THAT'S my mother's fruitcake recipe! Only my mother started in October, and let the batter ferment in a spare fridge for a month. About 1/3 of what batter she made actually made it to the oven because all of us would snitch a bite or two while it sat in the fridge fermenting in a couple of giant bowls. She baked it loaf pans, and arranged walnuts, or pecans on top. After it was baked, she poured a generous (at least a half cup) amount of either bourbon, or rum on top of each cake, and let it soak in. When she died, the recipe was lost. But she made at least 40 cakes every year, and shipped them out as Christmas presents to extended family and friends. She's been gone since 1980 and I have never tasted a fruitcak like my mother's since.
This comment should be pinned to the top! My first thought was that it sounded very much like all the light/rum/pecan/raisin fruitcake recipies in the Edith Adams Christmas cookbook that my Mom used; it was assembled by the 'Edith Adams Cottage' section of the Vancouver Sun, and it opened with a huge number of christmas fruitcake recipes, about 15-20.
This is very similar to my mom's Christmas cake as well! She was from the Pilger SK (Saskatoon/Humbolt) area, born in the 1930s. Some differences....no coffee, but did use buttermilk. Used citron, raisins, nuts, cherries and dates. No idea where her mom got it from. My mom would make it in loaf pans in the summer, then wrap in wax paper & foil to sit in the freezer until Christmas.
... 🥰 Renae Betten Hausen ... 🥰 What a lovely New Year's gift for you ! It's as if your mom is sending you a message through Glen. And, Glen, wow, you couldn't possibly have known that you would be giving a cherished family recipe back to Renae ! ! 🤗 There is always so much to love about your channel !
I have a copy of Canada's Favorite Cookbook by Annie R. Gregory, assisted by one thousand homekeepers. It was published by The Bradley - Garretson Co. Limited, located in Brantford and Toronto, copyright 1902. It says on the cover that it is three books in one volume. One of the three seems to be the one Glen used today.
That's a good small lecture on the use of coffee in a batter. Banana bread, for instance, benefits from just a little coffee replacing the milk or water or whatever liquid you use. You probably won't find a recipe online for banana bread that tells you that -- but you just learned it from Glen.
I just made this in December! My great grandma used this to make loaves of fruitcake for Christmas presents. The only thing she did different was to use water instead of coffee! The first time I made it I did not dredge the fruit with flour. All my fruit sank to the bottom. I think it is because there is so much fruit in it compared to the amount of flour. I have made it twice since then and by dredging the fruit in flour the fruit did stay suspended.
I have a very similar recipe called Gold Rush Cake which came from Nome, Alaska, in 1900. Perhaps it was also popular during the Klondike Gold Rush near the same time and hence the Canadian connection? My recipe has a few notable differences - no molasses, 1-1/2 cups of sugar, 1 cup butter and 2 cups of brewed coffee. It specifies 3-1/4 cups of flour and bakes in a 13”x9” pan at 350° for 40 minutes.
I keep thinking on it and I would imagine that the instructions to flour the dried fruits/rinds is to break up and separate the sticky brick of currants or rinds that you would have. I would imagine that 100 years ago, you wouldn’t have a carefully processed and sealed box or separated dried fruits to add.
I saw a post on Facebook recently where someone asked how to keep the fruit from sinking to the bottom of their fruitcake. About ten people replied that they always flour their fruit first and it never sinks, so I guess that's the main reason. But your reason makes sense as well.
@ That’s the “olde lore” and Glen did address this in an earlier video. Either way, ain’t no thing. But, as long as the flour ratio isn’t thrown wildly out of whack, go for it! You make someone a cake and they are going to appreciate it, whatever the method.
This book seems to be a reprint of the Ideal Cook Book by Annie R. Gregory of 1902 - at least the cake page seems to be lifted in identical format, and the illustrations too. Its archived on the internet archive if you want to compare it.
Adding, for easy finding, it's on page 231 of the book. Search for "idealcookbook00greg" using Internet Archive's search function, it will pull the book right up.
I think you are correct. If you google The ideal cook book by Gregory, Annie R. PDF, a copy of the book will come up. The recipe can be found on page 230.
If I hadn’t recently been diagnosed as diabetic I’d be reaching into my iPad screen and swiping a very large chunk of this. It looks and sounds fabulous.
