A few months ago, gripped by baking fever, I purchased Mary Berry's Baking Bible. I quickly decided to embark upon a mission to bake everything in the book, and turn myself from an occasional baker into a bit of an expert. My Grandad Ern was a Master Baker by trade; the man responsible for introducing Danish Pastries to England in fact, and I wish it had occurred to me to spend more time learning from him, rather than simply enjoying the fruits of his effortless labours. This project is almost a way of making amends for that; I'd like to follow in his footsteps (if not in my career, at least as a hobby) and continue the proud heritage of baking in my family.
I credit my friend Rachel with the idea to write a blog about my baking exploits, hoping that there will be more successes than failures as I attempt all 213 of the Queen of Baking's recipes.
So as not to bore the husband with a monotonous diet of sponges, followed by weeks of biscuits, I've decided to tackle the recipes by selecting the first bake from each chapter, followed by the second recipe and so on. I'm not going to pick and choose; I'm determined to face my baking demons and learn how to do everything baking-related, even if the consequences are disastrous!
Everything will be photographed, with comment about how I found baking it, and a husband rating (to be taken with a pinch of salt as he has a very selective cake-tooth).


Tuesday 13 June 2017

100. Pineapple and Cherry Loaf

***MILESTONE BAKE!***

I can't believe I've finally got to my one hundredth bake! When I started this project, I imagined it all being done by now, but two babies came along and my spare time dwindled. However, when I talk about my baking to others, they are invariably shocked and impressed that I've produced so many different bakes, and I suppose it is a pretty big deal when you think about it. That said, I'm still under half way, so plenty more to do, and some complicated things to attempt in the process.
This was another of my 'child friendly' choices, although I prepared the fruit by myself beforehand. I made sure I took extra care with the drying of both the pineapple and the cherries, and got though lots of kitchen roll in a bid to ensure the cherries didn't all sink to the bottom. Unfortunately, I didn't have the right quantity of sultanas in the cupboard, so I topped up with raisins (I'd considered using more cherries, but thought this would be too much of a deviation in flavour from what was intended). Next time though, I'd use just sultanas, as the raisins at the edge of the loaf caught a bit and became tough, spoiling the flavour in places.
Apart from fiddling about with the fruit to start with, the recipe was very straightforward, and easy to bake as well. I reduced the baking time a bit and kept an eye on the colour/checked with a skewer, so it was cooked perfectly, I think. I seem to have got the measure of the oven now, and also have more confidence to trust when things are 'done', to stop them going over. It smelt delicious and looked great - a lovely golden colour and packed full of fruit. 
We couldn't wait to try some, so had a botched attempt at slicing a warm cake, but it was worth it to experience the tastiness. The recipe suggested keeping it in the fridge once cooled: because of the fruit content and its moistness, there's a risk of it going mouldy. Storing it that way also meant that it was really easy to slice; it didn't dry it out at all either, so it kept well for about four days.
Baker's verdict: easy to make and worth the effort with the fruit. Absolutely delicious and one of the best fruit cakes I've made so far.
Husband rating: 8.5 - probably one of the best fruit cakes I've had. The middle parts were the tastiest.
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