites!

ludja

---------------------------------------------------------

Many of my ancestors were enthusiastic about foods, collected "receipts" and grew odd things. This one came from one of my paternal ancestors, Patience, wife of Antony Nesbitt, Capt., which is how she named herself in her journals. Apparently she sometimes sailed with him on his ship during trading trips. My grandmother had two or three of her journals and copied recipes (and interesting stories) from them long before I was born. One of my aunts passed the recipe on to me and also sent me a photocopy of the pages in the journal where it was written. Very difficult to read - every "s" is written like an "f" and there are breaks in words that do not belong because of writing with a quill pen.

These do not need to be refrigerated. When I say cool, I mean not near a heat source. Don't put them on top of the refrigerator which produces heat. It is usually cooler near the floor so if you have a kettle or stockpot that is big enough to hold the cake, wrap them well put them into the kettle and cover it and place it in a low cupboard or on the floor in a closet. (That is as long as you don't have radiant heating in your floor.)

Now here is my suggestion for making cakes like these that include a lot of ingredients.

Do not try to do it all at once, it seems like a really big job. Instead start out with measuring out the fruit, set it to soak.

On another day measure out the dry ingredients, place in ziploc bags and place in a large bowl or one of the jumbo ziploc bags along with a copy of the recipe.

Chop the nuts and store them in a ziploc bag.

Then when you are ready to assemble the recipe all you have to do is get out the perishable ingredients and mix then bake.

I do this with the many cookie recipes I do each year. I have a bunch of bus trays and totes.

Each one is for a particular recipe. I line them up and measure out all the dry ingredients, and store in ziploc bags, along with any special utensils needed for a particular recipe, put the tray or tote in a large plastic bag and stack them in the pantry.

This way I do not get into the middle of a recipe and find I am missing an ingredient and it just generally makes things go so much faster.

Edited by andiesenji (log)
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"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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      Hopefully someone can help me with this?
       
      I really enjoy making tartalettes of sorts. When baking the dough rises a lot meaning that there is not really a lot of space to fill with something nice.
      I am using glutenfree flour (Peak's All Purpose) and have tried blind baking them. But from my first blind baking try, it seems that the bottom stays raw. Have put it back in the oven 'unblinded' (can i use this term? :)) but still its not the way i want it.
       
      Could sure use some tips on how to get these tartalettes nice and thin.
      Thanks in advance to anyone who tries to help, i appreciate it.

      regards
    • By chefpeon
      So, strangely, as of late, I sort of seem to have my shit together, and I actually had enough forethought to bring along my digital camera to document the construction of my latest cake project.
      Since so many of you seem curious as to how one of these things comes together, I thought you all might enjoy the picture filled journey down the path of a sculpted cake.
       
      How it started:
       
      First a little history. I'm a semi-burned out pastry chef who transplanted herself from the "big city" (Seattle) scene to a tranquil and liberal, artistic, intellectual, granola chewing, Birkenstock wearing, marine and tourist trade Victorian Seaport......also known as Port Townsend, Washington. I love this place. I affectionately call it Tinytown. In Seattle I spent a lot of years doin' the PC thing in various bakeries and specialty shops, but mostly I was employed as a high-end cake artist. I loved the work I did (and do) as a cake artist over there, but the long hours and snotty brides took their toll, and I wanted to walk away from it for a while. After a couple of years living here in Port Townsend and establishing a life with my new husband and love of my life, I decided to get back into doing cakes just a little. I'm only doing the ones I want to do, and only the ones that make it worth my while. But sometimes I'm so inspired to do a cake, I do it for nothing just because I want to do it, and I love to see the look on people's faces when I present it to them. Usually, that's all the payment I need. Such is the case with this cake. A side note: I do have a regular job baking for a cute progressive little deli (Provisions) and a cookie wholesale outfit. I love that job.....it fulfills my need to bake. Not only that, the people I work for are so freaking nice as to let me use the kitchen for my cakes also. I only have to pay them 10% of whatever I'm charging for the cake.....but anything under $100 is free. I also get to order all my ingredients wholesale on their account. Sweet, huh?
       
      Here's a picture of Provisions, Port Townsend's source for gourmet European ingredients, and the best take-out on the Peninsula!