This is my grandmothers gingerbread except for fruit and coffee. Her recipe is all mixed with boiled water added last. I will try with hot coffee but no fruit and still adding the liquid last. It is best the next day. We ate it plain or with ice cream, whipped cream or apple sauce on the side. I have baked this in 9x13 pans, in a bundt pan or in a Nordic Ware gingerbread house mold.
I’m so glad that you have imperfections so we can enjoy the struggles along with you. Editing is so hard because you have to do so much work and sound issues are the normal pain in the butt editors go through. Great job even through this process
Ms. Payne, your cake is nice, but we have a lot of nice cake recipes. I'm not sure if my editors will include it. Do you have anything to set you apart from the rest? Well my great grandmother was from Canada and we ate this cake every Christmas, maybe call it a Christmas Cake? Did you say Canada? Wait a minute! Thats the ticket! Ms. Payne's CANADIAN Coffee Cake! But I'm from Peoria! Trust me, they'll LOVE IT!
It took me a moment to see what you were doing there. 😂 I thinks it's super cool you have such an imagination and give yourself permission to use it. Cultivating a vibrant imagination doesn't seem to be encouraged the way it used to be. Very nice. 😁
While the flour on the fruit dose not keep it from sinking it dose insure that the sticky fruit is not sticking together. I am thinking I could put this into a couple of loaf pans.
I love the older recipes. They are full of flavour! My mom used to make a “Billy Toff” cake. This cake reminds me of it. I had the recipe tucked into my grandmothers cook book, which was… taken, shall we say, by a former roommate. If anyone out there has a recipe for Billy Toff cake I’d love to have it again… Cheers
What I don't like about fruitcake is the citron and candied citrus peel. Fruitcake made without that stuff is delicious. I might try substituting candied ginger instead of the peel, but then it would just turn into a ginger cake. Which I would be fine with, as well.
I would personally change the cloves to nutmeg and or allspice if you do the ginger. I'm basing that on a series of fruitcake one of my foster sisters made years ago. Thinking she based it on the recipe used at the bakery she had worked for in Seattle, but not sure?
That was my reaction -- it was the reason I didn't like fruitcake. Not sure about the candied ginger but I could see putting in other dried fruit like cherries, maybe dates?
I find fruit cakes have much looser consistency batters...I think it's for the dried fruits to soak up some of the liquid in the wet ingredients. I would have added 1 cup less flour to this recipe. But that's just my guess.
I saw a recipe for Scrapple in this cook books. Scrapple is still very popular in North East Pennsylvania where I live. I would love to watch you make Scrapple.
All of the spices taking a step back and nothing really taking a step forward. Flavor wise may be the most Canadian thing I've ever heard of, so maybe that's what makes it a Canadian coffee cake
On my grandmother's fruitcake recipe we flour the stick items like the Citron, candied cherries and dates. This to help the fruit to distribute evenly in the batter. The citron and dates especially benefit from this.
Kind of reminds me of a New England favorite called Hermits. They are lighter in color., But have fruit, molasses, dark brown sugar, cloves and cinnamon. Cooked in a 9x13 pan, cut up and drizzled with icing….maybe this is the origin cake for Hermits….
That's what it reminded me of, too, though ours only had raisins for fruit, but we did have walnuts. They were baked in a pan and cut into bars, but were only about half as high as Glen's cake.
A thing about cloves: I'm not a huge fan. (Still I smoked some Kretek, when my gf brought me some from Borneo, back in 1980. Tobacco and cloves. Not joking.) I recently found another cooking channel and instatly subscribed. To: Curries with Bumbi. 'Cause she used cloves in that recipe. And she did remove the seeds, stating: "they can come with a bitter taste." NEVER! Did I see or hear of that! But I strongly believe, that people from India do master the use of spices. (My wife once called ME "the spice fairy". So it's kind of a must for me to keep learning.) Happy new year from the far north of Germany!
Very similar to what my mother and grandmother used to cook over here in New Zealand, with minor variations on measures that wouldnt probably make much of a difference. It was what my mother referred to as a good 'keeper' cake that would last for a while in the baking tin and still taste as good a week later, if it lasted that long. Great for when you had a lot of visitors coming over the period of a week, like easter holidays
It is like a old fruit cake recipe that I tried this year, I used the same pan as you but the temperature in the receipt which was 275 for about two and a half hours. The texture was good in the end.
