MORE CHRISTMAS FARE

Press, Volume CX, Issue 32474, 8 December 1970, Page 5

MORE CHRISTMAS FARE

(By

CELIA TIMMS)

As each Christmas comes—and goes—l

am left with the same feeling of regret, frustration, or just plain indigestion caused by the belief that there are too many traditional foods that must be eaten in so short a time. Turkey, ham, plum pudding, Christmas cake, mincemeat pies, shortbread, Scotch bun without the addition of trifles, meringues, pavlovas, Christmas cookies, sweetmeats etc., etc.—but this is tradion and most of us conform and put up with the indigestion, from which mercifully, by the time next Christmas comes around, we have recovered.

So, Merry Christmas, and more recipes for more Christmas fare.

CHRISTMAS CAKES Christmas Cake is certainly a must: It is expected by our friends and relations when they call to wish us the compliments of the season, and is possibly one of the main highlights of the home cook’s abilities. Recipes for this are often handed down for generations, and many households possess a prized “formula” for this most important cake of the year. I, therefore, most humbly proffer mj offerings in this category. To make a 10 inch square cake you will need:— 21b sultanas 1 Jib raisins 1 Jib currants Jib glace cherries Jib mixed peel 4oz almonds 11b brown sugar 11b butter Grated rind 2 oranges and 2 lemons. Almond essence (a few drops); Brandy 2 teaspoons Vanilla essence . 2 tablespoons marmalade 10 eggs 1 Jib flour 1 teaspoon each of mixed spice and cinnamon 1 teaspoon bi-carbonate of soda. Method: Prepare the fruit the night before and, after pouring over 4 tablespoons of brandy, allow to soak overnight. The following day cream the butter and sugar and add the marrna-

lade, essences and grated fruit rinds. Add eggs one at a time and beat well after each addition. Sift flour with spices and soda and add to mixture alternately with the fruit. Line a deep 10 inch cake tin with greased paper and place mixture into this. Pre-heat oven to 350 and cook cake at this temperature for 1015 minutes. Reduce heat to 300-325 and continue cooking for 4J hours. Allow to cool in the tin. CUSTARD FRUIT CAKE Is a moist, well-flavoured cake, for which you need: 2 cups flour 1 cup sugar Jib butter 1J tablespoons blackcurrant jam or jelly 2 Jib mixed fruit 1 large cup milk 1 teaspoon baking soda 2 eggs Essence to taste, nuts (optional). Method: Rub butter into flour, then add sugar, blackcurrant jelly and the mixed fruit and nuts. Heat milk to boiling, add beaten eggs and stir until thickened. Cool. Add essence to taste either almond, vanilla or lemon or a combination and when the custard is quite cold stir in the baking soda. Add this to the dry ingredients and blend thoroughly. Place mixture into a lined cake tin and bake at 300-320 for 2J-3 hours.

BOILED FRUIT CAKE Is an economical cake that is very easy and simple to make. To make an eightinch cake you will need:— soz butter 8 fluid ounces of cold water 6oz brown sugar 2 teaspoons mixed spice lib mixed fruit 1 tablespoon each of orange and lemon juice 1 dessertspoon marmalade 2 eggs Boz self-raising flour Method: Place butter, water, sugar, spice, fruit, fruit juices and marmalade into a saucepan and stir over low heat until the mixture boils. Simmer for about five minutes and allow to cool. Add the well-beaten eggs and stir in the flour sifted with a good pinch of salt. Pour into a round eight-inch tin lined - with greased paper (preferably 2 layers of greaseproof paper over 2 layers of brown paper) and place in pre-heated oven (300) and cook for 2 hours.