CHECKER CAKE RECIPES

Steps:

• Be sure and have all ingredients at room temperature -- 70 F or above. Preheat oven to 225 F
• Prepare one-piece tube pan (10x4): Cut heavy brown paper bottom (trace bottom of pan) and one 4" wide strip to go around the inside of the pan (slit the top every half inch or so, to conform to shape of pan), and another 5" wide to go around the tube.
• Grease the pan, place the paper liners inside, then grease the paper (or can grease the paper before putting into pan -- greased side next to cake, not the pan.) The grease on the pan, holds the paper, the grease on the paper is for the cake.)
• For decorating the cake put aside a few pieces of the prettier pieces of fruit, plus about ten nut halves, and ten cherry halves.
• Place all of the fruit and nuts in a large mixing bowl or baking pan. Separate the seeded raisins into small pieces and mix thoroughly with the fruit.
• Sift 1/2 cup of the prepared flour over fruit and mix well, also stir in the cake spice.
• Now cream butter and sugar for 15 minutes (watch the clock) then pour over the fruit and blend.
• Beat the eggs one minute on high and stir well into fruit. Add the black molasses and stir in well.
• Separate remaining flour into 3 parts and blend each part into the fruit mixture individually and fully before adding next part. Pour the wine over the top of the mixture and blend that in, too.
• Spoon the batter into the prepared baking pan. Smooth the batter with the back of a spoon, then position your fruit and nut decorations on top.
• Place in preheated oven at 225 F and bake for four hours, until checker comes out clean. Don't start checking the cake until 3.5 hours have passed.
• When done, set aside in a cool place and let it sit for 15 minutes. Turn upside down on platter, remove paper, then invert onto cooling rack so it is now right side up. Let it sit until completely cooled.
• After it is completely cooled, wrap it in aluminum foil and place in a cake box (or: wrap in four double sheets of newspaper and tape it shut)
• Let it rest for two weeks or more in cool place before cutting. do not freeze until at least three weeks have gone by. (Write the "date made" on the Newspaper so you can keep track of time.)
• NOTE 1: I have no idea what he means by "(or seedless) (follow directions on seedless)" for the raisins -- there is no other unusual mention of the raisins in his directions -- but, frankly, I would not be too fussy about it. This, to me, is a "whatever."
• NOTE 2: I would probably just make the cake batter, then add the floured fruit, too... but that is just me. I hate all the tedium -- LOL -- I figure it is a cake, not the Taj Mahal! -- but you do what you think is best.
• NOTE 3: I also searched the Sauer's web site and they do not have a "cake spice" which is why I have made the assumption that "all spice" is what is meant. It may be that they used to have a spice with that name, but they no longer do. You, can, of course, choose any spice you like. AND more than a box of spice seems like an awful lot -- I consulted with Becky and she says it is a 7 pound cake so should be correct. (Also: If you cannot find the right one -- you may wish to try this group of Cake Spice Ingredients: Cinnamon, Star Anise, Ginger, Cloves, Allspice and Nutmeg -- I leave the amounts to your own choosing. You may prefer more of one than another.)

Steps:

• Preheat the oven to 190C/375F/Gas 5.
• Grease a 20cm/8in square, loose-based cake tin with butter.
• Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time.
• Line the tin with the baking parchment, keeping the division in the centre.
• Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined.
• Transfer the batter to a bowl set on scales, remove half of the batter and put it in a different bowl.
• Add a small dab of red food colouring to one bowl and fold it into the batter until it is well blended.
• Spoon the cake batters into each side of the prepared tin and smooth the surface with the back of a spoon.
• Bake in the centre of the oven for about 25 minutes, or until the sponges have risen. Cool in the tin for five minutes, then slide a knife around the outside of each sponge and turn them out onto a wire rack. If the sponges have risen unevenly, press the surface gently until level. Leave until completely cold.
• To assemble the cake, first place one sponge on top of the other and trim off the crusty edges so they are both the same size. Cut the sponges in half lengthways to make four long rectangles.
• Warm the apricot jam in a saucepan then press through a fine sieve.
• Brush the long side of one of the sponges with jam and sandwich together with a sponge of a contrasting colour. Do the same with the other two sponges.
• Sandwich the two pairs of sponges together like a checker board and brush the top and sides with jam.
• Place the marzipan on a surface dusted with icing sugar and roll into a rectangle of about 40cm x 20cm/16in x 10in; it should be large enough to wrap the cake completely, leaving the ends exposed, and be about 5mm/¼in thick.
• Turn the cake upside down on the marzipan and brush the underside of the sponges with jam.
• Wrap the marzipan around the cake, pressing it gently onto the surface of the sponges, and press the edges together to make a firm join.
• Turn back over with the seam underneath, trim a thin slice off each end and place on a serving plate.