      Since this town is small enough that everyone seems to know everyone else, I heard that one of my boss' wife's friends was getting a baby shower on May 1st. Of course, the boss' wife, who is a chef in her own right and runs the deli, offered to do the food. So I chimed in and said I'd do the cake. The person giving the shower, Lily, showed me the invitation and told me that she was going to do a May Day theme with lots of flowers. When I offered to to the cake, I was just going to do a simple round cake....but when Lily told me the details I had this epiphany. Into my head immediately popped one of those Anne Geddes babies that is coming out of the flowerpot. I immediately started forming this vision of my cake, and this is what I sketched:

      Now, I knew I would be putting in a lot of work for no monetary gain, but what the hell.....it would be fun. Once I get a bee in my bonnet, there's no stopping me.
       
      A week before the day of the shower, I started all my prep work.....which included:
      making the flowers, out of gumpaste making modeling chocolate and kneading in all the colors I would need making the umbrella out of gumpaste baking the cakes making the buttercream making simple syrup kneading all the fondant colors I'd need buying chocolate cookies and liquor cutting and covering my bottom board dying bamboo skewers green with vinegar and food color I did a little each day. I had to fit that in between my regular job and family-care duties.
       
      On Saturday, the day before the shower, and one of the days I'm off from my regular job, I went into the kitchen to build the cake. I'd had a nutritious breakfast of Oreo Mint Creams thanks to my stepson who'd been eating them the night before as he was watching TV. Gulped down a little coffee, and packed up all my equipment in the back of my truck. Only 4 minutes to the kitchen......man, I don't miss commuting!!!
       
      The night before, I had filled and stacked the cakes, so they would be ready for me to carve, first thing. The top cake is a lemon cake with raspberry buttercream, and the bottom cake is chocolate cake with mocha-toffee buttercream. All the cake layers are soaked with simple syrup; the lemon was soaked with lemon syrup and the chocolate, soaked with Kahlua syrup. I prefer to use buttercream as a filling in sculpted cakes....it sets up firm and makes carving a cinch. Mousses and jams and curds don't set up enough and are also very slippy-slidy. When you are carving out a cake, you don't want your layers sliding around on you. Here is my top cake.....I baked off two 8 inch rounds and 1 10 inch round. Cut them all in half and filled. Ready to carve!

      Here is the rough cut:

      I just used my long serrated knife to get a general pot shape. Now for the fine tuning:

      Lookin' like a flowerpot! Mmmmmm......look at all those cake scraps on the table. Yep, a few went in my mouth (quality control you know) but the rest went into the garbage......Next it's time to put a layer of buttercream on there, for extra smoothy goodness:

      I snapped the pic with one hand as I was holding the pastry bag in the other. Not easy. I like to use the giant pastry bag with the giant tip for applying icing....makes for less work later.

      Ok, here's a pic for folks that wanted to see that "paint masker thingy" in action. Tried to snap a pic myself, but just couldn't muster up the co-ordination. Luckily, Amber, the front deli counter girl, took a pic for me. I hadn't meant for her to include ME in the pic (Gawd!) but I wanted more of a close up of Mr. Smoothing Tool. Oh well, you take what you can get. See that I have my sketch on the reach-in behind me....along with all my other wacky magnets. Hey, I like to decorate my workspace.....Notice I hold the "pint masker thingy" by the bottom when I am smoothing the sides. If I don't, and hold it by the handle, it tends to kind of bend. I hold it by the handle when I go across the top. See how nice and smooth?:

      Now it's really starting to look like a flowerpot. But wait! It's upside down! Why is that, you ask? Because it's easier to carve and ice that way, and most importantly, much easier to apply the fondant. Into the walk-in it goes, to firm up. Now for the second pot:

      This is going to be the bottom flowerpot. It's going to be larger, and a slightly different shape than the top flowerpot. I baked off 2 10 inch rounds and 1 8 inch round for this one. I only ended up using half the 8 inch round, as you can see. I have the saran wrap underneath the cake and on top of the board, so it will be easier to flip over later. Here it is all carved out.....mmm....more cake scraps.....into the garbage they go.....

      Below, here it is, with a layer of buttercream. I didn't use the "paint masker thingy" on this one because of the curvature of the cake. I just piped the icing on and then smoothed it out with my offset spatula as best I could. After I refrigerate it, I will do the final smoothing.

