How To make New Fangled Fruitcake w/White Chocolate
2 c Flour
3/4 ts Baking powder
1/4 ts Salt
4 Eggs
2 tb Rum
2 tb Milk
1 1/4 c Unsalted butter; softened
1 c Sugar
1 c Coarsely chopped pecans
1/3 c Chopped pitted dried dates
Dried cranberries 1 c Semisweet chocolate chips
1 5 oz white chocolate candy b
-ar (broken into pieces 8 oz Cream cheese; softened
1 ts Lemon juice
Pecan halves Recipe by: Los Angeles Times - Prodigy Combine flour, baking powder and salt in medium bowl. In another small bowl, beat together eggs, rum and milk. In food processor fitted with plastic blade, beat 1 cup butter until creamy. Slowly add sugar with processor running, occasionally scraping down bowl. When all sugar has been added, process 2 minutes more. Add egg mixture and beat 1 minute. Add flour mixture, 1/3 at time, until thoroughly mixed. Pulsing on and off, quickly fold in pecans, dates, 1/2 cup dried cranberries and chocolate chips. Turn mixture
into buttered and floured 9x5-inch loaf pan. Bake at 325 degrees 1 hour and 10 minutes, or until golden. Cool cake in pan on rack 10 minutes. Remove from pan and finish cooling on wire rack. Melt white chocolate, stirring constantly, in top of double boiler set over hot, not boiling water. Set aside. Beat cream cheese in medium bowl until smooth. Mix in remaining 1/4 cup butter, lemon juice and melted white chocolate. Generously frost top of cake, letting some frosting ooze down sides. Garnish with pecans and more dried cranberries. Makes 1 loaf. Copyright Los Angeles Times -----
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Leave it to Chef Suzanne - Marzipan
Leave it to Chef Suzanne - Marzipan
We are topping the Christmas cake we made 6 weeks ago
Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract.
Ingredients
9 ounces blanched almonds 250 gr
1 - 1 1/4 cups powdered sugar 150 gr
1/4 teaspoon pure almond extract
water
Instructions
In the bowl of a food processor fitted with a metal blade, add blanched almonds and powdered sugar. Process until mixture comes together. If the mixture is too dry add one teaspoon of water at a time and continue to process until smooth. Add 1/4 teaspoon almond extract.
To Blanch Almonds
Place almonds in a bowl. Pour boiling water over top just to cover. Let stand until the water cools enough to handle. Take one almond at a time and pinch one end. The skin should slip right off. Continue removing skins from all of the almonds. Place blanched almonds in a strainer to drain off any excess water.
Recipe Notes
Weigh or measure almonds after blanching.
If marzipan mixture seems to be too oily, add additional powdered sugar 1 tablespoon at a time until mixture is smooth and holds together without looking oily.
Add water a teaspoon at a time until the mixture is smooth and forms a nice ball of marzipan.
Wrap marzipan in plastic wrap tightly. Refrigerate up to 2 weeks.
Marzipan freezes very well for a month or more. Wrap in plastic wrap and then in foil. Seal tightly.
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