Something Warm from the Oven: Baking Memories, Making Memoriesby Eileen Goudge
A trove of classic recipes from the New York Times bestselling novelist Eileen Goudge One of six children, Eileen Goudge learned to bake at an early age, inspired by her mother, who made everything from scratch and baked all her own bread. She has fond memories of the banana cake, apple crisp, and baked Alaska she loved as a child, and many of her/b>/i>… See more details below
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A trove of classic recipes from the New York Times bestselling novelist Eileen Goudge One of six children, Eileen Goudge learned to bake at an early age, inspired by her mother, who made everything from scratch and baked all her own bread. She has fond memories of the banana cake, apple crisp, and baked Alaska she loved as a child, and many of her novels feature temptations in the form of sweets, from the fine chocolates of Such Devoted Sisters to the icebox cookies of One Last Dance. In this volume, Goudge collects the best of her mother’s recipes, adds some of her own, and includes a few from friends and readers. She tells the story of each dish in mouthwatering detail, giving glimpses of her childhood and noting which treats are best for picnics, parties, and other special occasions. These are not difficult recipes, but they are brilliant, and each one is designed to soothe the soul as well as please the palate. This ebook features an illustrated biography of Eileen Goudge including rare photos from the author’s personal collection.
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Something Warm from the OvenBaking Memories, Making Memories
By Eileen Goudge
HarperCollins Publishers, Inc.Copyright © 2005 Eileen Goudge
All right reserved.
Pineapple Marzipan Cake Serves 10 to 12
This is an old family recipe, translated from German, that was sent to me by one of my readers. My husband, Sandy, is a huge marzipan fan (he wanted it for our wedding cake, which I nixed, reminding him that not everyone is as crazy about it as he is), so I was eager to try it out. The result is sure to satisfy hardcore marzipan lovers, and will even gain some new converts. It's rich yet light, with just the right blend of fruitiness and marzipan.
3/4 cup (1 1/2 sticks) unsalted butter, softened
7 ounces marzipan, cut into small chunks (see Note)
1 cup sugar
1 teaspoon vanilla extract
6 large eggs, at room temperature
2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1 teaspoon lemon zest
One 10.6 ounce can crushed pineapple, well-drained
Preheat the oven to 325°F. Grease and flour an 8-cup Bundt pan.
Cream the softened butter together with the marzipan in a large bowl with an electric mixer. Add the sugar a little at a time, beating until pale and fluffy. Add the vanilla, and mix at medium speed for several minutes more. Add the eggs one at a time, beating well after each addition. Sift the flour together with the baking powder and salt. Add to the creamed mixture, beating on low speed just until incorporated. Add the zest and pineapple, mixing gently just until blended. Spoon into the pan, smoothing the top with the back of the spoon and pushing the batter higher around the sides of pan (to keep a dome from forming while baking). Bake in the oven for 1 hour, until a toothpick inserted into the center comes out clean. Let cool in the pan before inverting onto a serving plate.
Note: It's best if you soften the marzipan in the microwave before creaming it with the butter: Cut it into chunks and place in a small microwave-safe bowl; heat, covered, on high for 30 seconds.
Serves 12 to 14
I adapted this cake from the 1950 (the year I was born) Pillsbury Bake-Off by substituting dried cranberries for the raisins called for in the original recipe. The whole orange is used -- pulp, peel, and all -- which gives the cake a powerful citrus punch. With a food processor, it's literally a whiz to make.
For the cake
1 medium navel orange
1 cup dried cranberries
1/3 cup walnuts or pecans
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup (1 stick) unsalted butter, softened
2 large eggs, at room temperature
For the topping
For the topping
1/2 cup walnuts or pecans
1/3 cup sugar
1/3 cup reserved orange juice from the cake
Preheat the oven to 350°F. Grease and flour a 9 X12-inch baking pan.
Squeeze the orange, reserving 1/3 cup of the juice. Toss the remaining pulp and rind (cut into quarters) into the food processor along with the dried cranberries and nuts. Whir for several seconds, then pulse, scraping down the inside of the bowl once or twice, until it forms a sticky mass (1 minute or less). Set aside.
Place the flour, sugar, baking soda, salt, milk, butter, and eggs in a large bowl. Beat with an electric mixer at medium speed for 3 minutes. Add the orange-cranberry mixture and mix until thoroughly blended. Scrape into the pan, smoothing the top with a spatula or the back of a spoon. Bake in the oven for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
Meanwhile, make the topping: Whir together the nuts, sugar, and cinnamon in a food processor until the nuts are finely ground. Set aside. Immediately after removing the cake from the oven, drizzle with the reserved orange juice and sprinkle with the topping. Serve warm or at room temperature.
Excerpted from Something Warm from the Oven by Eileen Goudge Copyright © 2005 by Eileen Goudge. Excerpted by permission.
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