I'm in a mood to bake - looking at Pinterest for ideas and saw these
recipes, but have questions about them

Dundee Cake
http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
Mixed peel? Orange, lemon and lime (I followed the link). Is this
something you buy in a jar or make yourself? What form is it in?
Whatever it is, 45 grams is a LOT. I have grated lemon peel and
grated lime peel in my freezer, but I doubt it's enough... even if I
grated a couple of oranges to go with.

Torth Fraith
http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
What is the composition of traditional "mixed dried fruit"? Would
something like this work?
http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed


--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
>
> I'm in a mood to bake - looking at Pinterest for ideas and saw these
> recipes, but have questions about them
>
> Dundee Cake
> http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> Mixed peel? Orange, lemon and lime (I followed the link). Is this
> something you buy in a jar or make yourself? What form is it in?
> Whatever it is, 45 grams is a LOT. I have grated lemon peel and
> grated lime peel in my freezer, but I doubt it's enough... even if I
> grated a couple of oranges to go with.

Candied fruit!


> Torth Fraith
> http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
> What is the composition of traditional "mixed dried fruit"? Would
> something like this work?
> http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed

The stuff we buy is dried fruit mixture and that is what I use in Dundee
cake!

--
http://www.helpforheroes.org.uk/shop/

On Thu, 27 Feb 2014 09:05:15 -0800, sf > wrote:

>
>I'm in a mood to bake - looking at Pinterest for ideas and saw these
>recipes, but have questions about them
>
>Dundee Cake
>http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
>Mixed peel? Orange, lemon and lime (I followed the link). Is this
>something you buy in a jar or make yourself? What form is it in?
>Whatever it is, 45 grams is a LOT. I have grated lemon peel and
>grated lime peel in my freezer, but I doubt it's enough... even if I
>grated a couple of oranges to go with.
>
>Torth Fraith
>http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
>What is the composition of traditional "mixed dried fruit"? Would
>something like this work?
>http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed

I'd just go with a lemon cake.
I grabbed this recipe from rfc years ago and lost attribution. This
is good stuff.
Janet US

62ND STREET LEMON CAKE

3 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
4 eggs
1 cup milk
grated rind of 2 lemons

Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
with fine
dry bread crumbs (or flour).

Sift together flour, baking powder, and salt and set aside. In large
bowl of
mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in
eggs
individually, scraping bowl as necessary. On low speed, alternately
add the
dry ingredients in three additions and the milk in two additions,
scraping as
necessary and beating only until smooth after each addition. Stir in
lemon
rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to
15 minutes
until cake tester comes out dry.

Let cake stand in the pan for about 3 minutes and then cover with a
rack and
invert. Remove pan, leaving the cake upside down. Place over
aluminum foil or
wax paper and prepare glaze.

Glaze
1/3 cup lemon juice
3/4 cup sugar

Stir the lemon juice and sugar together until well mixed and brush
immediately
over hot cake until absorbed. Let cake cool completely. Using metal
spatulas
or a cookie, turn cake over. Do not cut for several hours.

In article >,
says...
>
> I'm in a mood to bake - looking at Pinterest for ideas and saw these
> recipes, but have questions about them
>
> Dundee Cake
> http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> Mixed peel? Orange, lemon and lime (I followed the link). Is this
> something you buy in a jar or make yourself? What form is it in?

It's chopped pieces of candied citrus peels, about the size of your
little finger nail. Packets of it are on sale in any UK smkt.

pic

http://www.polyvore.com/asda_mixed_d...ng?id=27478727

> Whatever it is, 45 grams is a LOT.

45 gms is only one and a half ounces. It's not a lot in Dundee cake,
which is a rich fruit cake.
>
> Torth Fraith
> http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
> What is the composition of traditional "mixed dried fruit"?

raisins sultanas and currants. Sold in packs in the baking dept of
smkts here.

pic

http://www.polyvore.com/asda_mixed_d...ng?id=27478727

Would
> something like this work?
> http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed

No, wrong product.

Janet UK

On Thu, 27 Feb 2014 17:21:10 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> >
> > I'm in a mood to bake - looking at Pinterest for ideas and saw these
> > recipes, but have questions about them
> >
> > Dundee Cake
> > http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> > Mixed peel? Orange, lemon and lime (I followed the link). Is this
> > something you buy in a jar or make yourself? What form is it in?
> > Whatever it is, 45 grams is a LOT. I have grated lemon peel and
> > grated lime peel in my freezer, but I doubt it's enough... even if I
> > grated a couple of oranges to go with.
>
> Candied fruit!
>
Thanks, I have some on hand that I didn't use at Christmas and was
hoping that would be the answer.
>
> > Torth Fraith
> > http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
> > What is the composition of traditional "mixed dried fruit"? Would
> > something like this work?
> > http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
>
> The stuff we buy is dried fruit mixture and that is what I use in Dundee
> cake!

