At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

One of the most popular dishes to make for a spectacular holiday meal is Standing Rib Roast (or Prime Rib). Although it can be an intimidating dish to make and the pressure to serve a perfectly cooked standing rib roast is high, we’re here to share the easiest tips for the best standing rib roast ever.

 

Chef Andrew Smith, Culinary Director at Great Performances, condenses his wealth of information and experience into a simple-to-follow recipe to create a mouth-watering standing rib roast that’s sure to impress your guests. He covers what to buy – and how to work with your butcher to get exactly what you need; and how to cook it. It may come as a surprise, but the first few steps are to ignore the meat and work on the components that will help maximize flavor.

Chef Andrew's Perfect Standing Rib Roast Recipe

What to Buy

Ask the butcher for a bone-in ribeye with the cap removed, tied between bones, with the chine bone removed – a good butcher will do this for you. When choosing your meat, you should look for good marbling of fat and red, not browning, flesh. The general rule of thumb is to buy 8-10 oz of raw rib roast per person you’re planning to feed, which will give you a 45-50% yield once you take into account the bone weight and the juices lost while cooking – for example, a five-pound raw portion of bone-in ribeye will produce roughly 2.25-2.5 lb of cooked meat, which will feed 6-8 people.

How to Cook It

First, ignore the meat; step one is to confit some garlic. This recipe is more than you’ll need for your roast, but garlic confit is excellent for any number of holiday dishes and stores well in the fridge if you don’t use it right away.

The Garlic Confit Recipe
Ingredients
  • 20 cloves of garlic skins removed
  • 2 cups extra virgin olive oil
Method
  1. In a thick bottomed pot, place oil and garlic over very low heat and bring to a simmer (not a boil!).
  2. Let cook for 1 hour or until the garlic becomes soft. Remove from heat, let cool, and store in oil for up to two weeks.

Still ignoring the meat; now it’s time to make the spice rub that will give your rib roast its flavor. Fresh herbs are a must!

The Standing Rib Roast Rub Recipe

based on a five-pound rib roast; multiply or divide accordingly depending on your poundage

Ingredients
  • 3 oz Garlic confit, blended smooth
  • 1 oz reserved garlic confit oil
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme
  • 1 tbsp butcher grind black pepper
  • 1 tbsp kosher salt
Method
  1. In a large mixing bowl, add all ingredients till thoroughly incorporated.
  2. Slowly drizzle in reserved oil and mix till mixture becomes a paste.

And now the main event:

The Roast
  1. Take the rib roast straight from the refrigerator and place in a large roasting pan. Using latex gloves, apply the rub to the surface of your roast until all the mixture has been used and the entire roast is covered in a thick coat.
  2. Let stand for at least an hour at room temperature to temper the meat and allow it to marinate in the rub.
  3. Pre-heat oven to 475 degrees F.
  4. Place rib roast in the oven for 10-15 minutes uncovered and allow the outside to brown. Once browned, remove from the oven and drop oven temperature down to 275 degrees F. While the oven is coming down to temperature, cover the entire roasting pan with foil, then return to oven. Allow to cook for one hour and twenty minutes, or till it reaches an internal temperature of 125 degrees F for a medium (insert meat thermometer into center of meat closest to the bone)
  5. Allow to rest for 20 minutes before serving.

Hosting a winter event should be as exciting as the celebration itself. That’s why we created the Winter Event and Party Planning Guide—a collection of ideas to inspire your next gathering. Whether you’re planning a corporate team-building day, a nonprofit gala, a festive social party, a product launch, a film premiere, or your dream winter wedding, this guide is packed with visual inspiration to bring your vision to life.

From cozy and intimate spaces to bold and festive settings, the guide highlights versatile venues, seasonal decor, and creative activations. Flip through images that showcase everything from elegant table settings to vibrant themes, helping you set the perfect tone for your event. Designed to spark ideas for every host, this guide is your starting point for creating unforgettable moments and unleashing joy.

Ready to get inspired? Browse Winter Event and Party Planning Guide and let the creativity flow.

Great Performances Hospitality Guide

Looking for a stress-free catering solution for your next meeting or event? Meet Katchkie Kitchen, a delicious chef-crafted, farm-inspired menu from Great Performances designed to make group breakfasts and lunches effortless. Perfect for teams, nonprofits, and casual gatherings, Katchkie Kitchen brings fresh and delicious family-style meals to your table with no hassle and no compromises.

