This week's recipe was Applesauce Spice Bars. They are like traditional spice cake with raisins and pecans and are supposed to have a brown sugar glaze. I had trouble with proportions again this week. I followed the recipe exactly and did not have enough glaze to come close to covering the cake. You can see the result here:
Sure - it still tasted good, but I was really looking forward to the brown sugar glaze and it wasn't even noticable in the final product. Next time, I will double the glaze recipes.
The only change I made was that I soaked the raisins for about 8 hours in whiskey before using them in the cake. This was mostly because the recipe called for "moist plump raisins" and I only had hard nearly stale raisins in the back of the cupboard (neither I nor my children are big raisin fans.) So, I made them plump and moist with whiskey. Very similar to the way I used to catch men in college.
Anyway, it was also very good with ice cream:
1 comment:
"So, I made them plump and moist with whiskey. Very similar to the way I used to catch men in college."
LOL, that's so funny! (But,I bet the opposite is true) (Hmm... that still sounds wrong, as if you only picked men while under the influence of whiskey goggles.)
SS doubled the glaze and thought she had way too much. I didn't double it and it was just right, so there must be a variance in glaze preferences.
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