X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake

X is for … Raspberry & Peach Liqueur White Christmas Fruit Cake - Candy Coated Culinista

Since it is now officially autumn yet the weather is quite nice here still, I thought it would be the perfect time to start soaking my Christmas fruits and do a dry run of a fruitcake as this is all new to me.

Yield/Serving: 10 – 12 slices – 12” x 5” pan
Prep Time: 15 min.
Cook Time: 3hr & 30 min.
Difficulty level is: Easy

• 1 cup of glace fruit ( papaya, red cherries, green cherries, pineapple, orange peel, cherries, lemon peel)
• 1/8 cup golden raisins
• 1/8 cup dried currants
• 1/8 cup dried cranberries
• 1/8 cup dried apricots
• 1/8 cups dried dates
• 1/8 cups dried prunes
• Any other glace or dried fruits you desire to total 2 cups of fruit
• Slivered almonds
• Hazelnuts, chopped
• Pinenuts
• Peanuts, chopped
• Walnuts, chopped
• Pecans; chopped
• Any other nuts like pistachios if desired
• ¼ cup raspberry liqueur
• ¼ cup peach liqueur
• 1 cup unsalted butter, softened
• ½ cup brown sugar, firmly packed
• 5 eggs
• 2 cups all-purpose flour
• 2 tbsp liquor mixture

Prior to bake day
1. Using a container with a cover add in all the glace, dried fruits, and set aside.
2. In a small saucepan pour granulated sugar over low heat without stirring and let the sugar melt.
3. Once sugar starts melting start stirring immediately until the colour changes to a golden brown/.
4. Add in raspberry and peach liqueur and pour over the glace and dried fruits.
5. Stir daily and every time you remember or pass by the container and mix up the glace and dried fruits.
6. As the liquid is absorbed feel free to add more alcohol if desired.
Bake day
7. Preheat oven to 300°F.
8. Grease a pan and line with parchment paper and set aside.
9. Using an electric mixture with the paddle attachment, beat butter and brown sugar until combined.
10. Add the eggs in one at a time followed by the flour until well mixed.
11. Pour the glace, fruit and nuts and combine by hand.
12. Spead mixture into pan and bake for 3 hours and 30 minutes.
13. Brush the top of the cake every 30 minutes with liqueur mixture.
14. Cover with foil and let cool in pan overnight.

Please Enjoy

My thoughts
I didn’t realize I would be babysitting this fuitcake for over 3 hours. Is this the normal baking time of fruitcake because that seem ridiculous to me lol. I had some leftover liquer and though this would be a good way to get rid of a bottle. This tasted great with the mix of nuts and fruits. I will be trying this again in a few days to see if the flavour changes any as fruits cakes are meant to have a longer shelf life.

Dry-Fried Green Beans

Dry-Fried Green Beans

A Sichuanese recipe involving blistering beans in a shallow dry fry method is a quite new technique to me; but the result is quite outstanding.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 15 min.
Difficulty level is: Easy

From: Chinese Soul Food

• ¾ pound green beans (haricots or regular)
• 1/3 cup plus 1 tbsp vegetable oil
• 4 ounces unseasoned ground pork or ground beef
• 1 stalk green onion, finely chopped
• 1 tbsp minced fresh ginger
• 1 large garlic clove, finely minced
• 2 tbsp soy sauce, plus more as needed
• 1 tbsp water
• 1 ½ tsp sugar

1. Trim green beans and cut them in half.
2. Line a baking sheet with a few layers of paper towel and set aside.
3. Preheat wok over medium-high heat until smoke rises from the surface.
4. Add oil and heat for 30 seconds to a minute, or until it starts to shimmer.
5. Cooking in batches add beans in a single layer and quickly stir-fry until beans start to blister.
6. Once beans look wrinkled remove with a slotted spoon and place on baking tray.
7. Repeat until all green beans are cooked.
8. Add the remaining 1 tbsp of oil and ground pork until cooked though

Please Enjoy

My thoughts
I had never heard of the term dry-frying yet I think this is the way all green beans should taste and look. The slightly blistered green bean carries quite the punch. This makes a great carb-free dish or remove the ground meat and you have a vegetarian dish. A little salty a little savoury all umami.

Red Currant Mini Loaf

Red Currant Mini Loaf - Candy Coated Culinista

Well I am just loving the farmer’s market this year and I really just can’t get enough. My last trip I picked up red currants, purple gooseberries, scones, shortbreads and cookies, So it ended up being a heavy carb day and I was okay with that. Everything just looked so tasty it was truly hard to resist.

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 35 – 40 min.
Difficulty level is: Easy

• ½ cup plain vanilla yoghurt
• 1 cup granulated sugar
• 3 large eggs
• ½ canola oil
• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp kosher salt
• Zest from one whole lemon
• 1 cup fresh red currants

1. Preheat oven to 350°F.
2. Spray pan with cooking spray.
3. Using a large bowl whisk yoghurt, sugar, eggs and oil until smooth.
4. Add in flour, baking powder, salt and lemon zest and combine until is smooth.
5. Pour batter into pan and add currants to the top.
6. Bake for 35 minutes or until a cake tester comes out clean.
7. Let cool in pan for 30 minutes and the turn out and let cool before serving.

Please Enjoy

My thoughts
Red currants is another fruit I have never used before. I was so close to getting the elderberries; but a older gentlemen said it wasn’t worth the work and looking at how tiny those berries were I believed him. A one bowl recipe was exactly what was needed and this recipe came together is a flash. The slightly tart berries balance out the cake perfectly.

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