      So now I'm waiting for my pots to set up. Time to do some other stuff, like:

      "Cuiz" my chocolate cookies to make the "dirt" for my pots. And......

      start dusting my flowers and leaves with luster dust to add a little depth and realism to them. For this project I just made "whimsical flowers" in that they really aren't any particular flower....they're just cartoonish and colorful. Well, the roses are, well, roses.....gotta have a few roses. In the background there, you can see sort of how I did the gumpaste umbrella. I happened to have a dessert cup at home that was well suited for it. I filled out the top with gumpaste and added "ribs" with gumpaste, then put some saran on the top of that and put a gumpaste disk on it. I then cut out the rounded parts between the ribs.....and voila....umbrella! This was the first thing I made because I wanted it to have the maximum amount of drying time. Now if I were really smart, I would have made not one, but two or even three umbrellas because stuff always breaks. Always. No matter how careful you are. Especially in a commercial kitchen.....not only do you have to worry about yourself but everyone else too. I make more flowers than I need because I always manage to break quite a few. But, as it was, I only made one umbrella since I was so cocky and sure of myself. Turns out I was lucky......this time! Ok, time to roll out some terra cotta colored fondant!

      Dust the table liberally with cornstarch and roll away. I've done this so much I can just eyeball how much fondant I'll need to cover a certain sized cake. When rolling out fondant, waste no time from the time you're done rolling til you get it on the cake, because it starts drying out right away. Drying out means yukky little cracks, and me no likey little cracks! So I race to walk-in, retrieve cake, and cover it quickly.

      Then I take my trusty little pizza wheel and cut the excess away. This excess will get kneaded back into the remainder of my fondant so that I'll have enough to cover the other pot. So I take the rounded pot out of the walk-in, and, after washing my hands like a surgeon, I use the warmth of my hands to smooth the buttercream out so I have a perfect surface on which to cover with fondant. I tried using latex gloves for doing smoothing, but they are too much of a barrier to my body warmth. I need that warmth to lightly soften the buttercream for the proper smoothing. And here we have a nice smooth surface for the fondant:

      Into the reach-in it goes to set up while I roll out my fondant.......and here it is covered, with the excess trimmed away. Notice that I trimmed off my plastic wrap quite a bit before I covered it. Otherwise I would have gotten into a wrestling match with it and the fondant.

      So back into the walk-in they go to stay firm while I take me a little breaky:

      This is the view out the back door of the kitchen. We look over the Kai-Tai Lagoon and the Olympic Mountains. Unfortunately you can't see the Olympics in this picture because it's cloudy. But man, on a clear day......it's outstanding. Off to the right, beyond the trellis thing, is a large garden full of culinary things....a la Chez Panisse. We've got rosemary, bay, basil, fennel, oregano, chervil,onions, squashes (in the fall), thyme, decorative flowers, arugula, and more. Whenever we need herbs....just go out back. We get most of our produce from local farmers who come to our back door. One of the things I LOVE about Tinytown. It really beats the in-city large mass produce vendors. As I look out the back door, I sip on a latte that I made myself from our aging and undependable espresso machine. Luckily, today, I managed to pull a pretty good shot. Ok, break time over! Back to work! My next step is to turn my pots over. I will turn the larger pot over first. I slip my offset spatula underneath the saran wrap and lift the cake off, and set it aside on the table. An important thing to note: If I'd used a mousse, curd, or jam filling, I wouldn't have been able to do this so easily. With a refrigerated buttercream filling, the cake doesn't flex at all as I lift it. I managed to nick a little of my polyfoil covering with my spat when I went to lift the cake. Nuts. Oh well, I'll cover that with a flower later. I melt some white chocolate and smear some in the center of my board. I need to anchor the bottom pot so it doesn't slip around.

      I flip the bottom pot over, place it on top of my melted white chocolate, make sure it's centered, and peel the saran wrap off.

      My next step is to mark where I'm going to place my top pot, then insert straws within that area to support the weight of it. I decided to place the top pot slightly off center, and traced a circle with my paring knife to mark it. For most cake supports I use straws. They're easy to cut to fit, cheap, and they work. The only time I use wooden dowels is when there is an UNGODLY amount of weight or a weird center of gravity involved. I used to use regular heavy duty bar straws, until I discovered.......bubble tea straws! They are super heavy duty and very large.....they have to be for people to suck up that lovely bubble tea. I don't really think that fad is going to catch on here much in the states, but as long as I can get the straws I'm happy. I get them from an asian novelty wholesaler in Seattle. I think it's Viet-Wah, but can't remember for sure.