I thought this would include chocolate but none to be found. I'm definitely not a fan of dry fruitcake but this was interesting regardless, thanks to Glen's magical presentations! Thank you so much -Marilyn
Award wining usually meant first place in a local contest mainly the local fair. Canadian could be a relative living in Canada or a border town entering a contest. They were not to be looked down on as they sold first at local charity sales or the highest bid on charity auction.
Nice detective work! A dense, non fluffy molasse fruit cake like non typical coffee cake? Yikers! No wonder why the recipe went into obscurity. Not exactly a walk-around-the-house snacking cake. Homely Mrs Paine had another coffee cake version 😂 👍
At time of printing, New Zealand was not yet given Dominion status; that happened in 1907 after the 1907 Imperial Conference, along with Newfoundland. South Africa's various colonies became a union on 31 May 1910. Canada and Australia were referred to as dominions in the Conference. Ireland was still very much part of the United Kingdom of Great Britain and Ireland until it achieved independence in December 1922 as the Irish Free State, a dominion of the British Empire.
wow! any chance you can share page 251 with me? at time stamp 4:03, you showed a close-up of the page with the picture of the coffee cake (yum), but just under it was "Greenacre Hermits, page 251). Since I'm a Greenacre, I'd love to see it
New Zealand was a Dominion, and Australia was a colony. Britain never sent convicts to New Zealand, which is a source of humour for our cousins across "The Ditch"-the Tasman Sea. For instance, how can you tell an Aussie at a party? He's the one with the shackle marks on his ankles.
Australia and New Zealand were both declared Dominions in 1907. An act was passed in 1942 effectively giving control of foreign policy and defence to Australia, technically ending Dominion status. NZ was a Dominion until 1947 when they passed a similar bill.
Since this is an American cookbook could the "Dominion" refer to Virginia? "Virginia is known as the "Old Dominion" because it was the first English dominion in the New World."
I could see you were questioning whether parts of Ireland were a Dominion at this time. No, they weren't. All of Ireland was part of the United Kingdom when this book was published. After the Anglo-Irish treaty was signed in 1921 after the War of Independence the 26 southern counties technically became a Dominion until 1949 when the Republic of Ireland Act was signed.
Glen, do you happen to have a mic input monitor facing you on your set? I know AV stuff is your forte…just curious how you know when your mic has crapped out?
All of that is there - But I'm filming, lighting, cooking, doing everything myself. No matter how many safeguards there are - sometimes something goes unnoticed. It happens.
Yum! I bet that would bake up into nice cake bars in one of those little multi loaf kind of pans. I found one in my mom's baking gear that I've been wondering what to make in it. It would probably cut the baking time down considerably too.
A local bakery sells bundles crisps of thinly sliced similar cake, heavily topped with large granule sugar and baked dry like a biscotti. Very tasty and fun with a cup of tea or coffee.
Yep - that's the in camera scratch track. Totally awful; but in a pinch it can save a RUclips video when the off camera sound recorder decides to shut off.
Baking fruitcake is like caramelizing sugar. Once it (the fruit) gets hot, it can go from not done to burnt really quickly. Doesn’t sound like you’d make this one again. Thanks for trying it out.
Ive said it before but ill say it again, if your audio cuts out like this, run it through Adobe's online AI enhancer. It will make it sound 90% correct.
HIT THE LIKE BUTTON You don't like Coffee? You've probs only had Starbuck's which is awful coffee and it's NOT GLENN until he licks the spoon! #afterourownheart This cake is right up my alley but I'll increase the coffee?
As Glen says, longtime viewers know that neither he nor Julie like coffee. And given their ages, it’s safe to say they both had coffee prior to Starbucks and so it’s unlikely that they have ever bothered to try Starbucks.
THAT'S my mother's fruitcake recipe! Only my mother started in October, and let the batter ferment in a spare fridge for a month. About 1/3 of what batter she made actually made it to the oven because all of us would snitch a bite or two while it sat in the fridge fermenting in a couple of giant bowls. She baked it loaf pans, and arranged walnuts, or pecans on top. After it was baked, she poured a generous (at least a half cup) amount of either bourbon, or rum on top of each cake, and let it soak in. When she died, the recipe was lost. But she made at least 40 cakes every year, and shipped them out as Christmas presents to extended family and friends. She's been gone since 1980 and I have never tasted a fruitcak like my mother's since.