Did you take a look at that mix - would it work? If not, what is your
dried fruit mixture comprised of? This one looks like it's mainly
raisins.
http://www.mysupermarket.co.uk/sains...ruit_500g.html

I should also ask about the "mixed spice" ingredient. Do you buy it
already mixed (like our "pumpkin pie" spice) or do you make your own
mix? I see it contains cardamom and mace, among other things. I have
all the necessary ingredients, just wondering if you mix your own and
if you have proportions to share?



--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Thu, 27 Feb 2014 17:21:10 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > I'm in a mood to bake - looking at Pinterest for ideas and saw these
>> > recipes, but have questions about them
>> >
>> > Dundee Cake
>> > http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
>> > Mixed peel? Orange, lemon and lime (I followed the link). Is this
>> > something you buy in a jar or make yourself? What form is it in?
>> > Whatever it is, 45 grams is a LOT. I have grated lemon peel and
>> > grated lime peel in my freezer, but I doubt it's enough... even if I
>> > grated a couple of oranges to go with.
>>
>> Candied fruit!
>>
> Thanks, I have some on hand that I didn't use at Christmas and was
> hoping that would be the answer.
>>
>> > Torth Fraith
>> > http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
>> > What is the composition of traditional "mixed dried fruit"? Would
>> > something like this work?
>> > http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
>>
>> The stuff we buy is dried fruit mixture and that is what I use in Dundee
>> cake!
>
> Did you take a look at that mix - would it work? If not, what is your
> dried fruit mixture comprised of? This one looks like it's mainly
> raisins.
> http://www.mysupermarket.co.uk/sains...ruit_500g.html

That mix looks great and look really good, but you will need to chop it up

Raisins, sultanas and currents are mainly what I buy, but you can get mixes
with pineapple, apricots and glace fruits. I prefer the plain mix and add
any more stuff as I fancy.

> I should also ask about the "mixed spice" ingredient. Do you buy it
> already mixed (like our "pumpkin pie" spice) or do you make your own
> mix? I see it contains cardamom and mace, among other things. I have
> all the necessary ingredients, just wondering if you mix your own and
> if you have proportions to share?

We can buy it ready mixed but as you might guess, we don't like it ))

This will explain how to make your own

http://www.bbcgoodfood.com/recipes/181605/mixed-spice

Good luck. Dundee cake is lovely) Don't forget the nuts on top We are
just finishing off one I had for Christemas


--
http://www.helpforheroes.org.uk/shop/

"Janet" > wrote in message
t...
> In article >,
> says...
>>
>> I'm in a mood to bake - looking at Pinterest for ideas and saw these
>> recipes, but have questions about them
>>
>> Dundee Cake
>> http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
>> Mixed peel? Orange, lemon and lime (I followed the link). Is this
>> something you buy in a jar or make yourself? What form is it in?
>
> It's chopped pieces of candied citrus peels, about the size of your
> little finger nail. Packets of it are on sale in any UK smkt.
>
And Canada.
Graham

On 02/27/2014 09:32 AM, Janet Bostwick wrote:

> I grabbed this recipe from rfc years ago and lost attribution. This
> is good stuff.
> Janet US
>
> 62ND STREET LEMON CAKE
>

(snip)

The earliest reference I could find on r.f.c. in the Google archives was
7/3/99, although it was probably brought up even earlier. Anyway, the
recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
Cakes."

On Thu, 27 Feb 2014 10:32:57 -0700, Janet Bostwick
> wrote:

> On Thu, 27 Feb 2014 09:05:15 -0800, sf > wrote:
>
> >
> >I'm in a mood to bake - looking at Pinterest for ideas and saw these
> >recipes, but have questions about them
> >
> >Dundee Cake
> >http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> >Mixed peel? Orange, lemon and lime (I followed the link). Is this
> >something you buy in a jar or make yourself? What form is it in?
> >Whatever it is, 45 grams is a LOT. I have grated lemon peel and
> >grated lime peel in my freezer, but I doubt it's enough... even if I
> >grated a couple of oranges to go with.
> >
> >Torth Fraith
> >http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
> >What is the composition of traditional "mixed dried fruit"? Would
> >something like this work?
> >http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
>
> I'd just go with a lemon cake.
> I grabbed this recipe from rfc years ago and lost attribution. This
> is good stuff.
> Janet US
>
> 62ND STREET LEMON CAKE
>
> 3 cups sifted flour
> 2 tsp baking powder
> 1/2 tsp salt
> 1 cup butter
> 2 cups sugar
> 4 eggs
> 1 cup milk
> grated rind of 2 lemons
>
> Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
> with fine
> dry bread crumbs (or flour).
>
<snip>
>
>
You're right! Lemon always hits the spot for me. You probably picked
up that recipe when Janine (sp?) and I were on our lemon kick.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 17:33:09 -0000, Janet > wrote:

