Yield: Yields two 9-inch cakes
Servings: Each cake 8-10
Though the seaming process leaves it deliciously moist straight from the oven, This cake is even better one or two days later, after the spices have had a chance to meld.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Though the steaming process leaves it deliciously moist straight from the oven, I prefer this cake one or two days later, after the spices have had a chance to meld. If baking ahead, wrap the cakes tightly in plastic while they are still slightly warm to the touch. (Any trapped steam will condense, adding moisture to the cakes.) Store the cakes up to a week at room temperature. To reheat: Remove the plastic, put the cakes on a cookie sheet, and cover them loosely with foil. Heat them in a 300°F oven until warmed through, 15 to 20 minutes. You can freeze the cakes, wrapped in plastic and then foil, for up to two months.
I made this a few years ago for christmas dinner and it was lovely and moist. I really liked the addition of coriander seed, added a nice lemony perfume to the cake.
My Book Club loved it, they liked the spice. I would use less coriander and allow the other spices to be tasted. The creme anglaise was excellent and easy to make.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?