Cajun Clove Cake

This old-fashioned spice cake is perfect with a cup of coffee or a cold glass of milk. Good plain, but particularly delicious frosted with vanilla buttercream or cream cheese icing . The amount of spice may seem excessive, but don’t skimp—the cloves do something magical in this recipe.

 

• 1 cup (2 sticks) butter
• 2-1/4 cups sugar
• 5 eggs
• 3 cups flour
• 1 tablespoon ground cloves
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 1 cup  buttermilk
• 1 teaspoon baking soda

_____________________________________________________

Preheat oven to 350 degrees F.  Grease and flour a 10" tube pan.
Sift flour with the cloves, cinnamon and salt; set aside.

Cream butter with electric mixer, then gradually beat in sugar until mixture is light and fluffy.  Beat in eggs.  Beat in one third of the flour mixture, then stir in 1/2 cup of the buttermilk. Beat in another third of the flour mixture. Stir the baking soda into the remaining 1/2 cup of buttermilk and mix into batter along with remaining flour.  Pour batter into pan and bake for 45-55 minutes, or until toothpick inserted into cake comes out clean.

When cake has cooled, dust with powdered sugar or frost with vanilla buttercream.

Note: Recipe can be cut in half if you prefer a smaller cake.  Use two eggs plus one egg yolk and bake in a loaf pan or 8" tube pan.
 

Derbyshire Christmas Cake

I came across the basis for this recipe in an old book titled "Derbyshire Cookery" that a relative brought back from England many years ago.  Since my mother was born in Derbyshire, I decided to give it a try.  So far, reviews have been very positive! Feel free to change the mix of dried fruit to suit your taste (I used dark and golden raisins, dates, currants, chopped dried apricots and other fruit bits I had on hand). Just make sure the total amount of dried fruit is around 1-1/2 pounds (not counting the peel).

1/2 lb. butter

1/2 lb. brown sugar

1/4 lb. candied orange or lemon peel*

1/2 lb. sultanas (golden raisins)

1/2 lb. dark raisins, chopped

1/2 lb. currants

1 oz. ground almonds

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/2 lb. flour (about 2 cups)

1 teaspoon baking powder

4 eggs, beaten

1/2 cup brandy or rum**

______________________________________

Preheat oven to 325 degrees F. Grease tin(s) and line with parchment paper.

Sift together flour, baking powder and spices and set aside. Cream together butter and sugar. Add beaten eggs alternately with the flour mixture and fruit. Stir in brandy and mix well.

Bake in tin(s) greased and lined with parchment paper until a wooden pick inserted in center of cake comes out clean.  Depending on the size of pan(s) used, this can be anywhere from 1 - 4 hours (turn the heat down to 275 degrees F. after 20 minutes). If necessary, cover cakes with aluminum foil  to prevent excessive browning. I find that miniature loaf pans (about 5-3/4" by 3-1/4" by 2-1/4") work great for fruitcakes--just the right size for wrapping and giving. This recipe will make about 5 miniature loaves.

When cakes have cooled, brush with brandy or rum and wrap individually in cheesecloth. Store in a covered crock or tin in a cool place for 2-3 weeks before serving.  If desired,  brush cakes with more liquor every week or so during the aging process (just don't overdo it!).  Cakes will slice better if refrigerated before serving.

 *Can substitute 1/4 cup marmalade
**Original recipe said to use a "wineglass full".  I guessed at a half a cup (4 ounces)

Blueberry Squares

     I hadn't tasted these wonderful blueberry squares since I was child.  Much to my delight, I came across my grandmother's  1947 copy of  "Robin Hood Prize Winning Recipes", and there, handwritten in the flyleaf, was the recipe for Blueberry Squares!  These are meant to be a dessert*, but I think they work well as a substitute for coffee cake at breakfast time, too. Don't skimp on the blueberries! 

1/3 cup shortening

1 cup sugar, divided

1 teaspoon vanilla

1 egg

2 cups sifted cake flour

2-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1-1/2 cups blueberries
1 teaspoon lemon rind (optional)

 __________________________________________

 Preheat oven to 350 degrees F.

Cream together the shortening and 3/4 cup of sugar.  Add the vanilla and egg and beat until fluffy. Sift together flour, baking powder and salt, and add to shortening mixture alternately with the milk (begin and end with dry ingredients).