What is Katchkie Kitchen?

Katchkie Kitchen is a packaged catering solution offering thoughtfully crafted breakfast and lunch meal boxes for groups of 10 or more. Ideal for corporate meetings, nonprofit events, or private gatherings, these curated meal boxes are made with seasonal ingredients sourced from our very own Katchkie Farm and trusted local purveyors.

Designed for ease, Katchkie Kitchen lets you mix and match boxes to suit your group’s preferences. Just order in advance, and we’ll take care of the rest.

Why Choose Katchkie Kitchen?

Convenience

Our pre-packaged meals arrive ready to serve, making it easy to host a meeting, workshop, or event without worrying about on-site prep or setup.

Quality

Each box is thoughtfully prepared by our chefs using farm-fresh, seasonal ingredients that highlight the best of local flavors and sustainability.

Sustainability

From eco-friendly packaging to sourcing practices that prioritize seasonal and local produce, Katchkie Kitchen reflects Great Performances’ commitment to the environment.

Scalable

Whether you’re catering for a team of 10 or hosting a larger event, Katchkie Kitchen’s flexibility ensures you’ll have the perfect combination of breakfast and lunch options to meet your needs.

What’s Inside?

Katchkie Kitchen offers a variety of breakfast and lunch meal boxes designed to satisfy every palate. Some highlights include:

  • Breakfast Boxes: Freshly baked pastries, yogurt parfaits, chia puddings, sliced fruit platters, and our popular lox box.
  • Lunch Boxes: Vibrant salads, flavorful grain bowls, artisan sandwiches, and grazing boards. Add fruit platters, cookies and brownies, and drinks to complete your lunch.

Each meal box is perfectly portioned, beautifully packaged, and ready to enjoy. Explore the full menu on our Katchkie Kitchen page to find the perfect fit for your event.

Who is It For?

Katchkie Kitchen is the ideal solution for:

  • Corporate Teams: Fuel your early meetings, lunch-and-learns, or offsite retreats with ease.
  • Nonprofits: Affordable, ready-to-serve catering for conferences, workshops, and community events.
  • Private Gatherings: Perfect for hosting casual, no-fuss celebrations without the stress of full-service catering.

How to Order

Ordering from Katchkie Kitchen is simple and seamless:

  1. Visit the Katchkie Kitchen on our website.
  2. Browse our breakfast and lunch offerings and select the boxes that work for your group.
  3. Submit your order at least 72 hours in advance

Once your order is placed, you can sit back and relax, knowing that your catering is in great hands.

Ready to Elevate Your Next Event?

Katchkie Kitchen combines convenience, quality, and sustainability to deliver exceptional meals for groups. Whether you’re hosting a corporate meeting, nonprofit event, or private gathering, Katchkie Kitchen ensures every bite is a celebration of flavor and care.

Explore Katchkie Kitchen and Start Your Order Today!

At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

 

Through the Chefs’ Choir℠ ensemble, our chefs step beyond the kitchen to share their passion and expertise directly with you. They offer recipes to try at home, stories that inspire, insights into their craft, and tips to elevate your cooking. Whether you’re looking to recreate a signature dish, explore new techniques, or simply find fresh inspiration, the Chefs’ Choir℠ ensemble brings the artistry and creativity of Great Performances into your home, making every meal a celebration.

This month, as we celebrate winter holidays, our professional chefs and some of our home cooks share their favorite family recipes. Check out their delicious contributions – and let us know which ones you’ve tried!

Recipes for Winter Holidays

Through the busy holidays, we normally watch Chefs and Planners do the acrobatics of an event, but the mise en place is a quiet orchestration from every team, bent over slanted desks, pulling levers like Inside Out. When we hear the hums of the season, it’s pies goldening in crusts, and tastings being plated. Silverware rings through the hallways. It can be met at one of our office corners with a faint whirring, a little hum of calculators turning. 

In the midst of the busyness, we gained a new member in Accounting, Nino Andre Dionio, in partnership with the SOAR Experimental Learning Program through LaGuardia Community College’s Center for Career and Professional Development, pairing students with experiential learning. He spent the fall with us, and as a student with interests ranging from Finance to Urban Sociology, he has fresh insight into GP’s culture, work, and the food:

Q: Hi Nino. Tell us a bit about yourself!

A: I’m currently a sophomore at LaGuardia Community College. I’m interested in doing something in business, more specifically in Accounting. I found it really unique to work in a catering company. What really hooked me was my interview – when I heard about the people and atmosphere, to me it sounded like a great working environment. It sounded fun but also professional. 

