Friday, June 8, 2012

ENGLISH FRUIT LOAF - CAKE ANGLAIS AUX RAISINS SECS ♥ A GUEST POST FOR BEN AT "WHAT'S COOKING MEXICO?"

Tea Cake 5 1 bis

In life, I look for miscellanous things that capture my attention, satisfy my curiosity, satiate my hunger for novelty, inspire me and are exceptional. I am not fond of what is mainstream, déjà-vu, bland, characterless, not intellectually stimulating or challenging, so when it comes to the blogs I follow and the people behind them, I apply exactly the same rule.

And speaking about uniqueness and captivatigness, What's Cooking Mexico? is hard to beat. This marvelously exotic site is one of a kind and stands out from the crowd. It is like a paradisiac and welcoming island in the middle of the ocean where it feels good to go as you never fail to spend some relaxing as well as quality moments there.

This Mexico City native is passionate about mouthwatering fares and his country's versatile cuisine. He knows how to fascinate you with his detailed and informative articles that combine history and anthopology, delightfully colorful pictures, traditional recipes and mouthwaterringly fresh, refined, spicy and vibrant dishes. A blog that deserves much recognition.

Having been a big fan of Ben's extraordinary work and buoyant personality since 2008, it is with much pleasure that I have accepted to share my thoughts with his readers and write a guest post for him today. How could I possibly refuse such an opportunity?!

Muchas gracias querido amigo!!!

Tastes are made, not born. 
- Mark Twain 

Taste cannot be controlled by law.
- Thomas Jefferson
 It is interesting to see how our culinary inclinations can change when we grow up and reach our prime, and how certain foods we used to dislike as a child can suddenly appeal to us. Although our soul doesn’t vary during the whole course of our terrestrial existence, we never cease to evolve physically and mentally. Some things are meant to stay the same while others are intended to undergo slight or drastic alterations…

I like to think that, similarly to rare wine, individuals get refined and more subtle/complex with time. The base will everlastingly remain, but it will considerably improve and ripen during the interval between birth and death. As with long-term cellering alcohols, the maturation and quality of the finished product depend on a few important factors such as environmental conditions, its pedigree and the care with which this process has been taken out.
A man's palate can, in time, become accustomed to anything.
- Bonaparte, Napoleon
Not only do our brains go through various transmutations, but also our taste buds and gastronomical repertoire. Our bodies alter constantly, so it is quite understandable that our gustatory cells also get modified and go through major evolutions, thus affecting our feeding habits and transforming us into moody eaters.

Because I was raised in a non-snobby gourmet family who taught me to be thankful for what goes into my stomach, educated my palate by offering me a varied diet, encouraged me to be a daring epicurean and hated routine at the table, the toddler that I was, was fairly uncomplicated and adventurous. I complied to their eclectic nourishing practices without making a fuss or yammering. Everything my parents put on my plate was gulibly swallowed. Not entirely finishing the contents of my platter was not acceptable ]...[
 

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity and gave you the urge to read my article, then please hop on over to What's Cooking Mexico? in order to learn more about this "Fruit Loaf", get a glimpse of my pictures, discover my recipe and pay a visit to the lovely Ben.

Tea Cake 15 5 bis
Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog What's Cooking Mexico? qui appartient au tentueux blogeur mexicain Ben, je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses recettes sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que mon "
Cake Anglais Aux Raisins Secs" vous plaira car c'est une succulente spécialité British qui nous vient tout droit du Lake District (dans le Cumbria) et dont je me suis enamourée dernièrement.

Comme vous le savez déjà, de part mes racines anglaise je suis une fervente défenseuse de la cuisine et culture britannique qui, à mon sens, est extraordinairement unique, si versatile, terriblement réconfortante, fabuleusement savoureuse, humble et qui n'est en aucun cas insipide, fade, peu délicate ou inintéressante comme le prétendent certaines personnes mal-attentionnées et à l'esprit étroit. Ce cliché est vieillissant, dépassé de mode et plus d'actualité...

Tea Cake 6 2 bis
Cake Anglais Aux Raisins Secs
Recette adpatée de The National Trust Farmhouse Cookbook” par Laura Mason.

Pour 1 pain de 900g ou 2 pains de 450g chacun.

