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Gift Cakes and Breads for the Holidays

in Diana's Recipe Book

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Comments:
This golden cake and two spicy breads have in common a sweet tenderness – in taste, texture, and thoughtfulness. For a busy host or hostess, they provide at-the-ready refreshment to share with guests.

The fruit cake, although laden with chunks of dried tropical fruit and crunchy macadamias, bears no resemblance to its denser, traditional namesake; it's a fine dessert topped with scoops of intensely vanilla ice cream or warm caramel sauce. The pumpkin bread and its applesauce variation, full of plump raisins and walnuts, make delightful offerings for breakfast or brunch.

Bake these gifts in sizes to suit the recipients: one large cake or bread in a tube pan, or multiple loaves, big or small. For built-in gift packaging, use paper baking molds available in specialty cookware stores.

Golden Fruit Cake

PREP AND COOK TIME: 2 to 2 1/4 hours
NOTES: Mile-high bakers need to increase flour to 41/2 cups, reduce sugar to 2 cups, and increase applesauce to 2 cups; baking time may be about 10 minutes less.
MAKES: 1 tube cake (12-cup size), 2 loaf cakes (about 4 1/2 by 8 1/2 in.), or 6 loaf cakes (about 3 by 5 1/2 in.)

About 2/3 cup (1/3 lb.) butter or margarine, at room temperature
About 31/3 cups all-purpose flour
3 1/3 cups sugar
4 large eggs
1 jar (15 oz.; about 1 2/3 cups) applesauce
1 1/2 teaspoons grated lemon peel
2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon baking powder
3/4 cup coarsely chopped dried mangoes or dried apricots
3/4 cup coarsely chopped dried sweetened pineapple
2/3 cup coarsely chopped salted roasted macadamia nuts

1. Butter and flour baking pans (choices follow).

2. In a large bowl with mixer, beat 2/3 cup butter and the sugar until well mixed. Beat in eggs until blended. Stir in applesauce and lemon peel.

3. In another bowl, mix 3 1/3 cups flour with baking soda, ginger, coriander, and baking powder. Add to egg mixture and beat until blended. Stir in mangoes, pineapple, and nuts.

4. Fill pan (or pans; see following) as directed.

5. Bake in a 325° oven (300° in a convection oven) until cake is browned, pulling from pan sides, and a toothpick inserted in center comes out clean (for time, see following).

6. Set cake (or cakes) in pan on a rack to cool 15 to 20 minutes. To remove cake from metal pans, run a thin-bladed knife between cake and pan, then invert onto a rack. Or leave in pans or paper baking molds. Let cake stand until cool. Serve or wrap airtight and chill up to 2 weeks; freeze to store longer.

Per 2-oz. piece: 195 cal., 28% (55 cal.) from fat; 2.3 g protein; 6.1 g fat (2.7 g sat.); 34 g carbo (0.7 g fiber); 134 mg sodium; 33 mg chol.

To make 1 tube cake (4 1/4 to 4 1/2 lb.): Follow directions for golden fruit cake (preceding), using a nonstick 10-inch-wide (12-cup) tube pan. Scrape all the cake batter into pan. Bake as directed, about 11/2 hours.

To make 2 loaf cakes (2 1/8 to 2 1/4 lb. each): Follow directions for golden fruit cake (preceding), using 2 loaf pans (metal or paper baking molds), each about 4 1/2 by 8 1/2 inches. Divide cake batter equally between pans. Bake as directed, about 1 1/2 hours.

To make 6 loaf cakes (about 3/4 lb. each): Follow directions for golden fruit cake (preceding), using 6 loaf pans, each about 3 by 5 1/2 inches (metal or paper baking molds). Divide cake batter equally among pans. Bake as directed, about 50 minutes.

Pumpkin Bread

PREP AND COOK TIME: 2 to 2 1/4 hours

NOTES: Mile-high bakers need to increase flour in bread to 4 1/2 cups, reduce sugar to 2 2/3 cups, and increase pumpkin to 2 cups. Baking time may be about 10 minutes less. Bake as directed for golden fruit cake (preceding), in pan sizes desired.

MAKES: 1 tube bread (12-cup size), 2 loaves (about 4 1/2 by 8 1/2 in.), or 6 loaves (about 3 by 5 1/2 in.)

About 2/3 cup (1/3 lb.) butter or margarine, at room temperature
About 3 1/3 cups all-purpose flour
3 1/3 cups sugar
4 large eggs
1 can (15 oz.; about 1 3/4 cups) pumpkin
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 1/2 cups raisins
2/3 cup coarsely chopped walnuts

1. Butter and flour baking pans (for sizes, see preceding recipe).

2. In a large bowl with a mixer, beat 2/3 cup butter and the sugar until well mixed. Add eggs and beat until well blended. Stir in pumpkin.

3. In another bowl, mix 31/3 cups flour, baking soda, cinnamon, nutmeg, and baking powder. Add to egg mixture and beat until blended. Stir in raisins and chopped walnuts.

4. To bake, serve, and store, follow steps 4 through 6 (page 83).

Per 2-oz. piece: 192 cal., 27% (51 cal.) from fat; 2.6 g protein; 5.7 g fat (2.5 g sat.); 34 g carbo (1 g fiber); 122 mg sodium; 33 mg chol.

Spicy Applesauce Bread

Follow recipe for golden fruit cake (top), but omit ginger, coriander, dried mangoes, dried pineapple, and macadamia nuts. Instead, use 1 teaspoon ground cloves, 11/2 cups raisins, and 2/3 cup coarsely chopped pecans.

Date: November 22, 2004

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