Fruitcake Recipe Rum, Brandy, Marzipan, Best, Easy Candied Fruit Alcohol
Vanessa von Schellwitz of the Gingerbread Cottage Bed and Breakfast in Victoria BC Canada shares her Rum Flavoured English Fruitcake recipe
Vanessa von Schellwitz is the owner operator of the Gingerbread Cottage Bed and Breakfast, an idyllic 1905 heritage B&B in beautiful downtown Victoria BC, a half block off the Salish Sea. Website is
As a child, Vanessa was a real life “Heidi” living in the Eschen Villa on the clean, cold alpine Attersee Lake, in Seewalchen Austria, 50 KM East of Salzburg
Vanessa’s birthplace was located 50 meters from her Godmother’s famous Paulick Villa – the Summer Playground to Vienna’s Elite Art Noveau Community including Gustav Klimt, Egon Schiele, Richard Teschner and Friedrich Paulick at the turn of the 19th century.
In fact, the aunt of Vanessas’s Godmother, Gertrude Floege, was the famous fashion designer Emelia Floege – life companion of the famous artist Gustav Klimt who frequently painted at the Paulick Villa..
Also the last Countess Maria dei Medici, who lived adjacent to the Eschen Villa hand wrote a poem for Vanessa as a child… Not many People can say that!
Vanessa got her teaching Degree in Salzburg but her real love and talents were for cooking.. after moving to Vancouver Island, she honed her chef skills under the eye of her brother in law Dieter von Schellwitz who had been the first executive chef at the famous Ilikai Resort in Waikiki, and had chef career in New York and San Francisco.
Coming to Vancouver Island via Culture City itself – Salzburg Austria – A true Austrian,Vanessa has pure Mozart flowing through her veins and a delicious piping hot Austrian ApfelStrudel in the Oven for her many guests! Vanessa and her 70’s husband owned and operated the Austrian Chalet, an 80 room hotel with 3 Restaurants in Campbell River BC
Vanessa spent many years as Victoria BC’s busiest and most Versatile Culinary Instructor from her Veni. Vidi, Coxi Cooking School, and operating her busy “Vienna Catering” Business
Author of 7 Cookbooks, Vanessa also wrote a food Column, had her own TV cooking show and did food styling for other local authors.
Vanessa makes all her guests feel like Austrian Royalty in her c. 1905 Victorian “Arts and Crafts Heritage Home” with Cozy Themed rooms and Elegant 3 Course Breakfasts in her “Bavarian Gasthaus” Style Breakfast Room
Please Feel Free to Contact us for booking information. Call Tollfree 1-877-767-2121 iMessage or Text 250-812-5457 Email: gingerbreadcottagebb@gmail.com
How To Make Stuffing with Fruit Cake
This year, impress your friends and shock your family with this BOLD adaptation on a holiday classic: stuffing. Try this show-stopping and surprisingly simple recipe made with fruitcake!
Read The Full Recipe????
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Order Your Deluxe® Fruit Cake:
You will need the following ingredients:
1 9-oz. Collin Street Bakery(logo) Mini DeLuxe® Fruitcake
4 Cups (8 slices) Collin Street Bakery Pecan Bread (or any bread)
2 Tbsp. butter
1 Cup chopped onion
1 Cup chopped celery
1 Tsp. Kosher salt
½ Tsp. dry rubbed sage
½ Tsp. Tony Chachere’s Original Creole Seasoning
1 Cup chicken broth
Crumble Mini DeLuxe® Fruitcake on baking sheet
Use Collin Street Bakery Pecan Bread (or any bread)
Cube bread and place on baking sheet
Place both Fruitcake and Bread in 350 degree oven for 8 minutes.
Chop celery and onion
Sauté in 2 Tbsp of butter
Combine DeLuxe® Fruitcake and Pecan Bread in Large bowl.
