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    Rum and chocolate fruitcakes

    Rum and chocolate fruitcakes

    Makes 8 medium-sized fruitcakes. Make these before Thanksgiving Day if you want to eat them at Christmas—they need aging to develop proper flavor. • 1 lb. dried apricots, cut in small pieces • 12 oz. pitted prunes, cut in small pieces • 8 oz. pitted dates, cut in...
    Chocolate buttercream

    Chocolate buttercream

    Makes about 2½ cups. • 4 egg yolks • 1¼ cups sugar • 3 Tbs. unsweetened powdered cocoa • ⅔ cup milk • ½ lb. soft butter 1. Beat the egg yolks until they are creamy, then beat in ¾ cup of the sugar and continue until pale and fluffy. Beat in the cocoa. 2. Bring the...
    Wenia’s mazurek

    Wenia’s mazurek

    Serves 10 to 12 This wonderful cake was first made for me by my Aunt Wenia in Poland, and I immediately demanded the recipe. It is the perfect cake for a very special occasion, a baroque, luscious creation that really looks like a celebration. • 1 sponge cake, baked...
    Zuppa inglese

    Zuppa inglese

    Serves 10 to 14 It means “English Soup” because its base is English custard, but it’s really a marvelous, moist Italian confection—cake soaked with rum, layered with marmalade and custard, and covered with a meringue. The curious name presumably derives from a...
    Spumoni cake

    Spumoni cake

    Serves 8 to 10 In the restaurant Torcoloti in Verona, we ate one of the most sublime cakes in the world. After the first long moment of silent ecstasy had passed, we asked our extremely friendly waiter if he could tell us a little something about it. Well, we found...