This is lifted wholesale from the wonderful Soup Addict Blog
Prep Time: 15 minutes
Bake time: 20 minutes
Yield: 12 mini cakes
Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
3 large eggs, separated
3/4 cups sugar
3/4 cups (12 tablespoons) unsalted butter, melted and cooled slightly
1 teaspoon vanilla paste or extract
1 tablespoon dark rum
1/4 cup freshly squeezed blood orange juice (1 medium blood orange)*
1/4 cup sugar
1 tablespoon dark rum
Directions:
1. Preheat the oven to 350°F. Spray 12 mini brioche tins or 12 3″ cake rings with non-stick spray. Place on a parchment paper lined baking sheet.
2. Whisk together the flour, baking powder and salt. Beat the egg whites in a mixer until glossy and form stiff peaks.
3. In a large bowl whisk together sugar and egg yolks until they are thick and pale. Add butter, vanilla and rum and whisk together until smooth. Whisk in the flour mixture.
4. Using a rubber spatula fold in one-quarter of the egg whites. Gently fold in the remaining egg whites, until mixed (it’s okay to have a few streaks of egg whites). Spoon the batter into the prepared tins or rings three-fourths full.
6. Bake 15 to 18 minutes, rotating the pan halfway through baking. Cakes are ready when lightly golden and a cake tester inserted in the center of one cake comes out clean.
7. While the cakes are baking, make the sauce. Bring the blood orange juice, sugar and rum to a boil in a small saucepan. Stir until the sugar dissolves, then remove from heat.
8. When the cakes have cooled for 5 minutes, use a thin toothpick (or other clean, narrow stick) to poke 10 holes into each cake. Gently, slowly pour the rum sauce over the cakes. The cakes should be somewhat saturated, and the tops of the cakes should be pink (the pink will fade as the sauce dries). Let sit for a few minutes, then move to a clean surface (clean off the bottoms of the tins, if necessary). Let cool.
9. Gently remove the cakes from the tins or rings (if using rings, you can run a small knife around the edge to loosen cake). Serve with whipped cream or ice cream.
*To simplify things, rather than worrying about an exact measure of 1/4 cup, just squeeze the orange juice into a container and then measure it. Use the same amount of sugar, and 1 tablespoon of rum.
Friday, January 27, 2012
Wednesday, January 25, 2012
Gaynelle's Family Fruitcake
My friend Gaynelle says that this has been passed down in her family for 200 years. It's the best fruitcake I've ever had.
Ingredients
1 lb unsalted butter
1 lb browned and sifted cake flour
1 lb sugar
10 eggs
3 lbs raisins
2 lbs dates, chopped
1 lb currants
1/3 lb glazed pineapple chunks
¼ lb dried cherries
¼ lb each candied fruit - citron, lemon, and orange
½ lb pecans
½ lb sliced or slivered almonds
1 cup fresh orange juice (about 3 oranges)
1 pint bourbon
1 tbsp cinnamon
1 tsp ground allspice
1 tsp ground mace
1 tsp ground nutmeg
1/4 tsp ground cloves
Parchment paper for lining loaf pans
Directions
The day before baking, brown and sift the flour, soak the almonds in orange juice, chop, flour and sift the dried fruits and fruit peels. Cut parchment paper for lining.
Cream butter and sugar until very light. Beat egg yolks to a pale lemon color and add to the mixture. Alternately fold in flour and stiffly beaten egg whites. Sift in spices. There are no rising agents in the recipe so be sure to use plenty of "elbow grease" in the mixing. Begin adding dried fruit and pecans. As the mixture becomes stiff, add almonds and orange juice, and later the bourbon.
Line loaf pans with parchment paper on all sides and fill with batter, spreading batter evenly in the pans. The recipe makes 6-8 loaves depending on the size of the pans used (more if making mini-loaves). Bake in a very slow oven (225-250 degrees) to which a small pan of water has been added. After 1/2 hour turn the loaves. Total baking time is between 4 and a half and 6 hours depending on the number of loaves and the type of oven. Cakes are done when the tops are springy and a straw inserted in the center comes out clean. After they cool, wrap and refrigerate. The cakes age very well and are best consumed 1-2 months after they are baked.
Ingredients
1 lb unsalted butter
1 lb browned and sifted cake flour
1 lb sugar
10 eggs
3 lbs raisins
2 lbs dates, chopped
1 lb currants
1/3 lb glazed pineapple chunks
¼ lb dried cherries
¼ lb each candied fruit - citron, lemon, and orange
½ lb pecans
½ lb sliced or slivered almonds
1 cup fresh orange juice (about 3 oranges)
1 pint bourbon
1 tbsp cinnamon
1 tsp ground allspice
1 tsp ground mace
1 tsp ground nutmeg
1/4 tsp ground cloves
Parchment paper for lining loaf pans
Directions
The day before baking, brown and sift the flour, soak the almonds in orange juice, chop, flour and sift the dried fruits and fruit peels. Cut parchment paper for lining.
Cream butter and sugar until very light. Beat egg yolks to a pale lemon color and add to the mixture. Alternately fold in flour and stiffly beaten egg whites. Sift in spices. There are no rising agents in the recipe so be sure to use plenty of "elbow grease" in the mixing. Begin adding dried fruit and pecans. As the mixture becomes stiff, add almonds and orange juice, and later the bourbon.
Line loaf pans with parchment paper on all sides and fill with batter, spreading batter evenly in the pans. The recipe makes 6-8 loaves depending on the size of the pans used (more if making mini-loaves). Bake in a very slow oven (225-250 degrees) to which a small pan of water has been added. After 1/2 hour turn the loaves. Total baking time is between 4 and a half and 6 hours depending on the number of loaves and the type of oven. Cakes are done when the tops are springy and a straw inserted in the center comes out clean. After they cool, wrap and refrigerate. The cakes age very well and are best consumed 1-2 months after they are baked.
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