> In article >,
> says...
> >
> > I'm in a mood to bake - looking at Pinterest for ideas and saw these
> > recipes, but have questions about them
> >
> > Dundee Cake
> > http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> > Mixed peel? Orange, lemon and lime (I followed the link). Is this
> > something you buy in a jar or make yourself? What form is it in?
>
> It's chopped pieces of candied citrus peels, about the size of your
> little finger nail. Packets of it are on sale in any UK smkt.
>
> pic
>
> http://www.polyvore.com/asda_mixed_d...ng?id=27478727

OIC, similar to our fruitcake mix - minus the green stuff and
cherries. I wish they sold that mix here, but I'm pretty sure I know
where to buy them individually outside of the Christmas season.
>
> > Whatever it is, 45 grams is a LOT.
>
> 45 gms is only one and a half ounces. It's not a lot in Dundee cake,
> which is a rich fruit cake.
> >
> > Torth Fraith
> > http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
> > What is the composition of traditional "mixed dried fruit"?
>
> raisins sultanas and currants. Sold in packs in the baking dept of
> smkts here.

I can duplicate that easily, thanks.
>
> pic
>
> http://www.polyvore.com/asda_mixed_d...ng?id=27478727
>
> Would
> > something like this work?
> > http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
>
> No, wrong product.
>
Thanks Janet!



--

Good Food.
Good Friends.
Good Memories.

On 2014-02-27 12:05 PM, sf wrote:
>
> I'm in a mood to bake - looking at Pinterest for ideas and saw these
> recipes, but have questions about them
>
> Dundee Cake
> http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> Mixed peel? Orange, lemon and lime (I followed the link). Is this
> something you buy in a jar or make yourself? What form is it in?
> Whatever it is, 45 grams is a LOT. I have grated lemon peel and
> grated lime peel in my freezer, but I doubt it's enough... even if I
> grated a couple of oranges to go with.

You should be able to get it in the baking section of you grocery store.
Around here it is in the same area as the glazed cherries.

On Thu, 27 Feb 2014 18:17:56 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Thu, 27 Feb 2014 17:21:10 -0000, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> >
> >> > I'm in a mood to bake - looking at Pinterest for ideas and saw these
> >> > recipes, but have questions about them
> >> >
> >> > Dundee Cake
> >> > http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> >> > Mixed peel? Orange, lemon and lime (I followed the link). Is this
> >> > something you buy in a jar or make yourself? What form is it in?
> >> > Whatever it is, 45 grams is a LOT. I have grated lemon peel and
> >> > grated lime peel in my freezer, but I doubt it's enough... even if I
> >> > grated a couple of oranges to go with.
> >>
> >> Candied fruit!
> >>
> > Thanks, I have some on hand that I didn't use at Christmas and was
> > hoping that would be the answer.
> >>
> >> > Torth Fraith
> >> > http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
> >> > What is the composition of traditional "mixed dried fruit"? Would
> >> > something like this work?
> >> > http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
> >>
> >> The stuff we buy is dried fruit mixture and that is what I use in Dundee
> >> cake!
> >
> > Did you take a look at that mix - would it work? If not, what is your
> > dried fruit mixture comprised of? This one looks like it's mainly
> > raisins.
> > http://www.mysupermarket.co.uk/sains...ruit_500g.html
>
> That mix looks great and look really good, but you will need to chop it up
>
> Raisins, sultanas and currents are mainly what I buy, but you can get mixes
> with pineapple, apricots and glace fruits. I prefer the plain mix and add
> any more stuff as I fancy.
>
> > I should also ask about the "mixed spice" ingredient. Do you buy it
> > already mixed (like our "pumpkin pie" spice) or do you make your own
> > mix? I see it contains cardamom and mace, among other things. I have
> > all the necessary ingredients, just wondering if you mix your own and
> > if you have proportions to share?
>
> We can buy it ready mixed but as you might guess, we don't like it ))
>
> This will explain how to make your own
>
> http://www.bbcgoodfood.com/recipes/181605/mixed-spice

Thanks! I looked at more recipes and see I can vary it by replacing
the ground coriander with ground cardamom or black pepper.
Interesting mixture indeed!
>
> Good luck. Dundee cake is lovely) Don't forget the nuts on top We are
> just finishing off one I had for Christemas

Thanks Ophelia, if I made it - I'd have to eliminate the almonds (at
least on one portion) because I just found out one of my darling
granddaughters is allergic to almonds. I usually give pieces of the
cakes I make to my children and families - that way we can indulge
without going overboard.

In any case, we knew for sure GD was sensitive to chickpeas, because
she gets hives if they are ingested and a contact rash if one of us
handles something like a falafel and then touches her without washing
our hands. Unfortunately, she had so many false positives (things the
blood test said she'd react to and didn't) that my DD forgot almonds
were on the list, gave her a whole glass full of almond milk to drink
last weekend and GD spent the night vomiting, poor little thing.




--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 12:01:26 -0800, Whirled Peas >
wrote:

> On 02/27/2014 09:32 AM, Janet Bostwick wrote:
>
> > I grabbed this recipe from rfc years ago and lost attribution. This
> > is good stuff.
> > Janet US
> >
> > 62ND STREET LEMON CAKE
> >
>
> (snip)
>
> The earliest reference I could find on r.f.c. in the Google archives was
> 7/3/99, although it was probably brought up even earlier. Anyway, the
> recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
> Cakes."

