Sugar and spice and everything exotic.
You know who you are. The holidays are not the holidays unless you bake up a storm. I never bake. My mother was a baking monster. She loved to bake and she was a great baker (as well as cook).
We always had sweet treats in our freezer in the garage. We had a separate refrigerator, an old one filled with beverages, in the garage and an old freezer. The freezer was horizontal and came from my aunt’s former restaurant. The freezer was stocked always with a lot of prepared food that was made in quantity to be defrosted and served in a pinch. My mom had a pacemaker at a fairly young age so there was never a microwave around.
The holidays are around the corner and that means home bakers are gearing up for their favorite season. There’s nothing like holiday baking and candy making for putting your talents on display while spreading cheer with friends, family, co-workers and neighbors. Every baker knows that real ingredients are key when turning out holiday treats only real butter, vanilla, and the best spices will do.
The spice experts at The Spice Hunter offer their top 10 must haves for every holiday baking cabinet to keep you prepared for a planned cookie bake or whipping up a last-minute treat.
-Ground Saigon Cinnamon: The sweetest of all cinnamons, a key ingredient for sweet and savory dishes.
-Ground Madagascar Cloves: Pair with cinnamon in chocolate chip cookies for a savory, sweet and exotic flavor. (that sounds intriguing)
-Ground Moroccan Coriander: With hints of orange, anise and cumin, this spice lends depth to savory and sweet recipes.
-Whole Indian Fennel: Adds just a hint of licorice to sweet and savory treats.
-Cream of Tartar: A must have for snowy-white sweets like divinity.
-Ground Chinese Ginger: This hot, sweet spice enhances sweet and savory dishes a key ingredient in gingerbread and gingersnaps, two holiday favorites.
-Ground Nutmeg: A must-have for spiced cookies, eggnog and more.
-Dutch Poppy Seeds: Gives baked goods added crunch enhanced with tiny flavor bursts.
-Pumpkin Pie Spice: For pie and more including carrot cakes, pumpkin breads and puddings.
-Ground East Indies Mace: Adds a touch of spice to sweet breads and pound cakes.
Orange and Mace Pound Cake
5 eggs, room temperature
2 c. flour
1/2 t. salt
1 t. Spice Hunter Ground East Indies Mace
1 2/3 c. sugar
2 sticks unsalted butter, softened
1 T. cognac or brandy
1/2 t. grated orange zest
Preheat oven to 325°. Grease and flour 9″ X 5″ X 3″ pan, or 9-10″ round pan. Sift flour, salt and mace into bowl and set aside. Beat butter in a large mixing bowl until smooth. Gradually add sugar and cream together for 5 minutes or until light and fluffy. Reduce speed and add eggs one at a time, beating well after each addition. Add cognac and grated orange zest. With mixer on low, gradually add flour and beat until smooth. Pour into prepared pan and bake 1 hour or until smooth. Pour into prepared pan and bake 1 hour or until toothpick inserted into center of cake comes out clean. Remove from oven and cool for 5 minutes. Turn out of pan and cool completely. Stores well.
Mace. That makes me think of pepper spray and weapons and police riots. Nevertheless the recipe sounds good. I bet it would be yummy with a smear of soft sweet butter and a good cup of java.