Gate Marks and Christmas Gifts

Steve, my better half, gave me a wonderful Christmas gift this year – a 16-inch Lodge camp Dutch Oven that was made over a hundred years ago. Antique 16" Lodge Dutch OvenOur friend from Mississippi, Biscuit, is downsizing and sold Steve this beautiful old oven.    It is special for many reasons in addition to it being a great gift from my better-half.

First, Lodge stopped production of this big oven back in the spring of 2013, so they are going to be harder and harder to find.

Gate MarkSecond, this oven has a “gate” mark which means it was made before 1900.  In the photograph above, the gate mark is between the two legs.  Here’s a quick explanation of the gate mark from Jim and Beth Boyle’s blog Rams Horn Studio:

This next generation of cast iron, beginning around the mid 1700’s, have a “gate” mark, which looks like a long thin line on the bottom of the piece. This is where the iron entered the mold, and the technique lasted from the mid-1700’s to the late 1800’s or so. Pieces made around 1875 to the present time were engineered so the iron entered the mold from the sides. It entered usually in two places, sometimes opposite one another. These pieces have a smooth bottom.

Even though it is a beast to carry, I love it.  It is perfect for baking bread since it has a lot of space for a dozen rolls.  20140908-IMG_3125-Edit-1

There are many more reasons but I have to admit that listing any more is a vain attempt to rationalize an otherwise irrational love of cast iron.  Steve and I have “Cast-Iron-Itus.”  We just can’t get enough cast iron!

We noticed that the old timer is much heavier than its younger version so we did a quick comparison.  The old timer weighs in at a whopping 41 1/2 pounds, that’s over nine pounds heavier than the youngster.  The flange around the lid of the older oven is almost twice as deep as the younger oven.  Finally, the older oven is almost an inch deeper than the youngster.  All other measurements appear to be very close with no noticeable difference.

We now have three 16-inch Dutch ovens, and I think the old timer is going to be my new favorite!  Do you have a favorite Dutch oven?

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Cranberry Pecan Quick Bread

Merry Christmas!!  

IMG_3962  Today, my better-half and I gathered with 39 Dutch oven friends in north Texas for a Dutch Oven Gathering (DOG) and a fabulous White Elephant gift exchange.  We had such a great time!  Before I tell you about the gift exchange, I want to share our recipe …. and how we burned it.

Cranberry Pecan Tea Cake (Inspired by Kitchen Confidante)

  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 cups sugar
  • 2 cups unsalted butter, room temperature and as soft as possible
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups buttermilk
  • 3 cups roughly chopped fresh cranberries
  • 1 1/2 cups roughly chopped pecans
  • powdered sugar, garnish

IMG_3920Directions

Prepare a 12″ camp Dutch oven by spraying it liberally with Pam.  Cut a round of parchment paper to cover the bottom of the oven (optional but I highly suggest this.)

In a large bowl, whisk together flour, baking soda, baking powder, and salt.  Whisk well!!!  If you have a sifter, put the dry ingredients together and run it through.

In another big bowl, beat together the softened butter and sugar until light, creamy, and fluffy. Beat in eggs and vanilla extract.  Beat well.

Fold in 1 cup of dry ingredients and then 1/4 cup of buttermilk.  Repeat until buttermilk and dry ingredients are well incorporated.  Do not over mix.

Fold in cranberries and pecans.  Do not over mix.

Pour into prepared Dutch oven and place lid on the oven.IMG_3931

Make a circle of 9 hot charcoals and place Dutch oven over the hot coals.  Place 15 hot charcoals around the lid of the Dutch oven.

Bake until a toothpick comes out clean, about 45 minutes.  Rotate the lid clockwise and oven counter clockwise every 15 minutes to avoid hot spots.

IMG_3960

Let cool then sprinkle powder sugar on top.

Unfortunately, the toothpick did not come out clean when I took this photo, so we put it back on heat….. and promptly got distracted.  Friends to talk to, countless delicious dishes to admire in big black pots, and photos to take…

Yep.  The bottom and top were burned by the time this pot made it to the serving table for lunch with our Prairie Dog friends.

IMG_3965Lesson learned.  Baking requires careful attention to temperature control.  Period.  Don’t let friends distract you in interesting conversation.  Avoid the temptation to follow your nose to the aroma of your neighbor’s delicious dish.  Do NOT pick up your camera to take photos…. of everyone’s food.  Pay attention to your cranberry pecan tea cake that is baking in your Dutch oven!  Rotate the lid.  Avoid hot spots. Do as I say, not as I do.

I love this recipe!  If we had paid closer attention to temperature control, it would have been golden brown on top and bottom and baked through perfectly.  The fresh cranberries took center stage, bringing bright tart taste and color and supported by a light crumb all around.  If you love cranberries, you can easily increase the cranberries to 4 cups or more.  If you do, I would increase the baking time a bit, perhaps 5 to 10 more minutes.

Here are some of my favorite photos that I took today of our Prairie Dog friends(evidence of how I was distracted from my baking chores).IMG_4000

IMG_3929  IMG_3993 IMG_3985 IMG_3981

We had such a great time with our Dutch oven friends!  I hope you have a blessed and very Merry Christmas!

This recipe is easily divided in half and baked in an 8-inch Dutch oven.

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