Pour half the batter into a greased 9x9 pan.  Cover with a mixture of the blueberries, lemon rind and remaining 1/4 cup sugar.  Pour the remainder of the batter over the berries.   Bake 40-50 minutes.  Cut into squares when cool and dust with powdered sugar.

*I seem to remember that my mother served these with custard sauce.  Of course, my mother served everything with custard sauce.  She didn't make it from scratch, but always used Harry Horne's Custard Powder (no other brand was acceptable).  Since Harry Horne's wasn't available in California, boxes of custard powder were brought in bulk from every vacation trip back to Toronto. Nowadays, I can usually find the similar Bird's Custard Powder in the foreign foods section at my local supermarket.

Chocolate Chip Cupcakes

No icing required--the chocolate chips sink into these light cocoa cakes and create little pockets of fantastic fudginess in every bite.  Quick, easy, and yummy!

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1-1/4 cups sugar
• 1/4 cup butter
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 cup water
• 1/2 cup milk
• 1-1/2 cups chocolate chips

__________________________________________

Preheat oven  to 375 degrees F and line 20 cupcake cups with paper liners.

Sift together flour, cocoa, salt and baking soda and set aside.  Cream together butter, shortening and sugar until light; beat in eggs and vanilla.

Combine milk and water.  Add dry ingredients to creamed mixture alternately with the liquid, beginning and ending with the flour. Blend well after each addition.

Fill cups 1/2 full, then sprinkle chocolate chips over each cupcake.  Bake for 15 minutes or until a toothpick inserted in center comes out clean.

Butter Yellow Cupcakes with Fudge Buttercream

These plain, old-fashioned cupcakes never fail to please.  Sturdier than the "cake mix" variety, yet with moist, tender crumb and delicate flavor, these cupcakes are great with fudge frosting (see below), or as as a base for individual strawberry shortcakes. This recipe makes twelve--just the right amount for my little family.

• 1-2/3 cup sifted all-purpose flour                
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup milk

__________________________________________________ 

Preheat oven to 350 degrees F.  Grease and lightly flour pan for 12 cupcakes, or use paper liners.

Sift together flour, baking powder and salt and set aside.

Cream the butter, then beat in the sugar; add eggs one at a time and continue beating until mixture is smooth and light.  Blend in vanilla.

Add dry ingredients to creamed mixture alternately with the milk, beginning and ending with the flour. Blend well after each addition.

Fill cups 2/3 full  and bake 20-25 minutes, or until a toothpick inserted comes out clean. 

Variation:  Add 1/2 teaspoon almond extract.

Fudge Buttercream for 12 Cupcakes

1/4 cup melted butter
1/3 cup cocoa powder
1-1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla

Mix together melted butter and cocoa powder, then gradually blend in powdered sugar and milk. Add vanilla, then beat mixture until light and fluffy.  Add additional powdered sugar or milk if necessary to achieve desired spreading consistency.

Amaretto Pound Cake

This is a traditional pound cake, kicked up a notch by the addition of amaretto.

• 1/4 cup milk
• 1/2 cup sour cream
• 3/4 cup amaretto
• 3-1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1 cup butter
• 3 cups sugar
• 6 large eggs
• 1 teaspoon vanilla
• 3/4 teaspoon almond extract

__________________________________

Grease and flour 2 loaf pans or one 10" tube pan. Preheat oven to 325 degrees F.

Combine milk, sour cream, and amaretto and set aside.

Sift together flour, baking powder and salt and set aside.

Beat shortening, butter, and sugar together until light and fluffy. Add eggs, one at a time, beating very well after each. Beat in vanilla and almond extract. Stir in dry ingredients alternately with with liquid ingredients in three portions (beginning and ending with flour). Pour batter into pan(s) and bake for 60-90 minutes, or until crust is golden and a toothpick inserted in center of cake comes out clean.

Fudge-a-Mocha Wacky Cake

Yes, there are Wacky Cake recipes all over the internet. But that's because this dense, fudgy cake is so easy to make, plus it's delicious! Like its depression-era cousin Boiled Raisin Cake, this cake contains no eggs. The ingredients can be mixed directly in the pan, so this is a recipe that kids (with some adult supervision) will enjoy making. Not in the mood for mocha? Just omit the instant coffee in the cake and the ganache icing. Unlike some "wacky" recipes, this version uses melted butter, rather than oil, and the amount of vinegar at two teaspoons is more than enough to provide good rise in reaction with the baking soda (some recipes use as much as two tablespoons of vinegar).

