| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cake |
12 |
Servings |
INGREDIENTS
| 250 |
|
Fresh cream |
| 80 |
g |
Pear molasses, aka treacle |
| 60 |
g |
Pear molasses |
| 150 |
g |
Sugar |
| 20 |
g |
Candied lemon peel, diced |
| 20 |
g |
Candied orange peel, diced |
| 1 |
pn |
Ground aniseed |
| 1 |
pn |
Ground cinnamon |
| 1 |
pn |
Ground nutmeg |
| 1 |
pn |
Ground clove |
|
|
Salt |
| 20 |
g |
Baking powder |
| 500 |
g |
Wholemeal, or white flour |
| 200 |
|
Warm milk |
INSTRUCTIONS
From: R.GAGNAUX@link-ch1.aworld.de (Rene Gagnaux) Date: Sat, 26 Feb 94
00:00:00 CET This speciality is the "gourmand cake" of the St.
Nicholas Festival celebrated annually on 6th December. Presided over
by the Bishop of Myra, the feast day assumes an air of solemnity in
Lucerne itself, culminating in a procession through the town. "St.
Nicholas" is preceded by two heralds and is escorted by frightening
"Schmutzli" (large puppets) who, according to tradition, are thought
to punish children who have misbehaved during the year. Only well
behaved children receive presents from St. Nicholas on this special
day. Whip the cream and mix with molasses (1st amount), spices and
salt. Add the baking powder, flour, warm milk and diced peel, mixing
throughly until smooth. Pour the mixture into a greased and lined
sponge ring and bake for 45-50 minutes at 180 oC. When baked, brush
the top with the pear molasses (2nd amount) to glaze. Recommended
drink: tea or coffee. Culinary Art and Traditions of Switzerland, Pro
Gastronomia, 1992 REC.FOOD.RECIPES ARCHIVES /COOKIES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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