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Sunday, February 28, 2010


Okay, Okay. I know that the picture sucks. But I'm tired, so there.

I'm starting to think that all the cake recipes in this cookbook are just variations of the same cake. The flour, sugar, butter (always two sticks, MY GAWD) and egg quantities are always the same. The only change for this particualar cake is that it calls for only light brown sugar, no granulated sugar, or for my British fan club, caster sugar.

This is more of a fruit cake, but in a good way, and the brown sugar really just takes a back seat to the pears, and the raisins and/or prunes you mix into the batter. I opted for prunes. What?! Prunes are delicious, and I feel they get a bad rap in the fruit world. The cake turned out really moist, and I didn't even bother adding the glaze I had planned on. I'm getting a little too "glaze happy" with my desserts lately anyway, so it's just as well.

The baking time on this recipe was actually spot on, at 55 minutes. I think Mr. Icequeen liked this one a little more than me. Don't get me wrong, it was good, it just wasn't anything you couldn't find at your local church social, or weekly meeting of a cake cult (please see previous posts). I do see where you could swap out the pears and/or raisins for dried cherries or even dried cranberries and this would make for a passable dish. I give it a two out of four licks of the bowl.

1 comment:

  1. I really liked this one. The cake was moist, soft and spongy which contrasted well in your mouth with the bits of fruit. I hope my Icequeen makes this one again.

    p.s. It's about time the Brits got a shout-out.