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