Ingrédients:
300ml de Thé noir fort, chaud
450g de Raisins secs (sultanines, raisins de Smyrne ou/et de Corinthe)
350g de Farine
2 1/2 CC de Poudre à lever
1 1/2 CC de Mixed spice (voir remarques)
1/2 CC de Sel de mer fin
175g de Sucre brun clair fin
2 Gros (63g) Œufs, battus
3 CS de Lait
1/2 CC d’Extrait de vanille pure

Méthode:
1. La veille, versez le thé chaud sur les fruits secs et les laisser macérer.
2. Le lendemain, préchauffer le four à 170 ° C (325 ° F).
3. Graisser et tapisser le fond de votre (vos) moule(s) à cake rectangulaire(s).
4. Dans le bol de votre batteur, mélanger ensemble la farine, la poudre à pâte, mélange d'épices, le sel et le sucre.
5. Ajouter les fruits macérés (avec le thé), les œufs, le lait et la vanille. Bien mélanger pendant environ 20 secondes, jusqu'à ce que le mélange ressemble à une pâte à gâteau.
6. Verser la pâte dans le(s) moule(s) à cake et faire cuire au milieu du four pendant environ 1 1/2 à 2 heures (ou environ 1h10 pour les deux cakes), ou jusqu'à ce qu'un cure-dent inséré au milieu du cake en ressorte propre.
7. Laisser refroidir dans le moule.

Remarques:
Pour préparer votre mixed spice maison, mélanger ensemble 1 CS de cannelle moulue, 1 CS de coriandre moulue, 1 CC de muscade moulue, 1/2 CC de gingembre moulu, 1/4 CC de tout-épice moulu et 1/4 de CC de clous de girofle moulus.
Ce cake est meilleur lorsque consommé un ou deux jours après sa préparation (bien l’emballer dans du film plastique) et peut aussi être congelé (3 mois maximum).

Idées de présentation:
Couper le cake en tranches assez épaisses et les beurrer généreusement.
Servir avec l'heure du déjeuner et du thé ou même comme dessert et accompagner d’une bonne tasse de thé.


Tea Cake 7 1 bis

87 comments:

  1. Ça, ça s'appelle le bonheur! Avec un grand "B"!

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  2. Quand je vois les photos, je me dit que je ne serais pas contre une petite tranche, mais dans la compo, c'est la présence du thé noir qui me refroidit car j'ai vraiment horreur de cette saveur...

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  3. Enjoyed ur write up,was a very good read. English fruit load is divine,love to have a slice right now, can i :):)

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  4. Wow, this looks so good! Gorgeous & delicious!

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  5. OK, I should give it a try! I'm not such a big fan of fruit breads but yours is looking very delectable.
    Rosa, I like your kind of styling and the fruit bread on this blue plate looks gorgeous. It isn't so simple to style food with brown shades I think. I love how the pattern goes with the shape of the bread.
    Please excuse my bad english but you'll understand what I mean, I guess.
    Warmly, Sandy

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  6. Ici aussi on beurre les gâteaux....de grands gourmands...Ce cake me plaît....un truc Anglais épicé, à la couleur brune qui déveoppe ses arômes en vieillissant....je vois...j'adopte avant d'avoir goûté et l'inscris au menu des petits déjeuners...
    Bises Rosa, merci de cette belle recette

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  7. Je rentre du potager et je vois ton superbe cake...quel bonheur,, j'en prendrais bien une tranche avec mon café (lol)
    Guère présente en ce moment, beaucoup de travail au dehors. Mais je ne t'oublie pas. Bisous et bon WE.

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  8. ooooh I love fruit loves ...yummmmmmmmm and moist :)gorgeous pictures.

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  9. Love the cake and love the photos Rosa really I enjoy your posts!! have a nice weekend!

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  10. It looks awesome! Perfect for the afternoon tea.

    Hugs

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  11. Looks great! I love good fruit cakes, this seems similar in all the best ways.

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  12. I have always wanted to make an English fruit cake. Now I have found the right recipe!
    Have a wonderful weekend, Rosa!
    Angie

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  13. A gorgeous loaf, Rosa! I love the feeling it evokes -- looks like a leisurely afternoon spent with good food and friends. :)

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  14. Mhh...
    Rien que la vue de ce cake me donne l'eau à la bouche... Un tour par les ingrédients c'est une rivière...
    Mhh, avec un délicieux thé Earl Grey!

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  15. Lovely loaf! I'd like a slice (big one!) and a cup of tea... and a nap! Gorgeous photos as always.

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  16. Un clásico cake inglés me encanta esta´de lujo, excelente receta el color es hermoso,abrazos hugs,hugs.

