The time is now to assemble ingredients for the Christmas cakes and loaves that will be served during the festive season.
While it might seem too early for Christmas baking, these cakes need time to ripen so flavours blend and age.
This week’s recipes came to me from friends, recipes that have stood the test of time.
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Pineapple Fruit Cake
2 cups light sultana raisins
1 cup water
2 cups light brown sugar
1/2 cup butter
4 eggs, beaten
1/2 cup sour cream
1/2 cup sour milk
3 cups flour
1 1/2 tsps. almond extract
1-8 oz. pkg. red and green cherries
2 tsps. soda
1 tsp. baking powder
1 /2 tsp. each nutmeg, cloves and cinnamon
1 cup walnuts, optional
3 pkgs. candied pineapple ring, chopped
Place raisins in water and boil for 2-3 minutes. Drain raisins and retain water.
Mix all fruit together and dredge in 1/2 cup flour.
Mix all dry ingredients together and set aside.
Beat eggs them add sour cream, sour milk and almond extract. Dissolve soda in hot raisin water.
In a large bowl mix brown sugar and butter then add egg mixture, dry ingredients, soda water, fruit and raisins.
Grease and flour loaf pans and divide batter evenly. Do not fill too full.
Bake in a preheated 275 degrees F oven for 1 -1 1/2 hours until toothpick comes out clean. To avoid drying out loaves, place a pan of water in oven while cakes are baking. Remove from oven, cool on racks. Remove from pans and cool completely. Once cool, wrap tightly in foil. Store in cool place or freeze.
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Festive Christmas Loaf
1 lb. cut mixed candied fruit
1 cup light raisins
1 cup dark raisins
1 cup walnuts, chopped, optional
1/2 cup all-purpose flour
1/2 cup white sugar
1/2 cup light brown sugar
1/4 cup butter, softened
3 eggs
1 tsp. vanilla
1/4 cup strong coffee
1/4 cup apple sauce
1 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. nutmeg
Grease a 9x5 inch loaf pan, line with brown paper and grease again.
Combine candied fruit, raisins and nuts (if using) in a bowl. Add 1/2 cup flour and mix well to coat and separate fruit.
Cream sugars and butter thoroughly. Add eggs, one at a time and beat well after each addition. Add vanilla. Gradually add coffee and applesauce. (Mixture will look curdled.)
Combine flour with salt, baking soda and spices. Add to creamed mixture and mix just until mixture is well dampened.
Add floured fruits. Mix well with wooden spoon. Spread batter evenly in prepared pan.
Bake at 275 degrees F for 2 1/2 hours or until toothpick comes out clean. Remove from oven. Lift cake from pan and cool on rack. When thoroughly cooled, wrap in foil and keep in refrigerator. Allow to ripen for several weeks before slicing. Note: chopped green and red cherries may be substituted for candied fruit mix. For best results, do not double the recipe.
Joyce Walter can be reached at [email protected]