This comment should be pinned to the top! My first thought was that it sounded very much like all the light/rum/pecan/raisin fruitcake recipies in the Edith Adams Christmas cookbook that my Mom used; it was assembled by the 'Edith Adams Cottage' section of the Vancouver Sun, and it opened with a huge number of christmas fruitcake recipes, about 15-20.
Our family fruitcake is similar too.
I'm so glad that you recognized it!
This is very similar to my mom's Christmas cake as well! She was from the Pilger SK (Saskatoon/Humbolt) area, born in the 1930s. Some differences....no coffee, but did use buttermilk. Used citron, raisins, nuts, cherries and dates. No idea where her mom got it from. My mom would make it in loaf pans in the summer, then wrap in wax paper & foil to sit in the freezer until Christmas.
I absolutely have to try the fermented version! Thank you for sharing!
Bar none, my favorite cooking channel on RUclips.🍁
Yes!
The only cooking channel I watch. Glen is great! Julie too. 😊
I feel my blood pressure slowly drop as I start watching Glenn's videos.
... 🥰 Renae Betten Hausen ... 🥰 What a lovely New Year's gift for you ! It's as if your mom is sending you a message through Glen. And, Glen, wow, you couldn't possibly have known that you would be giving a cherished family recipe back to Renae ! ! 🤗
There is always so much to love about your channel !
I have a copy of Canada's Favorite Cookbook by Annie R. Gregory, assisted by one thousand homekeepers. It was published by The Bradley - Garretson Co. Limited, located in Brantford and Toronto, copyright 1902. It says on the cover that it is three books in one volume. One of the three seems to be the one Glen used today.
I'd rather see a video with all the lumps and bumps rather than an over-produced piece of perfection.
I think Glen got tired of that in his previous life/work
That's a good small lecture on the use of coffee in a batter. Banana bread, for instance, benefits from just a little coffee replacing the milk or water or whatever liquid you use. You probably won't find a recipe online for banana bread that tells you that -- but you just learned it from Glen.
My friend who is an amazing baker says she puts coffee in most of the things she bakes.
I just made this in December! My great grandma used this to make loaves of fruitcake for Christmas presents. The only thing she did different was to use water instead of coffee! The first time I made it I did not dredge the fruit with flour. All my fruit sank to the bottom. I think it is because there is so much fruit in it compared to the amount of flour. I have made it twice since then and by dredging the fruit in flour the fruit did stay suspended.
Grandma and Grandpa married in British Columbia about 1900.
Grandma baked it in loaf pans...350 degrees for 50-55 minutes
I have a very similar recipe called Gold Rush Cake which came from Nome, Alaska, in 1900. Perhaps it was also popular during the Klondike Gold Rush near the same time and hence the Canadian connection? My recipe has a few notable differences - no molasses, 1-1/2 cups of sugar, 1 cup butter and 2 cups of brewed coffee. It specifies 3-1/4 cups of flour and bakes in a 13”x9” pan at 350° for 40 minutes.
I keep thinking on it and I would imagine that the instructions to flour the dried fruits/rinds is to break up and separate the sticky brick of currants or rinds that you would have.
I would imagine that 100 years ago, you wouldn’t have a carefully processed and sealed box or separated dried fruits to add.
I saw a post on Facebook recently where someone asked how to keep the fruit from sinking to the bottom of their fruitcake. About ten people replied that they always flour their fruit first and it never sinks, so I guess that's the main reason. But your reason makes sense as well.
@ That’s the “olde lore” and Glen did address this in an earlier video. Either way, ain’t no thing. But, as long as the flour ratio isn’t thrown wildly out of whack, go for it! You make someone a cake and they are going to appreciate it, whatever the method.
This book seems to be a reprint of the Ideal Cook Book by Annie R. Gregory of 1902 - at least the cake page seems to be lifted in identical format, and the illustrations too. Its archived on the internet archive if you want to compare it.
Adding, for easy finding, it's on page 231 of the book. Search for "idealcookbook00greg" using Internet Archive's search function, it will pull the book right up.
I think you are correct. If you google The ideal cook book by Gregory, Annie R. PDF, a copy of the book will come up. The recipe can be found on page 230.
@@libertylady1952 Thank you! ❤
If I hadn’t recently been diagnosed as diabetic I’d be reaching into my iPad screen and swiping a very large chunk of this. It looks and sounds fabulous.
Looking forward to making this for the office. Glad you decided to keep the video even if the audio is off at times.