      Anyway, I insert the straw, mark it with my thumb where it's flush with the top of the cake, then pull the straw out and cut it. I use that straw as a measure to cut the rest of my straws. In this case I will use 5. One in the center and four around.

      Now I'm all ready to place the top pot on......oh, wait, except for a swirl of buttercream on top of the straws to anchor it a bit. Next, I use my melted white chocolate to adhere an appropriately sized round cardboard on the bottom of my top pot.

      Once that's set, I flip over the top pot, and place it on my bottom pot.

      Voila! Now, I really have to make sure that the top pot won't slide around, so I stick a few bamboo skewers down through the middle and through the cardboard til it hits the bottom board. I use the side of my needlenose pliers to pound the skewer down through. Now starts my very favorite part of this whole thing.....details! I figured that using my silicone lace impression molds will make great detailing on the pots. Here's the one I'm going to use to detail the bottom pot:

      I dust the inside of the mold with cornstarch........then roll out a quick piece of fondant, and roughly press it in:

      Then I place the top piece of the silicone impression on top, and roll it like crazy with a rolling pin. With the top part of the impression still in place, I pull off as much of the excess as I can.

      Then I remove the top piece, and pull all the ragged edges back in......

      Then I brush a little water on the back of the piece, and adhere it to the pot. I keep making them until the pattern has gone all the way 'round.

      I use a different lace mold to make a pattern on the top pot. Now it's time to do the rims. When I did the lace impressions around the pots, I used fondant, because I needed the stretchability of it to conform easily to the shape of the pot. A little stretchiness in this case is good. But when it's time to do the rims, I don't want ANY stretching going on whatsoever.....I want uniformly thick and perfectly straight strips, so for this I'm going to use modeling chocolate, which of course has been colored the same color as the fondant. See the neato embossing on my strip? I found that little embossing wheel at Seattle Pottery Supply, believe it or not, and it was cheap too. The embossers are interchangeable and it came with about 10 different patterns! I rolled out my strip, then embossed the pattern twice (one next to the other) then used my pizza wheel to cut nice straight even edges. I made two top strips and two bottom strips....the bottom strips are just plain.

      And here are the pots with all their details.....

      These guys are going into the walk-in for a while while I work on the other details. Gotta make the baby! First I start with a styrofoam core. The reason for this is for stability and less weight. There was a time in my career when I thought I shouldn't use ANYTHING that wasn't edible, but talk about making life hard. I've made things out of solid modeling chocolate, but they were very heavy and hard to support. Then over the years, I realized that people really don't eat the decorations anyway (except for a few overzealous kids), so I decided to reduce my chocolate expenses and weight by using styrofoam to bulk things out more and more. I pat out a disk of flesh colored modeling chocolate, and place my styrofoam ball in the middle.

      Then I bring the edges up around the ball and squeeze the chocolate together so that no seams show. I stick a couple of skewers in it so that I can hold it in one hand and model it with the other. Then I manipulate it in my surgeon-scrubbed hands to model the face, add a little nose, eyes, mouth, ears, hair and of course, a dimple. The baby head needs to go somewhere while I work on other stuff.....oh, here's a good place.....right in the edge of my equipment box.

      I've been so good about taking pictures at nearly every step! But here's where I fail you.......when I get "in the zone"......meaning that I'm so intent on my little details....I sort of forget about the camera! Here's what I did in between this picture and the next two:
      *made the baby's shoulders and neck and arms out of modeling chocolate
      *sprinkled my cookie dirt inside the pots
      *dusted the centers of my flowers with luster and color, made the calyx's (sp?) and mounted *them on my green skewers
      *rolled modeling chocolate onto a skewer to form the umbrella stem
      *made the bottom banner and wrote on it
      *made the baby's flower bonnet
      I modeled the baby's neck and shoulders, then stuck that right on the top pot. Then I cut the skewers that are coming out of his head to the right length and pushed it down through the neck and shoulders.

      I placed the arms and formed the hands. I stuck my umbrella stem through the arm and down into the cake so there would be adequate support......but darn, I wasn't watching carefully, and the skewer came out of the side of the pot because my angle was a bit off. Oh well, I'll cover that up with a leaf. At least you can see where the umbrella stem is on the skewer. On top of the umbrella stem is a little half dome of modeling chocolate, to support the gumpaste umbrella. I dab a bit of melted white chocolate on that, and stick the umbrella on top. Now all I have to do is place my flowers, mount the banner, and put his little bonnet on.

