Small Fruitcakes

This recipe calls for Angelica, an ingredient I had never heard of before this. So what is Angelica? As it turns out, it’s somewhat like celery. Sounds weird, right?! I read it described as a combination of flavors from celery, anise and juniper. Apparently, this is much more well known in Europe as that’s where it grows natively. It can be candied, and that is what this recipe is intending. You may be able to buy candied Angelica at a specialty, online store, but you can substitute green gumdrops, which are likely much more available.

Small Fruitcakes

1 cup butter or margarine

2 cups sugar

4 eggs

1/2 cup milk

3 cups all purpose flour

1 tsp baking powdeer

1 tsp salt

1 pkg (1 lb) golden raisins

2 cups chopped candied mixed fruit

2 cups coarsely chopped walnuts

2 tsp vanilla

Apricot jam, candied cherries, Angelica or green gumdrops

Cream butter and beat in sugar. Beat in eggs, one at a time. Stir in milk. Add flour, baking powder and salt, and beat until smooth. Fold in raisins, mixed fruit, nuts and vanilla.

Spoon dough into cupcake paper lined muffin pans or fruit cake mold. Bake in preheated 300º oven for 1 hour 15 minutes. Cool thoroughly before serving. (Cakes may be wrapped and stored in a cool, dry place for weeks) Just before serving or gift wrapping brush top of cake with a thin layer of apricot jam and add a candied cherry half and two green leaves cut from Angelica or green gumdrop.

Stained Glass Window Fruit Cake

There are so very many recipes for fruitcake, I can’t get them all posted before Christmas! But that doesn’t mean you can’t continue to enjoy it through the year. In some areas, fruitcake and puddings are enjoyed between Christmas and Easter, and the traditional wedding cake in England was fruitcake, no matter the time of year the couple married.

Stained Glass Window Fruit Cake

1 1/2 pounds pitted dates

1 pound candied pineapple chunks

1 pound candied cherries

2 pounds walnut or pecan halves

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

4 eggs, beaten

1/2 cup Karo dark corn syrup

1/4 cup firmly packed brown sugar

1/4 cup Mazola corn oil (any brand is fine)

Grease 10×4 inch tube cake pan (like for angel food cake), line with greased paper.

Mix fruits and nuts. Sift dry ingredients. Mix eggs, Karo, sugar and oil. Gradually beat in dry ingredients; pour over fruit mixture and mix. Firmly pack into pan. Bake in 275º F oven about 2 hours 15 minutes or until top appears dry. Cool in pan. May be baked in 2 (9x5x3) loaf pans. Top with holiday corsage and green velvet ribbons.


Magic Fruit Surprise Cake

Any recipe that includes the word “magic” always makes me a bit nervous. Is this going to be one of those really difficult recipes that takes years to master just for a fancy reveal? No idea. I haven’t made this, but it appears to be a fruitcake/mince meat cake of some type.

Magic Fruit Surprise Cake

1 4 oz pkg mince meat

1/2 cup water

1 cup walnutmeants, coarsely chopped

2 3 oz cans (3/4 cup) mied candied fruit, coarsely chopped

1 1/3 cups (15 oz can) Eagle Brand sweetened condensed milk

1 egg, beaten

3/4 cup flour

1/2 tsp baking soda

Cook mince meat with water, letting boil 1 minute. Remove and let cool. Add nuts, candied fruit, milk & egg. Blend well. Stir in flour & baking soda until just blended. Pour into loaf pan which has been greased wa paper lined & greased again. 350º 1 hour & 30 minutes or until top is golden brown.

Jewel Toned Fruitcake

I do love fruit cake, myself. I know it has a bad rep, but give it a try sometime. You might find you like it.

Jewel Toned Fruitcake

2 cups dried apricots (8 oz)

2 cups pitted dates (8 oz)

1 cup drained red & green maraschino cherries

1 1/2 cup Brazil nuts (3/4 lb)

3/4 cup flour

3/4 cup sugar

1/2 tsp baking powder

1/2 tsp salt

3 eggs

1 1/2 tsp vanilla

1 cup cut up red & green candied pineapple (1/3 lb)

300º. Grease & line a loaf pan. Leaving apricots, dates & cherries & nuts whole, combine all ingredients in large bowl, mix thoroughly. Spoon into prepared pan, spread evenly. Bake 1 hour 45 minutes. If cake becomes too dark, cover with foil last 30 minutes of baking. Remove from pan. Cool. To store, wrap in foil.

Holiday Cheese Log

Well, no one should be having a holiday cocktail party this year, but if you live in an alternate reality and can have that gathering, here’s a vintage cheese log recipe. Serve with crackers. These are the type of thing you see in the Harry & David catalog or in the background of pictures of a 1975 office Christmas party.

Holiday Cheese Log

Cheese Log:

2 8 oz packages cream cheese, softened

2 cups (8 oz) shredded sharp Cheddar cheese

1 T finely chopped pimiento

1 T finely chopped chives

1 T worcestershire sauce

Dash of salt

Dash of pepper

Crunchy Oats:

1 c Quaker Oats (quick or old fashioned, uncooked)

1/4 c butter or margarine, melted

2 T sesame seeds

2 T wheat germ

1/4 t garlic salt

For cheese log, combine cream cheese and Cheddar cheese, mixing well until blended. Add remaining cheese log ingredients mix well. Chill several hours, shape into log.

For crunchy oats, combine all ingredients, mix well. Spread mixture into shallow baking pan; bake in preheated moderate oven (350 F) 12 to 15 minutes or until golden brown. Cool. Roll cheese log in crunchy oats, coating well. Chill. Serve with crackers or raw vegetables, as desired.