This is my grandmothers gingerbread except for fruit and coffee. Her recipe is all mixed with boiled water added last. I will try with hot coffee but no fruit and still adding the liquid last. It is best the next day. We ate it plain or with ice cream, whipped cream or apple sauce on the side. I have baked this in 9x13 pans, in a bundt pan or in a Nordic Ware gingerbread house mold.
Looks like the type of cake one could douse with brandy and let it age a little even.
was waiting for the phrase...
"no longer part of the modern lexicon of cooking"
to pop out of Glen's mouth... lol
I’m so glad that you have imperfections so we can enjoy the struggles along with you. Editing is so hard because you have to do so much work and sound issues are the normal pain in the butt editors go through. Great job even through this process
I'd pull the fruit and add ginger. Possibly minced candied ginger chunks.
Both !
Ms. Payne, your cake is nice, but we have a lot of nice cake recipes. I'm not sure if my editors will include it. Do you have anything to set you apart from the rest?
Well my great grandmother was from Canada and we ate this cake every Christmas, maybe call it a Christmas Cake?
Did you say Canada? Wait a minute! Thats the ticket! Ms. Payne's CANADIAN Coffee Cake!
But I'm from Peoria!
Trust me, they'll LOVE IT!
It took me a moment to see what you were doing there. 😂
I thinks it's super cool you have such an imagination and give yourself permission to use it. Cultivating a vibrant imagination doesn't seem to be encouraged the way it used to be. Very nice. 😁
While the flour on the fruit dose not keep it from sinking it dose insure that the sticky fruit is not sticking together.
I am thinking I could put this into a couple of loaf pans.
Ahhh the cake that was making the studio smell amazing during your pasta video 😂
I have been impatiently waiting for this reveal.
I love the older recipes. They are full of flavour! My mom used to make a “Billy Toff” cake. This cake reminds me of it. I had the recipe tucked into my grandmothers cook book, which was… taken, shall we say, by a former roommate. If anyone out there has a recipe for Billy Toff cake I’d love to have it again… Cheers
👍🏼
Love the stories behind the recipe Glen!❤
I LOVE Julie’s sweater!!😀
She ALWAYS..has the most awesome sweaters😊
Come for the sweaters, stay for the recipes.
What I don't like about fruitcake is the citron and candied citrus peel. Fruitcake made without that stuff is delicious. I might try substituting candied ginger instead of the peel, but then it would just turn into a ginger cake. Which I would be fine with, as well.
Check out Alton Brown’s fruitcake recipe. No citron or candied cherries! It has a mixture of real dried fruit. It’s expensive but delicious!
I would personally change the cloves to nutmeg and or allspice if you do the ginger. I'm basing that on a series of fruitcake one of my foster sisters made years ago. Thinking she based it on the recipe used at the bakery she had worked for in Seattle, but not sure?
That was my reaction -- it was the reason I didn't like fruitcake. Not sure about the candied ginger but I could see putting in other dried fruit like cherries, maybe dates?
The way you were both silently chewing through that I didn’t think you would be speaking so positively about it! Looked like tough going
Happy New Year Glen and Julie.
1:59 If you need tips on how to exit a burning building in a cookbook, you probably shouldn’t be cooking in the first place
I like that there are several "blue ribbon" cookbooks on the internet archive from 1904, but none that seem to have this recipe!
Have to agree it's overbaked. I bet it gets better with being wrapped and sat in a tin over a few days.
I find fruit cakes have much looser consistency batters...I think it's for the dried fruits to soak up some of the liquid in the wet ingredients. I would have added 1 cup less flour to this recipe. But that's just my guess.
I saw a recipe for Scrapple in this cook books. Scrapple is still very popular in North East Pennsylvania where I live. I would love to watch you make Scrapple.
I thought he did scrapple years ago, but a quick search didn't find it.
The scrapple recipe looks intriguing.
I want the cookbook. It’s the kind that needs to be scanned and put online
Apparently it is. Internet archive.
All of the spices taking a step back and nothing really taking a step forward. Flavor wise may be the most Canadian thing I've ever heard of, so maybe that's what makes it a Canadian coffee cake
Glenn thanks for sharing . This gem of a fruit cake . I've never ate a dark fruit cake . Sounds like it would be delicious . Have A Blessed Day .💞🕊️💞
On my grandmother's fruitcake recipe we flour the stick items like the Citron, candied cherries and dates. This to help the fruit to distribute evenly in the batter. The citron and dates especially benefit from this.
