[Sca-cooks] Selene's spice cakes/breads

[Elaine Koogler]

I think I did earlier today...but if you didn't get it, I can send it to you
privately....

Kiri

On Sun, Dec 21, 2008 at 8:05 PM, Huette von Ahrens <ahrenshav at yahoo.com>wrote:

> 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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