European Stars and Stripes (Newspaper) - November 9, 1990, Darmstadt, Hesse                                G Yolks up Strawberry Jam by Jle spoons Vanilla 3lespoon Almond extract spoons grated Lemon zest spoon ground cinnamon spoon ground cloves spoon ground cardamom spoon grated Nutmeg und Semolina g Whites Ond paste ordered sugar utter thoroughly 2 13 by 9-Inch baking pans. Line double layer of grease proof paper and Brush with de butter. It raisins into 3 or 4 pieces. Wash and dry currants cherries and Ginger in Small pieces. Shred glazed and chop cashews. Mix fruits and nuts with flour Large mixing bowl Cream 1 Pound butter and in rated sugar until Light. Add egg Yolks 1 at time a ing Well after each addition. Add Jam a cup Brandy Lla Almond extract Lemon zest cinnamon cloves Lamom and Nutmeg. Mix Well. Add Semolina and beat add fruits and nuts and incorporate thoroughly. Beat g Whites until stiff and fold into mixture vide mixture Between prepared pans and smooth ily. Bake at 3 hours at 275 f. Cover with foil during 2 hours to prevent burning. Remove cake from oven Cool slightly before turning out on wire rack to Cool Petely preferably overnight. Remove paper and in foil. R More moist cake Sprinkle Vamp to is it cup Brandy Over i cake before wrapping. Cake improves with storage should be made at least 1 week before serving e with Almond paste 1 or 2 Days before serving be paste mixture in half. Knead until smooth. Roll out i half on pastry Board lightly dusted with powdered a. Cut to fit top of cake. Repeat with other half. Brush of cakes with remaining egg White lightly beaten. E paste sheets on taps and trim sides. Press tightly rolling pin. Makes 2 Large fruitcakes. Hon paste found blanched almonds ground it und powdered sugar in beaten it Les Poon Brandy ble spoon Sherry in almonds and sugar in bowl. Add egg mixed with Idy and Sherry or Combine All in food processor. If ure is too moist work in additional powdered sugar. If dry add Brandy to moisten. Nelly Fruitcake business new yorkers by Thomas and his wife Denise Svatos bake i obeah Black cakes for shipment less fruity Fruitcake Rose Levy Beranbaum food writer and author of the award winning Cookbook the cake Bible described this creation As Quot. The sort of Fruitcake that has More Batter than fruit and is so moist it can almost be described As a pudding. Molasses provides the slightly bitter Edge to temper the sweetness of the Glac eed fruit. The rum flavor comes through As aromatic but subdued. Quot it took years to perfect this recipe because each version had to Ripen for three months before tasting and Many months would pass Between tasting and subsequent remaking. Quot the texture and flavor of this cake Are at their Best when baked in Small pans which also makes serving the Small Rich portions easier. Decorative baking holds provide attractive shapes for gift  Beranbaum s recipe is also featured in her forthcoming new Cookbook Rose s Christmas cookies. She named it tiny Fruitcake gems. She suggests piping the Batter into greased and floured 1/4-Inch diameter fluted Tartlet tins to make 3vfe dozen cookies. I cup Small mixed candied fruit 2 Tablespoons candles Citron a cup dried currants i cup broken pecans i cup dark rum i cup a sifted cake flour a Teaspoon ground cinnamon i Teaspoon baking soda a Teaspoon Salt 4 ounces unsalted butter softened a cup dark Brown sugar packed 1 Large egg it a cup in sulfred molasses or 2 Tablespoons each molasses and Light Corn syrup 2 Tablespoons milk at least 24 hours ahead mince candied fruit and Citron food processor sprayed lightly with non stick vegetable Spray works beautifully. Soak with currants and nuts in a cup rum. Cover tightly and store at room temperature. In Small Lovyl whisk flour cinnamon baking soda and Salt to Combine. In Large mixing bowl Cream butter and Brown sugar until Light and Fluffy. Beat in egg then flour mixture in 3 batches alternating with molasses and milk. Add candied fruit mixture with soaking rum and beat until blended. Scrape Batter into greased and floured 3vfe to 4-cup. Baking Mold or 6 by 2-Inch cake pan and bake at 325 f 40 to 45 minutes or until cake Springs Back when lightly touched and just begins to shrink from sides of pan and tester comes out clean. Let cake Cool in pan 10 minutes. Sprinkle with 2 Tablespoons rum. Place piece plastic wrap Large enough to wrap cake on counter. Moisten piece cheesecloth also Large enough to wrap cake with 1 Tablespoon rum. Place cheesecloth on plastic wrap untold cake onto it and Sprinkle top with remaining 1 Tablespoon rum. Drape top and sides of hot