Thanks, I'll add that attribution to the recipe.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 15:20:05 -0500, Dave Smith
> wrote:

> On 2014-02-27 12:05 PM, sf wrote:
> >
> > I'm in a mood to bake - looking at Pinterest for ideas and saw these
> > recipes, but have questions about them
> >
> > Dundee Cake
> > http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> > Mixed peel? Orange, lemon and lime (I followed the link). Is this
> > something you buy in a jar or make yourself? What form is it in?
> > Whatever it is, 45 grams is a LOT. I have grated lemon peel and
> > grated lime peel in my freezer, but I doubt it's enough... even if I
> > grated a couple of oranges to go with.
>
> You should be able to get it in the baking section of you grocery store.
> Around here it is in the same area as the glazed cherries.
>
>
I'm used to seeing that stuff in the vegetable section (really!)
around the holidays and then it disappears for the rest of the year.
I'll take a look over in the baking section - thanks for cluing me in.



--

Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...

> Thanks Ophelia, if I made it - I'd have to eliminate the almonds (at
> least on one portion) because I just found out one of my darling
> granddaughters is allergic to almonds. I usually give pieces of the
> cakes I make to my children and families - that way we can indulge
> without going overboard.
>
> In any case, we knew for sure GD was sensitive to chickpeas, because
> she gets hives if they are ingested and a contact rash if one of us
> handles something like a falafel and then touches her without washing
> our hands. Unfortunately, she had so many false positives (things the
> blood test said she'd react to and didn't) that my DD forgot almonds
> were on the list, gave her a whole glass full of almond milk to drink
> last weekend and GD spent the night vomiting, poor little thing.
>
>

Poor wee souls

Of course one of the best things about making things ourselves, is being
able to tailor them to our needs and likes

You will do that and will make a cake which everyone can enjoy - safely)

--
http://www.helpforheroes.org.uk/shop/

On Thu, 27 Feb 2014 20:56:43 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
>
> > Thanks Ophelia, if I made it - I'd have to eliminate the almonds (at
> > least on one portion) because I just found out one of my darling
> > granddaughters is allergic to almonds. I usually give pieces of the
> > cakes I make to my children and families - that way we can indulge
> > without going overboard.
> >
> > In any case, we knew for sure GD was sensitive to chickpeas, because
> > she gets hives if they are ingested and a contact rash if one of us
> > handles something like a falafel and then touches her without washing
> > our hands. Unfortunately, she had so many false positives (things the
> > blood test said she'd react to and didn't) that my DD forgot almonds
> > were on the list, gave her a whole glass full of almond milk to drink
> > last weekend and GD spent the night vomiting, poor little thing.
> >
> >
>
> Poor wee souls
>
> Of course one of the best things about making things ourselves, is being
> able to tailor them to our needs and likes
>
> You will do that and will make a cake which everyone can enjoy - safely)

Amen to that!


--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 12:01:26 -0800, Whirled Peas >
wrote:

>On 02/27/2014 09:32 AM, Janet Bostwick wrote:
>
>> I grabbed this recipe from rfc years ago and lost attribution. This
>> is good stuff.
>> Janet US
>>
>> 62ND STREET LEMON CAKE
>>
>
>(snip)
>
>The earliest reference I could find on r.f.c. in the Google archives was
>7/3/99, although it was probably brought up even earlier. Anyway, the
>recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
>Cakes."

thank you for following up on that.
Janet US

On Thu, 27 Feb 2014 12:04:36 -0800, sf > wrote:

>On Thu, 27 Feb 2014 10:32:57 -0700, Janet Bostwick
> wrote:
>
>> On Thu, 27 Feb 2014 09:05:15 -0800, sf > wrote:
>>
>> >
>> >I'm in a mood to bake - looking at Pinterest for ideas and saw these
>> >recipes, but have questions about them
>> >
>> >Dundee Cake
>> >http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
>> >Mixed peel? Orange, lemon and lime (I followed the link). Is this
>> >something you buy in a jar or make yourself? What form is it in?
>> >Whatever it is, 45 grams is a LOT. I have grated lemon peel and
>> >grated lime peel in my freezer, but I doubt it's enough... even if I
>> >grated a couple of oranges to go with.
>> >
>> >Torth Fraith
>> >http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
>> >What is the composition of traditional "mixed dried fruit"? Would
>> >something like this work?
>> >http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
>>
>> I'd just go with a lemon cake.
>> I grabbed this recipe from rfc years ago and lost attribution. This
>> is good stuff.
>> Janet US
>>
>> 62ND STREET LEMON CAKE
>>
>> 3 cups sifted flour
>> 2 tsp baking powder
>> 1/2 tsp salt
>> 1 cup butter
>> 2 cups sugar
>> 4 eggs
>> 1 cup milk
>> grated rind of 2 lemons
>>
>> Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
>> with fine
>> dry bread crumbs (or flour).
>>
><snip>
>>
>>
>You're right! Lemon always hits the spot for me. You probably picked
>up that recipe when Janine (sp?) and I were on our lemon kick.

