Christmas Rum Cake
This is the recipe for a delicious rum cake that our CaliforniaGermans contributor Merrill grew up with. It’s a treasured recipe from his mother, who used to make many smaller cakes from this recipe instead of one big one. It stayed a tradition for him and his family and every holiday season they are the delight of everyone in his family.
LIST OF INGREDIENTS:
|1.||1/2 Pound||Cake Flour|
|4.||5 Eggs||Separate the yolks from the egg white|
|5.||1/2 Cup||Evaporated milk|
|6.||2 Tea Spoon||Baking Powder|
|7.||1 Tea Spoon||Vanilla|
|8.||1/8 Tea Spoon||Salt|
|9.||3 Table Spoon||Burned Sugar (see procedure)|
|10.||3 Table Spoon||Raisins and cut Prunes soaked in Rum for several weeks|
|11.||1/3 Cup||Chopped Walnuts|
|12.||1/4 Cup||Red Cherries cut into Halves|
|13.||1/4 Cup||Green Cherries cut into Halves|
|14.||1/3 Cup||Dark Beer|
|15.||1/8 Tea Spoon||Grinded Nutmeg|
|16.||2 Table Spoon||Orange Juice|
|17.||1 Orange Skin||Grated orange peel|
STEP #1: Burn the 3 tablespoons sugar to a dark syrup then add 1 tablespoon of water, keep to a thick consistency. Let it cool down.
STEP #2: Mix butter with sugar, add dark syrup from STEP #1, grated orange peel, vanilla, nutmeg, orange juice. Add egg yolks one at a time. Add evaporated milk little by little.
STEP #3: Strain flour, baking powder, and salt together in separate bowl and add to the batter.
STEP #4: Add the cherries, prunes, chopped walnuts.
STEP #5: Whip the egg white apart and add to the batter at low speed. Add the dark beer.
STEP #6: Pour into a buttered 9-inch mold.
STEP #7: Bake at 350 ° F for around one hour
As a recent retiree, Merrill Lyew Emanuel now has time for his old and new hobbies. Within his hobbies are writing fan fiction in German, solving chess puzzles, repairing things at home that are not broken, doing a little bit of social media, reading every and anything that looks like a book, traveling a little, and taking snapshots with his mirrorless camera.
Having lived in Germany, Costa Rica and the USA, he is fluent in the languages of these countries. As a professional geographer he traveled profusely throughout Latin America. He is living in Southern California for over thirty years. Find more of his work at http://www.merrillius.net
It’s Carnival time and one sweet pastry that mustn’t be missing during this particular time is the ” Faschingskrapfen” !
Freshly made Krapfen, a delicacy to die for! That’s what I thought when I was little, and to this day I am keeping my eyes out for them on every visit to Germany, no matter if it’s “Faschings”-time or summertime.
Although considered a carnival specialty, you can find the light and fluffy Krapfen in German/Austrian bakeries most anytime . The only problem I am having with then in Germany these days is that finding the (in my eyes original ) Krapfen filled with apricot jam is often a challenge! (Raspberry jam just doesn’t work for me.) Needless to say, it’s even harder to find a decent Krapfen here in California unless you venture off to certain German stores, but even then you might not find what you are looking for.
Should you give the recipe a try, let us know how it turned out: Send us some pictures of your Krapfen experiment!
- 330 g flour (fine)
- 80 ml milk
- 30 g yeast
- 1 egg
- 3 egg yolks
- 1 pinch salt
- 40 g icing sugar
- 1/2 pkt vanilla sugar
- 1 lemon (rind)
- 2 cl rum
- 80 g butter
- apricot jam (with a little rum for the filling)
- flour (for the work surface)
- vegetable oil (peanut oil, preferred)
- icing sugar (for dusting)
Warm up about 2 tablespoons of milk to drinking temperature and dissolve the yeast in it. Stir in a little flour to create a thick-pasted pre-dough. Sprinkle with flour, cover with a cloth and leave to rise in a warm place (28–30 °C) for about 15 minutes, until the surface begins to show small cracks.
Use the rest of the milk and stir together the egg, egg yolks, salt, icing sugar, vanilla sugar, grated lemon rind and rum. Add the melted butter and beat. Using a blender with a kneading hook, blend the mass with the remaining flour and the yeast dough until smooth.
Cover with a cloth and leave to rise at room temperature for about 1 hour. Knead the dough again and on a floured surface shape into a roll. Cut nut-size pieces about 20 g in weight and, using the palm of your hand, shape into round balls. Dust with flour and press them a little with a baking tray. Place on a baking tray and leave to rise in a warm place.
Heat some oil (160 °C) in a pan for deep-frying or in a saucepan and fry a golden brown on both sides. Scoop out and place on a cake grid to drain. Fill a pastry bag with the rum-jam mix and squeeze into the doughnuts. Dust with icing sugar.
An alternative Krapfen recipe can be found here.
———————————————-Source: www.Wien.info Photo: Austrian magazine “Woman”