Tattoos and Mistletoe in The Naughty List
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RECIPES
Christmas Cake
Ingredients: |
Instructions: |
- 1 c. Thompson raisins
- 1 c. Sultana raisins
- 1 c. currants
- 3 oz. chopped candied lemon peel
- 3 oz. chopped candied orange peel
- 8 oz. sliced candied cherries
- 8 oz. sliced candied pineapple
- 8 oz. sliced citron
- 1 c. coarsely chopped pecans
- 1 c. chopped blanched almonds
- 1/3 c. flour
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Dredge the fruit, raisins, and nuts in the flour.
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- 1 1/3 c. sifted flour
- 1/4 tsp soda
- 1/4 tsp nutmeg
- 1/4 tsp mace
- 1 tsp cinnamon
- 1 tsp allspice
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Sift flour and spices together
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- 2/3 c. butter
- 2/3 c. light brown sugar
- 4 beaten egg yolks
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Cream the butter.
Add the sugar and cream it together with the butter.
Beat in the egg yolks.
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- 1/3 c. molasses
- 3 tbsp. fruit juice
- 3 tbsp. brandy or cider
- 2/3 c. canned or frozen strawberries
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Beat these into the butter/sugar/egg mixture and blend thoroughly.
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Stir in the fruit and nuts.
Fold in the flour/spice mixture 1/3 at a time.
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Beat until stiff but not dry, and fold in.
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Recipe continued...
Turn the batter into loaf pans that have been greased and lined smoothly with waxed paper.
Fill the pans 3/4 full.
Cover with heavy waxed or parchment paper, extending 1” over the edge of the pan. Tie the paper down around the pan.
Steam as follows:
1 lb cake |
2 hrs |
2 lb cake |
2.5 hrs |
3 lb cake |
3 hrs |
4 lb cake |
3.5 hrs |
Uncover. Brush with a brown sugar glaze.
Bake at 250 degrees Fahrenheit as follows:
5 lb cake or less |
1.5 hrs |
more than 5 lb |
2 to 2.5 hrs |
Let cool in pans for a while.
Tip out of pans and brush on all sides with brown sugar glaze.
When completely cool, you may wrap in a cloth soaked in brandy, port, Grand Marnier, etc.
Wrap in waxed paper.
Store so they are airtight (may refrigerate in a zippered freezer bag).
Ice with almond paste if desired.
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