Recipe

Creole Christmas Trifle Pt 1 Recipe

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Ingredients

4 oz Almond paste
=== FOR THE SIMPLE SYRUP ===
2 c Sugar
2 ts Baking powder
1/2 c Bourbon
=== FOR THE CAKE ===
1 c Silvered blanched almonds
1/4 ts Salt
1 lb Combination of dried fruits
1/8 ts Fresh grated nutmeg
1 c Pecans pieces
2 c Water
Juice of 2 lemons;
Liqueur
8 lg Eggs
1 c Grand Marnier or other orange-flavored
1 Strips zest of 2 lemons;
1 lb Unsalted butter; room temperature
4 c Flour
1 c Walnut pieces
1/4 ts Cinnamon
2 c Sugar

Directions

Step #1 Make a simple syrup by combining the sugar & water in a medium-size heavy-bottomed saucepan over medium-high heat.
Step #2 Add the lemon zest and juice & bring to a boil, stirring to dissolve the sugar.
Step #3 Boil for 2 mins & remove this from the heat.
Step #4 mix the dried fruits together in a large mixing bowl.
Step #5 Pour the simple syrup over them, toss to coat, & let steep for 5 mins.
Step #6 Strain & reserve the syrup.
Step #7 Creme the butter, & almond paste together in the bowl of an electric mixer fitted with a paddle at lowish speed, sugar, every once in awhile scraping down the sides of the bowl.
Step #8 Beat until the mixture is fluffy & smooth, about 2 mins.
Step #9 Add the eggs one at a time, mixing in between each addition on lowish speed & scraping down the sides of the bowl as necessary.
Step #10 Add 1/2 c of the Grand Marnier & mix to incorporate.
Step #11 mix the flour, baking powder, salt, cinnamon, and nutmeg in a medium-size mixing bowl & mix well.
Step #12 Add this mixture 1/2 c at a time to the butter mixture with the mixer on lowish speed, each time mixing until smooth, about 2 mins.
Step #13 Scrape down the sides of the bowl as necessary.
Step #14 The batter will be thick.
Step #15 Add the warm fruit & all the nuts a little at a time, mixing well.
Step #16 Scrape down the sides of the bowl & the paddle.
Step #17 Preheat the oven to 350 degrees.
Step #18 Lightly grease twelve 1-lb loaf pans.
Step #19 Spoon about 1 c of the batter into each pan.
Step #20 bake this until golden & the tops spring back when touched, about 45 mins (rearranging them after 25 mins if necessary to brown evenly).
Step #21 Cool for 10 mins in the pans.
Step #22 Remove cakes from the pans & cool completely on wire racks.
Step #23 Wrap each cake in a layer of cheesecloth.
Step #24 store this in plastic storage bags until they are slightly stale, 3 to 4 days.
Step #25 mix the reserved simple syrup with the remaining 1/2 c Grand Marnier & the bourbon.
Step #26 Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake.
Step #27 Pour 2 tbsps of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used.
Step #28 Let the cakes age for up to 3 weeks before eating.
Step #29 This recipe yields 12 cakes.
Step #30 --.
Enjoy the Creole Christmas Trifle Pt 1 recipe