Every bite of food should be a sweet bite
Well, it’s that time of the year, where you are bombarded by holiday music, packed malls, bad drivers on the road and the cookie overload.
So, it was no surprise that Marie chose a cookie recipe for the bake along – and hold-on to your hats, because next week is ANOTHER cookie – she is two for two.
Almost everyone has a strong opinion about fruitcake. It is one of those desserts that there is no in-between, you will find the “love them” group and “hate them” group in every bunch. For the love them group, it as much a traditional part of the holidays as the tree, the holly and Santa Claus.
Many cultures have a rich, fruit-filled cake that is baked only on special holidays. The Germans have their “Stollen,” the Italians their Christmas “pannetone.” In Russia it’s “kulich,” the Czechs make “vanochka,” to name only a few. Some are breads, with a yeast base; others are cakes. Some have lots of candied fruits, raisins and nuts, others not so much.
This is the second cake from our bake-a-along of the Extraordinary Cake Book from Karen Krasne.
It took me the whole month to get this going. I did not realized how busy I been until I saw how I keep pushing this cake later and later, until I realized that memorial weekend was going to turn into a baking marathon in order to have it ready to post and discuss, along with the other bakers participating.
First off, the cake is easy, I think it may be one of the easier ones in the whole book, with 4 steps to make the components needed, they are all very simple and quick to make. The drawback is the waiting, and for this one you had to wait.