From NPR's Heirloom recipe contest. So unique and fun, not to mention delicious. As this dessert bakes, a yummy syrup is formed and vacuumed up into an upside down ramekin, so that when you invert it, you have a ready-made syrup all ready to eat with the baked peaches and biscuit-cake.
A sticky-rum soaked cartoon of a cake. You must try it, is is worth every ounce of money and effort! My sister's favorite request every Christmas. I start making it in October. This cake is euphoria. This is Fruitcake done right. YOU WILL NEED TO START THE BAKING PORTION OF THIS CAKE AT LEAST A WEEK BEFORE YOU WANT TO EAT IT. BEGIN SOAKING THE FRUITS AT LEAST A MONTH IN ADVANCE. Not really for the novice baker (only because you have to figure out the baking time on your own based on the size of the cakes you make). I recommend mini loaf pans for this. Merry Christmas!
My version of the wonderful Filipino bread. Soft, very rich, sweet...perfection! The cheese seems like a strange addition, but you must try it to believe it. This looks like a wildly complicated recipe--in a way it is- but making bread is very soothing to me. Just be sure to read the recipe through a few times before you start.