[Sca-cooks] Selene's spice cakes/breads
Huette von Ahrens
ahrenshav at yahoo.com
Sun Dec 21 17:05:23 PST 2008
Would you share your recipe?
Huette
--- On Sun, 12/21/08, Elaine Koogler <kiridono at gmail.com> wrote:
> From: Elaine Koogler <kiridono at gmail.com>
> Subject: Re: [Sca-cooks] Selene's spice cakes/breads
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Sunday, December 21, 2008, 5:39 AM
> I often make an applesauce cake using a recipe that I
> inherited from my
> mother. I do a similar kind of thing with the fruit and
> nuts, though she
> used to use home made fig preserves and cherry preserves in
> it...she'd drain
> off the "juice" from the fruit and add just the
> whole fruits to the mix. As
> I don't have her wonderful preserves to use, I simply
> take dried figs and
> soak them in wine, often Takara Plum wine (from
> Japan...best plum wine there
> is, IMHO).
>
> If I am making it for Christmas, I usually make it at
> Thanksgiving, giving
> me close to a month to soak and age the cake before
> serving. I usually use
> the aforementioned plum wine to soak the cake. I get it
> thoroughly
> dampened, then wrap the cake in a non-fuzzy kitchen towel
> and put it in a
> cake box, usually a tupperware one. I then repeat the
> soaking process every
> 5 or 6 days until I pull it out to serve it. By the time I
> finish, it
> almost has the feel of a plum pudding! And I think
> it's much tastier than a
> fruit cake.
>
> Kiri
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