Tag Archives: christmas

Christmas Cake

Cooking time: 3 ¼ – 3 ½ hours
Preparation time: 1 hour
Main cooking utensil: 8- to 9-inch spring form pan, brown and wax paper
Oven temperature: 325-350° F for 1 hour then 275-300° F for the rest of the time.
Oven position: center
For 20-26 servings:
½ lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry, or lemon juice
2 ½ cups all-purpose flour
½ teaspoon each of cinnamon and mixed spice
½ cup ground almonds
¼ cup candied cherries
scant ½ cup chopped candied peel
2 cups seedless white raisins
2 cups currants
⅔ cups raisins
Royal icing: See Card 9

  1. Grate rind from the lemon, squeeze the juice if using instead of brandy.
  2. Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.
  3. Add the rest of the ingredients.
  4. Put mixture into prepared pan and bake for the time and temperatures given. To test if cooked listen carefully, a faint humming indicates it is not fully cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.
  5. Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtigh tin until ready to ice – see Card 9.

TO STORE: Can be stored for several weeks in an airtight tin.

To prepare for baking rich cakes: Line bottom with double round of brown and then wax paper, line sides with wax paper, tie a band of brown paper around outside.


Printed in CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Wassail

wassail

6 cups apple cider or juice
1 cinnamon stick
1/4 teaspoon nutmeg
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon grated lemon eel
1 can (18 ounces) unsweetened pineapple juice (2 1/4 cups)
Orange Stars (below)
Cinnamon sticks

IN large saucepan, heat cider and one cinnamon stick to boiling; reduce heat. Cover; simmer 5 minutes. Uncover; stir in remaining ingredients except Orange Stars and cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl; float Orange Stars in bowl. Use cinnamon sticks as individual stirrers. 16 servings (about 1/2 cup each).

Orange Stars: Cut an orange into 1/4-inch slices. Insert 5 whole cloves at equal intervals in edge of each slice. Cut out a wedge peel and pulp between each 2 cloves.

Floating Cloved Oranges can be used instead or Orange Stars: Heat oven to 325°. Insert whole cloves about 1/2 inch apart in 3 oranges. Place in baking pan with just enough water to cover bottom of pan. Bake uncovered 30 minutes.

These oranges can be baked a day ahead. Cover and refrigerate until ready to serve.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Canberra Christmas Cracker

canberra_christmas_cracker

This is a new way to present a rich fruit cake. Use a large loaf pan.

Cream 1 1/4 cups butter, 1 1/4 cups moist brown sugar, 1 tablespoon molasses, 1 tablespoon honey, and the grated rind of 1 lemon. Gradually beat in 6 large eggs mixed with 1/3 cup brandy or sherry. Stir in 3 cups all-purpose flour sifted with 1/2 teaspoon each grated nutmeg, mixed spice and ground cinnamon. Add 3/4 lb. seedless white raisins, 1 1/4 lb. currants, 1/2 lb. seedless raisins, 2/3 cup chopped prunes, 2/3 cup chopped dates, 2/3 cup chopped candied peel, 1 1/2 cups chopped blanched almonds and 1/2 cup halved candied cherries. Line the loaf pan with wax paper, put in the mixture, stand on a baking sheet. Bake for 1 hour in the center of a 275-300°F. oven for 1 hour, then lower the heat to 250-275°F. for afurther 3 hours until the cake no longer ‘hums’ when tested. Cool in the pan.

Make almond paste with 3 cups ground almonds, 1 1/3 cups sifted confectioners’ sugar, 3/4 cup sugar, few drops almond extract, and 3 egg yolks, Color a quarter a bright color.

Trim the loaf-shaped cake to make a more rounded shape. Brush the cake with egg white or apricot jame and wrap in the plain almond paste; make sure this is very neat. Decorate with colored almond paste, ribbon or gay paper as the picture.

Serves about 30.


Printed in Canada. ©Copyright The Hamlyn Publishing Group Ltd. 1972

Peppermint Pie

peppermint_pie

1 1/4 cups fine graham cracker crumbs
1/4 cup sugar
3 tablespoons Instant cocoa mix
1/3 cup butter or margarine, melted
3 eggs, separated
1/2 cup sugar
1 envelope gelatin, unflavored
4 tablespoons water
1/4 teaspoon peppermint flavoring
2/3 cup peppermint candy, broken in pieces
1/2 cup chopped almonds
1/2 cup heavy cream, whipped

Heat oven to 375°. Mix together crumbs, 1/4 cup sugar, instant cocoa mix and butter. Press firmly into a 9-inch pie plated and bake – 6 to 8 minutes, until edges are browned. Cool. In top of a double boiler, beat egg yolks; add sugar and cook, stirring constantly, until mixture is custard-like. Cool 5 minutes. Meanwhile, sprinkle gelatin over 1 tablespoon cold water, then add 23 tablespoons boiling water to dissolve. Add dissolved gelatin and peppermint flavoring to custard. Beat egg whites until very stiff. Fold egg whites, candy and nuts into custard. Fold in whipped cream. Pour into baked pie shell and chill.

