Another cake for history.

For the final presentation of the History SIG (Special Interest Group), I decided to make a pecan cake based upon this recipe:

The substitution is simple:  10oz of slightly toasted pecan pieces in place of the black walnuts.  I think that pecans must be lighter than black walnuts, because that is a LOT of nuts in the batter.  It resulted in two pretty cakes, plenty for whoever is at our closing session.

And once again, I didn't stop for photographs, although I took one of the circular cake after it cooled:

My mother and I went to Chicago for a week, spending time seeing relatives and old friends (including all three of my remaining godparents), and I was too busy enjoying people to photograph the food.  Except this, my dessert one night:

The "Amarena Cherry Panna Cotta" - 
vanilla panna cotta, amarena cherry gelee,
compressed cherry (a bit alcoholic), pistachio

Of course we ate plenty of Chicago specialties, such as deep dish pizza, Chicago-style hot dog (my mother and I split a footlong at a White Sox game, which they sadly and badly lost to the d@mn Yankees, but ended up splitting the series with them - then the Cubs began a series with a close loss and a solid win, before another close loss), Irish soda bread from the Hearts & Flour Bakery tent at the Daley Center Farmers Market, true bagels and lox at a family brunch, and lots of excellent meals at friends' favourite restaurants around the city.  We brought local chocolates to the neighbors and are still nibbling our way through the cookies a friend gave to my mother.

A Rich Seed Cake

I'm attending a series of history presentations around the American Revolutionary War, from the events leading to it, to the actual years of the conflict (which were several after 1776, if you didn't know), and early days of the new Republic.  Since I haven't been able to participate substantively, I asked if they would be interested in having some cakes or cookies baked from period recipes - and the organizers eagerly accepted.

For the first one, I chose a Georgian era recipe from The British Museum Cookbook, reprinting Mrs. Raffald's recipe for a "Rich Seed Cake".  I made a few changes in process, because I wanted to take advantage of my stand mixer, and it has only one bowl:

I started by whipping four egg whites stiff, and
moved them to a separate bowl to wait.

Same bowl, I was lazy and did not wash it.
Softened butter (one cup) and white sugar
(three-quarters of a cup, can be one cup).

Butter and sugar whipped until light.
I stopped to scrape the sides a couple times.

Adding the egg yolks one at a time.

Adding (possibly too many, I estimated) anise seeds, plus one
teaspoon each of ground cinnamon and ground nutmeg.

I added two cups of  flour one half-cup at a time,
alternating with the whipped egg whites.

I probably should have started with the egg whites and mixed
them in completely but I thought this might keep more of the air
in the mixture, since that is the only raising power in this recipe.

I decided to use a fancy pan for the baking, and forgot to take a photo before putting it into the oven.  I also forgot to tap the pan to knock out any air bubbles before baking.

While the oven was on, since I'd been successful in foraging for blackberries, I made a batch of muffins which were shared with (very appreciative) neighbors:

I used a friend's blueberry cake recipe, but instead of layering
the batter and berries, stirred the berries in and scooped.

Final results, before I packaged up the muffins to deliver to neighbors:

Of course I sampled before delivery.  All reports are that the 
muffins - which are not too sweet - are very yummy.

I wrapped the cake in clingfilm to stay moist and mellow overnight:

Pockmarked by the air holes, and hopefully not too dry or dense.

My house smells wonderful.

I might try her recipe for "Wiggs" if the presenters are talking about the similarly-named political party.

Also this week, I went to a local group's gathering, and wanted to take something interesting but not too complicated.  So I started a shawl, using sock yarn doubled.  The colours are not ones I usually like, but this will be nice and a bit of warmth, and if somebody wants it I won't be sad to pretend generosity.

The yarn was dyed by the "Little" of a local dyer in Texas, and is called "Space".  The stitch markers are leftover Turtle Tokens that I give to people who join the daily walks at some conferences I attend.  I've since seen the dyer's Fallen Moon Drops pattern and one colourway is similar to this, so since it's just been a weekend's knitting I am tempted to frog and reuse the yarn - but I am desisting.  I have another skein or two of her yarn that I can use, or of course some other.

Penguins, Santas, and Black Bun for Hogmanay

I have been traveling madly (mostly on business) so my usual holiday cooking is well behind time.  In fact, when I go to a party this Wednesday, instead of my usual baked goodies I might be taking either Penguins or Santas.  I just learned about the latter from a friend's link on Facebook, and while they are easy enough to make I'd probably use currants instead of chocolate chips for the eyes.

The Penguins became a tradition in my family many years ago when I made them as a pre-dinner snack one Thanksgiving.  Since we now go to my grandmother's for Thanksgiving, and all is catered (the best thing my grandmother learned to make for supper was reservations), we now make these at Christmas.  The recipe was in a magazine a long time ago, but of course now you can find a lot of variations on the Interwebs.  In our family, they are just olives, carrot (fresh, not pickled, as some recipes have), and cream cheese.

(Picture added - very cute, very popular, VERY yummy!)

