December 21: My Gluten-Free Pound Cake

It continues to be a week of baking here!  We visited Columbia friends and relations over the weekend, so I just got around to baking my Saturday Cake on Monday.  I chose my GF pound cake loaves to give one as a gift and to have a treat for myself.  I deserve a treat or two this time of year because Christmas means cookies, hundreds of cookies, boxes of cookies...

Our family gives boxes of homemade cookies to our neighbors, teachers, friends and coworkers every year.  This tradition evolved out of longstanding practices and fond remembrances of our childhood.  For me, Christmas has always meant time in the kitchen.  Mom and I always made a cake for Christmas Dinner.  On Christmas Eve, my parents and I would have a picnic on the floor under the Christmas tree and we were allowed to open one present at the picnic before heading to midnight mass.  The picnic was usually sandwiches or cold dishes like fruit, cheese and pâté.  Starting in middle school, I was the chef for Christmas Eve supper.  At first, I just selected and prepared the picnic fare.  But then I decided to go "gourmet" and pick a dish that I had never tried before.  I would make a list of ingredients and a game plan for the timing of the dinner, Mom would help me shop and then I did the rest.

Cookies for Teachers, 1981

Before Christmas Eve though, Mom and I baked gingerbread cookies.  We made dozens of gingerbread cookies to give as gifts and we kept some to serve at our picnic.  When I was a freshman in high school, I made ginger-caricatures of my teachers.  Each character cookie was about nine inches tall and was presented in a box on the last day before holiday break.

While in the Secret Service, I made gingerbread and other cookies to share on Christmas day for all of us working at the command post or duty desk.  After my shift on Christmas, I hosted an open house for friends, colleagues and neighbors who couldn't travel.  The open house tradition of sparkling wine, egg nog and finger foods on Christmas afternoon continued until I retired from the USSS.

When we were dating in 2005, I made gingerbread cookies for Keith and the kids.  He loved the cookies and said that the flavor reminded him of some cookies called "fruit bars" from the Eclair Bakery in the Five Points neighborhood of Columbia.  Keith used to make a special trip to that bakery for a box of fruit bars to bring home to Georgia every time he visited Columbia.  He shared the fruit bars with friends and coworkers and eventually he started buying a couple of extra boxes in order to keep some for himself.  The Eclair closed during the 1990s and ever since then, he has been wishing for more of his favorite cookies.

He described the fruit bars to me in comparison to our gingerbread; the spice is the same, but the bars tasted fruitier, and the bars weren't crisp like the gingerbread, they were cookie-like on the outside, but chewy in the center.  There was a color difference between the golden-brown outside (top and bottom) of the bar and the soft, dark inside layer.

I fell in love with Keith and his nostalgia for fruit bars.  So, I was determined to figure out how to make the fruit bars he remembered.  I started with Mom's gingerbread recipe and then added, subtracted, took notes, asked for critiques and practiced through seven iterations until I got it right.

Now, South Carolina Fruit Bars are the foundation of our holiday cookie assortment.  We usually make three or four different types of cookies or small cakes for the boxes.  Fruit bars start the list and get the most compliments from recipients.  We even have a few people every year who beg for the recipe, but Keith says he will never allow me to share it!

We made 55 boxes of cookies this year plus a few dozen extra of each type for ourselves.  Each box is loaded with cookies, tied with a bow and delivered by the family dressed in hats like Santa's elves during Christmas week.  For a friend with a gluten-intolerant spouse, I made the gluten-free pound cake and packed it in a box marked "gluten-free."  Then I put the usual assortment of cookies in a box for her and tagged it, "full-of-gluten."

Yes, there are 40 pounds of flour and 28 pounds of butter in that cart!

This year the boxes contained Shortbread Hearts from The Silver Palate Cookbook (1982),  Christmas Cookies (rich butter cookies with cherries on top from Southern Living), and Bourbon Pecan Balls from The White House Chef Cookbook (1968) by René Verdon.

Verdon was the French chef chosen for the White House by Jacqueline Kennedy, a decision which garnered her much criticism at the time.  Cousin Pat gave me the cookbook as a gift when I was hired by the USSS and the Bourbon Pecan Balls were always a favorite at my open houses.  Some years we make gingerbread boys and girls and Apple Spice Bread.  When Keith worked for Georgia Shakespeare, we made Gingerbards (a silhouette likeness of William, himself, crafted out of gingerbread and royal icing).

But, the most important occupants in every box are the fruit bars that won Keith's heart.

The last cake of the year:  Japanese Fruit Cake