Time Travel Kitchen
A Cake, A Cookie and a Cocktail
“ This cake is well named, as it has a very delicate consistency. Its flavor is unequalled in spice cakes.”
Irma Rombauer, The Joy of Cooking 1931
Last Tuesday was the 90th Anniversary of the publication of The Joy of Cooking and since its author Irma Rombauer is one of my heroes, I made this cake. It’s a beautiful, tender cake, with just the right amount of spice — it’s delicious — and perfect for this time of year. Making it takes some patience (I’m looking at you, separated eggs) but it’s well worth it. To make it festive, I decorated with a dusting of confectioners sugar, some glazed orange rind and sugared cranberries. It looked very ‘Holiday’ next to the tiny Christmas tree in my kitchen.
It’s not necessary to sift 3x -one time will do
Add the baking powder to the dry ingredients
Alternate the flour with the buttermilk
Grease and flour the pan (9 inch tube or bundt pan)
Bake for 50-55 minutes till toothpick comes out clean
This recipe is updated in the latest edition of The Joy of Cooking with a few additions and instructions and methods that make it a breeze to make
Rugelach for Hanukkah
One of the really nice things about writing here on Substack is that you get to (virtually) meet people from all over the world who are also writing here.
Today it’s my pleasure to feature my fellow newsletter writer, celebrated cookbook author and recipe developer, Rachel Phipps. Thank you, Rachel, for sharing your recipe and your thoughts with us.
“I became a writer and recipe developer by accident, but it turns out it’s the perfect fit for me because I spend a good part of my time thinking about my next meal. I’m not joking.
I write hundreds of recipes a year across cuisines and disciplines, but sometimes there are recipes like this one that give me more than just the satisfaction of creating something delicious.
When I create my version of classic Jewish recipes, I feel like I am keeping a little bit of my heritage alive. It’s the way I connect to it, through cooking.
Rugelach are delicious little filled pastries made from flour, cream, cheese and butter that became even more popular when Ashkenazi Jewish immigrants from Poland and other Eastern European countries celebrated holidays with these wonderful cookies, introducing them around the world.
I hope you enjoy them at Hanukkah and year round.
Link to recipe via BBC Food:
Here is the link to Rachel’s newsletter:
A Cocktail on Repeal Day
On December 5th, 1933, also known as ‘National Repeal Day” the 21st Amendment was ratified and Prohibition ended. I made a 1920’s Bees Knees Cocktail for the first time recently and thought it was a nice drink.
So here’s a recipe from the Kitchn if you’d like to try one this Repeal Day. Cheers!
Link: The Bees Knees Cocktail
Have a great weekend.
Photos of Cake and Cocktail: Jolene