Sunday, November 21, 2010
2 cups raisins
1 cup currants
1/3 cup each chopped candied citron, pineapple and cherries (or 1 cup mixed candied fruit)
1 cup coarsely chopped almonds
1 cup coarsely chopped pecans
1 1/3 cups flour, divided
1/2 tsp. baking powder
1 tsp. each cinnamon and allspice
1/2 tsp. nutmeg
1/2 cup plus 2 Tblsp. butter, softened
2/3 cup sugar
1/3 cup molasses
1/3 cup brandy
1/3 cup milk
In very large bowl toss fruit and nuts with 1/3 cup flour until well coated; set aside.
Mix remaining 1 cup flour, baking powder, cinnamon, allspice, and nutmeg; set aside.
In medium bowl with mixer cream butter. Gradually beat in sugar until light.
Beat in molasses, then eggs.
Stir together milk and brandy. Add flour mixture alternately with milk mixture, beating well after each addition.
Stir in reserved fruit/nut mixture. Press batter into greased and floured 9 inch tube pan.
Bake in preheated 300 degree oven for 1-1/2 hours or until pick inserted in the center comes out clean.
Invert on rack and cool completely.
Wrap cake in a clean cloth which has been moistened with brandy or orange juice, then wrap tightly with plastic wrap and store in cool dry place. Every couple of weeks dampen the cloth with brandy or orange juice and re-wrap cake tightly.
Wednesday, October 13, 2010
Vegetable oil for greasing pan
1/2 cup matzo meal (not cake meal), plus additional for dusting
1 cup slivered almonds (4 1/2 oz), toasted and cooled
1/2 teaspoon salt
Scant 1/2 teaspoon ground cardamom
5 large eggs, separated, at room temperature for 30 minutes
1 cup granulated sugar
2 Granny Smith apples, peeled and coarsely grated
For powdered sugar
1/3 cup granulated sugar
1/2 teaspoon potato starch
Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess.
Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.)
Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.
Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.
Make powdered sugar:
Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.