Posts tagged canned fruit
17th Century Cheesecake - American Cake
This reminiscent of very old recipes. 
I know my way around cheesecake. It's really one of my favorite easy to prepare, knock a person's socks off kind of cake. I have a few I make depending on the season.
I also have had experience cooking some medieval recipes because I'm a nerd like that. I won't share the details of how I win the "I'm a bigger nerd than you contests" in which I find myself occasionally embroiled. But it has to do with cooking recipes from many centuries ago.

Shove currants and nuts and sugar and soft cheese with a little sugar and nutmeg into a crust and serve it up to your lordship, if you get my drift.

The crust on this was perfectly beautiful to assemble and roll into the pan. The walls stayed upright, the cake is gorgous but alas it doesn't hold up to what one expects of textures today. There was a certain amount of mealiness to the cheese part. While I didn't toss my portion away my daughter took a hard pass after just one bite. Again, the crust was powerfully good.

Between you and me, I'm hoping the next few cakes are winners. I need a winner.

Crust:
1.3 cups all purpose flour (the recipe calls for half whole wheat flour0
.25 teaspoon salt
10 tablespoons butter
1 egg white-save yolk for filling
.33 cup cold water

Filling
.25 c finely ground whole almonds
.25 cup (4 tablespoons butter)
.25 cup sugar
.25 teaspoon nutmeg
.25 teaspoon salt
1 egg yolk
16 ounce ricotta cheese
.5 cup heavy cream
.5 cup currants

In a food processor cut pulse the flour and salt. Add the butter and pulse until combined and looks like meal. Add the egg white, mix briefly, add the water slowly, reserve some, you might not need it all.

Turn out onto a piece of parchment. Form into a disc and refrigerate. Roll and place into a springform pan. It should go a 1.25inch up the side of the pan.

In the processor, grind the nuts. Transfer to a different container. In the processor cream the butter and sugar. Add the nutmeg, salt, egg yolk, ricotta and cream. Whirl until well mixed. Scrape into the bowl with almonds and add the currents. Fold together. Pour into the the crust and level the top. Bake 65-75 minutes. Cool and remove from pan.


Plum Cake
It is very lightly lavender in color, once you cut it.

My new favorite joke is, "Why did the grape ask the prune out? Because he couldn't get a date!"

I suppose canned plums are what you do with too many plums when you don't dry them out to become prunes.The cake is very much like banana bread with a moist, spongy texture and very flowery in flavor.

In my effort to economize and really be debt free in 5 years, I went to a new to me discount grocery. They had 30 ounce, giant cans of plums in syrup for 0.53 cents. That is so incredibly cheap! And I love plums though honestly I've never had a canned one.

I thought, how bad could it be? Do you know that most US states have fruit growers associations? Actually probably all the states do, but I don't want to make an absolute assertion. My inspiration came from Oregon, from this recipe to be exact, but I changed things. I wanted to make this a penny pinching as I could lus cinnamon is a no go for a colleague who will be tempted with my cake. So no nuts, margarine instead of butter, and the use of nutmeg and allspice were the changes. My stand mixer was in the basement so I used the food processor, because one should really be able to make a reasonable cake in food processor. The basement is my itty bitty kitchen's annex. Sometimes walking down the stairs is just too much effort on a weekday night.

I give you:

PLUM CAKE
1 cup sugar
0.25 teaspoon allspice
0.25 teaspoon nutmeg
1 cup margarine (being thrifty here)
2 eggs
0.5 cup sour cream
1-30 ounce can plums in syrup, remove pits, drain.
2 cups flour
1 teaspoon baking powder
0.5 teaspoon baking soda
1 teaspoon salt

350 degree oven.
In the bowl of a food processor combine sugar and margarine. Scrape sides 3 or so times. Blend until fluffy. Add the eggs and sour cream. Combine well. Add the plums and pulse a few times. Do not blend too much, they will get minced further with the remaining ingredients. Add the flour, baking soda, baking powder and salt. Pulse until combined. Scrap sides and run 30 seconds.

Pour into well sprayed Bundt pan. Bake for 35-40 minutes until a tester comes out clean. Once cooled invert on a cake plate and dust with powdered sugar.  The cake is very moist and doesn't need a glaze or frosting. That too is an economical choice. It saves time, calories, and ingredient costs. So yeah that!

I've just proof read this and it sounds like I'm cheap and lazy! I suppose we all have those days! What's your indication that maybe you could do a little more?