probably had this for 15 years. Is that the time frame?
Janet US

On Thu, 27 Feb 2014 12:42:10 -0800, sf > wrote:

> On Thu, 27 Feb 2014 12:01:26 -0800, Whirled Peas >
> wrote:
>
> > On 02/27/2014 09:32 AM, Janet Bostwick wrote:
> >
> > > I grabbed this recipe from rfc years ago and lost attribution. This
> > > is good stuff.
> > > Janet US
> > >
> > > 62ND STREET LEMON CAKE
> > >
> >
> > (snip)
> >
> > The earliest reference I could find on r.f.c. in the Google archives was
> > 7/3/99, although it was probably brought up even earlier. Anyway, the
> > recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
> > Cakes."
>
> Thanks, I'll add that attribution to the recipe.

I figured out where I got the recipe from and it wasn't RFC.

In teaspoons, what do you guess the rinds of two lemons would be? I
use Meyer lemons, so they are small compared to the regular type and I
keep a baggie of grated rind in my freezer for times like this one
that calls for grated rind, but no juice.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 12:11:56 -0800, sf > wrote:

snip
>
>OIC, similar to our fruitcake mix - minus the green stuff and
>cherries. I wish they sold that mix here, but I'm pretty sure I know
>where to buy them individually outside of the Christmas season.
>>
snip
>Thanks Janet!

I've seen similar somewhere, I just can't remember where. Let me
think on it.
Janet US

On Thu, 27 Feb 2014 12:52:23 -0800, sf > wrote:

>On Thu, 27 Feb 2014 15:20:05 -0500, Dave Smith
> wrote:
>
>> On 2014-02-27 12:05 PM, sf wrote:
>> >
>> > I'm in a mood to bake - looking at Pinterest for ideas and saw these
>> > recipes, but have questions about them
>> >
>> > Dundee Cake
>> > http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
>> > Mixed peel? Orange, lemon and lime (I followed the link). Is this
>> > something you buy in a jar or make yourself? What form is it in?
>> > Whatever it is, 45 grams is a LOT. I have grated lemon peel and
>> > grated lime peel in my freezer, but I doubt it's enough... even if I
>> > grated a couple of oranges to go with.
>>
>> You should be able to get it in the baking section of you grocery store.
>> Around here it is in the same area as the glazed cherries.
>>
>>
>I'm used to seeing that stuff in the vegetable section (really!)
>around the holidays and then it disappears for the rest of the year.
>I'll take a look over in the baking section - thanks for cluing me in.
>
maybe that's where I have seen it -- called mince pie mix.
Janet US

On Thu, 27 Feb 2014 14:16:59 -0700, Janet Bostwick
> wrote:

> On Thu, 27 Feb 2014 12:04:36 -0800, sf > wrote:
>
> >On Thu, 27 Feb 2014 10:32:57 -0700, Janet Bostwick
> > wrote:
> >
> >> On Thu, 27 Feb 2014 09:05:15 -0800, sf > wrote:
> >>
> >> >
> >> >I'm in a mood to bake - looking at Pinterest for ideas and saw these
> >> >recipes, but have questions about them
> >> >
> >> >Dundee Cake
> >> >http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> >> >Mixed peel? Orange, lemon and lime (I followed the link). Is this
> >> >something you buy in a jar or make yourself? What form is it in?
> >> >Whatever it is, 45 grams is a LOT. I have grated lemon peel and
> >> >grated lime peel in my freezer, but I doubt it's enough... even if I
> >> >grated a couple of oranges to go with.
> >> >
> >> >Torth Fraith
> >> >http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
> >> >What is the composition of traditional "mixed dried fruit"? Would
> >> >something like this work?
> >> >http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
> >>
> >> I'd just go with a lemon cake.
> >> I grabbed this recipe from rfc years ago and lost attribution. This
> >> is good stuff.
> >> Janet US
> >>
> >> 62ND STREET LEMON CAKE
> >>
> >> 3 cups sifted flour
> >> 2 tsp baking powder
> >> 1/2 tsp salt
> >> 1 cup butter
> >> 2 cups sugar
> >> 4 eggs
> >> 1 cup milk
> >> grated rind of 2 lemons
> >>
> >> Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
> >> with fine
> >> dry bread crumbs (or flour).
> >>
> ><snip>
> >>
> >>
> >You're right! Lemon always hits the spot for me. You probably picked
> >up that recipe when Janine (sp?) and I were on our lemon kick.
>
> probably had this for 15 years. Is that the time frame?

