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Day 8: Citrus-Ginger Fruitcakes

This post marks Day 8 of Miss Ginsu's 2008 Advent Calendar. To find other days and other projects, use the calendar page to navigate.

If you were reading last year, you'll know I'm batty for citrus around the holidays. It's just so fresh and tasty this time of year.

So this is a fruitcake I can really get behind. Essentially a buttery poundcake filled with candied ginger and citrus, it's a far cry from the much-maligned shelf-stable drugstore version.

Although most fruitcake recipes call for store-bought candied fruit, it's really easy and economical to make your own, as I discovered last year. And yes, you can use the same method to make candid ginger. Works great.

Candied Lemon & Tangerine Peel
Candied lemon and tangerine peels

Citrus-Ginger Fruitcakes (Makes 4 little fruitcakes)
1/2 cup butter, at room temperature (plus extra for greasing the pans)
1/2 cup all-purpose flour (plus extra for flouring the pans)
1/3 cup sugar
2 large eggs
4 tsp brandy, amaretto or ginger liqueur (plus extra for soaking the cakes)
2 tsp orange or lemon zest
1/4 tsp salt
1 cup chopped almonds
1/2 cup dried figs, minced
2 Tbsp candied or crystallized ginger, minced fine
2 Tbsp candied orange or lemon peel, minced

1. Heat the oven to 350°F. Grease and flour 4 mini loaf pans or 4 large muffin cups, tapping out any excess flour.
2. In a medium-size mixing bowl, blend the butter and sugar, beating until creamy, about 1 minute.
3. Beat in the egg, the 4 teaspoons of brandy or liqueur and the citrus zest until just blended.
4. Sift together the flour and salt, beating the flour mixture into the egg mixture until just blended.
5. Fold in the almonds, figs, ginger and candied fruit.
6. Divide the batter between the prepared pans or cups, and fill any empty muffin cups halfway with water (to prevent uneven heating).
7. Bake the cakes until a toothpick inserted in the center comes out clean, about 30 minutes for mini loaf pans or 35 minutes for the muffin cups.
8. Once baked, move the pans to a wire rack to cool. After ten minutes, take the cakes out of the pans and place directly on the wire rack. Brush with brandy or liqueur while they're still warm, then let the cakes cool completely.
9. To finish the cakes, soak squares of cheesecloth in the brandy or liqueur, wrap each cake with a square of damp cheesecloth, then wrap individually in aluminum foil or plastic wrap. Chill the wrapped cakes in the refrigerator for at least 1 week.
10. To serve, bring the cakes to room temperature, slice and serve with mascarpone, fresh ricotta or cream cheese.

You'll have a few of these, so when it's time for gifting, unwrap the foil/plastic and cheesecloth, re-wrap to make it pretty and add a ribbon and a gift tag.

Since fruitcake has such a bad rep, you might want to call these something else. Brandy Cakes. Ginger-Citrus Cakes. Think of a nice alias. You can reveal the awful truth after they fall in love with these wee wonders.

Holiday Cheer!
Miss Ginsu

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12.08.2008

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Previously: Day 7: Superb English Tea Scones » Previously: Day 6: Holiday Party Taquitos » Previously: Day 5: Cookie o' the Week... Pfeffernusse » Previously: Day 4: Holiday Glühwein » Previously: Day 3: Devils on Horseback » Previously: Day 2: Cranberry Cream Tart » Previously: Day 1: Welcome Cocoa » Previously: Coming Soon... The 2008 Advent Calendar » Previously: FoodLink Roundup: 11.24.08 » Previously: Google Scores PhD in Tea House Cute »