I am continuing 2014 with Julie Richardson’s first book, “Rustic Fruit Desserts”. Some of the men who have been enjoying cake in our group were excited for a change to things more like pies. However, there are still many cake-like things in this book. Buckles, pandowdies, and others of that nature (I don’t know what a buckle or pandowdy is to be honest). But there are also pies, cobblers, crisps, and tarts.
One of the things I am most excited about is that each recipe is categorized by season so you can make sure each fruit is freshly in season. Something “Vintage Cakes” did not do, which meant that I had to research when each fruit that was used was in season, and then schedule out which cake I was going to do which week. Having it pre-organized by season makes it a lot easier for me to just flip through and decide which one to make.
I decided to start out with the very first winter recipe, “Pear Sauce Bundt cake with Pear Brandy Butter Glaze”. This one was a bit involved, you have to start by making a pear sauce (akin to applesauce) which took about an hour on it’s own, and is listed as it’s own recipe.
The cake portion was very much like many of the Vintage Cakes I have made so it was very straightforward for me.
This cake was delightful. Very rustic tasting, the 3 flavors of pear, cocoa, and walnuts blending well together. I happened to serve this one at my birthday party alongside my Double Dip Caramel cake, but there was quite a bit of the caramel cake leftover and by the time this one was ready everyone was stuffed to the brim. So we had a community slice to taste it. Not quite chocolatey enough for my husband’s taste, but still a lovely homey cake.