• 1-1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon instant coffee or espresso powder
  
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup sugar
• 6 tablespoons melted butter or margarine
  
• 1 cup cold water
• 1-1/2 teaspoons vanilla
  
• 2 teaspoons cider vinegar
  

______________________________________

Preheat the oven to 350º. You will need an 8-inch square or 9-inch round pan (ungreased).

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan*. In the measuring cup, measure and mix together the cold water, instant coffee, and vanilla. Pour the liquid ingredients and melted butter into the baking pan and mix the batter with a fork or a small whisk. When the batter is smooth, add the vinegar and stir quickly just until the vinegar is evenly distributed throughout the batter. If you prefer, you can also mix the batter in a bowl, then scoop into your baking pan (or greased muffin cups, if making cupcakes*).

Bake for 25 to 30 minutes or until a toothpick inserted into center of cake comes out clean. Cool completely and spread with ganache.

Refrigerate the glazed cake for at least 30 minutes before serving to set the ganache. You can also forgo the ganache and sprinkle the cake with a little powdered sugar before serving (really delicious with a scoop of vanilla ice cream on the side!).

Mocha Ganachenocoupons

• 6 tablespoons heavy cream
• 1 cup semisweet chocolate chips
• 3/4 teaspoon instant coffee or espresso powder
  
• 1/4 teaspoon vanilla
  

Heat the heavy cream, vanilla, chocolate chips, and instant coffee in the top of a double boiler over gently simmering water, stirring until chips are melted and blended with cream. If mixture seems too thick, add a little more cream. Use immediately.

* If making cupcakes, grease 10-12 muffin cups (or use paper liners). Mix ingredients in a bowl, using method outlined above. Spoon batter into cups and bake until a toothpick inserted in center of cupcake comes out clean.

Canadian Whiskey Cake

Allow this cake to age several days before serving.
Auntie Norma loved this one!

My Auntie Norma, the Mounty!

• 1-1/2 pounds (4-1/2 cups) raisins (half golden)
• 1 cup Canadian whiskey or bourbon
• 2 cups sifted all-purpose flour
• 1 teaspoon double-acting baking powder
• 1/2 teaspoon salt
• 8 ounces (2 sticks) unsalted butter
• 1 nutmeg, freshly grated, or 2 teaspoons powdered nutmeg
• 2 cups granulated sugar
• 6 large eggs, separated
• 1 pound (5 cups) pecan halves or large pieces

_____________________________________________________

Several days before baking (or at least 24 hours), place the raisins and whiskey in a jar or bowl and cover tightly. Stir occasionally.

Preheat oven to 300° and adjust a rack one-third up from the bottom of the oven. You will need a 10-inch tube pan, or two loaf pans. Grease the pan, line the bottom with parchment or brown wrapping paper cut to fit, grease the paper, and dust with fine, dry bread crumbs or flour.

Sift together the flour, baking powder, and 1/4 teaspoon of the salt (reserve 1/4 teaspoon of salt). Set aside. In the large bowl of an electric mixer, beat the butter until it is softened. Add the nutmeg and 1¾ cups of the sugar (reserve the remaining 1/4 cup) and beat for 5 minutes until the mixture is very creamy. Add the egg yolks and beat for a few minutes, scraping bowl occasionally. On low speed add about one-third of the sifted dry ingredients and beat only to mix. Next, mix in about half of the raisins along with any whiskey that was not absorbed. Then add another third of the dry ingredients, the remaining raisins and whiskey, and finally the remaining dry ingredients, scraping the bowl as necessary. Beat only until ingredients are incorporated after each addition.

Remove bowl from the mixer and stir in the nuts. Set aside.

In the small bowl of an electric mixer, with clean beaters, beat the whites and the reserved 1/4 teaspoon of salt until the whites hold a soft shape. Reduce the speed to moderate and gradually add the remaining 1/4 cup of sugar. Then increase the speed to high and beat briefly only until the whites hold a definite shape but not until they are stiff or dry.

With a large rubber spatula stir one-quarter of the whites into the cake batter. Then fold in the remaining whites. Turn the mixture into the prepared pan. Smooth the top.

