St. Nicholas Cake
Recipe By :Silver Palate Goodtimes Cookbook
3 pounds pitted whole dates -- (8 cups)
1 3/4 pounds walnut halves -- (8 cups)
12 ounces candied cherries -- (2 cups)
1/2 cup all-purpose flour -- unbleached
6 eggs -- separated, room temperature
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
6 tablespoons unsalted butter -- melted
4 1/2 tablespoons heavy cream -- or whipping cream
2 tablespoons vanilla extract
2 teaspoons grated orange peel
1/2 teaspoon almond extract
1 1/2 cups whole wheat flour
2 1/2 teaspoons baking powder
1. Preheat oven to 325 deg. Butter three 9 x 5 x 3 in. loaf pans. Line the bottoms and sides with foil and butter the foil generously.
2.Combine the dates, walnuts, and cherries in a very lg bowl or roasting pan. Sprinkle with the all-purpose flour and toss to coat well, separating the dates with your fingers.
3.Combine the egg yolks and the sugars in a lg mixer bowl; beat until light and fluffy. Beat in the butter, cream, vanilla, orange zest, and almond extract. Mix the whole-wheat flour and baking powder thoroughly in a small bowl; stir into the batter with a wooden spoon.
4.Beat the egg whites in another lg mixer bowl just until the peaks are stiff. Fold a quarter of the egg whites into the batter to lighten it, and then fold in the remaining. Pour the batter over the date mixture and mix well to coat all the fruit and nuts. Spoon into the prepared pans, dividing evenly and mounding the batter slightly in the pans.
5.Cover the pans with buttered aluminum foil. Bake 60 min.; remove the foil from the tops. Continue baking until the centers are firm to the touch, 60 min. longer, or until a toothpick comes out clean.
6.Cool the cakes in the pans on wire racks. Remove from the pans; wrap tightly in aluminum foil. The fruitcake can be eaten the next day or stored in a cool place up to 2 weeks.
Yield:
"3 cakes"
Recipe By :Silver Palate Goodtimes Cookbook
3 pounds pitted whole dates -- (8 cups)
1 3/4 pounds walnut halves -- (8 cups)
12 ounces candied cherries -- (2 cups)
1/2 cup all-purpose flour -- unbleached
6 eggs -- separated, room temperature
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
6 tablespoons unsalted butter -- melted
4 1/2 tablespoons heavy cream -- or whipping cream
2 tablespoons vanilla extract
2 teaspoons grated orange peel
1/2 teaspoon almond extract
1 1/2 cups whole wheat flour
2 1/2 teaspoons baking powder
1. Preheat oven to 325 deg. Butter three 9 x 5 x 3 in. loaf pans. Line the bottoms and sides with foil and butter the foil generously.
2.Combine the dates, walnuts, and cherries in a very lg bowl or roasting pan. Sprinkle with the all-purpose flour and toss to coat well, separating the dates with your fingers.
3.Combine the egg yolks and the sugars in a lg mixer bowl; beat until light and fluffy. Beat in the butter, cream, vanilla, orange zest, and almond extract. Mix the whole-wheat flour and baking powder thoroughly in a small bowl; stir into the batter with a wooden spoon.
4.Beat the egg whites in another lg mixer bowl just until the peaks are stiff. Fold a quarter of the egg whites into the batter to lighten it, and then fold in the remaining. Pour the batter over the date mixture and mix well to coat all the fruit and nuts. Spoon into the prepared pans, dividing evenly and mounding the batter slightly in the pans.
5.Cover the pans with buttered aluminum foil. Bake 60 min.; remove the foil from the tops. Continue baking until the centers are firm to the touch, 60 min. longer, or until a toothpick comes out clean.
6.Cool the cakes in the pans on wire racks. Remove from the pans; wrap tightly in aluminum foil. The fruitcake can be eaten the next day or stored in a cool place up to 2 weeks.
Yield:
"3 cakes"