      And here we have the finished product. It's sort of hard to read the banner....it says, "May Showers Bring Adorable Flowers". One thing I always seem to to do.....I'll shoot the picture of my finished cake and I'm always tired.....so I'm too lazy to find a good backdrop. Then I curse myself later when there's that yukky kitcheny background. God, in one picture I took, my cake had a dirty mop bucket behind it! All I can say is, thank god for Photoshop......I can always "fix" it later.
      It took me 8 hours to put this together and that's not counting all the prep I did the whole week prior. I don't think a whole lot of people realize the time that goes into this stuff.....and it's also why you don't see it very often.
      Anyway, the girl that's getting the baby shower has NO IDEA this is coming. Surprising her is going to be the best part!
      Fast forward to the next day. My boss's wife and I are bringing the box inside the house, then removing the cake from the box. Kids are dancing around us....."is that a CAKE? Is that a CAKE?" People gather round, and the girl who's getting the shower sees it and starts crying. She gives me a big hug and says "I don't know how to thank you!" I told her she just did.
      The shower went on, presents were opened, food was eaten, champagne was sipped.......and then.....it was time......the part that the kids almost couldn't wait for.....time to eat cake! Which of course, means, time to cut cake. And guess who gets to do it. Yep. Me. I don't have to cut my own cakes very often, and that's a good thing. Usually I'm nowhere in the vicinity when my cakes are cut and consumed.....I have only the memory of a photograph and my labor. This time I also do the deconstructing.....and I gotta say it was bittersweet. Especially since knowing it took me 8 hours to build it and only 15 minutes to take it apart. May I say.......wah? Yes. Wah. Luckily I'd had a couple glasses of Mumm's so my "pain" was numbed a bit.......
      Hope you all have enjoyed this bit of cake sculpting. Now back to our regular programming.......
    • By Nn, M.D.
      I'm very excited to share with you all a recipe that I developed for a double crust apple pie.  I had been inspired a few weeks ago to come up with a series of 3-ingredient recipes that would focus on technique and flavor but still be simple enough for the unseasoned chef.  I decided to make an apple pie as a challenge to myself--never having made one before--and as a way to show those who might find pastry intimidating how easy and adaptable it can be.
       
      Basic Shortcrust Pastry
      Ingredients:
      - 300g flour
      - 227g salted butter, cold
      - 2 lemons, zested with juice reserved
       
      1. Cut butter into small chunks.  Beat butter, zest of the 2 lemons, and flour together with an electric mixer OR combine with pastry blender OR rub together with fingers OR blitz in a food processor until it resembles sand.
      2. Add just enough water to bring the mix together into a dough (about 20g for me).  You'll know your pastry is ready when you can press it together and it stays in one piece.
      3. Divide dough in two and wrap tightly with plastic.  Refrigerate for at least 2 hours, or overnight.
      4. When ready to use, roll out each portion to 13 inches in diameter. (I do this between two sheets of parchment paper.  Don't worry too much if the parchment sticks to the pastry. I periodically placed mine in the freezer to help keep everything cold, and the butter will separate from the parchment when frozen.)
      5. Take 1 portion of rolled dough and place it in a 9-inch tart tin with a removable bottom.  Gently press into the sides to ensure even coverage.  Place in the freezer for 30 minutes.  Freeze the other portion of dough in-between the parchment pieces.
       
      Apple Filling (and Assembly)
      - 1 kg apples (I used about 7 apples for this recipe.)
      - 220g dark brown sugar, divided
      - 1 egg, separated
       
      Making the apple butter: 
      1. Cut and core 500g of your apples, but do not peel.  Add cut apples, juice of the one lemon, about 100g or so of water, and 170g of sugar to a large saucepan.
      2. Bring to a boil over high heat, reduce to a simmer and cover.  Let the apples cook for 20-30 minutes or until tender.
      3. Remove from heat and blend until smooth.
      4. Return puree to saucepan and simmer uncovered over low heat, stirring occasionally, for an hour.  Color should deepen and the mixture should thicken slightly, but do not allow it to scorch.
      5. Remove from heat and refrigerate until cool.
       
