Medallion Fruit-Cakes

Ingredients

• Use a sponge- or a cup-cake mixture.
• Place in the center of each, where the piece was removed, a piece of preserved peach.

Method

1. 1

   Bake in gem-pans, cut tops if needed, and stamp out centers to fill with fruit.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 67. The excerpt below is the record exactly as published.

MEDALLION FRUIT-CAKES. LOAF CAKES— SMALL CAKES— FANCY CAKES 185 CAKES DECORATED WITH CANDIED VIOLETS AND WITH CANDIED ROSE-LEAVES No. 1. Cover a loaf of cake with icing flavored with rose- water or extract. Scatter over it candied pinli rose- leaves. No. 2. Make a loaf of orange-cake. Cover it with white icing, and arrange around it candied violets form- ing two wreaths. CAKE-BASKET HOLDING MERINGUE MUSHROOMS i\Iake a loaf of anj' kind of cake, cup- or sponge-cake pre- ferred. Bake it in a fluted pan. Soften a long piece of macaroni in boiling-hot water. It must be pressed carefully and gradually into the water as the ends soften. When the macaroni is sufficiently softened, pour cold water over it, lay it on a board, and bend it into the shape of a handle of suitable size for the cake. Let it drj% then brush it with the white of egg and sprinkle it with granulated sugar. Cut little holes in the top of the cake and insert the handle. Cover the top of the cake with musliroom-shaped meringues (see page 189). SMALL CAKES No. 1. Jelly-roll. Make a layer of sponge-cake, and while it is still hot cut oft' the edges, spread it with jelly, and roll it together. Then roll it in a stiff paper and tie it. If the cake is not over-baked and is rolled while hot it will not crack. The paper will keep it in shape. Cover the top and ends with icing. Decorate it with tracings of icing, candied cherries, and angelica. 186 LUNCHEONS No. 2. Daisy cakes. Drop separate spoonfuls of sponge- cake mixture at intervals on a baking-sheet. Bake in a hot oven for a few minutes only, and watch care- fully that the edges do not burn. The cakes will spread, rising in the center, and be thin on the edges. Spread the flat sides with an icing colored green. Blanch some almonds, split them, and cut them in strips. Arrange them in a circle, and place in the center a little icing mixed with yolk of egg to color it yellow ; or the icing can be white and the almonds colored in the oven to a light yellow. No. 3. Medallion fruit-cakes. Use a sponge- or a cup-cake mixture and bake it in gem-pans. If they rise in the center cut off the tops to even them. Invert them, and with a small cutter stamp a circle in the center of each one and take out a thin layer of the cake. Cover the rest of the cakes with icing, or the cakes may be moistened with water and then rubbed over with powdered sugar to whiten them. Place in the center of each, where the piece was removed, a piece of preserved peach

Cook this with the app: pantry check, scaling, and the assistant.