The words "fruit" and "cake" in close proximity elicit groans and eye rolling among my family members. Fruitcake is a punchline in our house. (Except with me--I love fruitcake!) My husband and children are hopelessly prejudiced, although I can't remember them even taking so much as one bite of a fruitcake, good or bad. Therefore I described this week's baking assignment as an apple spice cake with pecans and rum...and some dried fruits.
Incidentally, I continue to note that my cakes, breads and pies test done much earlier than the recommended baking times in the book. Both of my ovens have been recently tested for accuracy, so I can't explain it. But word to the wise--use baking times as guidelines and keep a close eye on the oven.
Incidentally, I continue to note that my cakes, breads and pies test done much earlier than the recommended baking times in the book. Both of my ovens have been recently tested for accuracy, so I can't explain it. But word to the wise--use baking times as guidelines and keep a close eye on the oven.
I used Golden Delicious apples, and for dried fruits I chose cherries, apricots, peaches and dates.
This is the beach stage! Rose likens the melted butter, white and brown sugars to the consistency of wet sand.
After the dried fruits are plumped up in boiling water, they are tossed with the dry ingredients before being folded into the butter and sugar mixture.
Folding the apples and butter mixture into the dry ingredients. This recipe is requires no technology! Wooden spoons and silicone spatulas only, no mixer or food processor required.
Scraping the batter into the pan. Note my 20 year-old Wilton Bake Even Strips. They are practically antiques! I do also have one of Rose's silicone strips.
After 28 minutes in the oven and 10 minutes cooling in the pan, I brushed the cake with dark rum. It smelled so delicious in the oven, even my fruitcake-loathing husband asked when he could have a piece.
The next day, the cake was moist and the flavor was terrific with just the right touch of rum. The toasted pecans really shine in this cake.
A buttery rum sauce proved to be a perfect complement to the cake. It's an adaptation of my friend Barbie's famous whiskey sauce. Here's the recipe for a very generous batch:
A buttery rum sauce proved to be a perfect complement to the cake. It's an adaptation of my friend Barbie's famous whiskey sauce. Here's the recipe for a very generous batch:
- Melt two sticks of unsalted butter over low heat in a small nonstick saucepan. Do not let it brown or even simmer. Remove the pan from the heat.
- Lightly blend one egg plus one egg yolk with one tablespoon of water in a small bowl. Off the heat, whisk the eggs into the butter.
- Stir 1 1/2 cups of white sugar into the butter and egg mixture and blend well. Return the pan to the stove and cook on medium low heat, stirring constantly, until the mixture boils and the sugar is dissolved, 6-8 minutes.
- Remove the pan from the heat and stir in one half cup of dark rum.
- Serve the sauce alongside the cake.
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