Kind of reminds me of a New England favorite called Hermits. They are lighter in color., But have fruit, molasses, dark brown sugar, cloves and cinnamon. Cooked in a 9x13 pan, cut up and drizzled with icing….maybe this is the origin cake for Hermits….
My mom’s recipe for hermits with this flavor profile are cookies. Wonder now about making it as a loaf.
That's what it reminded me of, too, though ours only had raisins for fruit, but we did have walnuts. They were baked in a pan and cut into bars, but were only about half as high as Glen's cake.
I used to make Hermits when I was a kid, but they were cookies! I no longer have the recipe...
I would love to try this cake but I’m the only one in my entire family who likes fruit cake. I would end up eating it all myself. 😋
Mmmmmm........looks so good. I will be making this real soon. thanks @Glen And Friends Cooking
A thing about cloves: I'm not a huge fan. (Still I smoked some Kretek, when my gf brought me some from Borneo, back in 1980. Tobacco and cloves. Not joking.)
I recently found another cooking channel and instatly subscribed. To: Curries with Bumbi. 'Cause she used cloves in that recipe. And she did remove the seeds, stating: "they can come with a bitter taste." NEVER! Did I see or hear of that! But I strongly believe, that people from India do master the use of spices.
(My wife once called ME "the spice fairy". So it's kind of a must for me to keep learning.)
Happy new year from the far north of Germany!
Very similar to what my mother and grandmother used to cook over here in New Zealand, with minor variations on measures that wouldnt probably make much of a difference. It was what my mother referred to as a good 'keeper' cake that would last for a while in the baking tin and still taste as good a week later, if it lasted that long. Great for when you had a lot of visitors coming over the period of a week, like easter holidays
It is like a old fruit cake recipe that I tried this year, I used the same pan as you but the temperature in the receipt which was 275 for about two and a half hours. The texture was good in the end.
But, but, but....I don't wanna be thin and healthy! /cry /pout /sniffle. Definitely a fruitcake and I love it all the more for that!
I thought this would include chocolate but none to be found. I'm definitely not a fan of dry fruitcake but this was interesting regardless, thanks to Glen's magical presentations! Thank you so much -Marilyn
Looks like the kind of cake that needs sweet butter on it to eat it with coffee.
This looks so good.
This looks really good (minus the citron) I love a date/raisin cake…
On low slow cakes that are stubborn sometimes I drop the oven temp or even just shut it off if I think it’s getting close and let it carry over.
Looks delicious.
It feels like cognac would be a good addition. Maybe spiced rum if you’re cheap. Given the time cooked, perhaps 100ml?
Nothing tickles me more than the comments section bouncing in recognition of a recipe as one their family enjoyed or still does.
If I had to guess, the reason why people say that you should flouring the peel may be to stop it from sticking together
Yum. Thanks.
Award wining usually meant first place in a local contest mainly the local fair. Canadian could be a relative living in Canada or a border town entering a contest. They were not to be looked down on as they sold first at local charity sales or the highest bid on charity auction.
One thing I have to get when I visit Canada is a Beaver Tail. I really enjoy them and you can't get them in the states.
Butter tart for me! That's what brought me to Glen's channel years ago!
Nice detective work! A dense, non fluffy molasse fruit cake like non typical coffee cake? Yikers! No wonder why the recipe went into obscurity. Not exactly a walk-around-the-house snacking cake. Homely Mrs Paine had another coffee cake version 😂 👍
2:20 I just want to see that 'A Pickle for Ham, Beef, Tongue, Bacon, Etc.' recipe.
The state of Virginia is known as the Old Dominion.
Thanks. Whipped cream will make it better😊
Scrapple is a Pennsylvania delicacy that we still love - is it also Canadian?
Looks like a cake that would be good with some soaking with liquor.
At time of printing, New Zealand was not yet given Dominion status; that happened in 1907 after the 1907 Imperial Conference, along with Newfoundland. South Africa's various colonies became a union on 31 May 1910. Canada and Australia were referred to as dominions in the Conference. Ireland was still very much part of the United Kingdom of Great Britain and Ireland until it achieved independence in December 1922 as the Irish Free State, a dominion of the British Empire.
The Dominion???? Someone call Sisko and Martok.
SOFT GINGERBREAD PLS
None better😅
Sounds like it would go good with a cup of coffee.