No, I think our exchange was more recent than that (within the last
5-10 years) - but I figured out that Saveur published it in 2002 and
saw several mentions that Craig Claiborne had printed the recipe in
the New York Times back in 1970 (which is why it gained popularity).
I didn't find the NYT article, but here's a reprint.
http://www.barrypopik.com/index.php/...eet_lemon_cake
I like the comments about substituting buttermilk for regular and
using superfine sugar (which I don't buy, I just whiz regular until
it's superfine). Think I'll use those variables because I happen to
have buttermilk on hand waiting for me to do something with it.




--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 14:20:03 -0700, Janet Bostwick
> wrote:

> On Thu, 27 Feb 2014 12:11:56 -0800, sf > wrote:
>
> snip
> >
> >OIC, similar to our fruitcake mix - minus the green stuff and
> >cherries. I wish they sold that mix here, but I'm pretty sure I know
> >where to buy them individually outside of the Christmas season.
> >>
> snip
> >Thanks Janet!
>
> I've seen similar somewhere, I just can't remember where. Let me
> think on it.

Thanks!



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Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 14:21:21 -0700, Janet Bostwick
> wrote:

> On Thu, 27 Feb 2014 12:52:23 -0800, sf > wrote:
>
> >On Thu, 27 Feb 2014 15:20:05 -0500, Dave Smith
> > wrote:
> >
> >> On 2014-02-27 12:05 PM, sf wrote:
> >> >
> >> > I'm in a mood to bake - looking at Pinterest for ideas and saw these
> >> > recipes, but have questions about them
> >> >
> >> > Dundee Cake
> >> > http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
> >> > Mixed peel? Orange, lemon and lime (I followed the link). Is this
> >> > something you buy in a jar or make yourself? What form is it in?
> >> > Whatever it is, 45 grams is a LOT. I have grated lemon peel and
> >> > grated lime peel in my freezer, but I doubt it's enough... even if I
> >> > grated a couple of oranges to go with.
> >>
> >> You should be able to get it in the baking section of you grocery store.
> >> Around here it is in the same area as the glazed cherries.
> >>
> >>
> >I'm used to seeing that stuff in the vegetable section (really!)
> >around the holidays and then it disappears for the rest of the year.
> >I'll take a look over in the baking section - thanks for cluing me in.
> >
> maybe that's where I have seen it -- called mince pie mix.

I know I've seen that, but it's dark (as far as I can remember).



--

Good Food.
Good Friends.
Good Memories.

In article >,
says...
>
> On Thu, 27 Feb 2014 14:20:03 -0700, Janet Bostwick
> > wrote:
>
> > On Thu, 27 Feb 2014 12:11:56 -0800, sf > wrote:
> >
> > snip
> > >
> > >OIC, similar to our fruitcake mix - minus the green stuff and
> > >cherries. I wish they sold that mix here, but I'm pretty sure I know
> > >where to buy them individually outside of the Christmas season.
> > >>
> > snip
> > >Thanks Janet!
> >
> > I've seen similar somewhere, I just can't remember where. Let me
> > think on it.
>
> Thanks!

I mntioned they are common smkt products here in case they might
be stocked for expat bakers, in those British stores you have.

Janet UK

On Thu, 27 Feb 2014 12:04:36 -0800, sf > wrote:

>On Thu, 27 Feb 2014 10:32:57 -0700, Janet Bostwick
> wrote:
>
>> On Thu, 27 Feb 2014 09:05:15 -0800, sf > wrote:
>>
>> >
>> >I'm in a mood to bake - looking at Pinterest for ideas and saw these
>> >recipes, but have questions about them
>> >
>> >Dundee Cake
>> >http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
>> >Mixed peel? Orange, lemon and lime (I followed the link). Is this
>> >something you buy in a jar or make yourself? What form is it in?
>> >Whatever it is, 45 grams is a LOT. I have grated lemon peel and
>> >grated lime peel in my freezer, but I doubt it's enough... even if I
>> >grated a couple of oranges to go with.
>> >
>> >Torth Fraith
>> >http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
>> >What is the composition of traditional "mixed dried fruit"? Would
>> >something like this work?
>> >http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
>>
>> I'd just go with a lemon cake.
>> I grabbed this recipe from rfc years ago and lost attribution. This
>> is good stuff.
>> Janet US
>>
>> 62ND STREET LEMON CAKE
>>
>> 3 cups sifted flour
>> 2 tsp baking powder
>> 1/2 tsp salt
>> 1 cup butter
>> 2 cups sugar
>> 4 eggs
>> 1 cup milk
>> grated rind of 2 lemons
>>
>> Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
>> with fine
>> dry bread crumbs (or flour).
>>
><snip>
>>
>>
>You're right! Lemon always hits the spot for me. You probably picked
>up that recipe when Janine (sp?) and I were on our lemon kick.

Here's a really nice recipe for lemon ricotta pound cake with
blueberries.

http://www.simplyrecipes.com/recipes...ta_pound_cake/

You can even pretend that it's healthy! because it has blueberries in
it. I've made it a few times, and we love it.

