The Redpath Canadian Bake Book – Review, recipe and giveaway
November 7, 2017 by Jenny
In 1854 in Montreal, John
Redpath began crafting sugar on the bank of the Lachine Canal. His
company was the first of its kind in Canada, using sugar cane
imported from the British West Indies. In 1857, Peter Redpath
became a partner and his brother-in-law, George Alexander Drummond
joined the firm in 1861. Under his guidance, the company’s success
allowed for construction of a new six-storey plant built on the
existing site, doubling production. In 1930, Redpath Sugar merged
with a company out of Chatham, Ontario. In the late 1950s, the
Redpath Sugar Refinery was built on the Toronto waterfront and
still calls that location home today.
With recipes from Chinese egg tarts to Chocolate-orange babka, this beautiful book has it all. The Baker’s Kitchen section starts readers off with useful advice about baking ingredients, equipment, terms, and techniques but continues to delve further into more advanced details and techniques. This is a must have book for any level of baker. Decorating instructions with step-by-step photographs will guide us to presenting our bake goods like a pro. The novice will appreciate the detail and classic recipes while the more advanced will appreciate recipes for showpieces such as the Stunning chocolate croquembouche, Galette des rois, or Chocolate-cranberry panettone.
Thanks to the publisher, Appetite, for sharing a recipe with our members today for Queen Elizabeth cake as well as providing three copies of this baking bible to our members in the US and Canada in our contest below. Be sure to scroll down to the bottom of this post to enter.
Queen Elizabeth
cake
Add this recipe to your Bookshelf (click the
blue +Bookshelf button).
The origins of this cake are shrouded in mystery, although some
sources claim the cake was first made for Queen Elizabeth II’s
coronation in 1953. The event required a cake that took little
sugar and butter and few eggs-all still rationed in the UK in the
early 1950s. Whatever its history, the cake has become a Canadian
classic, and you’ll understand why when you taste it.
Makes one 8-inch cake
8 to 10 servings
Prep time: 30 minutes Cooking time: about 1 hour
Cake
- 1 cup pitted dates, cut in half
- 1 cup water
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup chopped walnuts
Topping
- 3/4 cup unsweetened shredded coconut
- 1/2 cup lightly packed golden yellow sugar
- 1/3 cup unsalted butter, softened
- 2 Tbsp whipping cream (35%)
Sauce
- 1 cup lightly packed golden yellow sugar
- 1 cup granulated sugar
- 1 cup whipping cream (35%)
1. Preheat the oven to 350°F. Grease an 8-inch springform pan, then line the base with parchment paper.
2. For the cake, combine the dates and water in a medium saucepan. Bring to a boil over medium-high heat. Turn down the heat to medium and simmer, stirring often, until the dates have absorbed the water and turn into a pulpy mixture, about 5 minutes. Remove from the heat and set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
4. In a large bowl and using an electric mixer, beat the butter with the sugar and vanilla extract until pale and fluffy. Beat in the egg until well combined.
5. Add the flour mixture to the sugar mixture alternately with the dates, making three additions of flour and two of dates, and beginning and ending with the flour. Stir until well combined. Stir in the walnuts.
6. Scrape the batter into the prepared pan. Bake until a wooden skewer inserted in the centre of the cake comes out clean, 40 to 50 minutes.
7. For the topping, just before the cake is ready, combine the coconut, sugar, butter and cream in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Turn down the heat to medium and simmer for 2 minutes, stirring often.
8. As soon as the cake comes out of the oven, preheat the broiler to high. Spread the hot topping over the top of the cake. Broil the cake until the topping is dark golden brown, 2 to 3 minutes. Watch it carefully, as the topping burns easily. Let the cake cool in the pan on a wire rack for 10 minutes.
9. For the sauce, combine both sugars and the cream in a medium saucepan. Bring to a boil over medium-high heat. Turn down the heat to medium and simmer, stirring constantly, until thickened and smooth. (The sauce can be cooled, then refrigerated in an airtight con- tainer for up to 5 days. Reheat gently before serving.)
10. Release the sides of the pan and slide the cake onto a serving plate. Serve the cake warm or at room temperature with the warm sauce. (The cake can be stored in an airtight container at room temperature for up to 3 days.)
The publisher is offering three copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 15th, 2017.
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