cake with cheesecloth and plastic wrap pressing closely to cake. Let cake Cool to room temperature before covering tightly with heavy duty foil. Place cake in airtight Container such As Small tin or heavy duty plastic Container. Makes 10 to 12 Servings. Note keep at Cool temperature 3 months without opening Container. This will allow rum to Mellow. For longer storage unwrap cake and Sprinkle with additional Tablespoon rum or else aromatic Edge of rum will Dull and cake will become dry. Repeat procedure every 3 months. Steamed Sweet suet pudding in place of shortening or butter suet is used in this Holiday pudding. Sometimes six Pence coins for Good Luck pieces were wrapped in paper and pressed into pudding just before serving. After storage it s important to re steam the pudding just before serving to obtain the Best texture and taste. A cup finely chopped candles mixed fruit a cup finely chopped candles cherries 1 cup dried currants v 3 cups seedless raisins 1 cup toasted Pine nuts or walnuts 1 medium tart cooking Apple peeled cored and coarsely chopped a v6 Pound ground suet 2 cups flour 4 cups soft fresh bread crumbs 1 a cups dark Brown sugar packed 1 Teaspoon ground cinnamon 1 Teaspoon ground Ginger 1 Teaspoon ground cardamom 1 Teaspoon Salt 6eggs 2 Teaspoons Vanilla 1 a cups Brandy grated zest and juice of 1 Orange grated zest and juice of 1 Lemon Combine candles fruit and cherries currants raisins Pine nuts Apple and suet in Large bowl. Toss until Well mixed. Sift in flour bread crumbs Brown sugar cinnamon Ginger cardamom and Salt. Beat eggs in another bowl until Frothy. Stir in Vanilla a cup Brandy Orange and Lemon tests and juices. Pour Over fruit mixture. Blend Well. Cover with dampened Kitchen Towel and chill at least 12 hours. Turn mixture into 4 1-quart English pudding basins or Plain holds filling to within 2 inches of tops. Cover each Mold with strip buttered foil turning edges Down and pressing foil tightly around sides to secure. Drape dampened Kitchen Towel Over each Mold and tie in place around sides with Kitchen Cord. Bring 2 opposite Corners of Towel up to top and knot them in Center of Mold. Bring up remaining 2 Corners and knot in similar fashion. Place holds in Large pot and pour in enough boiling water to come about a of Way up sides. Bring water to boil Over High heat. Cover pot tightly. Reduce heat to lowest Point and steam puddings 8 hours. Replenish Steamer with additional boiling water As needed. Remove holds from water and Cool to room temperature. Remove towels and foil and re cover holds tightly with fresh foil. Refrigerate puddings at least 3 weeks before serving. At serving place Mold in pot and pour in enough boiling water to come about a of Way up sides of Mold. Bring to boil Over High heat cover pot reduce heat to Low and steam 2 hours. Loosen pudding and untold. Serve warm with rum or Brandy butter or hard sauce if desired. To set pudding aflame before serving warm remaining 1/f> cup Brandy in  Over of heat ignite with match and pour flaming Over pudding. Makes 4 puddings. Note Plum puddings May be kept up to one year in refrigerator. Traditionally they were often made 1 year in Advance. Bourbon cake 2 cups red candles cherries a cups raisins 2 cups Bourbon 11/fecups butter 2 cups granulated sugar 2 cups dark Brown sugar packed 6 eggs separated 5 cups flour a Teaspoons baking powder a Teaspoon Salt 2 Teaspoons freshly grated or ground Nutmeg 4 cups Pecan halves Combine cherries raisins and Bourbon in bowl. Cover Well and let stand overnight. Drain fruits and place in Large bowl. Reserve Bourbon. Cream butter granulated and Brown sugars in bowl with electric mixer continuing to beat until Light and Fluffy. Add egg Yolks beating until Well blended. Combine flour baking powder Salt and Nutmeg in Large bowl. Use vie cup to flour Pecan halves in Small bowl. Set both aside. Beat egg Whites in medium bowl until stiff but not dry. Set aside. Add flour mixture alternately with reserved Bourbon to creamed butter mixture. Fold beaten egg Whites into Batter. Pour Batter Over soaked fruits. Add floured Pecan halves folding mixture until blended. Turn Batter into buttered 10-Inch tube pan lined with buttered Parchment paper or buttered bundt pan. Bake at 275 f 2vfe to 3 hours or until Wood pick inserted near Center comes out clean. Cool cake on rack then remove from pan. Makes 12 to 16 Servings. Note to store fill open Center created by tube pan with cheesecloth saturated with Bourbon. Wrap in foil and place in tightly covered Container for several weeks before cutting. 990 the stars and stripes a a a Page 15