A Holiday Secret Unveiled
It is with great pleasure ?and excitement that I give you this special, one-of-a- kind and secret, yes, secret recipe (up until now) for an awesome cake that is not only certified D.D.D. (Drop Dead Delicious), but also award-winning! So why am I sharing such a treasured formula with the world? Because? I believe great food (and recipes) must never be kept secret. The pleasures that one experiences when indulging in such sensual masterpieces create wonderful, lasting memories, especially when shared with loved ones—and that is the very essence of Christmas. Merry Christmas to all!
Arabian Holiday Cake
?Makes three 6-inch round cakes or one 8-inch round cake
- 1/2 cup pitted dates, chopped
- 1/4 cup pitted prunes, chopped
- 1/4 cup dried cranberries, chopped
- 1/4 cup dried apricots, chopped
- 1/4 cup candied orange peel, chopped
- 1/4 cup golden raisins 2/3 cup unsalted butter, softened
- 1 1/4 cups dark brown sugar
- 2 medium whole eggs
- ?2 teaspoons pure vanilla extract
- 1/4 cup sour cream
- ?3/4 cup + 2 tablespoons all-purpose our, sifted
- 1 cup walnuts, lightly toasted and chopped
- 1 cup blanched hazelnuts, lightly toasted and chopped
- 1 cup blanched almonds, lightly toasted and chopped
- pecan halves, lightly toasted, as needed
- pitted dates, halved, as needed
- 3 Maraschino cherries
1. Preheat oven to 325°F. Grease 3 round baking pans, 6 inches in diameter x 2 inches deep. Line bottoms with nonstick baking paper. Grease the paper, and then dust the inside of the pans with sifted all-purpose flour.
2. Combine dates, prunes, dried cranberries, dried apricots, candied orange peel and golden raisins in a large bowl. Soak in hot water for 10 minutes. Drain water.
3. Combine unsalted butter and dark brown sugar in a mixer bowl. Using the paddle attachment, beat mixture on low speed for 2 minutes, until smooth and creamy.
4. Beat in whole eggs one at a time, beating well after each addition. Add pure vanilla extract and sour cream. Beat until blended.
5. Add all-purpose our and mix just until combined.? Do not overmix. Fold in the drained fruits, followed by the walnuts, hazelnuts and almonds.
6. Scale 1 pound (450 grams) of batter into each prepared baking pan. It is important? to scale the batter to ensure that all the cakes are of even height and volume in order to bake at the same time. Level off the tops.
7. For the decoration, arrange pecan halves, halved pitted dates and Maraschino cherries on the cakes.
8. Bake for 45 minutes or until a wooden pick inserted in the center of the cakes comes out clean. Remove cakes from the oven and cool completely in the pans on a cooling rack.
9. Unmold cakes. To give as gifts, place each cake on a 6-inch laminated cake board and wrap with clear cellophane. The cakes are now ready to be placed in boxes and adorned with ribbons.
You can make this cake at home or order it from Chef Joey himself. Visit Joey Prats on Facebook to place your orders or to sign up for his lifestyle cooking and baking classes.
This article was originally published in Food magazine. Changes have been made for Metro.Style.