| Show H me C k- k By Angie Martin This year I really thought that I was going to get my fruitcakes made before Thanksgiving g but it just didn't happen so I am going to do them right after Thanksgiving I like to have about six t weeks ripening time Ume but it will be OK to ripen them for three or four weeks If youre you're as late as I am making the cakes tj I have had a request for my Gumdrop Fruitcake recipe which is a great v favorite of my grandchildren It isn't necessary to make this cake too far 7 ahead of time Ume just enough so that you youcan i ican can get it out of the way before your last P minute Christmas rush The fOllowing are the cakes that I am going to make this year Also for Christmas breakfast PECAN FRUITCAKE lIb 1 lb 2 cups candied red halved lIb 1 lb 21 2 cups candied pineapple cut in pieces l lIb lb 3 cups golden raisins Sultana 1 lIb 1 lb 4 cups pecans coarsely chopped 4 cups sifted flour 2 tsp baking powder ti 2 cups butter lIb 1 lb 4 tsp lemon juice concentrate 2112 cups sugar 6 large eggs well beaten until thick and piled softly Thoroughly grease three bread pans and line with waxed or brown paper You may use a 10 tube pan also if you prefer Mix together the prepared fruits and nuts and 1 cup of the flour Clour Sift together remaining flour Clour and baking powder Set aside Cream butter and lemon juice until softened Add sugar gradually creaming until fluffy Cluffy after each addition Add beaten eggs in thirds beating thoroughly after each addition Add dry Ingredients in quarters to creamed mixture beating only until smooth Do not Mix in fruit mixture and turn into pans spreading evenly Place shallow pan containing 3 cups of water on bottom rack of oven dur dur- during log ing baking Bake at 2750 for 31 2 3 to la 4 41 hours or until tester comes out clean Remove from oven place on cooling rack and remove from pans pans before entirely cooled After completely cooled soak cheese cloth in apricot brandy and wrap wraparound wraparound around each cake Then wrap completely In foil and store In a few days cheesecloth In brandy and cakes as above Rep Repeat at two or three times GUMDROP FRUIT CAKE lIb 1 lb white raisins Sultana 12 lbs large gumdrops cut up do not use any black blaek gumdrops 1 cup pecans fried in a little butter 4 cups flour 1 tsp cinnamon 4 1 tsp cloves c I 4 tsp nutmeg 4 I tsp salt I 1 cup butter 2 cups sugar 2 eggs 2 11 cups sieved applesauce 1 tsp of soda dissolved In 1 of hot water 1 tsp vanilla Sift dry ingredients together and use part Dart to the raisins and cho chore pod gumdrops Prepare the raisins gumdrops and nutS Use scissors to cut the gumdrops Cream butter and sugar and well beaten eggs Add alternately part of the flour mixture and applesauce to creamed mixture stir In the soda and vanilla then the raisins gumdrops and nuts Pour batter into two or three small loaf pans line with greased brown paper or heavy foil and bake two hours very slowly at to If glass pans or casserole are used do not line with paper but bake at lower temperatures ENGLISH FRUITCAKE 1 cup golden raisins 1 cups chopped figs 4 3 cup chopped citron 2 1 cup red candied cherries cut in halves 4 3 cup green candied cherries cut in halves cup candied pineapple cut in pieces i 1 cup chopped candied lemon peel i 2 11 cups walnuts broken 1 cup shortening 11 4 cups sugar 4 eggs 4 21 cups purpose all flour Clour 1111 teaspoons baking powder tsp salt 4 14 tsp ground cardamon 1112 tsp ground nutmeg I 2 tsp cinnamon 1 tsp mace 1 tsp allspice a 4 cup orange marmalade r I 4 14 cup brandy or orange juice In a medium bowl combine combine fruits and nuts Cream shortening and sugar until fluffy fy Add eggs one at a time beating well after each addition Sift flour Clour baking powder salt and spices over the fruits and nuts and mix together until well coated Combine with the egg mixture Stir marmalade and brandy or orange juice together and add to batter Mix thoroughly Pour into a tube cake pan that has b been en lined with 2 of greas greas- greased ed brown paper Bake In a preheated 2750 oven for about 3 hours After the first 2 hours of baking place foil over the top Test for doneness before removing from the oven Cool In the pan for 30 minutes Turn out and remove paper Wrap in cheesecloth that has been dampened in sherry or brandy and age the cake for a month In a tightly covered container Serve t hard E HARD SAUCE 2 1 I cup butter 2 cups sifted confectioners sugar 1 tablespoon brandy bourbon or vanilla Cream butter and add sugar gradually beating until light and fluffy Beat Beatin Beatin in flavoring Makes 2 11 cups Christmas Bread I 2 recipe sweet dough see below 2 tablespoons chopped candied orange peel I 4 cup chopped citron I I sometimes use mixed candied fruits also 4 1 cup golden raisins 2 tablespoons each slivered almonds chopped walnuts and nuts If if available 1111 11 tsp flour Clour Melted butter or margarine Prepare the recipe half half of sweet dough and reserve Combine candied peel citron raisins and nuts in a bowl add flour and toss to coat On a lightly flour board knead fruits and nuts into the sweet dough until even even- evenly ly distributed Place dough In a greased inch 6 6 Inch or round pan Cover with a cloth and let rise In a warm place until doubled in bulk Brush top of dough with melted butter Bake in a preheated oven for 20 to 30 minutes or until the bread Is golden and sounds hollow when the he top is tapped SWEET DOUGH z 31 to 41 2 cups purpose all flour flouri t i f r t l a cup granulated sugar I 2 dry yeast 1112 tsp salt t s cup milk 4 1 cup water 4 1 cup butter or margarine 2 eggs at room temperature In a large mixing bowl combine 1 2 cups lour flour and the sugar yeast and salt mix together In a small saucepan heat milk water and butter until just warm Stir into sugar flour mixture and beat until smooth Beat In eggs one at a time Gradually add flour until batter becomes too stiff to mix with a spoon or beater Turn onto a lightly floured board and work in enough flour to make a soft but firm dough Knead until smooth and elastic about a 8 to 10 minutes Place Ilace In a large greased bowl and light light- lightly ly grease the top Cover with a cloth and let rise In a warm place until doubled doubled ed In bulk about 1 hours The dough Is now ready to be used in making or crescent nt rolls |
