Who has used their little paper pans? This was discussed earlier, but wondering....
- Thread starter nan
- Start date
Here you go and a wonderful fruitcake too----
Louisana Pecan Cake
1 ½ cups raisens soaked overnight in 1 cup Kentucky bourbon
1 cup softened unsalted butter
2 ¼ cups granulated sugar
1 teaspoon freshly grated nutmeg
6 eggs beaten
4 ½ cups all-purpose flour
3 ½ cups coarsely chopped pecans
2 tsp. baking powder
1 tsp. salt
Powdered sugar
Cream butter and sugar, add nutmeg and eggs. Beat thoroughly. Mix 1 cup flour with nuts. Sift together remaining dry ingredients except powdered sugar; add to creamed mixture. Stir in nuts and raisens. Mix lightly and pour into well greased, lightly floured 10” tube pan. Bake 1 ¼ hours at preheated 325F (160C) oven or until it tests done. Remove and cool in pan for five minutes. Turn out on rack and cool. Sprinkle top with powdered sugar.
I use one of those oversized loaf pans with the pretty bottom. Baked in mini-loaf pans last time, can’t remember time, just watched them.
Fruitcake Haters Fruitcake (no neon fruit)
was posted on the old Gourmet forum by Roni
An excellent alternative -
Re: (Hetta Malone)
FRUIT AND SPICE CAKE Butter (for the pan) Flour (for dusting) 1/2 pound dried apricots, coarsely chopped 1/2 pound pitted dates, coarsely chopped 1/4 pound dried cranberries 3/4 pound golden raisins 1/4 pound unblanched almonds, chopped 1/4 pound walnuts, chopped 1/4 pound pecans, chopped 1/2 cup crystallized ginger Grated rind of 2 oranges 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 pound (2 sticks) unsalted butter 3/4 cup granulated sugar 3/4 cup brown sugar 6 eggs Juice of 1 orange Juice of 1 lemon 1/3 cup rum Set the oven at 300 degrees. Butter a 10-inch tube pan. Line the bottom with a piece of parchment paper cut to fit it exactly. Butter the paper and dust the pan with flour, tapping out the excess. In a bowl, combine the apricots, dates, cranberries, raisins, almonds, walnuts, pecans, ginger, and orange rind. Add 1/4 cup of the flour and toss to coat the fruits and nuts; set them aside. In a separate bowl, sift the remaining 1 3/4 cups flour with the baking soda, salt, cinnamon, cloves, and nutmeg. Set aside. In an electric mixer, cream the butter. Add the granulated and brown sugars. Beat over medium speed for 2 minutes, scraping down the bowl several times. Add the eggs one by one, beating well after each addition. Beat in the orange and lemon juice, followed by the rum. With the mixer set on its lowest speed, beat in the flour just until the dry ingredients are moistened. Remove the bowl from the mixer stand. With a wooden spoon, mix in the fruit and nuts until no traces of flour show. Spoon the batter into the prepared pan. Bake the cake for 2 1/2 hours or until a skewer inserted in the center of the cake comes out clean. Remove the cake from the oven and set it aside on a metal rack for 30 minutes. Use a sharp knife to cut around the outside rim of the cake to release it from the pan. Lift out the cake on the center tube. Turn the cake upside down onto a plate, remove the tube. Then turn the cake right side up onto the rack to cool completely. To serve, cut into thick slices. MAKES 1 TALL 10-INCH CAKE
This one I've also used the oversize loat pan
It is SOOOOOOOOOOOOOO good!!!
Louisana Pecan Cake
1 ½ cups raisens soaked overnight in 1 cup Kentucky bourbon
1 cup softened unsalted butter
2 ¼ cups granulated sugar
1 teaspoon freshly grated nutmeg
6 eggs beaten
4 ½ cups all-purpose flour
3 ½ cups coarsely chopped pecans
2 tsp. baking powder
1 tsp. salt
Powdered sugar
Cream butter and sugar, add nutmeg and eggs. Beat thoroughly. Mix 1 cup flour with nuts. Sift together remaining dry ingredients except powdered sugar; add to creamed mixture. Stir in nuts and raisens. Mix lightly and pour into well greased, lightly floured 10” tube pan. Bake 1 ¼ hours at preheated 325F (160C) oven or until it tests done. Remove and cool in pan for five minutes. Turn out on rack and cool. Sprinkle top with powdered sugar.
