Fruit Cake: Recipes for the Curious Baker by Jason Schreiber

  • Banana bread (page 17)

    from Fruit Cake: Recipes for the Curious Baker Fruit Cake by Jason Schreiber

    • Categories: Bread & buns, sweet; Afternoon tea
    • Ingredients: bananas; all-purpose flour; sweet plantains; ground cinnamon; ground mace; cream cheese; eggs; walnuts
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Notes about Recipes in this book

  • Poached pear and quince crumb cake

    • EmilyR on October 16, 2022

      Recipe here : https://edibleeastbay.com/2020/11/11/re-inventing-a-favorite-tradition/

  • Blueberry gooseberry crumb cakes

    • Astrid5555 on July 22, 2021

      Excellent no-fuss summer berry cake with a crumb topping that is also used inside the cake. Halved the recipe to make only one cake. Got rave rewies from my co-workers who I baked this cake for.

  • Applesauce cake

    • NancyCanCook on October 19, 2024

      Delicious moist cake. When baking again, I'd go a little more heavy-handed on the spices. I made my own applesauce. For speed, I'd try using premade.

  • Coconut pound cake

    • Lepa on July 07, 2024

      This tasted good but was unfortunately very dry. I followed the directions and baked it for 70 minutes but now think that was a mistake. I may try this again and start checking at 55 minutes. I also added a bit more salt after tasting the batter. The taste of this cake is lovely so I would like to tweak this recipe for a better texture.

  • Raspberry Dacquoise cake

    • Jane on April 26, 2021

      This was a great special occasion dessert. Not especially hard or time consuming, especially as the meringues are made the day before. His instructions are really thorough and clear. The raspberry buttercream between the meringues was fabulous. The chocolate dribbles weren’t too pretty - it would be easier if the top layer was slightly smaller so the ganache drips down the sides rather than dropping straight to the bottom of the cake.

  • Chocolate, cherry, and orange cake

    • dinnermints on November 08, 2024

      Luxurious chocolate flavor, fudgy texture, hints of orange and cherry. I made this for my birthday cake earlier this week and it did not disappoint. It's not too sweet; predictably my 5-yr-old hated it (which is probably for the best since it's a tiny bit boozy). It's also easy to make - the hardest part is chopping up dried cherries, which is acknowledged as being obnoxious but necessary by the author. It is quite a plain cake, so I dusted it with powdered sugar. Served with vanilla ice cream.

  • Fig, Port, and chocolate cake

    • dinnermints on January 01, 2023

      I’ve been eyeing this cake ever since I bought this book, and it delivered. Very celebratory feeling for a New Year’s eve dessert (although maybe now I have to freeze it for dry January?). It is quite chocolatey, which overpowers the fig flavor a bit. I baked this in a 12-cup Bundt cake pan, and it was done at 65 minutes.

  • Pan goo

    • EmilyR on October 16, 2022

      recipe here : https://edibleeastbay.com/2020/11/11/re-inventing-a-favorite-tradition/

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Reviews about this book

  • Eat Your Books

    There are baking books and then there are baking books that wow and amaze me - this is one of those!

    Full review
  • ISBN 10 0062977458
  • ISBN 13 9780062977458
  • Linked ISBNs
  • Published Nov 10 2020
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

Jason Schreiber, one of New York City’s most influential and popular food stylists, combines aesthetic flair and flavor in 75 whimsical recipes that celebrate fruit and cake in all their festive and delicious glory.

In gorgeous photos and dozens of fresh and flavorful recipes, acclaimed food stylist Jason Schreiber shatters misconceptions about that most maligned of desserts—fruitcake—by imaginatively breaking with convention as he pays homage to the delicious combination of fruit and cake. Forget those dried artificially dyed candied doorstops that everyone regifts and passes on. Fruit Cake is a tasty epicurean tour through dozens of cakes and other pastries that use a variety of fruits, combining them with diverse fillings, as well as liquor, nuts, and more. Interwoven with the recipes are stories, anecdotes and asides that are just as charming and intriguing as the lush, full-color photos that accompany them.

Each recipe in Fruit Cake showcases one of thirty-eight fruit, whose natural sweetness and juice make desserts that are perfectly moist and sweet without being overpowering. Indulge your taste buds with his beautiful, fanciful creations, including:

Constant Cravings—cakes like Raspberry Tea Cake and Polenta Pound Cake with Spiced Mandarins that will satisfy your cravings at any hour of day

Out of Hand—finger-focused treats perfect for pocketing or dressing to impress, such as Mango Coconut Cashew Bites and Blueberry Ginger Studmuffins

Showstoppers—cakes for the spotlight that you can humblebrag about “just throwing together,” including Passionfruit Lime Pavlova and Horchata and Roasted Plum Sorbet Cake

All Rise—the next best thing to eating sumptuous creations like the Blood Orange Bee Sting Cake or Bourbon Peach Kugelhopf, and other sumptuous creations is smelling the just-risen yeasted dough

Soaked—try one slice of these decadent cakes that marinate in booze for days—whether it’s the likes of the Pomegranate Molasses Cake or the Fig, Port, and Chocolate Cake—and you’ll need a designated driver

Filled with divine desserts for all seasons, this wonderful cookbook will forever change the way you think about fruit and cake. 

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