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Show Give your holiday fruitcakes a festive finishing touch by glazing glaz-ing them. To make a glaze for three loaf-type cakes, combine 1 cup sugar, cup sirup and. cup water. Cook unti mixture forms a soft ball (about 230 deg. F). Cool slightly. Spread on cake. While moist, arrange a garnish of candied fruits and nuts. When firm, wrap cakes in moisture-proof moisture-proof wrap or store in covered container. Cut beljs, Christmas trees, stars j and other holiday shapes from pastry left-overs and bake them atop your mincemeat and pumpkin pump-kin pie. When making refrigerator or rolled cookies for the holidays, keep them crisp by sprinking with crushed peanut britt.le while they're still hot from the oven. The brittle melts slightly, giving a delightful topping. |