Q: What have you enjoyed so far about your last month and a half at GP?

A: What I’ve liked so far is how I’ve gotten close with my coworkers. I’m glad to have a casual conversation with them in and out of the office. It helped a lot by how fast I got accustomed to GP. Another is the desserts and food – they’ve been really good and I’m thankful for the lunches too. 

Q: I’m glad good food and conversations are the highlights. Anything interesting you’ve talked about, or anything you found surprising from people? 

A: There have been a lot of funny conversations that I hear in the office. But what I found interesting were my meetings with everyone. It was interesting hearing about everyone’s career path. Many things they’ve said have stuck with me every time I think about my career. 

Q: Putting this career plan aside for a second, if there were a job at GP you could have for just a day, what would it be?

A: I think Culinary is a really fun role to have. I really enjoy cooking at home and wouldn’t mind learning about some cooking from GP. And I really like the food, so I think it would be fun to have insights on how we make our food. 

Q: So have you discovered any new favorite dishes or desserts since you’ve been here?

A: One dessert that always stuck out to me was the chocolate cake with banana I brought home. It was really good, and I’m glad I was able to share it with my mom because she also really liked it. 

Q: And one last question. What do you find more satisfying – balancing a budget, or perfectly plating a dessert?

A: I find balancing a budget more satisfying, for sure. 

When I look back over the 2024 season here on the farm, there are many things that stand out. I generally categorize those things in terms of crops, weather, people, and “other”. Somehow all these categories come together on this 60-acre parcel of land to make a wealth of memories, learning opportunities, and tasty, wholesome food.

In most years, the “other” category is quite minimal. The majority of the time spent on the farm is on crops, weather, or people with the occasional week when all the machines seem to need attention. This year we added a building project to the mix. After many years of barely finding seasonal housing, we decided to add on-farm accommodation for some of the farm employees.

I have to say that when starting a completely new project, ignorance is bliss. Little did I know back in January that it would take over 8 months of paperwork, inspections, engineering plans, a new septic system, and several hundred yards of soil to make on-farm housing a reality. Now that everything is in place, it seems like it has been there forever. As available housing remains an issue for the agricultural workforce, it is such an asset to be able to have this as a resource.

For me, the most dynamic part of the farm is the crops. It is this intersection where weather, people, and soil meet to create something unique. Luckily, the people aspect of the farm has been very steady. For as long as I have been at Katchkie, the core group of workers has remained the same. The farm crew is always ready to do what is needed and that is indispensable!

The weather, however, is not so steady. This year’s spring and part of the summer seemed a bit rainy, but then we had the driest fall that I can remember. The dry weather generally helps us to get our work done, but the only reason we have work to be done is because we have had rain beforehand. We have an amazing irrigation source on the farm that we can lean into during the dry weather. There are also enough rainy times throughout the year when the local water table as well as our irrigation source are replenished. Were this farm in a more brittle environment, a dry stretch would put us in a very different situation.

The dry weather taught me a great deal about fertility management on the farm. For many years I thought of plant nutrition in terms of the root hairs exchanging ions from soil particles. I also still had the idea that nitrogen was the main driver in terms of plant growth. At some point this year I discovered Dr. James White’s work on endophytes and microbial digestion in plants. Plants engulf and digest microbes in order to obtain the minerals they need. The more diverse the microbial population is that lives in the soil, the more there is for the plant and in turn the plant will give even more back to the soil. It is quite a picture both in terms of living nutrition as well as the fact that we do not have to view plants in a parasitic way if we understand how to create healthy growing conditions.

I also became aware of how excess nitrogen (N), even in the form of compost or even cover crops can be detrimental for plant health. Firstly, too much N will cause an imbalance in the auxin and cytokinin hormonal balance in plants which disproportionately sends available photosynthetic sugars to the growing tips and the fruit at the expense of the roots. This will produce a weak, leggy plant. Excess N also creates higher metabolic demands on the plant which in turn will cause an increased need for water. Moving our fertility system away from N dominance and into a more balanced system really shined with healthy fall crops this year that needed much less water. There were many crops that had a completely different expression in their growth. One great example was our fall purple broccoli. We usually have to wait until we cut off the first head for the side shoots to start to grow.

