Biker Chef XXXtreme Cake #001
THE CRANBERRY GIN SCHMALTZ CAKE

Preheat oven to 300 degrees.

Sift the below into a large bowl:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground cloves

• 2 sticks of unsalted butter for 30 seconds until creamy

then add and beat harder for 3-5 minutes the below:

• 6 eggs
• 1/2 cup light molasses
• grated zest and juice of one fresh lemon

• 3/4 cup of Geneva Gin (BOLS)
• 3 tablespoons of twice hard wood smoked german bacon bits
• 2 cups of fresh cranberry puree
• 1 cup of unsweetened cranberry concentrate
• 1 cup of lemon juice concentrate
• 1.5 cups of dried cranberries cooked in 2 part lemon juice/water
• 3.5 cups of dried cranberries
• 2 tablespoons of lemon peel

Grease 3 light metal 6x2” circular pans with left over german bacon oil.
Line bottom and sides with baking parchment.
Pour cake mixture in the pans about 2/3’s full, then smooth out and level.
Bake at 300 degrees for 2 hours and 45 minutes.
Take out and let sit for an hour.

Use wooden stick to poke holes 1/2 inch part and half way deep into cake.
Pour 1/2 to 1 cup of Bols Geneva Gin over top of cake. Let soak for 1 hour.
Turn over, remove pans and parchment from cakes and turn right side up again.
Carefully cut the cakes in half.

• 1 pint of whipped German pork schmaltz
• 1 cup of chopped chives
• 1 cup of chopped German bacon bits
• 6 crumbled Goat Cheese Crottons

Spread a layer of pork schmaltz on the top of the bottom half. Add a layer of chopped chives, and a layer of German chopped bacon bits. Put the two halves together again.

Smear a thin layer of pork schmaltz all over cakes, then add crotton crumbles all over cakes

Let the three cakes sit or chill before serving.