Posts tagged dried fruit
Martha Washington's Great Cake - American Cake -
Slices all lined up. 
I had to backtrack in the book to make this one. For lots of reasons I had to skip forward, but here it is.

This cake reminds me of fruit cake but a 100 percent better than what would show up at Christmas time as a kid. It should taste better, it's full of wine soaked currants, lots of spices and baked slowly. There are no nuts or citrus. It's flavors are direct and good.

On a scale of 1 is never again and 10 is I can't wait to make this for the people I love. This falls right around 7. The most notable thing about this cake is that it takes hours. Soaking the currants then baking it low takes a long time.

3 cups currants
.75 cup white wine
1 cup sugar
1 cup butter
4 eggs
2 cup flour
.5 teaspoon salt
1 teaspoon each cinnamon, nutmeg and mace
3 ounces of reserved wine from the soak

Soak the currants in the wine for at least an hour. Pour off the wine and reserve it.
Prepare a 10x5x3 inch bread pan. Spray it with oil spray then line the pan with parchment and spray it again.
Preheat oven 275 degrees.
Cream the sugar and the butter together. Add the eggs one at a time. Mix the salt and spices into the flour. Add one third of the flour to the eggs and butter. Mix, add half the reserved wine. Add the second third of the flour then the second half of the wine. End with the flour. Mix thoroughly. Fold in the currents. Pour into a prepared 10x5x3 bread pan.
Bake for 2+ hours or until a tester inserted comes out clean. Cool completely before cutting.

As a side note It looks like I'm not going to make the Hickory Nut cake. The nuts are EXPENSIVE and hard to find. They are $28 a pound on the internet and I genuinely don't want to spend that. And sure, I don't need a whole pound, but I'd have to buy a whole pound and it's just not worth it to me. Sorry Anne Byrn.
Stolen Stollen Cookie Recipe
Stolen Stollen Cookie Recipe

I've been meaning to put this up since Christmas. It's only a month and day late!

Stollen is Germany's version of fruit cake you find at the holidays. I think it's the best in the fruit cake/bread family because it's more bready/yeasty than fruity. Some fruit cakes are fruit with flour and sugar enough just to keep it's form. But most people only need a taste, they don't need or want a whole loaf sitting with the holiday treats. So I thought instead of mini loaves, I'd make cookies this year.

And despite what you think, that a cookie is just a cake made smaller, they have their own natures and their own way to go about things. This recipe is a mash up of many Stollen recipes and a passion for cookie making. They are soft and pillowy and the flavor is right on.

Stollen Cookies

1/4 cup rum
1/4 cup orange liquor
1 cup raisins
1 cup other dried fruit, currants, apricots, cranberries-chopped finely

1 tablespoon yeast (quick rise)
1/4 cup warm mater
1 tablepoon sugar

8 ounces cream cheese
4 ounces butter
4 ounces margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
zest of 1 orange
3.5 cup flour
1 teaspoon baking powder


powdered sugar for sprinkling

Soak the raisins and fruit in rum and liquor overnight.

In the mixing bowl combine yeast, water and sugar. Once it's foamy add the cream cheese, butter, margarine and sugar. Cream. Add eggs, vanilla, almond, orange zest. Add flour and baking powder. Scoop onto parchment lined cookie sheet. Press pecan into the top. Bake 10-14 minutes. Cool, roll in powdered sugar.