SEPTEMBER 29 • 2022 | 

*Substitute for espresso, 
strong coffee with ¼ tsp. 
vanilla extract.
*For a dairy showstopper: 
When chilled, chop mold 
coarsely, spoon into 
demitasse cups or wine 
glasses. Top with a dollop 
of vanilla yogurt or whipped 
cream and a sprinkling of 
shaved chocolate.

Ingredients:

2 (3 oz.) packages kosher peach 

gelatin

1½ cups boiling water

1½ cups cold espresso coffee

¾ cup white wine

½ cup pareve chocolate coffee 

beans

Directions: 
In a large bowl, thoroughly 
dissolve gelatin in boiling 
water. Stir in the coffee and 
wine. Pour into a 1-quart 
bowl or mold. Refrigerate 
until just beginning to jell. 
Stir in the coffee beans. 
Return to fridge and chill 
until set.

BUNDT CAKE STUFFED 
WITH FALL FRUITS 
(PAREVE)
Serves 15-18
Cook’s Tips: 
*This cake freezes well. 

Freeze individual slices to 
remove as needed.
*Use kitchen scissors to 
snip plums and dates.
*Substitute diced mango 
for pear, apple or dates.
*Make a batch of cinnamon 
sugar; equal amounts of 
cinnamon and sugar. Stir, 
cover tightly and store in 
a cool dry place. Do not 
refrigerate.
*Note: 1 Tbsp. of baking 
powder equals 3 tsp.

Ingredients:

1 pear, core removed and 

coarsely diced

1 Granny Smith apple, core 

removed and coarsely diced

4 prune plums, pitted and 

snipped in ¼-inch pieces

1 cup dried cranberries

1 cup pitted dates, coarsely 

chopped

2 Tbsp. cinnamon-sugar

1 tsp. cardamom

3 cups all-purpose flour

2 cups sugar

1 Tbsp. baking powder

1 cup vegetable oil

5 eggs

1 Tbsp. vanilla extract

¼ cup orange juice (optional)

Directions: 
Preheat oven to 350 
degrees. Spray a 12-cup 
Bundt pan with nonstick 
cooking spray. In a medium 
bowl, combine the pear, 
apple, plums, cranberries, 
dates, cinnamon-sugar and 
cardamom. Set aside.
In a large bowl, stir 
together the flour, sugar, 
baking powder, vegetable 
oil, eggs, vanilla and orange 
juice. Using an electric 
hand mixer, beat at medium 
speed, 3 to 4 

minutes, until mixture is 
smooth and little bubbles 
appear.
Spoon half the batter 
into prepared pan. Spread 
about ¾ of the fruit mixture 
over. Top with remaining 
batter and fruits. Bake in 
preheated oven for 1¼ 
hours or until toothpick 
inserted in center comes 
out clean.
Cool slightly on a wire 
rack. Loosen sides and turn 
out onto a serving platter. 
When completely cool, slice 
with a serrated knife. 

Ethel G. Hofman is a widely 

syndicated American Jewish food and 

travel columnist, author and culinary 

consultant.

SEPTEMBER 29 • 2022 | 43