Using a more balanced fertility with minimal N created a plant that was more reproductively dominant which gave abundant side shoots right from the first cutting. As a farmer, the implications of minimizing N usage, focusing plant nutrition in a balanced way through the use of diverse cover crops, and soil stimulating minerals has so much potential. I have to say that as the days were waning this year and the season was slowing down, I was a bit saddened that the season was coming to an end. There was so much more food that I wanted to grow!

For that, I will have a few more months to wait. For the time being I will enjoy searching the seed catalogues and talking to fellow growers for ever more interesting and tasty varieties that will bring new color or depth to the CSA for 2025. I am very much looking forward to the next growing season and hope you will join us!

Over the years, we’ve had the privilege of partnering with incredible non-profits to help bring their events to life. Whether it’s a fundraising gala, a community appreciation day, or an intimate donor dinner, we know that every detail matters when it comes to sharing your mission and inspiring support.

Planning a non-profit event can be both exciting and challenging. It’s not just about hosting a gathering—it’s about crafting an experience that resonates with your audience and drives meaningful impact. We sat down with Linda Abbey, our resident Non-Profit Expert, and talked about her top tips for planning a Non-Profit event. Here are a few tips she’s learned along the way to help make your next event a success.

Identify the “Spend”

We know budgets can be tight for non-profits, so it’s important to start with a clear understanding of your resources. Consider both your financial limits and the time and people you can dedicate to planning. This clarity allows you to focus on priorities that maximize the impact of your event without stretching beyond your means.

What Event Format Best Suits the Mission?

The right event format helps you connect with your audience while staying true to your mission. Are you celebrating achievements? A formal gala might be perfect. Hoping to engage the community? A casual picnic or a virtual panel could work wonders. The format sets the tone, so choose one that complements both your cause and your guests.

Manage Guest Expectations with Optics

Every element of your event sends a message—whether intentional or not. From the invitations to the venue, make sure every detail reflects your mission and values. A sustainable catering menu, thoughtful decor, or a welcoming community space can all help communicate your commitment to your cause while building trust with attendees.

Incorporate the Goal into Hospitality

Food and hospitality are central to any event, and they’re a perfect opportunity to tie back to your mission. For a health-focused non-profit, we’ve worked with clients to craft menus featuring locally sourced, nutritious dishes. For environmental organizations, we’ve helped create zero-waste events. Thoughtful hospitality choices make your mission tangible and memorable.

Encourage Sponsorships to Offset Costs

Sponsorships can be game-changers. Partnering with businesses whose values align with your own can bring in much-needed funding or in-kind donations. Sponsors often appreciate the visibility your event offers, and their contributions can elevate the experience for attendees without straining your budget.

Prompt Post-Event Follow-Up

The event might end, but the conversation shouldn’t. Follow up with guests, sponsors, and volunteers to thank them for their support and share the impact of the event. Highlight successes through newsletters or social media, and let attendees know how they can stay involved. Keeping those connections alive builds lasting relationships for future support.

Let’s Make Your Next Event Unforgettable

At Great Performances, we believe every event tells a story—and we’re here to help you share yours. Whether you’re envisioning an elegant gala or a laid-back community gathering, our team is ready to bring your vision to life with menus and experiences that reflect your mission and values.

Let’s connect to talk about how we can make your next non-profit event as impactful as your cause. Together, we can create moments that inspire.

Let’s Start Planning Your Nonprofit Event!

The holidays are a time for sharing—sharing meals, laughter, and the traditions that make this season special. At Great Performances, we’re fortunate to work with an incredible team of individuals who bring their creativity and care to everything they do, both professionally and personally. This year, we asked a few of our team members to share their holiday traditions in their own words. Their stories reflect the joy, warmth, and meaning that make this time of year so magical.

Morgan Golumbuk, Senior Event Director

“This tradition came about purely by accident, which—I think—makes it all the better. Growing up, our Hanukkah gifts increased in value or size as the nights went on, but the first gift was always the same: scratch-off lottery tickets and candy bars. I knew that I had to offer these same foundational gifts to guests of my first solo-hosted Hanukkah last year, so I traipsed across the neighborhood in search of matzoh ball soup ingredients, spiked seltzers, and the gifting goodies. When I called my parents to tell them about my plans, they said that they didn’t even realize the gift-giving pattern; it was just a happy mitzvah.”