Bake for 2-1/2 hours (less for loaf pans) or until a cake tester inserted into the middle of the cake comes out clean and dry. If the top of the cake begins to darken too much during baking, cover it loosely with foil.

Remove from the oven and let stand for 30 minutes. (The top of the cake will be one inch below the top of the pan.) Remove from pan and peel off paper lining.

When the cake has cooled, wrap well and refrigerate for a few days before serving (or freeze it). The cake should be cold when it is cut. Use a very sharp, firm knife and make the slices thin.

P.S. Auntie Norma wasn't really a Mounty, but she enjoyed looking the part in a relative's borrowed uniform!

Sour Cream Pound Cake

This is absolutely the best. Sweet and rich with a magnificent crust, this cake is perfect for any occasion. Try it plain with a cup of tea or coffee, or serve it with a dollop of whipped cream and fresh berries for a special dessert. Not a cake for dieters!

• 3 cups sifted all-purpose flour
• 1 tsp salt
• 1/4 tsp baking soda
• 1 cup (2 cubes) butter
• 3 cups sugar
• 6 eggs
• 1 tsp vanilla
• 1 tsp almond extract
• 1 cup sour cream
  

___________________________________

Sift together flour, salt and baking soda.

Cream together the butter and sugar in a large bowl at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract and continue beating. The total beating time should be 10 minutes.

Add dry ingredients alternately with sour cream, mixing well after each addition (do not overbeat at this stage). Pour batter into well-greased 10” tube or bundt pan.

Bake at 325 degrees for one hour or until a toothpick inserted in center comes out clean. Remove from pan and cool on rack.

Dust with powdered sugar before serving.

Poppy Seed Pound Cake

I love anything with poppy seeds.

• 1/2 POUND BUTTER, SOFTENED
• 1-1/2 CUPS SUGAR
• 4 EGGS, SEPARATED
• 8 OZ. SOUR CREAM
• 1 TSP BAKING SODA
• 2 CUPS PRE-SIFTED FLOUR
• 1 TBLSP VANILLA
• 3 OZ. POPPY SEEDS

_________________________________________

In a large bowl, cream together butter, sugar and egg yolks. Add the sour cream, baking soda, flour, vanilla, and poppy seeds. Beat the egg whites until stiff and gently fold into the batter.

Spoon batter into a greased and floured bundt or tube pan. Bake in a preheated 350 degree oven for approx. 55 minutes. Allow cake to sit in pan for about 2 minutes, then turn onto a rack to cool. If desired, brush cake all over with rum.

Dust cake with powdered sugar before serving.

Boiled Raisin Cake

This is a very delicious, sweet & spicy cake—easy to make, and it takes no eggs!
(also known as Canada War Cake)

• 2 CUPS RAISINS
• 1/2 CUP SHORTENING*
• 2 CUPS SUGAR
• 1 TSP GROUND CLOVES
• 1 TSP CINNAMON
• 3/4 TSP SALT
• 2 CUPS BOILING WATER
• 2 ROUNDED TSP BAKING SODA
• 3 TO 3-1/2 CUPS FLOUR

_________________________________________________________

Place raisins, shortening, sugar, spices, salt and boiling water in pan and boil together for 5 minutes. Remove from heat and add baking soda. Beat until soda is dissolved (note: soda will cause mixture to foam up a lot, so use a large pan!). Allow mixture to cool, then beat in flour (mixture should not be too stiff).

Spread batter into 13x9” pan and bake at 350 degrees for 40-45 minutes.
Frost cake when cool, if desired; however, it is delicious on its own or with a light dusting of powdered sugar. Can also be baked in a tube pan (baking time will be longer; lower temperature to 325 degrees during latter half of baking to avoid overly browned crust.

* I use butter, but lard or shortening are the more authentic choices for this recipe

June's Texas Sheet Cake

From the galley of “Journey"

Cake: In a pot, bring to boil 2 sticks of butter or margarine, 1 cup of water, and 4 tblsp cocoa powder. Remove from heat and mix in 2-1/2 cups flour, 2 cups sugar, and 1/2 tsp salt. Beat in 2 eggs, 1/2 cup sour cream, and 1 tsp baking soda.

Pour batter into greased cookie sheet pan (jelly roll pan) for 20-22 minutes at 375 degrees.

