HomeMy WebLinkAboutClinton News-Record, 1985-12-04, Page 71the
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Page 22—Christmas Gift Guide
Festive meals
can be
a real treat
Fruitcakes are a favorite holiday dessert -
with good reason – they are cakes you can
bake now, before the busy season gets into
full swing.
The fruitcake has a long history of being a
holiday custom, as does its most common in-
gredient – the raisin.
The raisin was not born yesterday.
Raisins were once considered medicine by
middle eastern doctors, and were even used
as currency in ancient Rome. The fruit
stood as a symbol of riches in distant, sunny
countries.
Raisins still signify richness, and they still
come from sunny climates. Nearly half the
world's supply is produced in California,
where the fruit is naturally grown and sun-
dried, resulting in the most delicious,
nutritious raisins possible. Unlike sultanas,
the dark variety of California raisins are
dried naturally without the use of
chemicals, which may account for their
tremendous popularity in Canada.
The good taste and versatility of the
California raisin has made it a Canadian
favorite for years. We import nearly 20
million pounds of California raisins per
year, using them as a natural, convenient
snack, in salads and sauces, stuffings and
puddings, and in all types of baking.
Raisins have long played the part of a
Canadian kitchen staple, and are especially
important during a holiday season. They
spice up a ham sauce, add chewy sweetness
to puddings and give all festive baking a
special, rich goodness.
This flavorful Dutch Ginger Raisin Fruit-
cake is laden with moist, delicious Califor-
nia raisins and crystallized ginger, instead
of the usual glace fruits. The raisins are first
plumped with rum, adding a little extra
body to the already naturally sweet, moist
fruit.
California raisins are a natural for this
fruitcake because they add moisture, and
prolong shelf life. It is important to reduce
drying as the cake should be baked now and
allowed to age until the festive season is tru-
ly underway. Then it can be brought out and
each delicious slice easily served as a rich
and attractive treat for everyone to enjoy.
RD ANNIVERSARY
SPECIAL
'REMEMBER TO BOOK YOUR CHRISTMAS
AND NEW YEAR'S APPOINTMENTS
Gift Certificates Available Ear Piercing '7,50
val
beauty salon
(formerly Heather's Beauty Salon)
108 LIGHTHOUSE ST.
GODERICH
DIAL
524-2943
CALL VAL, JONI,
NANCY, OR BRENDA,
ll;
OPEN 6 DAYS
A WEEK
Dutch Ginger Raisin
Fruitcake
2 cups California raisins
1 cup golden rum
'/a cup butter or margarine, softened
3/4 cup sugar
3 eggs
11/2 cups flour
1 tbsp. baking powder
1 tsp. allspice
1 tsp. nutmeg
'/4 tsp. salt
1 cup finely chopped crystallized ginger
1 cup chopped nuts
Rum for aging
Combine raisins and rum; set aside
several hours or overnight to mellow. In
mixing bowl cream butter and sugar. Beat
in eggs, one at a time. Combine flour, bak-
ing powder, spices and salt; stir into cream-
ed mixture with raisin -rum inixture, ginger
and nuts. Spoon batter into 81/2 x 41 - inch
loaf pan that has been lined with greased
brown paper. Bake in 250 degree oven 13/4 to
2 hours, until wooden pick inserted in center
comes out clean. Cool; gently peel off paper.
Wrap cake in rum -soaked cheesecloth, then
plastic wrap and store in a cool place to age
several weeks or longer. Check cake occa-
sionally and sprinkle with additional rum as
needed to keep cake moist.
1
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ENTERTAINMENT GIFTS
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GIFT CERTIFICATES
Redeemable at the Box Office or Snack Bar •
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THEATRE
30 THE SQUARE
GODERICH
5247811
Relax! Spend An Evening With
Friends Or Family During The
Christmas Holiday Season. You're
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CONCESSION ROAD
GODERICH
524.9981