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What Makes A Good Fruit Cake Recipes - Yahoo Recipe Search
YummlyThis traditional French cake (there’s a similar Sicilian version), is simplicity at its finest, though the preparation is a little strange. Oranges are boiled whole, then puréed in their entirety and mixed with eggs to create an incredibly moist, rich cake with a sunny orange flavor. Perfect for brunch or any time you’ve got some fragrant fruit on hand. _Whole oranges? What about the pith! Or the seeds? Won’t it be bitter?_ This cake has that exquisite French quality of not being bothered by silly things like rules or limitations— with delicious results. While the pith and the seeds of citrus are notably bitter, boiling them for an extended period of time mellows that away until all you taste is bright, clean orange. And you don’t lose any of the nutrients in the fruit. The humble ingredients and effortless techniques (boil water, push buttons on a food processor, grease a cake pan, open and close the oven door a couple times) lets anyone envision themselves in a rustic French farmhouse, casually throwing together a delicious treat from a few simple, fresh ingredients. _Five eggs? Isn’t that a lot?_ Some versions of this recipe call for a full half-dozen! Using five eggs produces a cake that is moist and almost custardy, and inadvertently packs a lot of protein into a decadent dessert— having a slice with breakfast or brunch isn’t unreasonable at all. _Orange, eggs, sugar and a little flour— this sounds a lot like a soufflé?_ It’s very similar, at least in the ingredient list! Except this recipe is the easy, somewhat lazy, no-muss no-fuss version. Traditional soufflé technique calls for separating the egg whites and beating them until they form stiff peaks, then carefully folding them into the rest of the batter (which would merely contain citrus zest and a little juice). A soufflé could never support the weight of an entire orange’s fiber. The texture of this cake is closer to a fallen, dense soufflé-custard hybrid— and requires no elaborate technique to prepare. _Can I use any oranges for this? What about those tiny clementines?_ Any regular-sized orange will be delicious in this recipe: Naval oranges will taste bright and turn it a glorious sunrise color, a cake from blood oranges will be more complex and may turn a little pink, and Cara Cara oranges will produce a clean, nearly candy-like sweetness. Smaller varieties won’t work so well— the ratio of peel and pith to pulp throws off its balance and produces a not so good cake. _That isn’t much flour. Is it really enough?_ The little bit of flour helps provide structure for the batter as it cooks, and ensures a more evenly baked cake without having to use a bain marie (water bath around the cake pan). Any more flour and it would change the crumb and make a leavening agent necessary. _Jägermeister? In a cake? Is that a joke?_ While many people think of this spirit as existing in a “Shots!” milieu, full of inebriated guys and gals throwing it back right before the night takes a raucous turn, it’s actually a multifaceted liquor with a lot of botanicals (including super sweet orange peel from Ghana). In this cake, it blends in gently and gives the orange flavor a depth and fascinating complexity it won’t have otherwise. If you want to double down on orange, substituting Grand Marnier will make the flavor pop, but not quite as interesting. Keeping the liquor cabinet closed? The cake will still be bright, delicious, and sing of oranges with every bite. _The water left behind after boiling the oranges smells amazing. Do I have to throw it out?_ It makes a great cup of black tea, or a wonderful base for chai to sip while you’re waiting for the cake to bake. You could also toss in a cinnamon stick or few slices of fresh ginger while the oranges boil for a home that smells like a holiday. _Recipe adapted from the original source by Tory Davis. Photo by Miha Matei Photography_BettyCrocker.com<p>This beautiful Tres Leches Cake is inspired by the friendship of Elphaba and Glinda from “Wicked,” and it celebrates unique differences. Instead of only using one Betty Crocker™ Super Moist™ Cake Mix, I decided to combine two to get the best of both worlds.</p><p>While a Tres Leches Cake made with Betty Crocker™ Super Moist™ Yellow Cake Mix is absolutely delicious, this recipe also incorporates Betty Crocker™ Super Moist™ White Cake Mix. With both of these different cake batters, the final product is both rich and light, buttery and sweet—an absolutely perfect combination.</p><p>Since the recipe only uses half of each cake mix, I’d recommend making two cakes and bringing one to a very special friend. After all, sharing is caring! And what better way to let someone know you care about them than by baking them a fabulous Tres Leches Cake.</p><p>This recipe is really easy to make, the possibilities for decorations and fruit toppings are unlimited, and I’ve never met a person who doesn’t enjoy a delicious slice of Tres Leches Cake! I’d recommend getting as creative as you possibly can with the toppings! I like to pipe the whipped cream in fun patterns using different piping tips, but the cake would be equally as delicious if the whipped cream is simply spread on top! This cake is as versatile as they come—dress it up or down!</p>Food52It’s apple season! A fruit that honestly I'm pretty tired of; but, they are around and they are abundant and when they’re good they’re good. This cake has all the fall hits; cinnamon, cardamom, maple syrup, flannels. Apples are a tough one for me. When they see heat, they become leathery and almost unsightly inedible to me. The great thing about this cake is that it sauces itself, dressing the apples and keeping the cake moist. When it comes to the spices to use; use whatever you want. Obviously cinnamon is everywhere in the fall and for pretty good reason, it’s warming and it goes a long way when cooked with. A spice that I find to be often swept under the rug is cardamom. Cardamom is a seed, native to the Indian Subcontinent. It is more citrusy and herbal which compliment apples like Wayne compliments Nicki. The type of apple that you use really doesn’t matter, but what does matter is that it is not the best apple you can find. Like all fruit in baking, you really want to find fruit that is a little dinged up. Really good in season fruits and vegetables should just be eaten raw. Galas are aplenty and everywhere so they are really I think the best choice. Some contenders; Honey Golds, fujis, red delicious. I would honestly stay away from baking with granny smith and honey crisps. They should be eaten raw, honey crisps just like