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  17. Thanks for introducing us to another great food blogger! This fruit loaf looks spectacular!! :)

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  18. How exquisite. I'm a huge tea fan and this looks like a perfect snack.

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  19. I love fruit cakes!!! Yours look wonderful!!!
    Will definitely try it this week ;)

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  20. It looks amazing!Love your food styling and marvellous pictures!
    Have a great weekend,dear Rosa!

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  21. This cake looks wonderful! Will stop over and check out your guest post.

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  22. Yes, there's always something we're looking forward to in our lives. That's the joyous thing to do. And your cake sounds incredible. Hoep you're having a wonderful weekend, Rosa.
    Blessings
    Kristy

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  23. Il est magnifique! J'en prendrais bien une belle tranche pour mon anniversaire... ;-)

    Merci Rosa pour tes bons voeux.

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  24. I love this oaf with tons of dried fruits and spices. Very English :)

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  25. The cake gets a wonderful color and taste of the raisin.
    Liebe Grüsse

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  26. Hi Rosa,
    Fantastic tea loaf. One of my favourites!!!
    Cheers,
    Lia.

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  27. I will hop on over Rosa. I have been following ben for years and love his move to Mexico.

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  28. Ton cake est vraiment très gourmand Rosa...
    Je sais d'avance qu'il me plairait d'en goûter une belle tranche, car il ne contient que des choses que j'adore... raisins secs et thé noir...
    J'ai repéré une recette de Traditionnal Fruit Cake dans un livre de cuisine anglaise, que je réserve pour cet hiver... car il contient 800 g de raisins secs pour 225 g de farine...
    Je t'envoie plein de bises et te souhaite un bon week-end
    Cath

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  29. Thanks for the intro, Rosa!
    Love this tea bread...chock full of delicious things.

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  30. Il est splendide Rosa, aussi beau que tu me l'avais décrit.
    Passe un excellent weekend.

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  31. Coming here is indeed a feast for the eyes - I so enjoy it. I have lately been craving Mexican food - all fresh - no gloppy sauces so will be hopping over.

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  32. You can't beat a good fruit loaf and cup of tea! Wish I could share with you.

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  33. How exotic! I would love to have a slice of this dried fruit studded cake with my tea.

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  34. Un cake qui comporte plus de fruits que de farine, cela me va parfaitement.

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  35. Well it sounds very authentic and looks delicious - a wonderful recipe and thanks for sharing!
    Mary x

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  36. Gorgeous piece of cake...and what more can I say, cake and tea, I am in food heaven :D

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  37. this truly sounds like an english cake rosa and all your pics took my breath away

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  38. je craque....sauf pour le thé noir mais bon...dans le cake...faut pas être sectaire.
    en revanche, j'ai une question à te poser : voilà, je recherche une recette de cake moelleux, très moelleux! tu sais, comme ceux que l'on achète et qui se conservent plusieurs jours. Je n'arrive pas à la trouver, j'en ai essayé des tonnes. Au cas où tu aurais cette merveille tu peux me contacter via facebook, mon blog etc...en tous les cas, tes photos sont comme d'habitude surperbes.

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  39. The photo with the statue and the Swiss flags in the background is really wonderful! It's always a treat to come here, especially today when I find a recipe really close to my heart. Actually I have that National Trust cookbook and absolutely love. Can't wait to make this cake again. Have a nice Sunday Rosa.

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  40. Tu penses bien que j'adore ce cake Rosa.

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  41. As always, your photographs are beautiful Rosa and this cake looks divine! I just want to grab a slice off the screen and gobble it up! Your plate on the last shot is so beautiful! Have a great day.
    Cheers
    Mamat

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  42. Your photos always make me want to lick the screen - and to take photography lessons from you. Would that you lived closer!

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  43. I feel exactly the same way Rosa. I may sound rude or arrogant when I say this, but sometimes it appears that mediocracy is celebrated more than talent. So like you I too look for unique, stimulating, inspiring and talented people.

    Your cake looks fantastic. I'll hop over to Ben's.

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  44. I agree with you that our palates get more sophisticated over time. How many toddlers go from eating only what "they know" to discovering the wonders of the gastronomic world.

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  45. This is such a great looking breakfast and snack cake!! I see sunny days in your beautiful photos!

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  46. It's important to be raised in a curious / adventurous food environment. I think it even helps us to shape our personality as we travel and learn new things. Food is such an integral part of it all.

    That bread has such a beautiful texture. I can eat it any time!

