[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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