De’Enna Quinn, Inside Sales Associate

“Each year, I bring a southern tradition of a show-stopping dessert for my husband’s New Jersey family holiday gatherings. Since 2011, it’s become my personal holiday mission: no Christmas is complete without a show-stopping trifle to match the festive feast. My husband’s family has an incredible Christmas tradition—each year, they choose a different cuisine to center the holiday meal. Over the years, we’ve enjoyed homemade sushi and udon bowls, Southern fried chicken with all the fixings (a theme I proudly picked), and even a classic holiday spread.”

Read more about De’Enna’s Trifle Tradition here.

Ali Rea Baum, Senior Event Director

“When I was 9, my mother and I moved to California from New York. It was a very big move for me, as I was leaving most of my family (most importantly my dad). I grew up half Jewish/half Unitarian, so both Christmas and Hanukkah were big parts of my life. To ensure that we continued some of my New York family Hanukkah traditions, every Christmas Eve, my mother would make a brisket and latkes. This tradition continues to this day. Last year, I couldn’t be with my mother on Christmas Eve, so I made the brisket and latkes on my own for my husband, daughter, dad, bonus mom, and brother. It was delicious.”

Brandon Reichert, Director of Information and Technology

“Every Christmas, my apartment turns into the ultimate board game battlefield. Friends and family show up, each bringing a brand-new game, and from the moment the first dice roll hits the table, it’s game on. The stakes? Eternal bragging rights and the all-important game night lineup for the next year.

The day is pure chaos in the best way. Someone’s always dramatically flipping through the rulebook while another person insists, ‘I swear this is my first time playing!’ right before crushing everyone. Trash talk is flying, alliances are made and broken, and laughter fills the room—usually at someone’s ridiculous strategy that somehow works.

By the time dinner rolls around, the scoreboard is the center of attention. Who’s on top? Who’s the underdog? Over plates piled high with ham (because it’s not Christmas without ham), we argue about the best plays and the most epic fails. It’s all in good fun… mostly.

At the end of the night, we tally up the winners, and everyone leaves with a mix of pride, plans for revenge, and maybe a little too much ham in the belly. It’s the perfect mix of competition, laughter, and holiday cheer—and it’s the tradition I look forward to every single year.”

Linda Abbey, Executive Vice President

“Our apartment on LaSalle Street between Broadway & Amsterdam has a perfect view of the lighted tower that is Riverside, an interdenominational church modeled after the 13th-century Gothic cathedral in Chartres, France. The bells toll every Sunday at 10:15 a.m., at which time we open the windows wide to bask in the sound.

One of our holiday traditions is to attend the Christmas Eve Service of Lessons & Carols at this stunning church. Classic and modern carols are interspersed with readings, and often a harp solo here, a piano and flute solo there. The organ music is moving; the singing of the choir stirring. A pocketful of tissues is a must. To slowly meander home afterward in the quiet winter chill is to appreciate just how blessed we are to have access to the magic that is Riverside.”

Brigid Randolph, Culinary Development Coordinator

“One of my favorite holiday traditions (that my mom in particular enforces!) is that our family doesn’t listen to any Christmas music until after Thanksgiving dinner is over. Once all the dinner plates have been cleared though, Christmas music is fair game, and we’ll bust out the classics along with the pumpkin pie—usually a Johnny Mathis Christmas album or the Vince Guaraldi Trio’s A Charlie Brown Christmas.”

 

From scratch-off tickets and brisket to carols and competition, these traditions reflect the many ways our team celebrates the season. Each story reminds us that the holidays aren’t just about the food we share or the songs we sing but the people we gather with and the memories we create together.

Here’s to embracing traditions old and new, savoring the flavors of the season, and finding joy in every laugh, every note, and every roll of the dice. Happy holidays from all of us at Great Performances!

Being from the South, I know one thing for sure: every big meal has to end with dessert. And not just any dessert—it has to be delicious, plentiful, and the kind that leaves everyone talking. We’re especially partial to pound cakes, banana puddings, and trifles. So, when I first met my future husband and began attending his family holiday gatherings in New Jersey, I knew this was one tradition I could bring to the table.

Since 2011, it’s become my personal holiday mission: no Christmas is complete without a show-stopping trifle to match the festive feast. My husband’s family has an incredible Christmas tradition—each year, they choose a different cuisine to center the holiday meal. Over the years, we’ve enjoyed homemade sushi and udon bowls, Southern fried chicken with all the fixings (a theme I proudly picked), and even a classic holiday spread.

