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So what were going to do is fold in the, the key ingredients to all this. Um.. I’ve got some walnuts here.

And again I’ve soaked these for about two days in a, in a small amount of Captain Morgan’s spice rum. So I’m just going to sprinkle these on the top. and what we’ll really do and is just kind of folding these in with our spatula, and just incorporating this stuff nice and gentle. And aa.. you just want a nice even distribution so that once these, these cakes bake. And we’re going to make some multiple ones we’re going to use some small loaf pans. And you’ll have an even distribution of all your ingredients throughout the recipe there. Okay. So we’ve incorporated all of our walnuts and aa.. folding those in. and we’re making sure to scrape from the bottom of the bowl and come up and over. Cause we’re kind of whipping air into this in a, in a gentle way as well.

All right so.. now the ingredients of the hour. We’ve got some dried cherries and some dried cranberries which I put inside a food processor and the green that you’ll know that there’s no way around it. We had to use some of the green umm.. Maraschino cherries. And I actually put those inside the food processor as well so that we got a nice small dice on these pretty much. So I’ve soaked these also in the captain Morgan spice rum simply because they were a dry fruit and we want to re hydrate those so that they can survive the baking process and survive in this batter that we’re making for the, for the cake. So in much the same fashion that we did the walnuts, I’m just going to sprinkle these onto the top. And just fold those in. as you can see all of our ingredients are incorporated nicely and the batter itself is started to discolor a little bit.

So we got sort of a spicy rummy feel to this pound cake which is what we wanted, simply because its that type of festive pastry. So I’ve got these loaf pans greased already. And I’m just going to split this batch into the two and we’ll knock those down so that we get them even. And again just keep folding and turning this out. So that you get a nice even distribution into your pan. And yes we did add baking powder so these are going to rise. So that’s about half and half. I’m just going to clean up the edge on this guy. And what we’re going to do is just kind of, kind of massage these a little bit, move them over to the side. From end to end. To get those as level as we can before they go into the oven. Aa.. speaking of which we have our oven pre heated to about 325 degrees.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

Tags: campfire cooking, southern cooking, cooking equipment

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