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By Root 4198 0

pastry cutter or a fork, working the butter through the tines until the whole thing resembles coarse meal. Stir in the yogurt with a wooden spoon until a soft dough forms.

Lightly flour a clean, dry work surface and turn the dough out onto it. Lightly flour the dough and press it into a circle about ½ inch thick (do not roll the dough—it will become too tough). Cut into 4-inch circles, using a 4-inch round cookie cutter or a thick-rimmed drinking glass. Gather the scraps together and gently press into another sheet to make more circles.

Place the rounds on the prepared baking sheet and bake until lightly browned, puffed, but dry to the touch, about 20 minutes. Cool on the baking sheet for a couple of minutes, then transfer to a wire rack to cool for at least 20 minutes. (The cakes can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.)

Meanwhile, toss the strawberries, 3 tablespoons sugar, and the rum in a large bowl; set aside to macerate for 20 minutes, tossing occasionally.

Slice open the shortcakes. Place the bottoms in soup bowls or other shallow bowls. Spoon on some sliced strawberries and Sweetened Whipped Cream, then add the tops and spoon more strawberries on top and around the bowl.

Variations: To spice the cakes, stir 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, or ¼ teaspoon grated nutmeg into the flour mixture with the salt.

Substitute any berry for the strawberries: blackberries, raspberries, or blueberries. If using blueberries, also add 1 teaspoon finely grated lemon zest.

Sweetened Whipped Cream

Makes about 3 cups

1½ cups heavy cream

1½ tablespoons superfine sugar (see Note)

1 teaspoon vanilla extract, optional

Chill the bowl and beaters for 10 minutes in the refrigerator. Beat the cream in a chilled bowl, using an electric mixer at medium speed, until foamy. Raise the speed to high and continue beating, while adding the sugar in a thin, steady stream, until soft, luscious peaks can be formed off the turned-off beaters. Beat in the vanilla, if desired.

Note: This whipped cream should be used within minutes of its being made. If you want to set it aside, covered, in the refrigerator for up to 6 hours, substitute confectioners’ sugar for the superfine sugar.

Non-Frightening Fruitcake

Fear not: ours is made with dried fruit, not unrecognizable glacéed fruit cubes. We use one-quart loaf pans, smaller than the 9 × 5-inch variety; the fruit bakes more evenly without too much dough around it. Allow yourself at least a 2-week lag so you can ripen the cakes in the refrigerator. Makes 2 fruitcake loaves

6 tablespoons unsalted butter, at room temperature, plus additional for greasing the pans

1¼ cups all-purpose flour, plus additional for dusting the pans

1½ cups chopped candied orange peel (about 8 ounces)

1 cup chopped dried cranberries (about 6 ounces)

1 cup chopped dried California apricots (about 6 ounces)

1 cup chopped dried pineapple (about 6 ounces)

¾ cup chopped dried cherries (about 4 ounces)

½ cup whole wheat pastry flour

1 teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon grated nutmeg

1/8 teaspoon ground cloves

¼ cup walnut oil

¼ cup granulated sugar

¼ cup packed dark brown sugar

2 tablespoons unsulfured molasses

2 teaspoons vanilla extract

2 large egg whites

12 pecan halves

6 tablespoons bourbon, whiskey, brandy, Cognac, or rum

Position the rack in the center of the oven and preheat the oven to 275°F. Lightly butter and flour the insides of two 1-quart, 9 × 4 × 2½-inch loaf pans.

In a large bowl, toss the candied orange peel, the dried cranberries, apricots, pineapple, cherries, and ½ cup all-purpose flour until well coated. Set aside.

Mix the remaining ¾ cup flour, the whole wheat pastry flour, cinnamon, baking powder, salt, nutmeg, and cloves in a medium bowl until uniform; set aside as well.

Using an electric mixer at medium speed, beat the butter, walnut oil, granulated sugar, and brown sugar in a large bowl until smooth and