Free for 12 days.
Dec. 21st, 2011 09:37 amThe second potluck was as I predicted. I'm running about 50% with those folks. First year: bust. Second year: hit, third year: hit. This year: half bust. First year was sausage and cheese. Second year was warm vegetarian version of chestnut stuffing without the bird cavity to cook in. Third year was dates stuffed with cream cheese & toasted pecans. This year was madeira cake and madeira - people really liked the madeira.
However, I am happy with the cake recipe that I finally found. I had originally done a recipe for a Madeira Cake that I found in an Australian Woman's series cookbook because the picture was so pretty. I've wanted to make that cake for 15 or so years. I carefully converted the recipe (cup sizes are different, and we don't have self-raising flour) - and it was very dry and tasted of baking powder biscuits. Instead I used Brian Edmond's posting of the Sunset Magazine's Pound Cake (http://www.gweep.ca/~edmonds/recipes/desserts/pound_cake.html) with a few modifications (I added the juice of a lemon + some cardamom). Then I glazed it with a sugar and lemon juice glaze full of finely minced mixed peel. I am very happy with the cake - and it looked *very* pretty - but it is a heavy-hunk-of-pound-cake cake. I made it in the tube pan, which made for a pretty presentation, but I might look for some little loaf pans so that the slices would be smaller (and one could freeze a whole small loaf for later, and so on).
And now I don't go back to work until 03 January 2012.
Yay. :)
PS - my SOGP quite likes the cake because I have gotten it decently lemony.
However, I am happy with the cake recipe that I finally found. I had originally done a recipe for a Madeira Cake that I found in an Australian Woman's series cookbook because the picture was so pretty. I've wanted to make that cake for 15 or so years. I carefully converted the recipe (cup sizes are different, and we don't have self-raising flour) - and it was very dry and tasted of baking powder biscuits. Instead I used Brian Edmond's posting of the Sunset Magazine's Pound Cake (http://www.gweep.ca/~edmonds/recipes/desserts/pound_cake.html) with a few modifications (I added the juice of a lemon + some cardamom). Then I glazed it with a sugar and lemon juice glaze full of finely minced mixed peel. I am very happy with the cake - and it looked *very* pretty - but it is a heavy-hunk-of-pound-cake cake. I made it in the tube pan, which made for a pretty presentation, but I might look for some little loaf pans so that the slices would be smaller (and one could freeze a whole small loaf for later, and so on).
And now I don't go back to work until 03 January 2012.
Yay. :)
PS - my SOGP quite likes the cake because I have gotten it decently lemony.