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Recipes Desserts Cakes
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| Servings: | 20 |
| Author Notes: |
In this book the three sisters have done a good job of compiling lots of delicious useful Christmas recipes and paired them with handy menus and make-ahead advice to keep stress to a minimum during the hectic holiday season. They've rounded out the book with lots of craft and gift-giving ideas, holiday history and trivia and news of charming Christmas customs you can adopt in your own home. The recipes are simple homey fare that are easy to prepare and use ready to find ingredients. But with a little creativity, simple ingredients can be transformed into fabulous Christmas treats. There's a nice mix of traditional old fashioned goodies mixed with modern favorites, not to mention recipes for every course of the festive holiday feast. |
| Ingredients: |
1 1/2 pounds currants 2 pounds raisins 2 pounds candied cherries, halved 1 1/2 pounds candied pineapple, chopped 1/2 pound dates 1/2 pound citron 1/2 pound mixed candied citrus peel 1 pound pecans 1/2 cup brandy to soak fruit (optional) 4 cups flour 2 cups white sugar 1 pound butter 10 eggs 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon allspice 1 teaspoon salt 2 teaspoons cinnamon 1 teaspoon baking soda juice and zest of 1 lemon juice and zest of 1 orange 3/4 cup grape juice 1/4 cup brandy 1/2 cup molasses |
| Instructions: |
Makes 4 Loaves Wash currants and raisins and dry well; chop fruit and nuts; mix together and add 1/2 cup brandy, if using; stir well. Allow to stand overnight if brandy is used. Dredge fruit and nuts in half the total amount of flour and allow to stand at least 8 hours. Preheat the oven to 250° F. Grease 4 loaf pans (5 X 9 inch) well, line them with waxed paper and Grease well again. Cream the sugar and butter; add eggs and mix well; add all remaining ingredients and combine well. Pour the batter over the floured fruit and nut mixture and combine well. Fill pan no more than 3/4 full. Put a pan of water on the bottom rack of the oven. Bake cake for 1 1/2 to 2 hours, or until a cake tester inserted into the center comes out clean. Take loaves out of the oven and remove from the pans. Let loaves cool on a cake rack until completely cooled. Wrap well and refrigerate for up to 1 month or freeze. |
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