a normal apple and granny smiths shaved thinly on a salad. Maple Syrup. Real maple syrup is gross. Sorry I actually do make the rules because it’s my recipe. Use it if you want but I won't be. Corn syrup is also gross, which is the bulk of mass consumer maple syrup. Find one in the middle that you like and go for it. No cake is better than pie, but it is faster than pie. The great thing is that this tastes like fall apple pie in a quarter of a time. Serve it with vanilla ice cream (the best ice cream, don't come for me). It’s a good time and so is fall.EpicuriousUnder all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the butter into the batter with big, efficient strokes so it would not deflate. On a daily basis, he would grab one of us kids to help. He sifted the flour, cocoa, and salt onto a sheet of parchment paper. When he was ready, my brother or I would hold the parchment paper folded above the bowl and tap the flour over the batter while Dad folded it in, telling us to tap faster or slower. As with many fancy cakes, the assembly is easy; it just takes lots of words to describe. Once you have baked the cake, you have completed the part that needs the greatest attention. The cake s flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving, but it s even better made a whole day in advance. My recipe uses home-preserved sour cherries. But if you want to make this cake and did not start in June during cherry season, you still have plenty of options. You can use fresh or frozen fruit or shop for jars of preserved sour cherries such as morello and amarena cherries. Depending on what you find, the syrup will contain more or less sugar, so be sure to taste first and adjust your ingredients accordingly. (See the Note on the next page for details on substitutions.) A good Black Forest cake should be very moist and have a distinct kirsch flavor. So be sure to use good-quality kirsch.EpicuriousUnder all the whipped cream icing of the Black Forest cake are three layers of chocolate génoise soaked in kirsch. My father finished his génoise by hand, using a huge whisk with widely spaced wires to fold the flour and then the butter into the batter with big, efficient strokes so it would not deflate. On a daily basis, he would grab one of us kids to help. He sifted the flour, cocoa, and salt onto a sheet of parchment paper. When he was ready, my brother or I would hold the parchment paper folded above the bowl and tap the flour over the batter while Dad folded it in, telling us to tap faster or slower. As with many fancy cakes, the assembly is easy; it just takes lots of words to describe. Once you have baked the cake, you have completed the part that needs the greatest attention. The cake s flavor develops as the kirsch soaks into the layers. Give the finished cake a minimum of four hours in the refrigerator before serving, but it s even better made a whole day in advance. My recipe uses home-preserved sour cherries. But if you want to make this cake and did not start in June during cherry season, you still have plenty of options. You can use fresh or frozen fruit or shop for jars of preserved sour cherries such as morello and amarena cherries. Depending on what you find, the syrup will contain more or less sugar, so be sure to taste first and adjust your ingredients accordingly. (See the Note on the next page for details on substitutions.) A good Black Forest cake should be very moist and have a distinct kirsch flavor. So be sure to use good-quality kirsch.Food52There’s certain, let’s say, obsessive trait that is common to chefs and producers. I prefer to call it passion. It was no surprise that at one point in my career I toyed with the idea of recreating myself as a pastry chef. In my off time I took any pastry and baking class I could get my hands on. I baked wedding cakes for friends as their wedding gift and took it a step further by baking my own wedding cake. What was I thinking? Right, that passion thing. It is no accident that a highlight of co-producing an NPR radio series was sharing recipes with guest Nora Ephron. Although I can cover a skyscraper sized a cake with sugar flowers and lace piping, at the end of the day the best tasting cake is my mother Sally’s pound cake. You know the cake. The ever-satisfying comfort cake and a sure thing for any holiday, housewarming or Shiva . My family calls it Sally’s Pound Cake. Disclosure -it’s not her recipe, but, over time and enough claiming it became Sally’s Pound Cake. At one point it was called Sally’s Golden Feathery Pound Cake but I thought that was taking it too far. The recipe was shared with her by an acquaintance Sis – it didn’t take long before Sis was out of the pound cake picture and it was all Sally’s. It’s so 60’s that Presto flour is an ingredient – Presto can still be found in any grocery store worth it’s salt. It is the little black dress of pound cakes. Simple and elegant on it’s own, but, accessorized with fruit, cream, ice cream or chocolate sauce it is a grand finale for any dinner party. It is the thing that memories are made of when day old and toasted with a slather of butter and good conversation. I mix the batter in her green Pyrex bowl and bake the cake in the same tube pan she used . You should use your Kitchen Aid, but, for me that would be less Zen. After all, it’s a sentimental cake. It has lots of butter and lots of heart.AllrecipesAs a teenager (born and raised in Germany) I made what we call Biskuitteig weekly, which is similar to sponge cake. I never really liked Bisquick for shortcake and remembered the spongy, tender texture of the Biskuitteig. I altered an old German recipe and came up with this delicious version. Also good with other fruit toppings!Food.comI like this recipe as it is a good one to use up discarded sourdough starter. It is moist, tasty, quick and easy to make. It can be varied depending on what fresh or dried fruit you have at hand, it is also nice with pecans added to the cake mix, even different spices....just a very versatile recipe. It also stores very well in the fridge up to a week.Food.comI love pancakes and try to make them as healthy as possible, keeping them light and fluffy the way pancakes should be! I'm posting this recipe just the way I found it (courtesy of Mr. Breakfast Collection), but made a few quick substitutions for what I had on hand. I used 3 egg whites that I had in the fridge from another recipe. I also made my own buttermilk using skim milk and almost 1 T. lemon juice (let it sit 10 minutes before using). I ended up with 12 good-sized cakes and froze what we didn't eat for quick weekday breakfasts. Top with fruit, real maple syrup, sf syrup or honey...whatever you like!
