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**

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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)

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

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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!

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

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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.