{"id":3654,"date":"2012-11-21T21:24:05","date_gmt":"2012-11-21T21:24:05","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=3654"},"modified":"2018-03-15T16:19:06","modified_gmt":"2018-03-16T00:19:06","slug":"this-aint-your-mamas-fruitcake","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/this-aint-your-mamas-fruitcake\/","title":{"rendered":"This Ain’t Your Mama’s Fruitcake!"},"content":{"rendered":"

I know that not everyone loves fruitcake. Every holiday season, I hear the fruitcake stories about \u201cre-gifting\u201d it or\u2026. saving it for 10 years and using it as a doorstop. That\u2019s because the fruitcake that became the poster child were covered with florescent cherries, rock hard and had nothing really going for it. Well my fruitcake will certainly change your mind and surely make you a fruit cake lover!<\/p>\n

Get ready for my “Over 21” Real Fruit Cake made with Maker’s Mark<\/strong>! This isn’t your paperweight brick fruitcake!<\/p>\n

My real fruit cakes are chock full of bourbon-soaked dried fruits (including apricots, cranberries, cherries, and golden raisins to name a few) and loads of nuts like toasted hazelnuts and exotic pistachios! Yum!<\/p>\n

\"Fruit
\nMy “Over 21” Real Fruit Cake made with Maker’s Mark!<\/strong><\/p>\n

All those fruits and nuts are then folded into a spiced batter then baked off and brushed directly hot-out-the-oven with a bourbon and brown sugar glaze. You’ll never loath fruitcake again!<\/p>\n

Every year my team and I bake off a limited amount of these delicious babies! Check out this YouTube video<\/a> of my team making a fresh batch.<\/p>\n

Our 1-pound loaves are priced at $10.95 this season and are available for purchase starting November 26th<\/sup> until December 14th<\/sup> or while supplies last<\/strong>. You can purchase them on my website <\/a> and at my Food Studios<\/a> (open Monday \u2013 Friday, 9:00am \u2013 5:00pm). These cakes fly out the door so make sure to place your order soon!<\/p>\n

And if you’re in the baking mood try another of my favorite holiday sweets \u2013 Unbelievable Apple Cake with Cider Cr\u00e8me Anglaise and Cranberry Compote. <\/strong>Friend and culinary historian and researcher Judy Amster gave me this recipe awhile back, touting its unique method and \u201cinteresting\u201d ingredients\u2014including Worcestershire! Quite simply, this is one of the most d’lish cakes that I have ever made! I hope it will be one of yours too.\u00a0 Happy holidays! -Kathy<\/p>\n

Unbelievable Apple Cake with Cider Cr\u00e8me Anglaise and Cranberry Compote<\/strong>
\nMakes 1 cake, serving 8 to 10<\/p>\n

2 cups (about 10 ounces) unpeeled, diced Granny Smith apples
\n2 cups (about 10 ounces) unpeeled, diced red-skinned apples, such as Braeburn, Winesap, or Jonathan
\n2 cups sugar
\n3 cups flour
\n2 teaspoons baking soda
\n1 teaspoon salt
\n2 teaspoons ground cinnamon
\n1 teaspoon ground allspice
\n1\/2 teaspoon ground nutmeg
\n1 cup canola oil
\n2 eggs, beaten
\n1 tablespoon Worcestershire
\n1 cup walnuts, coarsely chopped
\n1\/2 cup golden raisins
\n1\/2 cup dark raisins
\nCider Cr\u00e8me Anglaise (recipe follows)
\nCranberry Compote (recipe follows)<\/p>\n

Preheat an oven to 325\u00b0F. Grease and flour a 10-inch tube pan or a large Bundt pan and set aside.<\/p>\n

Combine the apples and sugar in a large bowl. Let sit for 15 minutes.<\/p>\n

Meanwhile, sift the dry ingredients into a bowl. Stir in the oil, eggs, and Worcestershire. Add this mixture to the apple mixture all at once and mix well. Fold in the walnuts and raisins.<\/p>\n

Scrape the cake batter into the prepared pan. Rap the pan on the counter to release any bubbles.<\/p>\n

