Posts tagged nutmeg
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.

Recipe:
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.
The Life is Going to be Just Fine in the Colonies - Mary Ball Washington Gingerbread - American Cake
There are golden raisins lurking in there! 
Cake 2 from American Cake by Anne Byrn

I feel like I have to make this cake again. Dagnabit!

So I did bake it twice. Here is my initial reaction: Mind you what I have is yummy but I just looked up mace, and now I have to buy it. I couldn't find it easily at the local Kroger so I just omitted it. I feel like I'm missing out and my life will be better if I make the effort. So herumph. There's a Penzeys Spices a few miles away. I can do this. I also didn't have an orange in the house so I used lemon. One wrong thing I can live with two things I can't. So I'll do this again shortly.

Twenty-four hours later, an orange and a jar of mace later I've made this delicious cake. Wow! It's a stunner! IDK if it's the orange zest, the mace, the brandy or the raisins but combined it is something to write home about. At least to write praise in blog about. This is like a cross between a Holiday fruit cake and quick bread. Wow!

I'm sure folks who had this as a treat were happy to be in the colonies.

13x9 pan, oven 350 degrees. I used parchment paper and sprayed the pan. Again, I'm seeking the cake's flavor and structure as to what they might have used to have. I'm also looking for technique that is unknown to me. I don't have to cream sugar and butter by hand because I already know that's not fun. I'm not going to forego parchment when I know it gives good results. I know Anne will forgive me.

The recipe:

3 cups flour
2 tablespoons dried ginger (that's not a typo, I checked a few times)
1 teaspoon cream of tartar
1 teaspoon baking soda
.25 teaspoon nutmeg
.25 teaspoon mace
1 large orange, zested and juiced
4oz butter, lightly salted
.5 cup brown sugar
1 cup molasses
.5 cup warm milk
.25 cup brandy
3 large eggs
1 cup golden raisins + 1 teaspoon flour

Sift the dry ingredients, in the list from flour to mace together.
Cream the butter, sugar and molasses until the sugar is dissolved.
Add the orange juice, zest, milk, brandy, eggs and cream.
Add the dry ingredients, mix until smooth.
Toss the raisins in flour then add to the batter. Fold in.

Pour into prepared pan and bake 35 minutes. Cool 15 minutes then cut and serve warm.
Peachy Peach Pie
Peachy Peach Pie
I'm not one to vacillate. 

I actually hate vacillating, even in a fan. I mean, blow one way or don't blow at all. It doesn't make me popular. I know that but you do know where I stand on pretty much everything. No one will call me wishy-washy, ever. When Divergent came out, the book, the movie, it was all the rage to figure out your faction. Everyone, with glee almost, told me I was Candor. Not one person vacillated about me. 

Peaches are vexing. They may very well be my favorite fruit. But I love strawberries and goodness knows I love an apple. Cooked plums can send me in a revery unparalleled and don't get me started on citrus. I've made lemon curd to give as gifts only to eat it up instead, because well, I wanted to. Or maybe I have a problem. I seem to be full of a little too much self-awareness for a recipe page. At anyrate, peaches are in season and I've given myself a tummy ache. 

I had to buy more. I was feeling too lazy to 'put them up' and I have a tiny freezer so freezing them really isn't really a solution. I decided to make  a giant deep dish pie. I have a place to share it tomorrow, so here's what I did.  

Peachy Peach Pie

Filling
10 peaches
juice of 1 lemon
0.75 cup sugar
0.75 cup flour, less if they are not juicy peaches
0.5 tsp. salt
0.25 tsp nutmeg, freshly grated
1 tablespoon butter 

Crust
2.5 cups white flour
0.5 tsp. salt
0.5 cup Crisco (so what)
about 0.5 cup cold water

sugar for sprinkling on top

For the filling, peel the peaches by dropping them in boiling water for 1 minute then putting them in an ice water bath. Remove the pits and slice. Toss the peaches in the juice of the lemon. Add the sugar, flour, salt and nutmeg. Stir until the flour is absorbed in the moisture of the peaches. Set aside while you make and roll the crusts. 

For the crust, stir the salt into the flour. Cut in the shortening. Rub it together quickly and lightly so you don't heat the fat too much. Add water until it holds together when you take a pinch. Use as little water as possible. Make 2 balls of dough, one bigger than the other. The bigger one is the bottom crust. Roll it between two sheets of parchment, line the pie pan. 

Pour in the pie filling into the lined pan. Dot with butter. 

Roll the second dough ball. It doesn't need to be as big because it doesn't need to go up the sides of the pie pan. I made a lattice in the picture but a solid top is fine too. Cut holes to vent the pie if you make a solid top. I fold the excess dough under the lip of the crust and pinch it into a ridge I then flute. The hint to fluting is turn the pie not your hand as you go around the edge. 

Sprinkle with sugar.

Bake at 350 degrees for 1 hour 20 minutes on a parchment lined pan that's bigger than your pie pan, to capture any bubbling fruit.