I use one of those oversized loaf pans with the pretty bottom. Baked in mini-loaf pans last time, can’t remember time, just watched them.
Fruitcake Haters Fruitcake (no neon fruit)
was posted on the old Gourmet forum by Roni
An excellent alternative -
Re: (Hetta Malone)
FRUIT AND SPICE CAKE Butter (for the pan) Flour (for dusting) 1/2 pound dried apricots, coarsely chopped 1/2 pound pitted dates, coarsely chopped 1/4 pound dried cranberries 3/4 pound golden raisins 1/4 pound unblanched almonds, chopped 1/4 pound walnuts, chopped 1/4 pound pecans, chopped 1/2 cup crystallized ginger Grated rind of 2 oranges 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/2 pound (2 sticks) unsalted butter 3/4 cup granulated sugar 3/4 cup brown sugar 6 eggs Juice of 1 orange Juice of 1 lemon 1/3 cup rum Set the oven at 300 degrees. Butter a 10-inch tube pan. Line the bottom with a piece of parchment paper cut to fit it exactly. Butter the paper and dust the pan with flour, tapping out the excess. In a bowl, combine the apricots, dates, cranberries, raisins, almonds, walnuts, pecans, ginger, and orange rind. Add 1/4 cup of the flour and toss to coat the fruits and nuts; set them aside. In a separate bowl, sift the remaining 1 3/4 cups flour with the baking soda, salt, cinnamon, cloves, and nutmeg. Set aside. In an electric mixer, cream the butter. Add the granulated and brown sugars. Beat over medium speed for 2 minutes, scraping down the bowl several times. Add the eggs one by one, beating well after each addition. Beat in the orange and lemon juice, followed by the rum. With the mixer set on its lowest speed, beat in the flour just until the dry ingredients are moistened. Remove the bowl from the mixer stand. With a wooden spoon, mix in the fruit and nuts until no traces of flour show. Spoon the batter into the prepared pan. Bake the cake for 2 1/2 hours or until a skewer inserted in the center of the cake comes out clean. Remove the cake from the oven and set it aside on a metal rack for 30 minutes. Use a sharp knife to cut around the outside rim of the cake to release it from the pan. Lift out the cake on the center tube. Turn the cake upside down onto a plate, remove the tube. Then turn the cake right side up onto the rack to cool completely. To serve, cut into thick slices. MAKES 1 TALL 10-INCH CAKE
This one I've also used the oversize loat pan
It is SOOOOOOOOOOOOOO good!!!
misplaced-in-az
Well-known member
I made Banana Bread in 3 of mine yesterday. They are wonderful.
Bread baked beautifully. Only had a few bananas, so made a smaller recipe than I usually make.
REC: BANANA BREAD (ala Eileen Goudge, writer)
2 lge. eggs at room temp.
1/2 cup vegetable oil
1 cup Sucanat, turbinado, or Demerara sugar
(I used reg. brown sugar)
1 tsp. vanilla
3 very ripe bananas
1 1/4 cups flour
1 tsp. baking soda
Pinch salt
1/2 cup coarsely chopped walnuts or pecans (opt.)
1. preheat oven to 350º Grease one 81/2x41/2" loaf pan, or three 61/2" loaf pans
2. Place eggs, oil, Sucanat ans vanilla in lg. bowl and blend with electric mixer on low speed for 3 minutes. Mash bananas and add to batter. Blend well.
3. Combine the flour, baking soda and salt. Add to the wet mixture and blend until smooth, about 1 minute. Stir in nuts, if using.
4. Scrape into pans and bake for 45-50 minutes(25-30 miutes for small laves) until a toothpick inserted in the center of the loaf comes out clean. If the top is browning too quickly, cover lightly with aluminum foil for the last 10 minutes or so of baking. Let cool for 5 minutes, then remove from the pans and place on a wire rack. Serve warm or at room temp.
NOTE: This bread keeps well refrigerated(it's even better the next day!) for up to a week, tightly covered.
MY NOTE: I left the breads in the little pans and they are fine. This is a very moist bread and true, is it is better the second day!!!