      Apple filling:
      1. Peel, quarter, and core the remaining 500g of apples. Slice on a mandolin to about 1/8th inch thickness. Place sliced apples in a large bowl of cold water while slicing remaining apples.
      2. Once apples are sliced, drain water and add the juice from the remaining lemon, as well as the remaining 50g of sugar, over the apples. Stir to coat.
       
         
       
      Assembly:
      1. Remove pie base from the freezer.  Dock with a fork and brush on egg white.  Place back in the freezer and allow to set for for about 5-10 minutes.
      2. Pour the entire recipe of apple butter into the pie base and even out with an offset spatula.
      3. Arrange apple slices over the apple butter.
      4. Remove remaining pie dough from the freezer and cut designs in while still cold. Transfer to the surface of the pie and seal overhanging edges.  Trim excess dough.
      5. Brush top pastry with egg yolk (beaten with any remaining egg white) and bake in a 365˚F oven for 60-70 minutes.  Crust should be shiny and golden brown.
      6. Remove from oven and allow to cool completely before removing from tin.
       
      Some notes:
      The reason for using salted butter is I think the flavor incorporates a little better into the mix than if I were to use unsalted butter and added salt.  That being said, you could do that instead, though your recipe would then have 7 ingredients The addition of apple butter here takes the place of the normal apple pie filling, which is usually thickened with cornstarch and is typically quite sweet.  By using the apple butter, I push the flavor of apple forward beyond what you would find in a typically apple pie.  Also, the apple butter acts as a glue of sorts so that my slices are always clean, so no need to resort to adding thickeners or extra sweeteners. I'm always looking for a way around blind baking, and using an egg white seal has worked out very well for me. The egg white creates a water-tight layer between the crust and the filling, so no matter how wet my filling is, the crust will always bake crispy and won't get soggy for as long as the pie is around. Feel free to change this up as you see fit.  Obviously you can spices to this (I recommend cinnamon, clove, and cardamom) but the beauty of this pie is that it's really not necessary.  Although at first blush it may seem one-noted, the harmony between the flaky, almost savory crust and the bright and refreshing filling is one that doesn't need any help, in my honest opinion.  

       
      So there you have it! My 6-ingredient apple pie, sure to become a go-to for me, and hopefully for you as well!
       
    • By ResearchBunny
      Posted 6 hours ago Dear EGulleters,
      ResearchBunny here. I've just found you today. I've been lolling in bed with a bad cold, lost voice, wads of tissues, pillows, bedding around me. I spent all of yesterday binge-watching Season 2 of Zumbo's Just Desserts on Netflix from beginning to grand finale. I have been a hardcore devotee of Rose Levy Beranbaum since the beginning of my baking passion -- after learning that she wrote her master's thesis comparing the textural differences in cake crumb when using bleached versus unbleached flour. I sit up and pay attention to that level of serious and precision! While Beranbaum did study for a short while at a French pastry school, she hasn't taken on the challenge of writing recipes for entremets style cakes. That is, multi-layer desserts with cake, mousse, gelatin, nougatine or dacquoise layers all embedded in one form embellished with ice cream, granita, chocolate, coulis. After watching hours of the Zumbo contest, I became curious about the experience of designing these cakes. Some of the offered desserts struck me as far too busy, others were delightful combinations. I was surprised that a few contestants were eliminated when their offerings were considered too simple or, too sophisticated. So I'd like to hear from you about your suggestions for learning more about how to make entremets. And also, what you think about the show. And/or Zumbo.
      Many thanks.
      RB
      ps. The show sparked a fantasy entremet for my cold. Consider a fluffy matzo ball exterior, with interior layers of carrot, celery, a chicken mince, and a gelatin of dilled chicken broth at its heart!
    • By TexasMBA02
      After batting about .500 with my previous approach to macarons, I came across Pierre Herme's base recipe online.  After two flawless batches of macarons, I've been re-energized to continue to work at mastering them.  Specifically, I want to try more of his recipes.  My conundrum is that he has, as far as I can tell, two macaron cookbooks and I don't know which one I should get.  I can't tell if one is just an updated version of the other or a reissue or what the differences really are.  I was hoping somebody had some insight.  I have searched online and haven't seen both books referenced in the same context or contrasted at all.
       
      This one appears to be older.

       
      And this one appears to be the newer of the two.

       
      Any insight would be helpful.
       
      Thanks,
       
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