Serves 6
Preparation time 1 hr.
Approximate calories per serving… 460

Helpful Hint: Omitting instant cocoa mix, pie crust can also be made of zwieback, vanilla wafers, chocolate wafers, or gingersnap crumbs.

From the Kitchens of Dorothy Taylor


©1973 Curtin Publications, Inc., New York, NY Printed in U.S.A.

Outback Ice Christmas Pudding

outbac_ice_christmas_puddin

Cooking time: few mins.
Freezing time: 13 hours
Preparation time: 30 mins.
Main cooking utensils: saucepan 7 – to 8 -in. soufflé dish

For 6-8 servings you need:
2 tablespoons sugar
2/3 cup water
2/3 cup raisins
2/3 cup seedles [SIC] white raisins
2/3 cup currants
2 1/2 cups vanilla ice cream *
1/4 cup candied cherries
3 tablespoons brandy or sherry
10-15 ladyfingers
*Bought or made as follows: Beat 3 egg yolks and 3/4-1 cup sifted confectioners’ sugar until thick with 1 teaspoon vanilla extract. Whip 2 1/2 cups whipping cream and blend with egg yolks. Freeze for 1 hour, fold in 3 stiffly beaten egg whites. Freeze until firm.

1. Dissolve the sugar in the water to make a syrup and add teh dried fruit.

2. Bring to the boil, pour immediately into a bowl and leave to cool completely.

3. Drain the dried fruit of all the syrup and mix with the ice cream together with the halved cherries and the brandy or sherry.

4. Pack into a dish and put into the refrigerator freezing compartment or home freezer for about 10 hours.

5. Turn out and place the ladyfingers around the edge.

6. Tie them in place with a piece of brightly colored ribbon.

TO STORE: This should be kept in the freezer until ready to serve.

TO VARY: Add chopped nuts.


Printed in Canada. ©Copyright The Hamylyn Publishing Group Ltd. 1972

Steamed Holiday Pudding

1 cup Gold Medal Flour*
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon mace
1/4 teaspoon nutmeg
1 1/2 cups raisins
2 cups currants
3/4 cup finely cut-up citron
1/2 cup each cut up candied orange and candied lemon peel
1/2 cup finely chopped walnuts
1 1/2 cup soft bread crumbs
2 cups ground suet (1/2 pound)
1 cup brown sugar (packed)
3 eggs, beaten
1/4 cup currant jelly
1/4 cup fruit juice

Grease well 2-quart ring mold or turk’s head mold. Measure flour, soda, salt, cinnamon, mace and nutmeg into large bowl. Stir in fruits, nuts and bread crumbs. Mix suet, brown sugar, eggs, jelly and fruit juice; stir into flour mixture. Pour into mold; cover with aluminum foil.

Place rack in Dutch oven and pour boiling water into pan to level of rack. Place mold on rack; cover Dutch oven. Keep water boiling over low heat to steam pudding 4 hours or until wooden pick inserted in center comes out clean. (If it is necessary to add water during steaming, life list and quickly add boiling water.)

Unmold; cut into slices and serve warm with your favorite hard sauce. 16 servings.

*If using self-rising flour, decrease soda to 1/2 teaspoon.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

White Fruitcake

1 can (3 1/2 oz) flaked coconut
1 1/4 cups light raisins
1 1/4 cups coarsely chopped candied cherries
1 2/4 cups cubed candied pineapple
2/3 cup coarsely chopped pitted dates
1 cup dried currants
1 jar (8 oz) diced mixed candied fruit
1 1/4 cups chopped pecans
1 1/4 cup coarsely chopped walnuts
3/4 cup coarsely chopped blanched almonds
2 3/4 cups sifted* all-purpose flour
3/4 cup butter or regular margarine, softened
1 cup sugar
Dash salt
5 eggs
1/2 cup orange juice

1. Lightly oil 10-inch tube pan. Line bottom and sides with heavy brown wrapping paper; lightly oil paper.

2. In very large bowl, toss coconut, fruits, and nuts until well mixed. Sift 1/4 cup flour over them; toss, coating evenly.

3. Preheat oven to 275F. In large bowl of electric mixer, at medium speed, cream butter until light. Gradually add sugar, beating until light and fluffy.

4. Add salt. Add eggs, one at a time, beating after each addition; beat until very light and fluffy. At low speed, alternately blend in remaining flour (in fourths) and orange juice (in thirds), beginning and ending with flour.

5. Pour batter over fruit-nut mixture. With hands, mix until fruits and nuts are evenly distributed through batter.

6. Turn into prepared pan, packing lightly. Bake 3 hours, or until cake tester inserted in center comes out clean.

7. Cool cake completely in pan on wire rack. Remove from pan; peel off paper. Decorate as desired. Makes 7-pound cake.

*Sift before measuring.


©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.