Icing: In a pot, bring to boil 1 stick butter or margarine, 4 tblsp cocoa powder, and 6 tblsp milk. Remove from heat and mix in one box powdered sugar and 1 tsp vanilla. Beat well and add 1 cup chopped walnuts or pecans. Ice cake immediately!

New Zealand Sponge Cake

This quick-to-fix cake makes a delicious dessert when paired with fresh berries and whipped cream

(especially when you live in strawberry country, like we do!)

• 1 cup all-purpose flour
• 3/4 cup sugar
• 3 eggs
• 3 tblsp melted butter
• 2 tblsp milk
• 2 tsp baking powder

___________________________________________

Put flour, sugar, eggs, butter and milk into an electric mixer bowl. Beat on high speed for 3 minutes. Stir in baking powder. Pour into two greased and lined 8” round cake pans. (It may seem like there is not enough batter, but don’t worry, it will rise to top of pan.) Bake at 375 degrees for 15 to 20 minutes or until cake springs back when lightly touched. Leave in pan for 5 minutes before turning out onto a wire rack. When cold, sandwich together with jam or berries and whipped cream. Lemon curd also makes a lovely filling for this cake.

VARIATIONS:

LEMON SPONGE
Add 2 teaspoons grated lemon rind to above mixture.

ORANGE SPONGE
Add 1 tablespoon grated orange rind to above mixture.

Carrot Pineapple Cake

A classic little carrot cake with pineapple
Two types of cream cheese icing to choose from!

• 1-1/2 CUPS FLOUR
• 1 CUP SUGAR
• 1 TSP BAKING POWDER
• 1 TSP BAKING SODA
• 1 TSP CINNAMON
• 1/2 CUP CRUSHED PINEAPPLE (WITH SYRUP)
• 1/2 TSP SALT
• 1 TSP VANILLA
• 2/3 CUP OIL
• 2 EGGS
• 1 CUP FINELY SHREDDED CARROT

____________________________________________

Grease and lightly flour a 9x9x2” baking pan. Preheat oven to 350 degrees.
Sift dry ingredients together into large mixing bowl. Add oil, eggs, carrot, pineapple and vanilla; mix until moist­ened. Beat two minutes at medium speed on electric mixer. Pour batter into pan and bake at 350 degrees for 35 min­utes or until done. Cool 10 minutes; remove from pan. Cool. Frost with cream cheese icing.

Cream Cheese Icing #1:

Blend together softened cream cheese and honey until desired consistency is reached. Add vanilla to taste. Spread on cake and sprinkle on chopped nuts or coconut, if desired.

Cream Cheese Icing #2:

Combine 1 3-oz. pkg. softened cream cheese, 1 tblsp butter, and 1 tsp vanilla. Beat at low speed on electric mixer until light. Gradually add 2 cups sifted confectioners’ sugar and beat until fluffy. Add a few drops of milk if frosting is too stiff. Stir in 1/2 cup chopped pecans (optional). Spread on cake.

Williamsburg Orange Cake

An old-fashioned, very delicious orange cake.

Be sure to chop the raisins very finely.

• 2-3/4 cake flour (or 2-1/2 cups all-purpose flour)
• 1-1/2 cups sugar
• 1-1/2 tsp baking soda
• 3/4 tsp salt
• 1-1/2 cup buttermilk
• 1/2 cups butter or margarine, softened
• 1/4 cup shortening
• 3 eggs
• 1-1/2 tsp vanilla
• 1 cup golden raisins, finely chopped
• 1/2 cup finely chopped nuts
• 1 tblsp grated orange peel

• Williamsburg Orange Frosting (see below)

­­­­­____________________________________________

Heat oven to 350 degrees. Grease and flour two 9” round layer pans or one oblong pan 13x9x2”.
Beat all ingredients except frosting in large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed, scraping bowl occasionally, for 3 minutes. Pour into pans. Bake 30-35 minutes for layers, or 45-50 minutes for oblong, until wooden pick inserted in center comes out clean. Cool completely and frost with Williamsburg Orange Frosting.

Williamsburge Orange Frosting:

1/3 cup soft butter or margarine, softened
3 cups powdered sugar
3-4 tblsp orange flavored liqueur or orange juice
1 tblsp grated orange peel

Mix butter and powdered sugar. Stir in liqueur and orange peel and beat until fluffy. Frost cooled cake.

