I am finally catching up with work enough to start posting regularly. It has been a hectic last week and to get back into the heart of things here is a nice recipe that I have adapted from one of Normita’s. It is simple to make and is a great addition to the holiday table. I noticed that when it is freshly baked it has a tendency to be a little dry, but if you wrap the cake in aluminum foil for 3-4 days it ripens to perfection. If you want an extra special version you could soak a piece of clean cheesecloth with a few tbs of Grand Marnier and wrap the cake first in the soaked cheesecloth before wrapping in foil. To bring this to the next level you could also inject a small quantity of Grand Marnier all over the cake with a basting syringe on a daily basis for 4-5 days before serving. This will yield a very flavorful alternative to fruit cakes that people will actually eat.<\/p>\n
Ingredients<\/p>\n
2 1\/4 cups flour
3\/4 cup white sugar
2 tsp baking powder
1 tsp salt
1\/2 tsp sodium bicarbonate
2 tbs butter melted
1 egg, beaten
2 tbs finely chopped orange zest
2 tbs Grand Marnier or orange liqueur
3\/4 cup fresh orange juice
1\/2 cup chopped candied walnuts (nuez grapiñada)
1\/2 cup golden raisins soaked in 3 tbs of dark rum<\/p>\n
Preparation<\/p>\n
1. Preheat oven to 350F
2. Grease a bread pan (~9"X5"X3")
3. Sift all the dry ingredients together in a large bowl and mix well with a large spoon
4. In a large measuring cup or bowl mix the melted butter, the egg, the orange zest and juice, and the Grand Marnier
5. Add the soaked raisins and the nuts to the dry ingredients and mix well with your spoon
6. Add the remainder of the rum from the raisins, if any, to the liquid ingredients
7. Add the liquid ingredient to the large bowl and slowly incorporate them well with your spoon, but do not mix to the point of a smooth batter
8. Pour the mix into your prepared bread pan
9. Cook in the middle of the oven for about 60 to 70 minutes when a toothpick inserted into the middle will come out dry and clean
10. Take out of the oven and let cool for 15 minutes
11. Demold and let the bread cool on a rack until it reaches room temperature
12. For best results, wrap the bread in aluminum foil and let ripen for 3-4 days at room temperature<\/p>\n
Lucito<\/p>\n","protected":false},"excerpt":{"rendered":"
I am finally catching up with work enough to start posting regularly. It has been a hectic last week and to get back into the heart of things here is a nice recipe that I have adapted from one of Normita’s. It is simple to make and is a great addition to the holiday table. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,4],"tags":[],"class_list":["post-26","post","type-post","status-publish","format-standard","hentry","category-bread","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/26","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26"}],"version-history":[{"count":0,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/26\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}