Doris

On Thursday, February 27, 2014 2:41:04 PM UTC-6, sf wrote:
>
>
>
> Thanks! I looked at more recipes and see I can vary it by replacing
>
> the ground coriander with ground cardamom or black pepper.
>
> Interesting mixture indeed!
>
I'd always rather black pepper than coriander.
>
>
> Thanks Ophelia, if I made it - I'd have to eliminate the almonds (at
>
> least on one portion) because I just found out one of my darling
>
> granddaughters is allergic to almonds. I usually give pieces of the
>
> cakes I make to my children and families - that way we can indulge
>
> without going overboard.
>
>
>
> In any case, we knew for sure GD was sensitive to chickpeas, because
>
> she gets hives if they are ingested and a contact rash if one of us
>
> handles something like a falafel and then touches her without washing
>
> our hands. Unfortunately, she had so many false positives (things the
>
> blood test said she'd react to and didn't) that my DD forgot almonds
>
> were on the list, gave her a whole glass full of almond milk to drink
>
> last weekend and GD spent the night vomiting, poor little thing.
>
I think almond milk should be called almond water. For those who are
not allergic, it is very healthful, but a bit pricey. Maybe if I'd
added a little sucralose, it would have improved it. I finished the
only half gallon I bought, and won't buy it again.

--B

On Thu, 27 Feb 2014 19:37:45 -0500, Doris Night
> wrote:

> Here's a really nice recipe for lemon ricotta pound cake with
> blueberries.
>
> http://www.simplyrecipes.com/recipes...ta_pound_cake/
>
> You can even pretend that it's healthy! because it has blueberries in
> it. I've made it a few times, and we love it.

Hey, thanks! Now I'm on the horns of a dilemma because I have ricotta
on hand and have always wanted to make a ricotta cake. No blueberries
here, but that's not a problem because I'm fine with just lemon cake.
I like the smaller size too.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 13:18:37 -0800, sf > wrote:

>On Thu, 27 Feb 2014 12:42:10 -0800, sf > wrote:
>
>> On Thu, 27 Feb 2014 12:01:26 -0800, Whirled Peas >
>> wrote:
>>
>> > On 02/27/2014 09:32 AM, Janet Bostwick wrote:
>> >
>> > > I grabbed this recipe from rfc years ago and lost attribution. This
>> > > is good stuff.
>> > > Janet US
>> > >
>> > > 62ND STREET LEMON CAKE
>> > >
>> >
>> > (snip)
>> >
>> > The earliest reference I could find on r.f.c. in the Google archives was
>> > 7/3/99, although it was probably brought up even earlier. Anyway, the
>> > recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
>> > Cakes."
>>
>> Thanks, I'll add that attribution to the recipe.
>
>I figured out where I got the recipe from and it wasn't RFC.
>
>In teaspoons, what do you guess the rinds of two lemons would be? I
>use Meyer lemons, so they are small compared to the regular type and I
>keep a baggie of grated rind in my freezer for times like this one
>that calls for grated rind, but no juice.

I don't know .. .but I wouldn't let it bother me overmuch. Depending
how you grate/zest you will get more or less. I'd use a tablespoon
and call it good.
Janet US

On Thu, 27 Feb 2014 13:38:15 -0800, sf > wrote:

>On Thu, 27 Feb 2014 14:16:59 -0700, Janet Bostwick
> wrote:
>
>> On Thu, 27 Feb 2014 12:04:36 -0800, sf > wrote:
>>
>> >On Thu, 27 Feb 2014 10:32:57 -0700, Janet Bostwick
>> > wrote:
>> >
>> >> On Thu, 27 Feb 2014 09:05:15 -0800, sf > wrote:
>> >>
>> >> >
>> >> >I'm in a mood to bake - looking at Pinterest for ideas and saw these
>> >> >recipes, but have questions about them
>> >> >
>> >> >Dundee Cake
>> >> >http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
>> >> >Mixed peel? Orange, lemon and lime (I followed the link). Is this
>> >> >something you buy in a jar or make yourself? What form is it in?
>> >> >Whatever it is, 45 grams is a LOT. I have grated lemon peel and
>> >> >grated lime peel in my freezer, but I doubt it's enough... even if I
>> >> >grated a couple of oranges to go with.
>> >> >
>> >> >Torth Fraith
>> >> >http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
>> >> >What is the composition of traditional "mixed dried fruit"? Would
>> >> >something like this work?
>> >> >http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
>> >>
>> >> I'd just go with a lemon cake.
>> >> I grabbed this recipe from rfc years ago and lost attribution. This
>> >> is good stuff.
>> >> Janet US
>> >>
>> >> 62ND STREET LEMON CAKE
>> >>
>> >> 3 cups sifted flour
>> >> 2 tsp baking powder
>> >> 1/2 tsp salt
>> >> 1 cup butter
>> >> 2 cups sugar
>> >> 4 eggs
>> >> 1 cup milk
>> >> grated rind of 2 lemons
>> >>
>> >> Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
>> >> with fine
>> >> dry bread crumbs (or flour).
>> >>
>> ><snip>
>> >>
>> >>
>> >You're right! Lemon always hits the spot for me. You probably picked
>> >up that recipe when Janine (sp?) and I were on our lemon kick.
>>
>> probably had this for 15 years. Is that the time frame?
>
>No, I think our exchange was more recent than that (within the last
>5-10 years) - but I figured out that Saveur published it in 2002 and
>saw several mentions that Craig Claiborne had printed the recipe in
>the New York Times back in 1970 (which is why it gained popularity).
>I didn't find the NYT article, but here's a reprint.
>http://www.barrypopik.com/index.php/...eet_lemon_cake
>I like the comments about substituting buttermilk for regular and
>using superfine sugar (which I don't buy, I just whiz regular until
>it's superfine). Think I'll use those variables because I happen to
>have buttermilk on hand waiting for me to do something with it.
>
>
The link you supplied above calls for 2 tablespoons of lemon rind.
Janet US