Sauted celery & onion
1 Tsp. Kosher Salt
½ Tsp. dry rubbed sage
½ Tsp. Tony Chachere’s Original Creole Seasoning
1 Cup chicken broth
Stir until combined
Transfer to medium sized baking dish
Bake in 350 degree oven for 20 minutes
Serve and Enjoy!
-- ABOUT COLLIN STREET BAKERY --
Our family-owned-and-operated bakery, located just 50 miles south of Dallas, Texas, has been baking the world-famous DeLuxe® Fruitcake since 1896.
-- WORLD-FAMOUS FRUITCAKE --
The Fruitcake or Pecan Cake you order today is still baked true to the Old-World recipe brought to Corsicana, Texas from Wiesbaden, Germany in 1896 by master baker Gus Weidmann.
-- AVAILABILITY --
The DeLuxe® Fruitcakes are always freshly baked and available year round.
-- SLICED FRUITCAKE --
Now you can have your exquisite, one-of-a-kind DeLuxe® Fruitcake delivered to your door pre-sliced! Each fruit cake is sliced into easy-to-serve portions! A true time-saver for your next holiday party, and a great gift for your favorite host or hostess.
-- THE PERFECT HOLIDAY GIFT --
Make it a special gift with a hand-wrapped seasonal gift box around your cake.
-- SIZES --
Regular Size
Item 101
30 oz (1 lb 14 oz)
Ships as a 3 lb pkg
7 Diameter
(Approx.) Slices 20
Medium Size
Item 102
46 oz (2 lb 14 oz)
Ships as a 4 lb pkg
8 Diameter
(Approx.) Slices 30
Large Size
Item 103
78 oz (4 lb 14 oz)
Ships as a 7 lb pkg
10 Diameter
(Approx.) Slices 50
-- INTERNATIONAL SHIPPING --
Browse our selection of goodies available for international shipping HERE:
The DeLuxe® Fruitcake, Sprinkle-Top DeLuxe® Fruitcake, DeLuxe® Fruitcake in Red Holly Gift Box, Sliced DeLuxe® Fruitcake, Two Regular-Sized DeLuxe® Fruitcake Bundle, DeLuxe® Fruitcake & Petite Bundle, DeLuxe® Fruitcake Petites, Milk Chocolate DeLuxe® Fruitcake Petites, DeLuxe® Fruitcake Gift Set, Strawberry Pecan Cake, Salted Caramel Pecan Cake, Cherry Fudge Pecan Cake, Chocolate Covered Cherry Fudge Pecan Petites, Texas Blonde Pecan Cake, Apricot Pecan Cake, Apricot Pecan Petites, Pineapple Pecan Cake, Pineapple Pecan Petites, 4-Pack Petites, Set of 4 Miniature Pecan Cakes, 4-Pack Regular Pecan Cakes, Brittle Bundle, Pecan Brittle, Peanut Brittle, Pecan Halves, and Cinchona® Costa Rican Ground Coffee.
**Some flavors are seasonal and only available during particular times of the year.
Cranberry BUNDT CAKE (Easy Cranberry Orange Cake)
This Cranberry Bundt Cake has a soft and moist crumb and is surprisingly easy to make. It's the perfect Christmas cake covered in a simple orange glaze and studded with Sugared Cranberries.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
???? PRINT RECIPE HERE:
► SUGARED CRANBERRIES RECIPE:
► Vanilla Extract Recipe:
CRANBERRY CAKE INGREDIENTS:
►3 large eggs, room temperature
►2 cups granulated sugar
►12 Tbsp unsalted butter, melted (not hot)
►1/3 cup light olive oil or canola oil
►2 tsp vanilla extract
►1 cups buttermilk, room temperature
►3 cups all-purpose flour
►1 tsp baking powder
►1/2 tsp baking soda
►1/2 tsp salt
►1 Tbsp orange zest (from 1 orange), plus more for the glaze?
