Wednesday, December 5, 2007

happy hanukkah, and some fruitcake

Today is my (and Alex's) day off. It's snowing, I already went out and did my errands, and took the dogs for a long walk, and I'm in for the day. Alex has school tonight, and I've got some kitchen projects planned. We had a nice morning, waking up late, being covered with dogs, then a pretty good breakfast of eggs Florentine and kielbasa.
Yesterday was the first day of Hanukkah. I haven't celebrated Hanukkah since I don't know when, but this year I decided I would. I bought a menorah, some candles, and printed out a prayer sheet. Alex and I lit the candles before I went to art class, then when I got back he had cooked me brisket and the best potato pancakes, ever. Before Hanukkah is over, I will have him show me, step by step, how he makes his (mine are good, but his are awesome) and will post his recipe. He's a pretty great boyfriend. Today I think I'm going to make sufganiot, or Sheri's "kneecaps". I'll let you know how it goes.

Also, in big news, my last post about oatmeal banana bread caught the eye of someone over at Bob's Red Mill, and they posted my recipe on their website! Totally cool.
I don't know anything about fruitcake. I don't think I've ever had it, but I saw Elise's post about it and it looked pretty good. I know everyone is always talking about how terrible fruitcake is, and we sell it at work for $18.99 (!!!) and it sells, so some people must like it, I decided to make it and see if I was one of those people. Turns out I am!
1 t baking soda
1 c sour cream
3 c dried fruit, chopped, your choice (I used apricots, figs, cherries and cranberries)
2 c flour mix, divided into 1/4 c and 1 3/4 cs
1/2 c softened butter
1 c sugar
1 egg
zest of 1 orange
1 t salt

Put the dried fruit into a pan, add a splash of rum, about 1/3 c sugar, and enough water or juice to cover the fruit. Heat over medium heat until sugar is dissolved, then remove from heat and let sit. Fruit will absorb liquid, Drain.
Mix baking soda and sour cream, set aside.
Toss fruit in flour mix, set aside
Cream butter and sugar, then add egg and orange zest. Add sour cream mix, stir, then add flour mix and salt. Combine fully, then stir in fruit.
Line a baking sheet with parchment paper, pour batter in, and bake at 325 for 1 1/2 to 2 hours. Before baking, put a pan of water in the oven with the cake. Refill as needed. When cake comes out of the oven, pour rum on it, remove from pan, and let cool. If not serving immediately, soak a clean towel or rag in rum and wrap the bread, then wrap with foil, then saran wrap. Will last a while.

1 comment:

  1. Anonymous11:08 PM

    I saw your post over at Elise's and have been waiting for you to try it. No xanthan gum? Thanks