Kahlua Chocolate Chip Cake

Rich, fudgy and very good!
This bundt cake keeps well and makes enough servings for a crowd--a great choice for office parties

• 1 PKG. DEVIL’S FOOD CAKE MIX
• 4 EGGS
• 1 CUP SOUR CREAM
• 1 CUP KAHLUA OR COFFEE-FLAVORED LIQUEUR
• 3/4 CUP VEGETABLE OIL
• 1 CUP SEMI-SWEET CHOCOLATE CHIPS

___________________________________________

In a large bowl, combine cake mix, eggs, sour cream, Kahlua and vegetable oil. Using electric mixer, beat at low speed to blend, then increase speed and beat for 3-5 minutes at medium-fast speed.

Stir in chocolate chips. Pour batter into greased and floured 10-inch bundt or tube pan. Bake at 350 degrees for 55-60 minutes or until cake tester inserted in center of cake comes out clean.

Cool in pan on rack for 30 minutes. Loosen from pan and invert, removing pan. Cool completely on rack.

This cake does not require frosting—a dusting of powdered sugar is more than sufficient (or, for a cake that really packs a wallop, brush Kahlua over warm cake and omit the powdered sugar topping).

Bonnie's Christmas Cake

O.K., so you hate fruitcake.
And I agree, most of the fruitcake served in America is truly ghastly. However, a properly made fruitcake can make a delicious and wonderful treat during the holidays. My friends and relatives love this cake, so give it a try—you might actually change your mind about the “dreaded” cake.

3 CUPS FLOUR
1-1/3 CUPS SUGAR
2 TSP SALT
1 TSP BAKING POWDER
2 TSP CINNAMON
1 TSP NUTMEG
2/3 CUP ORANGE JUICE
1/3 CUP BRANDY
1 CUP VEGETABLE OIL
4 EGGS
1/4 CUP MOLASSES
2 CUPS RAISINS
1-1/2 CUPS CHOPPED PITTED DATES (8 OUNCES)
2 CUPS MIXED CANDIED FRUIT (1 POUND)
2 CUPS PECAN HALVES (1/2 LB)

ALMOND PASTE

______________________________________________

Preheat to 275 degrees. Grease and flour 6 miniature loaf pans (or two large loaf pans, if you prefer).

Measure all ingredients except fruits and nuts into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Stir in fruits and nuts. Divide batter among pans.

Bake small loaves for approximately 1-1/2 hours; large loaves take approximately 2-1/2 to 3 hours. Cakes are done when wooden pick inserted in center comes out clean. If necessary, cover cakes with aluminum foil during last part of baking to prevent excessive browning. Remove cakes from pans while still warm.

When cakes have cooled, brush brandy over top, sides, and bottom of each cake. Wrap individually in cheesecloth and store in a covered crock or tin in a cool place. Cakes must be aged in this fashion for a minimum of 2-3 weeks prior to eating. (I usually make mine around Thanksgiving.) Unwrap cakes and brush with brandy once more during the aging pro­cess (rewrap and store again until ready to use).

When cakes are ready to use, remove from cheesecloth wrapping. Roll out commercially prepared almond paste (not marzipan) approximately 1/4” thick and cut to dimensions of cake top. Press into place, smoothing with a dampened finger, if necessary. Decorate as desired (I usually press pecan and candied cherry halves into center of cake). Wrap cakes in foil or plastic wrap and store in cool place until ready to serve.

Because fruitcake is so rich, it is best cut into thin slices and served in small portions.

Pat's Amaretto-Poppyseed Bundt

Easy and Excellent!

The convenience of using a cake mix can be a lifesaver when you come home exhausted and it's your turn to bring in tomorrow's office celebration cake.

• 1 PKG. YELLOW CAKE MIX (NOT “PUDDING IN THE MIX” TYPE)
• 1 SMALL PKG. INSTANT VANILLA PUDDING
• 1 CUP AMARETTO
• 1/2 CUP VEGETABLE OIL
  
• 4 EGGS
• 3 TBSP. POPPY SEEDS
  

__________________________________

Preheat oven to 325 degrees. Grease and flour a 10-inch bundt or tube pan.

Combine all ingredients and beat with electric mixer at medium-high speed for two minutes or until fluffy. Pour batter into pan and bake at 325 degrees for one hour or until toothpick inserted in center of cake comes out clean. If desired, dust cooled cake with powdered sugar or top with a thin glaze.