On Thu, 27 Feb 2014 19:37:45 -0500, Doris Night
> wrote:

>On Thu, 27 Feb 2014 12:04:36 -0800, sf > wrote:
>
>>On Thu, 27 Feb 2014 10:32:57 -0700, Janet Bostwick
> wrote:
>>
>>> On Thu, 27 Feb 2014 09:05:15 -0800, sf > wrote:
>>>
>>> >
>>> >I'm in a mood to bake - looking at Pinterest for ideas and saw these
>>> >recipes, but have questions about them
>>> >
>>> >Dundee Cake
>>> >http://www.celtnet.org.uk/recipes/mi...sc-dundee-cake
>>> >Mixed peel? Orange, lemon and lime (I followed the link). Is this
>>> >something you buy in a jar or make yourself? What form is it in?
>>> >Whatever it is, 45 grams is a LOT. I have grated lemon peel and
>>> >grated lime peel in my freezer, but I doubt it's enough... even if I
>>> >grated a couple of oranges to go with.
>>> >
>>> >Torth Fraith
>>> >http://www.celtnet.org.uk/recipes/cy...m-torth-fraith
>>> >What is the composition of traditional "mixed dried fruit"? Would
>>> >something like this work?
>>> >http://www.ohnuts.com/buy.cfm/bulk-d...lifornia-mixed
>>>
>>> I'd just go with a lemon cake.
>>> I grabbed this recipe from rfc years ago and lost attribution. This
>>> is good stuff.
>>> Janet US
>>>
>>> 62ND STREET LEMON CAKE
>>>
>>> 3 cups sifted flour
>>> 2 tsp baking powder
>>> 1/2 tsp salt
>>> 1 cup butter
>>> 2 cups sugar
>>> 4 eggs
>>> 1 cup milk
>>> grated rind of 2 lemons
>>>
>>> Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
>>> with fine
>>> dry bread crumbs (or flour).
>>>
>><snip>
>>>
>>>
>>You're right! Lemon always hits the spot for me. You probably picked
>>up that recipe when Janine (sp?) and I were on our lemon kick.
>
>Here's a really nice recipe for lemon ricotta pound cake with
>blueberries.
>
>http://www.simplyrecipes.com/recipes...ta_pound_cake/
>
>You can even pretend that it's healthy! because it has blueberries in
>it. I've made it a few times, and we love it.
>
>Doris
That has to be wonderful with the ricotta. I've copied it. Thanks
Janet US

On Thu, 27 Feb 2014 19:53:54 -0700, Janet Bostwick
> wrote:

> On Thu, 27 Feb 2014 13:18:37 -0800, sf > wrote:
>
> >On Thu, 27 Feb 2014 12:42:10 -0800, sf > wrote:
> >
> >> On Thu, 27 Feb 2014 12:01:26 -0800, Whirled Peas >
> >> wrote:
> >>
> >> > On 02/27/2014 09:32 AM, Janet Bostwick wrote:
> >> >
> >> > > I grabbed this recipe from rfc years ago and lost attribution. This
> >> > > is good stuff.
> >> > > Janet US
> >> > >
> >> > > 62ND STREET LEMON CAKE
> >> > >
> >> >
> >> > (snip)
> >> >
> >> > The earliest reference I could find on r.f.c. in the Google archives was
> >> > 7/3/99, although it was probably brought up even earlier. Anyway, the
> >> > recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
> >> > Cakes."
> >>
> >> Thanks, I'll add that attribution to the recipe.
> >
> >I figured out where I got the recipe from and it wasn't RFC.
> >
> >In teaspoons, what do you guess the rinds of two lemons would be? I
> >use Meyer lemons, so they are small compared to the regular type and I
> >keep a baggie of grated rind in my freezer for times like this one
> >that calls for grated rind, but no juice.
>
> I don't know .. .but I wouldn't let it bother me overmuch. Depending
> how you grate/zest you will get more or less. I'd use a tablespoon
> and call it good.

I found out. One medium lemon would be 1 tablespoon of grated zest.




--

Good Food.
Good Friends.
Good Memories.