Looks like a great cake - maybe add a vanilla icing. Thank you
wow! any chance you can share page 251 with me? at time stamp 4:03, you showed a close-up of the page with the picture of the coffee cake (yum), but just under it was "Greenacre Hermits, page 251). Since I'm a Greenacre, I'd love to see it
A 1906 edition showed the author as Annie Gregory
A good stout beer would work instead of the coffee.
The cake reminds me of gingerbread without ginger
New Zealand was a Dominion, and Australia was a colony. Britain never sent convicts to New Zealand, which is a source of humour for our cousins across "The Ditch"-the Tasman Sea. For instance, how can you tell an Aussie at a party? He's the one with the shackle marks on his ankles.
Australia and New Zealand were both declared Dominions in 1907. An act was passed in 1942 effectively giving control of foreign policy and defence to Australia, technically ending Dominion status. NZ was a Dominion until 1947 when they passed a similar bill.
Pecans would be a nice addition. HO Payne? House of Payne?
Since this is an American cookbook could the "Dominion" refer to Virginia? "Virginia is known as the "Old Dominion" because it was the first English dominion in the New World."
It's very interesting to me!!
Maybe bake in a 2-3 loaf pans instead… 😊
I put coffee beans in my bbq pork rub
I expected maple syrup in a Canadian coffee cake! 😂
Don't eat onions or garlic? I'm screwed. ;)
I could see you were questioning whether parts of Ireland were a Dominion at this time. No, they weren't. All of Ireland was part of the United Kingdom when this book was published. After the Anglo-Irish treaty was signed in 1921 after the War of Independence the 26 southern counties technically became a Dominion until 1949 when the Republic of Ireland Act was signed.
"Never suck an orange." Wilco!!
Glen, do you happen to have a mic input monitor facing you on your set? I know AV stuff is your forte…just curious how you know when your mic has crapped out?
All of that is there - But I'm filming, lighting, cooking, doing everything myself. No matter how many safeguards there are - sometimes something goes unnoticed.
It happens.
I've recorded a whole video, only to find that my mike wasn't working and had to do a voice over afterwards
A Canadian coffee cake?...it is moist or is it crisp?....I like my Coffee Crisp (tm) .... sorry....please don't block me...I'll leave now
Yum! I bet that would bake up into nice cake bars in one of those little multi loaf kind of pans. I found one in my mom's baking gear that I've been wondering what to make in it. It would probably cut the baking time down considerably too.
A local bakery sells bundles crisps of thinly sliced similar cake, heavily topped with large granule sugar and baked dry like a biscotti. Very tasty and fun with a cup of tea or coffee.
Not in a hurry to make this.
The Old Dominion also refers to the US State of Virginia.
Does Glen shoot these videos on a RED? There's something VERY familiar about the awful in camera audio this video starts with
Yep - that's the in camera scratch track. Totally awful; but in a pinch it can save a RUclips video when the off camera sound recorder decides to shut off.
That list of "nevers" is hilarious. Never suck an otange.
Maxine Payne! Maybe.
😊🍰😊
👍🏻
Baking fruitcake is like caramelizing sugar. Once it (the fruit) gets hot, it can go from not done to burnt really quickly.
Doesn’t sound like you’d make this one again. Thanks for trying it out.
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
"When everyone was thin and healthy" ... I look forward to getting back to those time. Hopefully society is moving towards that again.
Ive said it before but ill say it again, if your audio cuts out like this, run it through Adobe's online AI enhancer. It will make it sound 90% correct.
I like you, Glen, but you should have reshot this video instead of making us suffer through the !@#$%^.
Something is wrong with the video. I have only sound and no visual. The sound is like listening over a phone.
I just checked on a few devices / different browsers, and I have picture. Are you seeing just a black screen, or is it scrambled?
Yikes!😬 Loaded phrase: “successful American housewives”.
HIT THE LIKE BUTTON
You don't like Coffee? You've probs only had Starbuck's which is awful coffee
and it's NOT GLENN until he licks the spoon! #afterourownheart
This cake is right up my alley but I'll increase the coffee?
As Glen says, longtime viewers know that neither he nor Julie like coffee. And given their ages, it’s safe to say they both had coffee prior to Starbucks and so it’s unlikely that they have ever bothered to try Starbucks.
You think they have only tried Starbucks (note: no possessive apostrophe in it)?