For every theme, there’s been a trifle to match. For an Italian dinner, I whipped up a tiramisu trifle. When we had a traditional Christmas feast, it was a pumpkin pie and gingerbread trifle. One year, the family opted for French cuisine, complete with beef bourguignon, and I created a crème brûlée trifle with raspberries and vanilla genoise.

This year, the theme is German, and I’m thrilled to dive into a Black Forest trifle. Layers of rich chocolate cake, kirsch-soaked cherries, and pillowy whipped cream—it’s the perfect sweet finale to a hearty German feast.

For me, these trifles are more than dessert—they’re a way of sharing a little bit of my Southern roots and adding a personal touch to a beloved family tradition. And no matter the cuisine, one thing remains the same: Christmas wouldn’t be Christmas without a trifle on the table.

What brings me joy every holiday season is the arrival of my Auntie Joan’s Black Cake.  Not too sweet, perfectly moist, and of course just the right amount of rum! Black Cake is essential in every Caribbean household during the Christmas season. Auntie Joan began perfecting her craft since when she was a child with her aunt on a coal stove! It is praised by family and friends from New York to Jamaica and orders are requested months in advance.

For clarity we’re not talking about those little nonsense Tortuga baby bunt cakes in a box (sorry Cayman Islands).  I’m talking about the monthslong process of soaking fruit and using the only rum that really matters: Wray & Nephew Jamaican Rum. Now that Auntie Joan no longer lives in New York, I keep my fingers crossed that I get my own “tin” with black cake inside just in time for Christmas.  I associate eating black cake with a time to relax, catch up family, hear stories of the past and present with lots of laughter in between. Every slice is a gift😊

Auntie Joan’s Black Cake

Ingredients

The Dried Fruit

3-4 cups of dried fruit (dark & golden raisins, currants, cherries, pitted prunes) covered in 1 cup J. Wray & Nephew White Rum & J. Wray & Nephew Red Label Wine

***Soak in an airtight Jar 3 month to 1 year Yes, I’m serious!! ***

  

Wet & Dry Ingredients

  • 1 lb salted butter
  • 1 lb sugar
  • 10 eggs
  • 1 lb all-purpose flour
  • 2 tsp. baking powder
  • 1 whole nutmeg grated
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 ½ tbls vanilla extract
  • 4 tbls of browning sauce or Molasses
  • 1 tsp salt
  • Zest of 1 lemon
  • 2 tbls Lemon juice
  • ½ teaspoon almond extract

Procedure: Cake and Assembly

  1.  Step 1 After fruits have soaked, chop the fruit or pulse in food processor for a few seconds.  You want to have some pieces of fruit visible. Do not puree!!  Keep all the liquids!!
  2. Step 2 Meanwhile, whisk all-purpose flour,  baking powder, salt, allspice, nutmeg, and cinnamon in a bowl. Place to the side.
  3.  Step 3 Remove the eye of the egg*, then beat the eggs, lemon zest, lemon juice, vanilla extract & almond extract in a separate bowl. Place to the side.
  4. Step 4 Cream room temperature butter for approximately 3 minutes. Then add sugar to the creamed butter and continue to beat until fluffy.
  5. Step 5 Then slowly add small portions of the wet ingredients ( approximately ½ cup at a time) to the butter and sugar and mix until everything is well blended and creamy. 
  6. Step 6 Add your fruits and mix in well approximately ½ cup at a time.
  7. Step 7 Place a rack in middle of oven; preheat to 325°.  Grease two 9″ cake pans with butter and cover the bottom of the pan with parchment paper. In the bottom rack of the oven place a pan with water.  This will prevent the cake from getting dry while baking
  8. Step 8 Add your dry ingredients approximately ½ cup at a time. This should be folded in with a spatula. Then add your browning or molasses to your desired color.
  9. Step 9 Place batter in cake pans. Don’t fill to the top!  “Tap” the pans on the counter to remove any air bubbles. Cover pans with foil. Bake for approximately 1 hour. Check if done with a toothpick or knife. If it is still wet leave for another 30mins.  Check again.
  10. Step 10 Take cakes out of the oven. Pour small amount, 2 Tablespoons of Wine & Rum (premixed) over the cake with a spoon. Let cakes cool in pans. Do not serve until cool. Best if served the next day.

Pro Tip: Add a just little rum & wine mixture every other day to keep it moist! I promise it will be even better! 😊

Editor’s Note: The “eye of the egg”, also known as the chalaza, a white, stringy part of the egg that supports the yolk. It’s safe to eat, but removing it can improve the texture of custards and curds.