If I say the words “fruit cake” will you immediately stop reading and close the web browser? I sure hope not, because I have to tell you, I have this friend who makes THE. BOMB. FRUIT CAKE…….FOR ADULTS.
You may have heard of this friend of mine, her name is Kathy Casey. She is just the sweetest, funniest, warmest person, and girl can COOK (and mix a mean cocktail!)!!!
Every year, Kathy and her crew create the most a.MAZ.ing fruit cakes. I don’t even like fruit cake – but this is just heaven!
The picture from Kathy above just doesn’t do it justice, I swear! Check out her blog post on her “Over 21″ Real Fruit Cake made with Maker’s Mark.
Or, if you are in the mood for a little entertainment, watch this fun video that shows the labor of love involved in getting a batch of these cakes ready for gobbling!
If you now have a serious hankering for something devilish, you can buy it until December 14th or while supplies last. You can purchase them thru Kathy’s website and at her Food Studios (for those that are local) which is open Monday – Friday, 9:00am – 5:00pm.
OR – if fruit cake still sounds too dangerous, Kathy left this great recipe that I’m re-posting below. This would be great for a Christmas morning brunch with a nice cup of espresso and some friends in their snugglies!
Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote
(re-posted from Dishing with Kathy Casey)
Makes 1 cake, serving 8 to 10
2 cups (about 10 ounces) unpeeled, diced Granny Smith apples
2 cups (about 10 ounces) unpeeled, diced red-skinned apples, such as Braeburn, Winesap, or Jonathan
2 cups sugar
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup canola oil
2 eggs, beaten
1 tablespoon Worcestershire
1 cup walnuts, coarsely chopped
1/2 cup golden raisins
1/2 cup dark raisins
Cider Crème Anglaise (recipe follows)
Cranberry Compote (recipe follows)
Preheat an oven to 325°F. Grease and flour a 10-inch tube pan or a large Bundt pan and set aside.
Combine the apples and sugar in a large bowl. Let sit for 15 minutes.
Meanwhile, sift the dry ingredients into a bowl. Stir in the oil, eggs, and Worcestershire. Add this mixture to the apple mixture all at once and mix well. Fold in the walnuts and raisins.
Scrape the cake batter into the prepared pan. Rap the pan on the counter to release any bubbles.
Bake for about 1 1/4 hours, or until a cake tester or toothpick comes out clean when poked into cake. Cool the cake in the pan, then turn it out onto a cake plate.
To serve: Slice the cake into desired number of servings. Pool a little Cider Crème Anglaise on individual dessert plates, then place a cake slice on top. Spoon a little Cranberry Compote over each cake slice. Pass additional Crème Anglaise and Cranberry Compote at the table.
Cider Crème Anglaise
Makes 2 cups
4 large egg yolks
1/4 cup sugar
1 cup half-and-half
3 tablespoons apple juice concentrate, undiluted
In a small bowl, whisk together the egg yolks and sugar until well combined.
In a double boiler or medium bowl set over a pan of simmering water, heat the half-and-half until hot but not simmering. Whisk half of it into the egg mixture to temper the eggs. Add the tempered egg mixture back into the hot half-and-half, stirring constantly with a whisk. Cook slowly until the sauce just begins to thicken and become slightly shiny, about 5 minutes. (Do not overcook or it will turn into scrambled eggs!)
Immediately remove the bowl from over the hot water. Stir in the apple juice concentrate and place the bowl in another bowl of iced water to cool quickly. Stir often during cooling. Refrigerate until needed, up to 3 days.
While cranberries are in season, buy a bag and stick them in the freezer. Then, at any time during the year, you can enjoy the cranberry compote. Try it over vanilla ice cream or plain cheesecake for a scrumptious treat!
Makes 1 heaping cup
1 1/2 cups fresh or frozen cranberries
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup apple juice
Place all ingredients in a medium-sized, heavy saucepan over medium-high heat. Bring to a simmer, then reduce the heat to medium. Cook until the cranberries pop and the mixture has a thick compote consistency, 5 to 6 minutes. Let cool completely before serving.
Refrigerate until needed, up to 3 days.
Recipe from Dishing with Kathy Casey cookbook.