Bread baked beautifully. Only had a few bananas, so made a smaller recipe than I usually make.
REC: BANANA BREAD (ala Eileen Goudge, writer)
2 lge. eggs at room temp.
1/2 cup vegetable oil
1 cup Sucanat, turbinado, or Demerara sugar
(I used reg. brown sugar)
1 tsp. vanilla
3 very ripe bananas
1 1/4 cups flour
1 tsp. baking soda
Pinch salt
1/2 cup coarsely chopped walnuts or pecans (opt.)
1. preheat oven to 350º Grease one 81/2x41/2" loaf pan, or three 61/2" loaf pans
2. Place eggs, oil, Sucanat ans vanilla in lg. bowl and blend with electric mixer on low speed for 3 minutes. Mash bananas and add to batter. Blend well.
3. Combine the flour, baking soda and salt. Add to the wet mixture and blend until smooth, about 1 minute. Stir in nuts, if using.
4. Scrape into pans and bake for 45-50 minutes(25-30 miutes for small laves) until a toothpick inserted in the center of the loaf comes out clean. If the top is browning too quickly, cover lightly with aluminum foil for the last 10 minutes or so of baking. Let cool for 5 minutes, then remove from the pans and place on a wire rack. Serve warm or at room temp.
NOTE: This bread keeps well refrigerated(it's even better the next day!) for up to a week, tightly covered.
MY NOTE: I left the breads in the little pans and they are fine. This is a very moist bread and true, is it is better the second day!!!
misplaced-in-az
Well-known member
No, I did nothing to them. the pans seem to have a waxy type of lining (m)
when they cooled I took one bread out and it came out quite easily. I just made the blueberry muffins, aka Michael, and put some of the batter into two of the pans for a "bread". I had doubled the recipe and had some batter left over. We'll see what happens!!!
when they cooled I took one bread out and it came out quite easily. I just made the blueberry muffins, aka Michael, and put some of the batter into two of the pans for a "bread". I had doubled the recipe and had some batter left over. We'll see what happens!!!
misplaced-in-az
Well-known member
Opps! I baked them on a lg. cookie sheet, as it is easier to remove them from the oven. (m)
I usually put my smaller pans on a cookie sheet when I bake. When I use my silicone pans, they have to be put on a sheet for stability, as I learned the hard way!!!!!
I usually put my smaller pans on a cookie sheet when I bake. When I use my silicone pans, they have to be put on a sheet for stability, as I learned the hard way!!!!!
misplaced-in-az
Well-known member
"Muffin breads" came out great. Love, love, love these little pans.
here is a link to that great thread with lots of recipes for those bread pans.
http://www.finerkitchens.com/swap/forum1/28648_Care_to_share_recipes_to_make_in_those_paper_loaf_pans_Mar_is_sending_out_eit
http://www.finerkitchens.com/swap/forum1/28648_Care_to_share_recipes_to_make_in_those_paper_loaf_pans_Mar_is_sending_out_eit
and Marilyn's post on the bread pans
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=30406
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=30406
I think I have heard of it, mailorder? I stuff some extra fruit in this one, I like the--
low cake to fruit ratio. My problem with many fruit cakes is I do not care for "neon" fruit.
I add chopped figs and some extra of the other fruits and nuts. I have also though about adding dried pineapple or??
low cake to fruit ratio. My problem with many fruit cakes is I do not care for "neon" fruit.
I add chopped figs and some extra of the other fruits and nuts. I have also though about adding dried pineapple or??
gayle-mo
Well-known member
Yes, I love the candied pineapple in fruitcake....and I'm with you on the NEON...
I think the Corsicana has mostly pecans, pineappe, cherries and maybe one more thing but it does not have that yukky artificial fruit (nasty) taste.
Janie in 1000 Oaks posted a recipe for me years ago that was pretty good. I'll see if I cna find it for you.
Thx for the recipe.
I think the Corsicana has mostly pecans, pineappe, cherries and maybe one more thing but it does not have that yukky artificial fruit (nasty) taste.
Janie in 1000 Oaks posted a recipe for me years ago that was pretty good. I'll see if I cna find it for you.
Thx for the recipe.