One thing that I should have prepared before now, so it would have a nice "cure," is my fruitcake.  This is not the weird, sugary, nuts-and-candied-fruit item so prevalent now, that're more candy than cake and tends to include something I've always called "that weird pickled green thing" and have learned is either angelica or coloured pineapple.  Neither of which is quite "fruit" in my mind, and I think the things are entirely too lacking in the "cake" element as well.

Many years ago when a beloved adopted uncle and aunt held Scottish First Footing parties, and I would travel up to Milwaukee for the night (and much of the next day), I decided to take something to add to the groaning board.  I can't remember how I decided to make Black Bun except that the recipe is in one of the cookbooks I bought when living in England, and it's Scottish and for New Year's!  But I wasn't confident in my pastry-making skills at the time, and dubious about baking a cake inside a pastry case.  So I skipped that part and just made the filling and told people it was Scottish Fruit Cake.

Some avoided it on principle, but I wheedled several into trying it with promises that it really included just FRUIT and CAKE and "no weird pickled green things."  All declared it quite yummy, and I get asked for the recipe.  So here it is, approximately, since I tend to adjust the fruit to what I have on hand or can find easily, and the liquid to what I think the recipients will enjoy.

If you want to do this really traditionally, you can look up a recipe for the details.  To make the pastry case, follow a basic two-crust piecrust recipe, and add about a half-teaspoon of baking powder, to make it a little flakier.  Roll out about 2/3 of it to line a deep casserole, a loaf pan, or some other deep baking tin, and keep the rest to make the lid later.

To make mine:
About six cups of chopped (see Step 1) dark dried fruit:  raisins, currants, prunes, figs, dates, etc. 
1.5 cups flour (if you want to go gluten-free, substitute GF baking mix)
1/3 cup soft brown sugar (light or dark doesn't matter)
Spices:  allspice, cinnamon, nutmeg, ginger, cloves.  Adjust to taste, about 2 tsp total, up to 1 T.
    NOTE:  It's better to go heavier on allspice or cloves and lighter on the cinnamon and nutmeg.
One-half teaspoon bakng powder.
One tablespoon brandy or orange juice or cider.  (If you are soaking the fruit, up to a 1/4 cup.)
One large egg.

1.  Chop the largest into pieces about the size of the smallest.  So the prunes and figs and dates get cut into pieces about as big as raisins and currants.  Do not use yellow raisins (sultanas) for this.  They are very good for snacking (especially mixed with toasted, salted pecans) and wasted in this recipe.  Be sure you take out any stones/pits and hard stem bits when you chop everything.  The finished amount should be six cups, be generous rather than scanty.

1a.  If the fruit is very dry, soak it in a bit of the liquid for a few hours or overnight.

2.  Start the oven at 325F/160C/Gas Mark 3.  If you are using the pastry case, make sure it is ready.  If you aren't, as I don't, just butter (or oil, or use spray-on stuff) the pan.  Flouring on top of the buttering is optional.  You can also line the pan with paper and butter the paper.  Some people just put paper (parchment or waxed) in the bottom of the pan.  My pans seem to release easily so I don't need to do the extra steps, but do them if you do, especially as this is a sticky cake.

3.  Stir the sugar into the fruit.  Mix the flour, spices, and baking powder together (stir or sift) and add to the fruit.  Mix the egg and liquid together and add to the bowl.  If you used the liquid to soak the fruit, REMEMBER THAT and don't add more, or the cake will be soggy.

4.  Now stir together until everything is well mixed.  The batter should be very dark and lumpy.

5.  Scrape the batter into the prepared pan, cover with a piece of foil, and put it into the preheated oven.  If you are using the pastry case, be sure to roll out the lid and fit it on top and seal the edges of the pastry before you put it into the oven.  You can use scraps to make additional decorations if you like, and if you want to be really fancy brush with a bit of egg wash (beaten egg thinned with water) if you like.  For really, really fancy, tint some bits of the egg wash with food colouring and paint the design, or paint a picture or message on the pastry top.

6.  BAKE for 2.5-3 hours.  Something like that.  Just go away and watch a holiday movie or something, then check.  At some point you might want to remove the foil so the cake (or pastry) can brown.  Alternatively, add the foil after about 45 minutes of baking.  Because of the sugar and fat content, the cake or pastry can burn before the cake cooks all the way through, thus you need to use the foil.  Test the cake to make sure it's cooked all the way through.  Ovens and the size and shape of the cake can affect how long it will take to bake.

When the cake is baked through, take it out of the oven and put the pan on a rack to cool.  If you did not use a pastry case, unmould the cake after about ten minutes and let it cool.  If you did use a case, leave it a bit longer before you take it out to cool.  When thoroughly cold, wrap the cake tightly and tuck it away until Hogmanay.  If you did not use the pastry case, you can brush it every so often with brandy or rum or bourbon or whatever you like to make it more alcoholic.  I don't do this.

When serving, cut thin slices.  You don't need to ice this, but you can do the traditional almond paste coat and royal icing on top if you want to get fancy.  I don't bother, as I like the taste "as-is".