The Brussels Post, 1979-11-15, Page 51CHRISTMAS FRUIT CAKE
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. mace
1/4 tsp. ground cloves
1 1/4 cups brown sugar
6 eggs
1/4 cup molasses
1 cup butter
2 cups seedless raisins
1 cup currants
11/2 cups seeded raisins
1-8 oz. package glazed cheeries (halfed)
1 cup almonds blanched and halfed
1-8 oz. package mixed peel
1 cup of dates
1.8 oz. package of mixed fruit
1 tbsp. canded ginger (may omit)
2 1/2 cups all-purpose flour
11/2 tsps. baking powder
3/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 cup strong coffee or whiskey
Mix a little flour with the cut up fruit.
Cream sugar, butter, eggs, molasses,
coffee or whiskey. Add spices, flour baking
powder, salt. Last add the floured fruit.
Line pans with greased brown paper.
Bake at 275° for 2 hours or until done.
Mrs. Keith McClinchey
Seaforth, Ont.
DARK FRUIT CAKE
Soak overnigh' I, ; cup dark rum
1 1/2 cup seedless raisins
1'/2 cup seeded raisins
1 cup currants
Cut up
1 1/2 lb. mixed cherries
1 lb. mixed fruit
1/2 lb. candied pineapple
1/2 lb. almonds
Put all fruit into bowl. Dredge with 1/2
cup flour.
Sift 3 times
1 1/2 cup flour
'/2 tsp. cinnamon
1/2 tsp. nutmeg
'/2 tsp. mace
'/ tsp. allspice
1/4 tsp. cloves
1/2 tsp. salt
1/2 tsp. soda
Cream 1/4 1b. butter, 1 cup white sugar, 1
cup brown sugar. Beat 6 eggs and add.
Alternate dry ingredients and 1/4 cup
orange or grape juice; add to fruit. Mix
thoroughly. Bake in 2 lined loaf pans 3-3Y2
hours at 275° with pan ui water on lower
shell'. Cool in pans 30 minutes, then
continue cooling on rack. When cold, wrap
and store for one month to ripen.
Yvonne Reynolds
R.R.2, Kippen
Also submitted by Mrs. Melville Jacklin,
Brussels; Betty McCall, Walton; Mrs.
Percy Adams, Seaforth.
SNOW WHITE FRUIT CAKE
A very old recipe Night Before Prepare
2 lbs. , white raisins pour boiling water on
raisins. Let stand 15 minutes. Drain well
and dry on paper towels.
When raisins are dry mix them with
1 pound whole candied red and green
cherries.
1/2 pound candied mixed fruit
1/2 pound candied cut pineapple
1/2 pound cut blanched almonds (unsalted)
Juice and rind of 1/2 lemon Juice and rind
of 1/2 orange
1/2 cup undrained crushed pineapple.
Next day dredge with 2 1/2 cups
all-purpose flour.
Make This Batter:
Beat:
1 pound soft butter (not margarine)
2 cups white sugar
2 tbsp. liquid honey
1 tsp. each of vanilla
Almond flavor, lemon flavor.
Add: 10 unbeaten egg whites, doing it 2 at
a time and beating after each addition until
batter is light and white and fluffy. Add:
This flour mixture to batter:
21/2 cups all purpose flour
2 tsp. baking powder
1 tsp. salt f. •
Add fruit mixture to this batter and mix
well.
Bake in 1 large (8 x 8 x 2) tier and 1
medium tier at 275° until done.
Don't over cook or it will be dry.
Sharon Wittich
Blyth, Ont.
GUM DROP CAKE
1 lb. gumdrops - cut up with scissors.
dipped in flour (I usually use baking
gumdrops now)
Boil 1 lb. large seeded raisins with 1/3 cup
of water for 5 min. Cool.
Prepare
1 cup white sugar blend
1 cup butter well
Add
2 beaten eggs beat together
1 cup flout: - and
add 2 cups. sweetened applesauce and
cooled raisins. Put 2 more cups of flour into
sifter with 1/2 tsp. salt and 2 tsp. baking
powder and. Sift this in and add the
gumdrops. Mix real well. Put in one large
greased pan or 2 medium tins. Bake in a
slow oven 275° for 2 hours or longer in
large pan. Store a week before using.
Note - You can also use a cup of milk
instead of applesauce or use crushed
pineapple. I usually make a double batch
and make one with applesauce and one
with crushed pineapple.
Mrs. F. Whetlard
London, Ont.
Also submitted by Edith Taylor,
Londes boro; Addie Hunking, Londesboro;
Mrs. John Durnin, R.R.3, Auburn.
GUMDROP CAKE
2 good size eggs
1 cup white sugar
1 cup butter
IA cup sour milk
1/2 pint pineapple and juice
1 tsp. each almond & vanilla flavouring
salt
2 cups (1 lb.) seedless raisins
1/2 lb. mixed peel
1/2 lb. (1 cup alomonds)
1 lb. gumdrops, (take out black ones)
31/2 cups sifted flour
1 teaspoon cream tartar
1 teaspoon baking soda
Mix eggs sugar and butter and
flavouring. Flour fruit and add remaining
flour with cream tartar and soda. Makes 1
.square cake. Bake at 275° for 4 hours.
After 1 hour put pan of water in oven.
Dorothy Hays
Gum drop cake also submitted by Mrs.
Leslie Bolt, Belgrave, Dona Knight,
Brussels.
HOLIDAY BANANA FRUIT CAKE
1 1/2 cup sifted'all-purpose four
1 cup sugar
11/2 tsp. salt
11/2 tsp. baking powder
2 cup pecan halves or whole brazil nuts
1 lb (3 cup) pitted dates whole
1 (8 oz.) jar whole drained
Maraschino cherries
3 cup sliced ripe bananas (3 or 4)
4 eggs
Glaced fruits for decoration, optional
Sift flour with sugar, salt and baking
powder into a large bowl. Add nuts, dates •
and cherries and stir so that all nuts and
fruits are covered with flour mixture. In
another bowl beat bananas until mashed.
Add eggs and continue beating until
mixture is light and fluffy. Fold into flour
mixture. Pour into 9 x 5 x 2 3/4 " pan which
has been lined with brown paper and -
greased well.
Bake 300°F oven 13/4 - 2 hours. Cool in
pan 15 minutes. Remove from pan and pull
off brown paper. Frost with confectioner's
sugar frosting and decorate top as desired.
Let cake stand over night before cutting.
Agnes Glassier
New Liskeard, Ont.
Christmas Cookbook Page 49