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HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 35ONTARIO’S CHRISTMAS CAKE 1 lb. muscatel raisins 1 lb. seedless raisins 1 lb. currants % lb. unblanched almonds 1 pkg. of green cherries Vi lb. citron peel 1 pkg. of orange peel 6 rings of pineapple 1 pkg. of red cherries Shake the above in a bag with Vi cup flour to separate and to keep separated in batter. Prepare a batter with the following ingredients: Vi lb. butter 1 c. brown sugar 5 eggs Vi c. maple syrup 1 tsp. cinnamon % c. sour milk 2 c. flour % tsp. baking soda Vi tsp. each cloves and nutmeg Line pans well, fill with mixture. Bake at 225°F/110°C for 4 to 5 hours. Keep a pan of hot water in the bottom of the oven and refill with boiling water when it simmers away. Frosting for Christmas Cake Almond Paste 6 oz. almonds,.ground Vi lb. icing sugar 2 egg whites 1 tsp. fruit juice 6 to 8 drops vanilla Mix well, press on top of cooked fruit cake. Phyllis Nott Clinton SUGARLESS FRUIT CAKE 1 cup pitted dates 1 cup raisins, washed and dried Rind of 1 medium orange Put all through food chopper 2 cups flour 2 tsp. baking powder 1 tsp. soda Vi tsp. salt Vi tsp. nutmeg Put this on top of fruit and mix. Squeeze juice of orange into cup and finish up with sweet milk. 2 eggs well beaten Vi tsp. vanilla 2 tsp. melted shortening Mix pour liquids over the fruit and flour and mix. Bake in a loaf tin. Bake in slow oven (approx. 325°) until done. Jean Drager RR#5, Seaforth WHITE FRUIT CAKE Special for wedding or Christmas 1 cup butter 1 % cup white sugar 5 eggs 2% pastry flour Vi tsp. baking powder Juice and rind of Vi lemon % lb. almonds (slivered) 1 lb. candied cherries (green & red) Vi tsp. salt Vi cup bleached raisins */2 lb. citron peel 4 candied pineapple rings Line pans with brown paper, then wax paper, dredge fruit with 3A c. flour. Sift dry ingredients. Cream butter, sugar and add eggs one at a time. Add flour mixture and lemon alternately. Bake IVi hours in a 275°F-300°F oven. N.B.-Put pan of water in bottom of oven. Grace Potter Londesboro CHRISTMAS FRUIT CAKE (Newfoundland style) 1 lb. currants 1 lb. seedless raisins Vi lb. mixed fruit (for cakes) 1 cup red glace cherries 1 cup pecans (optional) 2% cups warm water 2% cups white sugar Vi lb. butter */2 lb. margarine 1 tsp. mace 1 tsp. cloves 1 tsp. allspice Vi tsp. salt 3% cup stirred but not sifted all purpose flour 1 tsp. baking soda 2 tsp. baking powder 3 large eggs Method-Into a large pot, put fruits, nuts, water, sugar, butter, margarine, spices and salt. Bring to boil, stirring often and boil 1 minute. Cool. Sift together the flour , baking soda and baking powder and stir into cooled mixture. Add beaten eggs, stir until well blended. (Batter is quite wet). Put into lined cake pans and bake at 275°F for 3‘/2 hours, with water pan below in oven throughout. Top of cake maybe tacky to touch when removed from oven, but will dry. Cool cakes in pans, turn out, wrap well and store in refrigerator or can be frozen. Pans recommended^xbx^l/a or square tins. Mrs. Robena McBurney Belgrave DARK FRUIT CAKE 3/4 lb. butter 1 lb. brown sugar 8 eggs 1 tsp. of each almond flavouring, cinnamon, cloves and nutmeg 2 lb. currants 3 lbs. raisins (1 large seedless) 1 lb. red cherries 1 lb. green cherries Vi lb. almonds Vi lb. citron peel Vi lb. coloured candied pineapple (cut fine) Large can of crushed pineapple 1 lb. dates (chopped) 1 cup sour cream 1 tsp. soda 3*4 cups bread flour 2 oz. rye Prepare fruit night before and add rye and let marinade. Cream butter, sugar, egg. Add sour cream and a little of flour alternating and spice, shake rest of flour over fruit and add to first mixture. Bake 5 hours at 250°F. Kay O’Rourke 33 Ord St. Seaforth Christmas Cookbook Page 35