Monday, December 17, 2012

Christmas Baking

A year or so ago, I found an unusual springform cake pan at Goodwill. It had a decorative design on the bottom and was also a tube style, as in, "This cake has a hole in it."

It wasn't for a cheesecake. It wasn't a Bundt pan. It didn't look like my angel food cake pan. What was it? Undeterred by the unidentified pan, I bought it anyway. For $.99 I figured the mystery pan was at least a conversation piece and of historical interest. It was marked "Made in W. Germany" and West Germany hasn't been a country since before I reached adulthood, so this cake pan was obviously terribly old (or not new anyway).

Home it came and after a good washing it went to live in the cake pan drawer. Once in a while, I would take it out when I reached for something else, then I would turn it over and ponder what on earth it was for. Then one day it hit me. It was a fruitcake pan!

I'd never made a fruitcake, but all jokes aside, I rather like them. And one of my go-to cookbooks even has a recipe.

Now that Advent is here, it was time to pull out the fruitcake pan and give it a whirl. I did make a few modifications to the recipe. I used dried bing cherries rather than those green and bright red ones. I added candied orange peel as well as candied lemon and threw in currants and craisins rather than figs and dates, because I had them around. I did add the brandy, however, though I resisted taking an equal measure for the cook.

It is supposed to chill overnight in the refrigerator, but I think my efforts will be tasty indeed.

1 comment:

Meredith said...

It's very beautiful! My grandma made a fruitcake with lots of nuts and without any of the candied colored fruits. I grew up wondering why people always complained about fruitcake.

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