Polish Spice Cake &
Black Bread Pudding

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            FOOD FUNNY
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Thanks to Mary Jane Heisterkamp of Morrow, Georgia for this one:

A pretty young woman was scouring the aisles of the supermarket. Up and
down each aisle she went, then started over again. The store manager
noticed this and went over to her. "Can I help you find something,
miss?" he asked.

"I'm a Mrs. now!", she said proudly, "I just got married."

"Congratulations," said the manager. "What can I help you find?"

"Scratch," she replied.

"Scratch?" he asked, "Is that a new cleanser or something?"

"No silly," she replied brightly. "My husband told me that his mother
made everything from scratch, so I need to find some!"

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            TODAY'S RECIPES
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This rich, sticky cake is well worth the small investment in time and honey.

Spice Cake (Piernik)

4 cups (1 L) honey
5 eggs, separated
4 cups (1 L) all-purpose flour
1 tsp (5 ml) baking soda
1 cup (250 ml) almonds
1 cup (250 ml) citron or other candied fruit
The grated zest of 1 orange
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
A grating of fresh nutmeg

Heat the honey in a saucepan over moderate heat, skimming off
any foam that appears on the surface, until it darkens. Cool to room
temperature, stirring frequently with a wooden spoon so as to
incorporate air. Add the egg yolks one at a time, stirring after each
addition until completely mixed. Sift in the flour and baking soda,
stirring to combine thoroughly. Add the remaining ingredients,
adding more spices if desired for a spicier taste. Beat the egg
whites until stiff peaks form and fold into the batter. Pour into a
loaf pan that has been buttered and dusted with flour and bake in
a preheated 325F (165C) oven for 1 hour. The cake is better if kept
tightly wrapped in plastic wrap at room temperature for 10 to 14
days before serving. Serves 12 to 16.

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If I don't already hold the record for publishing the most recipes
for bread puddings, this one should put me over the top. For an
authentic touch, serve it with a dollop of whipped sour cream.

Black Bread Pudding (Legumina Chlebowa)

6 eggs, separated
6 Tbs (90 ml) sugar
1 cup (250 ml) bread crumbs made from pumpernickel bread
plus additional for preparing the pan
1 Tbs (15 ml) melted butter
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
A grating of fresh nutmeg
Whipped sour cream (see below)

Beat the egg yolks and sugar together until fluffy and light in color.
Stir in the bread crumbs, melted butter, and spices. Beat the egg whites
until stiff peaks form and fold into the batter. Grease a baking dish
with butter and coat with additional bread crumbs. Pour the batter into
the baking pan and bake in a preheated 350F (180C) for 30 minutes. Serve
with whipped sour cream if desired. Serves 4 to 6.

*Whipped Sour Cream*

1 cup (250 ml) sour cream
2 Tbs (30 ml) sugar
1/2 tsp (2 ml) vanilla extract

Combine ingredients in a bowl and whip with an electric beater until
light and fluffy, being careful to not over beat and making butter.
Makes about 1 cup (250 ml).
Received on Fri Feb 23 08:06:12 2007