No, I didn't bake them in the wood boiler but I thought I would post pics anyway for fishingpol. As Gasifier says, no pics - it didn't happen. Here is all the candied cherries, pineapple, citrus peel, raisins, pecans and almonds measured and ready to add to the batter. Got the pans ready for the batter. In Victorian times, you would use heavy brown paper that had been oiled so the cakes didn't stick to the pans. Next step was to mix the batter of butter, brown sugar, eggs, flour, grape juice and Christmas spices. No picture because the camera and the cellphone went wood cutting with Campinspecter. Once the batter is mixed, then the candied fruit is folded in. It gets quite heavy at this point. Into the pans and into a 275 F oven with a pan of water below for 3 1/2 hours. I was thinking that the slow cookers you guys have been using to cook roasts would give quite a different taste to the cakes. In Victorian times, the cakes would have been baked in coal or wood stoves. Here they are, out of the oven and ready to be wrapped and stored for the next month. The whole house smells like Christmas!
Oh my. Butter is calling. I will have to say that I rarely bake any type of cakes like that, but I may have to now. Possibly an apple walnut or pecan cake with crumb topping. Thanks for the pictures. Allan I'm sure was be pretty happy walking into the house smelling of cakes.
That's similar to my recipe-- 4 eggs, 1/2 cup rum, 1/2 butter softened. Bunch of nuts, fruits and spices. Little salt, some baking powder. Enough flour to make a thick batter, bake until done. Drown in rum.
So Jack, do you drown in rum because you're drinking it while eating cake? I'm confuzzled. I wanna' be campinspector just long enough to have some of that cake.
You guys aren't helping me diet one bit! Good thing smell doesn't go through the internet. I think I gain weight just looking at those enticing creations!
