it is 6 months old, does rum get better with time? it does on fruitcake!
i can’t begin to describe the aroma when removing the foil wrap of my aging ROSE’S heavenly CAKES: Fruitcake Wreath (page 79). the alcohol evaporated, but the sweetness stayed:
back in the wraps with additional dark rum:
and a creative sprinkle of mauritus dark brown sugar:
it was today’s calling:
2 months old and i am planning for 12 months! ROSE’S heavenly CAKES: Fruitcake Wreath (page 79) is worth the take. this is what my take looks like today, trust me, pictures can’t describe the taste!
the cake is moist, yet not heavy. crumbly and a bit chewy. last month, when the cake was 1 month old, it was wonderful. today the cake is twice as wonderful. can it get better? the best part is how the cake part itself tastes, this is when you wish you don’t have the interruption of fruits and nuts, but these are what bring the flavors to the cake. i guarantee, EVERYONE will love this cake, just don’t say it is a fruitcake, because true to fact, this recipe is done much better. i present this cake as a rum cake with nuts and oranges.
back in the cheesecloth, plastic sheet, and aluminum wrappers, for 12 months of takes:
[ orange peel and whole mac nuts from my farmer friends in Hawaii ]
so glad we only ate 3/4 of it; this rich, dense, luscious, explosive cake, gets better with time. i’ve just had a little piece today while taking photos of what it looks from the inside. the orange roses are much tastier compared to xmas day!
here is my inside take of ROSE’S heavenly CAKES: Fruitcake Wreath (page 79):
and here is my second cameo appearance of my new mixer, designed by porshe. this is my second test with bread dough to further determine the equivalences of this 4 speed beauty beast:
in honor of ROSE’S heavenly CAKES: Fruitcake Wreath (page 79), here is my latest leap. happy holidays everyone, and thank you for a wonderful year. may 2010 be filled with 365 days of new postings and takes for ROSE’S heavenly CAKES
full size picture at: www.realbakingwithrose.com/2009/12/hectors_latest_leap.html
in honor of ROSE’S heavenly CAKES: Fruitcake Wreath (page 79), here is my latest leap. happy holidays everyone, and thank you for a wonderful year. may 2010 be filled with 365 days of new postings and takes for ROSE’S heavenly CAKES
full size picture at: www.realbakingwithrose.com/2009/12/hectors_latest_leap.html
a brush or a squirt bottle? which tool is best when applying syrup on a BUTTER CAKE? after several months of research, i am ready to share these findings with you. when applying syrup on a butter cake, like ROSE’S heavenly CAKES: Fruitcake Wreath (page 79), you must use a brush.
FOR SPONGE CAKES, like a genoise or biscuit, a squirt bottle works best. sponge cakes have an open foam structure, absorbing syrup rapidly and evenly as it shoots down from the squirt bottle.
on the contrary, BUTTER CAKES cakes have a tight and impermeable structure, with a squirt bottle the syrup drips over or puddles, making pockets of wet pastiness. for butter cakes, a brush is best because the syrup is distributed gentler.
ok, that is no bachelors in science or master’s degree thesis, but for sure, the following youtube video is worth a doctorate! i really want you all to use this great technique somehow i invented or at least are the first person in my circle that reports it. this is the most rapid, efficient, and uniform way i know of, to apply syrup with a brush, on anything!
p.s. i am so sorry that the video shows mostly my arm.
the boat that brings supplies to the island of hawaii hasn’t sunk or anything like that. it brings all essential goods like rice, toilet paper, apples, walnuts, almonds, wheat flour, baking pans, cars, refrigerators, people, etc. for ROSE’S heavenly CAKES: Fruitcake Wreath (page 79), the recipe starts by recommending the use of high quality candied fruit from France which taste great!
i am a firm believer that fruitcake is made fun because the market is flooded with junk candied fruit. i ought you bring some from France. . . or find better! when i made some orange peel roses from an eclectic selection of Hawaii grown citrus trees, i re-coated these in syrup over a dozen times for a period of 3 months, and now they are soaking on dark rum. I BELIEVE, this will be to my liking!
now, instead of pecans and walnuts, and i almost sound like an environmentalist politician, i will use jewel quality mac nuts which i expect to show as picture perfect on the wreath. i am going local. (not lo-cal)
addition: with the spirit of the (going green) holidays, my signature gift wrapping style for this year:
and my new yellow mixer under a sunny day in december:
