[BakerAunt]

Update: The Maple Pound Cake with Maple Rum Glaze was very good. The Nordic War pan in which I baked it caused it to spread out more (nature of the wreath pans that are 10-inches wide) than it might have done in a 9 or 10 cup pan that is not as wide and is deeper. The glaze made it very moist. I'm not sure that the texture was that much different from any other cake I've baked with regular flour. We liked it, and I will bake it again--especially since I need to use that unbleached cake flour.

[BakerAunt]

Thanks for the update. My husband and I have been watching the weather channel but could not tell how badly your area was hit. I hope you and the family are home soon and do not have too much cleaning up to do.

[BakerAunt]

Italian Cook--another thought. Is it possible to drain the cranberry-apple-orange relish to remove some of the liquid? Perhaps use a strainer or cheesecloth?

Increasing the flour by perhaps 2 Tbs. to 1/4 cup might also help. Do you know how the flour was originally measured? A lot of older recipes had people scoop the flour with the cup, which would result in more flour being used. I did it that way for years. I think that I only started fluffing it with a scoop and using the scoop to put it into the measuring cup after I began ordering from KAF, and they made a point of saying it should be measured that way or weighed.

• This reply was modified 8 years, 3 months ago by BakerAunt.
• This reply was modified 8 years, 3 months ago by BakerAunt.

[BakerAunt]

Italian Cook--Perhaps the bread needed to bake longer? Maybe the cranberry orange relish was wetter than the cranberry-orange relish that came in a jar in the 1970s?

[BakerAunt]

The nice people at Ocean Spray wrote back to me:

Thank you for taking the time to contact us. We love to hear from people who are as into cranberries as much as we are. When you purchase Ocean Spray® products you are supporting the more than 700 family farms which own the brand. Ocean Spray takes great pride in manufacturing premium products.

You are correct, we did make the CRANORANGE® cranberry orange relish in a glass jar in the 70's. We are sad to report we are no longer producing CRANORANGE® cranberry orange relish. Although we considered it to be a very fine product, consumer demand was not what we had anticipated. Consequently, a marketing decision was made to stop production. We know it’s frustrating when one of your favorite products are discontinued and we have shared your feedback with our marketing department.

[BakerAunt]

OK, I know it was in a glass jar. This would have been in the 1970s in southern California. I keep trying to find some verification on the internet, but so far, I've not been able to do so. It had a jam-like consistency and had to be refrigerated once opened.

I did find this cooked one:

http://www.oceanspray.com/Recipes/Corporate/Sauces,-Sides-Salads/Cranberry-Orange-Sauce-Gift-Jars.aspx

I decided to go to the source and ask Ocean Spray on its website. I'll report back what I hear.

• This reply was modified 8 years, 3 months ago by BakerAunt.

[BakerAunt]

Cwcdesign--yes, it did come in a jar. I would eat it on toast after Thanksgiving. My mom never made a homemade cranberry sauce. It was always out of a can, and then the jar of cranberry-orange relish joined the yearly tradition.

[BakerAunt]

I wish that KAF would give an optimal temperature. I have an infrared thermometer that I can use to check pan temperature. I note that the pan gets hotter the longer I'm using it. Even low on my gas stove can get a bit too hot, so I find myself lifting up the various griddles to cool them a bit. When I do English muffins, it is a bit of a juggling act with cast iron pans or Le Creuset griddle.

[BakerAunt]

Thank you, Italian Cook for reporting back. I'll make a note on the recipe for when I try it. I'm glad your husband enjoyed the Welsh Cakes. Sometimes it just takes the right version of a recipe.

[BakerAunt]

My cranberry-orange recipe came from Jane Brody's Good Food Cookbook. It seems to me that the jarred sauce has definitely been cooked--would be necessary for canning it. As I recall, it was somewhat like a jam.

[BakerAunt]

Ah, I see. I had not thought about the heat issue.

[BakerAunt]

I am not sure that you can overprocess at the egg adding stage. Overprocessing is much more an issue at the adding flour stage. My cakes have improved now that I add one egg at a time and beat it in until fully incorporated. (I realized from a KAF article that I needed to mix until there was no trace of the egg before adding another.) That said, I've not had call to add eight eggs. My highest number has been 5.

[BakerAunt]

Italian Cook--I loved that Ocean Spray Cranberry-Orange relish. I have a recipe for a cranberry-orange relish that I used to make, before I found the one with dried cherries an cardamom which is now the one I make. (No one else in the family likes it, so it is all mine!) It's not the same as the Ocean Spray, however, as it is not cooked and uses raw cranberries and orange. I wonder if your could cook cranberries and add sugar and orange?

[BakerAunt]

Italian Cook--I usually don't freeze soup with pasta in it, so I do not know how it will work out. If I have a soup that uses pasta, and I want to freeze, I often freeze a quantity without the pasta in it, then add it when I reheat the soup. Of course, that does not work well for single servings.

Cwcdesign--that pasta dish sounds wonderful, but I know my husband would not eat it. Sigh.

[BakerAunt]

I raise my coffee cup along with you, S. Wirth. I had Peets' French Roast this morning, and I will have it again as I gear up for a graduate seminar this afternoon.

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