Pinecone Suet Cakes Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round cake pan, line bottom with parchment paper, and set aside. Spread whole almonds in a single layer on a rimmed baking sheet; toast in oven, tossing occasionally, until light golden and fragrant, 7 to 10 minutes. Let cool.
• Place the toasted almonds and 3/4 cup sugar in a food processor, and pulse until the mixture is finely ground. Transfer to a bowl, and stir in flour; set aside. Melt butter in a small saucepan; remove from heat, and stir in rum and vanilla. Let cool slightly.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites with salt until soft peaks form. Gradually beat in the remaining 3/4 cup sugar, beating to stiff glossy peaks.
• Fold the flour mixture into the egg-white mixture in three batches, alternating with the butter mixture, beginning and ending with flour mixture. Pour into prepared pan, smooth the top, and bake until cake is golden brown and firm to the touch, about 40 minutes. Let cake cool in pan 20 minutes on wire rack. Turn out cake onto wire rack, and let cool, top-side up.
• Using a 3-inch oval cookie cutter, cut eight ovals from cake. Discard scraps. Trim each to resemble a pinecone with a rounded base and a pointed tip. Leaving bottom unfrosted, spread about 1/3 cup frosting on each pinecone; smooth and round to create a three-dimensional shape.
• Start at the base of one cake, arrange sliced almonds in a spiral, overlapping slightly. Continue arranging almonds in closely set rows to cover the entire surface. Transfer finished cake to a baking sheet in the refrigerator to set while repeating process with remaining cakes. Just before serving, dust the cakes with confectioners' sugar and garnish with chocolate shavings, if desired.

Steps:

• Melt lard and peanut butter, in microwave oven about 3 minutes, stirring each minute; then add in all other ingredients and mix together.
• Scrape into flat pan (9-13), cool in refrigerator until hard.
• Cut to desired size and wrap in plastic wrap or foil.
• Refrigerate until ready to use.
• Place in small mesh bag (old produce bags work) and hang where birds can reach.
• Watch that other critters cannot get to it.

Steps:

• Using a large knife, cut the frozen raw suet into chunks.
• Place about 2 cups of these chunks into a heatproof (glass or ceramic) container. Cover with a lid or dinner plate and microwave on HIGH for 5 - 8 minutes.
• Pour or strain the liquid fat into another heatproof container (I use glass measuring cups) and set aside.
• Continue until all the raw suet has been processed. Discard what is left of the 'chunks'. You now have several containers of rendered fat. Easy, isn't it.
• At this point, you can proceed with making the 'cakes' or refrigerate the fat for another time.
• To make Cakes and Cones:.
• Use lengths of thin wire or string to make a hanger for the cones. Starting at the base of the cone, weave the wire around the cone towards the top. Leave enough to form a loop, then weave back down to the base. Tie to secure.
• Melt the specified amount of rendered fat in the microwave.
• As the fat begins to cool, it will become cloudy and thicken. It is at this point that you can add the remaining ingredients and press into the molds or pine cones.
• Place in the freezer for 30 minutes.
• When they have hardened, unmold and wrap the cakes/cones in waxed paper. These can now be stored indefinitely in the freezer.