Loading...
HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 75CHRISTMAS FRUIT CAKE. 'h tsp. nutmeg 1/2 tsp. ginger 1/4 tsp. mace '/, tsp. ground cloves. 11/4 cups brown sugar 6 eggs ' cup molasses 1 cup butter 2 cups seedless raisins. 1 cup currants 11 cups seeded raisins 1.8 oz. package glazed cheeries 1 cup almonds blanched and ha 1-8 oz. package mixed peel 1 cup of dates 1-8 oz. package of mixed fruit 1 tbsp. canded ginger (may omi 2' cups all-purpose flour P ': tsps. baking powder 3/4 tsp. salt 1'/: tsp. cinnamon 1/2cup strong coffee or whiskey Mix a littler up fru flour with the cuit. Cream sugar, butter, eggs, s. our baki coffee or whiskey. Add spices, flng powder, salt. Last add the flour ' Line pans with greased bra r. Bake at. 275° for 2 hours or unti Mrs. Keith ey. Sea nt. (halfed) Ifed t) molasse ed fruit, wn pap 1 done, McClinch forth, 0 DARK FRUIT (;AKJ Soak:overnigh' i '1 ; cup dark ruin. 11/2 cup seedless i auuu 11/2 cup seeded raisins 1 cup currants Cut up 11/2 lb. mixed cherries 1. Ib. mixed • fruit '/: ib. candied pineapple '/z lb. almonds • Put all fruit into bowl. Dredge with 1l2 cup flour. Sift 3 times 11/2 cup flour '" 1/2 tsp. cinnamon • tsp. nutmeg.. '/z tsp. mace 1/4 tsp. allspice '/4 tsp. cloves 'h tsp. salt % tsp. soda Cream 1/41b. butter, 1 cup white sugar; 1 cup brown • sugar. Beat 6 eggs and add. Alternate !dry ingredients and:.'/. cup orange or grape juice; add, to fruit. Mix thoroughly. Bake in 2 lined loaf pans .3-31/2 hours at 275° with pan di 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. 'Li' pound candied mixed fruit ' pound candied cut pineapple 1/2 pound cut blanched almonds (unsalted) Juice and rind of lemon Juice and rind of '/Z orange . '/z cup undrained crushed pineapple. Next day dredge with 21/2 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. GUMDROP CAKE 2 good size eggs 1 cup white sugar 1 cup butter '/z cup sour milk 1/2 pint pineapple and juice 1 tsp. each almond & vanilla flavouring salt 2 cups (1 lb.) seedless raisins 1/2 Ib. mixed peel '/2 lb. (1 cup alomonds) 1 lb. gumdrops (take out black ones) 3'/ 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 houts. After 1 hour put pan of water in oven. Dorothy Hays Gum , drop cake also submitted Add: 10 unbeaten egg whites, doing it 2 at Leslie Bolt, Belgrave, Dona a time and beating after each addition until Brussels, batter is light and white and fluffy. Add: This flour mixture to batter: 2'/� cups all purpose flour 2 tsp. baking powder 1 tsp. salt 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 Ib. gumdrop ' cut up with scissors dipped in flour (1 usually use baking gumdrops now) Boil 1 ib. large seeded raisins with 1 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 flour 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. 1 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. by Mrs. Knight, HOLIDAY BANANA FRUIT CAKE 11/2 cup sifted all-purpose. four 1 cup sugar 1' tsp. salt 11/2 tsp. baking powder 2• cup pecanhalves or whole brazil nuts. 1 lb (3 cup) pitted dates whole 1 (8 oz.) jar whole drained Maraschino cherries 3 cup slicedripe 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 coveredwithflour 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 21/4" pan which has been lined with brown paper and greased well.' I 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 G lassier New Liskeard, Ont. Christmas Cookbook Page 49