►2 cups fresh cranberries (tossed with 1/2 Tbsp flour)
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Original Bundt Cake Pan:
►KitchenAid Hand Mixer:
► Small Whisk:
►Glass Mixing Cups:
►Citrus Zester:
►Oven Mittens:
► Glass Mixing Bowls:
►Large Whisk:
►Cooling Rack:
►Wooden Citrus Reamer:
►Red Dutch Oven:
ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer:
►My Favorite Cutting Board:
►Hand Mixer:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:35 Prepping bundt pan
1:06 Whisking wet ingredients
2:25 Whisking dry ingredients
2:56 Adding fresh cranberries & orange zest
4:14 How to bake a bundt cake
5:30 How to make the glaze
6:31 Decorating a bundt cake
7:02 Adding sugared cranberries
8:15 Taste Test
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #dessert #bundtcake
Pecan Praline Buttermilk Pound Cake Part 1
Hello everyone!
Today I am showing you how to make this Pecan Praline Buttermilk Pound Cake below are the ingredients and directions. Also this is a two part video due to cooking time.
Ingredients:
1c. Softened salted butter
1/2c vegetable shortening
2c packed light brown sugar
3c flour
1/2tsp salt
1 1/2 c toasted pecans
1c granulated sugar
2tsp vanilla
6 large eggs
1tsp baking powder
1c whole buttermilk
1/2c toffee bits
Directions: butter and flour pan. In a large bowl cream together butter, shortening, vanilla, and both sugars. Beat for 2 minutes or until light beige and creamy. Add the six eggs one at a time, scraping bowl sides as needed. Sift together flour, baking powder, and salt. At a low speed add the dry ingredients alternately with the buttermilk. After all is added increase speed until fully combined. By hand mix in pecans and toffee bits. Spread into prepared pan and place in oven. Heat oven to 325 and cook for 1 hour and 30 minutes. Or until golden brown and tooth pick is clean. Once completed cooking cool for 30 minutes while you prepare the glaze.
Easy peach cobbler ???? #easyrecipe #recipe #dessert #peach #pie
Betty's Kentucky Bourbon Pecan Cake
Betty demonstrates how to make a traditional Kentucky Bourbon Pecan Cake. This is a defining cake for Kentucky.
Kentucky Bourbon Pecan Cake
2 cups whole red candied cherries
2 cups bourbon whisky (I used Maker's Mark bourbon whisky.)
2 cups white seedless raisins
2 cups softened butter
2 cups sugar
2 cups light brown sugar, firmly packed
8 eggs, separated
5 cups all-purpose flour
4 cups pecan halves
1 ½ teaspoons baking powder
1 teaspoon salt
2 teaspoons ground nutmeg
Combine cherries, raisins, and bourbon in a large mixing bowl. Cover with plastic wrap and let sit in the refrigerator overnight. Drain fruits and reserve bourbon. Place butter in bowl of mixer and beat on medium speed until light and fluffy. Add sugars gradually. Add egg yolks, one at a time, beating well after each addition. Combine ½ cup of the flour with the pecans. Mix the remaining flour with the baking powder, salt, and nutmeg. Add 2 cups of the flour mixture to the creamed mixture and mix thoroughly. Add the reserved bourbon and the remainder of the flour mixture alternately, ending with flour. Beat well after each addition. In a separate bowl, mix egg whites until stiff, but not dry. Fold gently into cake batter. Add drained fruits and floured pecans to the cake batter; blend. Grease a 10-inch tube pan; line with waxed or parchment paper. Pour cake batter into pan with 1 space left at the top. Place in 275-degree (F) oven; bake about 2 to 2 ½ hours, or until a cake tester comes out clean. (Loaves will take less time.) Cool cake 2 to 3 hours in pan. Remove from pan. Wrap in cheesecloth soaked in bourbon and store in aluminum foil inside a covered container for several weeks. This is my cake, for you, my YouTube friends! I hope you love it! --Betty ♥♥♥♥♥
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Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
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