HomeMy WebLinkAboutThe Brussels Post, 1979-11-15, Page 48Cakes
TUTTI FRUTTI CHRISTMAS CAKE
1 lb. glace cherries, cut in halves
2 cup chopped citron peel
11/2 lbs. sultana raisins
1/3 lb. seedless raisins
6 oz. almonds, blanched and sliced
41/2 cups all-purpose flour
2 tsps. baking powder
1 tsp. salt
1 tsp. nutmeg
1 tbsp. cornstarch
11/2 cups butter
1 cup sugar
7 eggs
1 cup crapapple jelly
1 cup pineapple jam
1/2 cup brandy, rum or fruit juice
1 tsp. vanilla
1 tsp. almond extract
Grease two 9" x 5" x 3" loaf pans and
one 8%" x 41/2 " x 21/2 " loaf pan (or two
8" tube pans) and line with heavy waxed or
brown paper. Combine fruit and almonds,
dust with a little of the measured flour. Stir
flour, baking powder, salt, nutmeg and
cornstarch together. Cream butter, add
sugar gradually, beating between
additions.
Add eggs one at a time, beating well
after each. Blend in a little of the dry
ingredients, then beat in the jelly and jam.
Stir in juice and flavourings. Add remaining
dry ingredients, mix well. Fold in floured
fruit and almonds. Fill prepared pans 2/3
full. Bake in a slow oven (275°F) 31/2 to 4
hours depending on size or until done.
Place a shallow pan of hot water on bottom
rack of oven during baking; remove during
last hour. Cool before removing paper;
rewrap well and store in an airtight
container in a cool place.
Yield: two 9" x 5" x 3" and one 81/2 " x 41/2
x 21/2 " cakes.
Note; Cake appears dry when cooled.
However, it softens as it ripens, and after 4
to 6 weeks storage it will be moist and
delicious,
Mrs. D. Kelly
Seaforth
Page 48 'Christmas Cookbook
BLONDE XMAS OR WEDDING CAKE
1% cups slivered almonds
1/4 lb. candied pineapple
1 lb. white raisins
1 cup des sicated coconut
1/2 cup red cherries
1/2 cup green cherries
1 cup shredded pineapple
2 cups flour
1/4 tsp. soda
1/4 tsp. cream of tartar or 2 tsp. baking
powder
1/4 tsp. salt
1 cup white sugar
21/2 tbsp. Pineapple juice
6 eggs beaten separately
3/4 cup butter
1 lb. citron peel or mixed fruit
Bake at 300 degree.
Belle Workman
Brussels
EASY TO MAKE
NOVELTY FRUIT CAKE
Easy to make and makes a lovely gift.
Beat: 3 large eggs
Add: 1/4 tsp. salt
I tsp. vanilla
1/2 tsp. baking
powder mixed with
1 cup all purpose flour
Pour this over:
1 pound cut dates
1/4 pound whole candied red,
1/2 pound whole green
candied cherries
3 oz whole brazil nuts (unsalted)
Mix well.
Put into a loaf pan (8 x 5 x 3) lined with
brown (greased) paper.
Bake at 300° until batter is slightly
brown on top of fruit and it is not sticky -
approximately 3/4 hour to 1 hour.
Cool - Drizzle withthin white icing.
Mrs. Sharon Wittich
Blyth
WHITE MYSTERY FRUIT CAKE
[Unbaked]
1 pkg. white cake mix. Bake following
directions. Cool, crumble into very large
bowl.
Add fruit to crumbled cake
4 cup candied fruit
a few pineapple rings; cut up
1 cup whole red and green cherries
11/2 cup white seedless raisins
1/4 cup dates cut fine
4 cup blanched almonds
Take 1 lb marshmallows melted in 3
tbsp. milk. Add to fruit and cake mixture.
Pack tightly in foil lined pan (2 loaf tins)
with buttered fingers. Cover cake with foil
and chill in refrigerator at least 48 hours.
Cake should be stored in fridge,
Hilda Bach
Seaforth, Ont.,
MOMS DARK CHRISTMAS CAKE
2 lbs. sultana raisins
1 lb. currants
1 lb. dates
3 rings candied pineapple (red green,
yellow)
2 lbs seeded raisins
1 lb. mixed peel
2 cups red & green maraschino cherries
1/2 lb. chopped walnuts or almonds
1 lb butter
21/2 cups sifted pastry flour sifted with
following
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsps. allspice
1/2 tsp. cloves
1 tsp. nutmeg
4 tsp. cinnamon
1/2 cup strong coffee
1/2 cup maraschino cherry juice
1/2 cup molasses
1 tbsp vanilla
1 tbsp. almond extract
2 cups white sugar
12 eggs separated
Mix all the fruit together and add 1 cup
flour. Cream butter then add sugar, cream
'again, add egg yolks, cherry juice,
molasses, vanilla and coffee and almond
extract.
Add dry ingredients and fruit. Mix well.
Then fold in s-tiffly beaten egg whites.
Bake 250 degrees for approximately 3
hours in well greased lined tins.
Lenora Scrimgeour
Blyth
PINEAPPLE FRUIT CAKE
1 pound golden raisins
1 cup citron peel
1 cup mixed peel
2 cups mixed fruits
1 cup cherries
1 cup slivered almonds
1 cup chopped pecans
1/4 cup flour
1 cup butter
1 cup white sugar
5 eggs
1 tbsp. grated lemon rind
2 cups all purpose flour
2 tsp. Baking Powder
2 tsp. Allspice
1 tsp. salt
1 cup undrained crushed pineapple
Prepare raisins, peel cherries and nuts.
Sprinkle with the % cup flour, coat fruit.
Creamhutter and sugar. Add eggs one at a
time. Add lemon rind. Sift together the
flour. baking powder, spices and salt add
to creamed mixture with pineapple. Bake
300° 21/2 to 3 hours.
Mrs. Alba Yuill
Belgrave, Ont.
Also submitted by Beth Bechely,
Seaforth