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  47. Je ne me suis jamais lancée dans ce classique que j'adore mais là, tu me tentes avec cette recette et tes belles photos ! Pour moi ce sera aussi avec du beurre… salé !

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  48. Wow, I'm learning to bake better and this cake is screaming my name. :)

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  49. A slice of this cakefor me with a cup of tea, will be perfect for a break.
    Bises

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  50. Oh what a beauty....great pictures as all ways Rosa..makes me crave for some...you are my inspiration:)

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  51. Il a l'air délicieux ce cake !

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  52. This fruit load is bsolutely PERFECT! Doesn't get any better than that. And slathering it with butter really is the right idea haha. Hey, great choice for a guest on your blog, this guy sounds fantastic. Hope you're doing well, Rosa! =)

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  53. I especially love the cake on the blue plate! The contrast is amazing, Rosa! I'm going to check out your guest post at Ben's now. :-)

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  54. I think most think of stale fruitcake, the same one that's been passed around for years, when they think of fruitcake lol This one begs to differ..what a beautiful fruit loaf..it looks so moist! Love Ben's blog..will stop by and check out your guest post!

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  55. That looks wonderful Rosa-full of lovely fruit! And yes to answer your question, we did dine at Cafe Des Federations and had a great time!

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  56. Great!!!!!

    http://estilohedonico.blogspot.pt/

    xoxo

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  57. A very delicious looking recipe yet again, just love how you take your photos!

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  58. Noting better than a slice of fruit loaf and a cuppa. Simply gorgeous photos!

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  59. Your fruit loaf looks very delicious.

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  60. His blog is one of the best! You turned this recipe into an elegant dessert with those beautiful pics!

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  61. Just came back from Ben's blog...great post Rosa!
    Hope you are having a wonderful week :)

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  62. Your fruit loaf looks delightful with a cup of tea! I'm on my way to Ben's site to read your post there.

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  63. lovely pics, a tasty sweet treat!! off ot chekc out your guest post, hope your weather is better!

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  64. Rosa, why was I not invited to tea :)

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  65. Looks way better than the dreaded fruitcake that's often used as a doorstop at holiday time. ;)
    I'd take this one over that one any day.

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  66. Beautiful bread...i can eat with my eyes....

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  67. What a gorgeous fruit loaf Rosa. It reminds me of something my grandmother used to make.

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  68. Oh, I love fruit cakes and wish I had some now with my Greek coffee.

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  69. Woo English recipe! Sounds gorgeous, Rosa. As always, adoring your beautiful photography.

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  70. Love the write up and your fruit loaf looks absolutely great!

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  71. Love the fruit loaf but I especially love the food styling looks stunning!

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  72. Thank you for sharing this on my blog my friend! It was a great contribution and now I'm starving for one of these loaves.

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  73. Definitely heading over to check this out! I love Ben's blog!

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  74. Ben's blog is beautiful and I love how he captures life .. so real!
    The loaf sounds lovely and the black and white shot of the same is absolutely brilliant!

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  75. Ohhh...This is simply BEAUTIFUL, Rosa! That fruit loaf looks perfect and your pics are truly spectacular! I'm off to check to Ben's blog now.

    Hugs <3

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  76. that's a hearty and delicious loaf of cake, rosa! i love all the add-ins, so well done!

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  77. J'aime beaucoup cette recette, simple, rapide et surement délicieuse.

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  78. Très appétissant ton cake avec une tasse de thé!!

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  79. Hello Rosa
    Your fruit loaf cake looks so fresh. :)
    I don’t mind eat this every day. LOL.
    Thank you for sharing. :)
    You can submit your english fruit loaf cake pics on http://www.foodporn.net It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
    Well, you know it’s fun to make others hungry (and thirsty)! :D

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  80. The fruit loaf looks delicious - I love traditional bakes. Shall head on over and read the post straight away :)

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  81. I saw this on Ben's blog which I have been following. The load made me a little hungry...

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  82. Chouette, les vacances commencent pour moi, je vais pouvoir prendre le temps d'apprécier un vrai petit déjeuner avec pourquoi pas un beau pain comme tu présentes!

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  83. Hello Rosa
    Thanks for the Cake Anglais Aux Raisins Secs recipe.
    I'll create one for sure, my kids are gonna like it :)
    If you don't mind, can you submit your Cake Anglais Aux Raisins Secs photo in http://www.foodporn.net ?
    It's a food photography site full of all DIY food pictures from members around the world. submit by yourself and let me know when you did, so I can share it.

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