Bake for about 1 1\/4 hours, or until a cake tester or toothpick comes out clean when poked into cake. Cool the cake in the pan, then turn it out onto a cake plate.<\/p>\n

To serve: Slice the cake into desired number of servings. Pool a little Cider Cr\u00e8me Anglaise on individual dessert plates, then place a cake slice on top. Spoon a little Cranberry Compote over each cake slice. Pass additional Cr\u00e8me Anglaise and Cranberry Compote at the table.<\/p>\n

Cider Cr\u00e8me Anglaise<\/strong>
\nMakes 2 cups<\/p>\n

4 large egg yolks
\n1\/4 cup sugar
\n1 cup half-and-half
\n3 tablespoons apple juice concentrate, undiluted<\/p>\n

In a small bowl, whisk together the egg yolks and sugar until well combined.<\/p>\n

In a double boiler or medium bowl set over a pan of simmering water, heat the half-and-half until hot but not simmering. Whisk half of it into the egg mixture to temper the eggs. Add the tempered egg mixture back into the hot half-and-half, stirring constantly with a whisk. Cook slowly until the sauce just begins to thicken and become slightly shiny, about 5 minutes. (Do not overcook or it will turn into scrambled eggs!)<\/p>\n

Immediately remove the bowl from over the hot water. Stir in the apple juice concentrate and place the bowl in another bowl of iced water to cool quickly. Stir often during cooling. Refrigerate until needed, up to 3 days.<\/p>\n

Cranberry Compote<\/strong>
\nWhile cranberries are in season, buy a bag and stick them in the freezer. Then, at any time during the year, you can enjoy the cranberry compote. Try it over vanilla ice cream or plain cheesecake for a scrumptious treat!<\/p>\n

Makes 1 heaping cup<\/p>\n

1 1\/2 cups fresh or frozen cranberries
\n1\/4 teaspoon ground nutmeg
\n3\/4 cup sugar
\n1\/2 cup apple juice<\/p>\n

Place all ingredients in a medium-sized, heavy saucepan over medium-high heat. Bring to a simmer, then reduce the heat to medium. Cook until the cranberries pop and the mixture has a thick compote consistency, 5 to 6 minutes. Let cool completely before serving.<\/p>\n

Refrigerate until needed, up to 3 days.<\/p>\n

<\/strong><\/p>\n

Recipe from Dishing with Kathy Casey cookbook. <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

I know that not everyone loves fruitcake. Every holiday season, I hear the fruitcake stories about \u201cre-gifting\u201d it or\u2026. saving it for 10 years and using it as a doorstop. That\u2019s because the fruitcake that became the poster child were covered with florescent cherries, rock hard and had nothing really going for it. Well my […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[14,11748,15,1404,57,20,1,4,4620],"tags":[4995,8214,3218,8361,1731,2025,1729,686,1136,1245,3435,4962,1610,5298,5009,8364,7917,1058,8355,4999,1725,2019,1054,1347,8148,7808,3041,1622,4475,323,8371,8372,414,8363,1511,586,650,651,1071,1506,2024,459,1744,5046,6504,4901,6507,2488,2592,8369,1504,4139,2026,2802,8360,8359,1259,4109,8365,2043,11457,8375,995,1499,72,6242,8357,8352,7916,1503,8208,5000,8368,8367,2269,1595,2022,570,1177,1486,5648,1200,3469,1654,11468,302,8349,819,8350,1682,5144,1625,5004,8362,2017,2805,1613,2797,4917,5708,4535,338,227,2477,1401,2349,3359,2710,2021,1060,324,308,1040,7657,8356,5414,818,1724,5243,5769,6448,2084,4004,460,330,1385,1436,3432,3899,1596,1969,2519,4998,334,2159,8370,7703,8374,2416,8354,8353,5003,1740,8351,2018,2625,1727,6303,445,1238,2823,1081,1082,4203,8373,1668,3307,8209,1130,3401,5008,1437,1047,4565,705,1671,5239,1672,5238,8376,5164,8377,1508,5674,2852,2760,8366,8358,1742,2796,4924,1603,232,4536,2614,1723,2020,2705,7540,5016],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n