Bourbon soaked raisin cherry pineapple cake.

[worth1]

Impending Doom probably.
No recipe and too lazy to look up anything close.
4 cups of flour.
12 teaspoons of baking powder.
A cup of sugar.
No idea how much regular molasses.
Probably a half cup.
A bunch of bourbon soaked raisins with liquor.
A splash of coconut vodka.
A good amount of cherries.
Salt.
4 eggs.
Mixed dry ingredients.
Then started off with the wet.
Poured into a spring form pan and put more fruit on top.
In the oven at 325F
I was afraid it wouldn't rise but I don't have to worry about that.
The darn thing is overflowing almost.
This ain't looking good.

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[worth1]

Probably the mix was a little thin but we're going with it anyway.
A quarter cup more flour a tablespoon at a time would have done the trick.
At least it might not be a brick.
Frigging cherries got swallowed up by lava.

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[bower]

Well you sure got my attention with the title!!!

Only problem I can see is the WHAT??? 12 teaspoons of baking powder???????
Oh dear...

No recipe for a cake sized cake ever called for more than one or two.
TBH with a fruitcake and 4 eggs (a good and standard measure) you don't even need bp at all.
In the days before bp, the eggs were enough to lift that recipe for what is a dense cake anyway with fruit.

I hope the taste of baking powder doesn't spoil it, no doubt the bourbon soaked raisins will help.

Another tip about winging the recipes, proportion of bp to salt is important. equal or half. So imagine how many tsp of salt would taste and crank down the baking powder accordingly!!

[worth1]

Well the cake fell but I'm going with it.
That's a sign the batter was too thin I think.
I was busy doing a thousand things with the washing machine.


We shall see.

[worth1]

Here's the darned cake cooling more.
I took a smidgen and it didn't seem to taste like baking powder.
I was trying to do too many things at once.

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[worth1]

What's that old saying it's better to fail than to not do anything at all.
I don't consider it a complete failure though.
I learned to stick with my little guy telling me more flour and hold off on the baking powder.
I had the taste down though.
This puppies getting hit with Kirschwasser covered then off it goes in storage for Christmas.

[bower]

I've eaten more fallen cakes, crumbled cookies, treats with burnt edges surgically removed, etc....
Taste is everything and if it's good to eat that's the important point. Experiments are fun.
Your cake looks nice anyway! With the pineapple rings.

IDK if you've seen any of these baking competition shows. There's a British one and a Canadian one that aired here from time to time. I was totally humbled to see that the home bakers all knew a ton of things I had never heard of. A worthy pursuit and some fantastic creations they produced, but way beyond my aspirations.
I don't even have an eggbeater/mixer let alone these fancy mixing machines. When the old Sunbeam went down, somebody gave me a stick blender and that's all I've got in the way of a cake mixer. And TBH more and more often I'm just saying, I prefer my own stick - a wooden spoon. I'm not rushing out to find a better gadget, at least for now. Going full paleo on the notion that pretty much anything can be mixed with a good stick. Surprisingly turning out to be more or less true.

[ddsack]

@bower I also go with simplicity is best - in my case just due to laziness. I'd rather just wash a knife than have to deal with dismantling food processor parts to wash up, thus, I do not own one. I do have a hand electric mixer with thin wire blades that I bought a few years ago when I had trouble pushing a spoon through thick oatmeal cookie dough. Too tiring for my arm and nice for the few times I need to whip egg whites at high speed. I thought I had a hand rotary beater, but have not seen it for a long time.

[worth1]

I've used that mixer for all kinds of stuff and it's easy to clean.
I've used my food processor for making several things as well but I normally use a knife.

[worth1]

@ddsack
@bower

Since the food processor is mainly used to make bread crumbs and cracker crumbs I don't even bother washing it.
I have the cheese grater attachment but I have two box graters.
Not gonna mess up the food processor for that.
It does a fantastic job cutting cabbage for making sauerkraut too with the adjustable cutter.

[bower]

I do have a blender - got a new blade from amazon for the old machine and it works better than new, for grinding up almonds into meal or oats into flour etc. which is pretty essential and needed. Cannot do that with a stick. Also means I can make alioli again, on special occasions, which requires that you can drizzle the oil into the mix slowly. I have a pretty lame bullet device that works okay for making ordinary salad dressings of the 'less than alioli' status.
So I am not strictly wooden spoon. Not a total luddite.
I do seriously hate cleaning the blender so its uses are limited by the labor required, the bullet is not so bad, being a smaller and storeable container. But cleaning the stick blender is... never any fun. Can't immerse it and it's perfect for sequestering stuff you can't get out without a brush. PIA. Sticks are... lovely!!