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Glenys, thanks!

thecooktoo's picture

for the great Banana Bread Recipe.  My wife made it yesterday and it is marvelous.  I don't like bananas or banana bread, but I really like this one.   Thanks for sharing.


Jim

Biscuit's picture

(post #36382, reply #1 of 12)

I love that recipe, too.  It's the only one I make ever since Glenys shared it with me a few years ago.


You know what else is terrific at the Holidays?  Glenys has this White Fruitcake that is TDF.  Not like traditional fruitcake at all - it's more like a tea-cake.  Absolutely wonderful and I make it every year now.


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

thecooktoo's picture

(post #36382, reply #2 of 12)

It is apparent that my computer skills end somewhere just north of the on-off switch.  I tried every method to search for the White Fruitcake recipe.  Would love to have it for a Holiday Party Class I have on the schedule.  Could you post it or send it to me, or just drop by and show me how to find it!


Jim

dorcast's picture

(post #36382, reply #4 of 12)

I've never made it, but think this is the one

13715.2 in reply to 13715.1
I probably won't get my own cakes done till December 15th either but I've already made them three times this week for wine tastings- bubbly, Moscato, bubbly Moscato....Someone coaxed the fruitcake thread from history and it's just been posted in The Archives as well.
The fruit I used this round was very moist to begin with. After macerating for 24 hours, it sill hadn't absorbed the brandy (I used a 50/50 mix of apricot and amaretto di Sicilia, which is less sweet than the usual Sarrano) so I would recommend heating it to reduce any excess liquid away.
The Golden Fruitcake

Makes one 10” (25 cm) cake
Sometimes I call it the Gateau de Soleil, since the fruits so bright. Serve with a steaming hot cup of tea, a glass of dessert wine or bubbly.

1/2 lb. raisins- golden, Thompson, Muscat or a mix
1/2 lb. candied lemon peel, orange, citron or a mix
1/2 lb. dried apricots
8 oz. apricot or orange brandy or almond liqueur
3/4 cup unsalted butter, at room temperature
1 cup sugar
1/2 cup cream
4 eggs
2 1/4 cups flour
1/2 tsp. baking powder
1 tablespoon pure almond extract or bitter almond extract
1 teaspoon vanilla
1 cup whole almonds with skin, coarsely chopped
softened butter or vegetable spray
1/2 cup light corn syrup
Chop or scissor-cut the large raisins and apricots. Spraying the knifeor scissor blades with
vegetable spray will prevent sticking.
Moist, sticky fruit is a must for fruitcakes. To recreate the glacéd fruit, soak the raisins, citrus
peel and apricots over night (or for
several days) in the brandy or liqueur of choice. Soaking the fruit makesthe fruit plump and
sticky but for a quick method, poach the fruit with the
brandy over heat, until the fruit is sticky and the excess liquid nearly gone. Cool. The quick
glazed fruit will be more sticky than juicy.
In a large mixing bowl, cream the butter and sugar until pale. Add the cream and eggs, beating
to incorporate; it may appear curdled like buttermilk. Blend 2 cups of flour with the baking
powder; fold or slowly mix into the creamed mixture. (To double or triple the recipe, use the
electric mixer for the base, transferring the batter to a large bowl to
fold in the fruit and nuts.) Add the almond extract and vanilla extract.
Toss the fruit and nuts the remaining 1/4 cup (60 mL) of flour. Use a large wooden spoon or
rubber spatula to fold in the floured fruit and nuts.
Generously butter or spray the inside of the tube pan (kugelhopf). Spoon the batter into the
pan, filling 2/3 full, (preventing cracks as the top
dries during baking) leveling with a rubber spatula. Tap the pan on the counter to eliminate air
bubbles in the batter. . If the pan is very full,
make a collar from foil wrapped around the pan, extending the height of the
pan; tie in place with butcher’s twine.
Preheat the oven to 275°F(135°C). Place the cake in the centre of the oven and bake for
approximately 90 minutes. Use a bamboo skewer to test the thickest part of the cake.
The skewer will be dry and clean; sticky or tacky, the cake is not done. Remove the cakes to
a baking rack to cool. Cool until warm, then brush the
surface with corn syrup. Unmold the cake when completely cool.
Wrap the cooled cakes in plastic wrap with an exterior wrap of foil to retain moisture. They’re
ready to eat after one day. The cakes may be
refrigerated for use within a few weeks or frozen. They can be unwrapped and brushed with
your favourite liqueur or brandy.
Note:Divide the batter in two 6” tube pans- bake approximately 60 minut

Biscuit's picture

(post #36382, reply #6 of 12)

That's it.  Thanks!


As I said - it's much more like a tea-cake in texture - very fine with these lovely apricots and other white fruits in it.


I make mine in mini-loaf pans.


Statesmen will invent cheap lies, putting blame upon the nation that is attacked, and every man will be glad of those conscience-soothing falsities, and will diligently study them, and refuse to examine any refutations of them; and thus he will by and by convince himself that the war is just, and will thank God for the better sleep he enjoys after this process of grotesque self-deception.
- Mark Twain

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

thecooktoo's picture

(post #36382, reply #8 of 12)

Thanks for the help.


Jim

BarbaraK's picture

(post #36382, reply #10 of 12)

Thank you!  I will try this!

chiquiNO's picture

(post #36382, reply #5 of 12)

I guess I am one of the few people here that loves fruitcake!!  Not the commercially made one that every grocery store sells, but one from a baker in Texas.  It's loaded with moist fruit and pecans!!  I love Alton Brown's and Jean's daughter's versions, too.  Will have to give Glenys' a try.  She never let's us down !!!

Chiqui from way down yonder in New Orleans

 

courgette's picture

(post #36382, reply #7 of 12)

I love fruitcake. Don't make it anymore as I eat too much of it. Nothing like a good cup of tea and a slice of fruitcake...or two.....or three! Now you see my problem!


Mo

chiquiNO's picture

(post #36382, reply #9 of 12)

HOney, it's my problem, too!!  I'm right there with you.  I do like to have a small one on hand for drop in company, though! LOL

Chiqui from way down yonder in New Orleans

 

BarbaraK's picture

(post #36382, reply #3 of 12)

May I second the request for the fruitcake recipe?  Glenys' banana bread is the only one I make now -- it is just so good!  That was the cake I always had to make for my son to take back to university with him after visits home with us.  The problem now, with both kids away at university, is that I must make sure to have enough ripe bananas for 2 banana breads!

Glenys's picture

(post #36382, reply #11 of 12)

You're welcome. People get rather worked up about banana bread.

pamilyn's picture

(post #36382, reply #12 of 12)

Could you post the recipe? Thanks. Pamilyn edit to add, I found it. Never mind!!


The purpose of Art is washing the dust of daily life off our souls


Edited 9/15/2008 6:15 pm ET by pamilyn

The purpose of Art is washing the dust of daily life off our souls