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Posts Tagged ‘Christmas Fruitcake’

Holiday Traditions, Delicious Christmas Recipes from Churchill Wild

The Stained Glass Cookie Team! Terri & Brianne!

The Stained Glass Cookie Team! Terri & Brianne!

by Helen Webber

Once a year — at Christmas time, we seem to give ourselves permission to indulge in those rich, decadent morsels.

We have included here some of the special things that have become tradition for us at Churchill Wild. All the recipes here can be found in our Blueberries & Polar Bears Cookbooks. Enjoy!

Vinarterta comes from my Icelandic heritage. I remember my mother making it and then eventually turning over the task to my sister Louise, who has made as many as 15 in a season to be distributed to family and friends.

I eventually started making my own, plus enough for my daughters’ families, and now I am pleased to say that my youngest daughter, Shari, has picked up the torch.

Marie brings us the recipe for one of the best Christmas Fruitcakes I have ever tasted. The original recipe came from an old cookbook that is long out of print. The Ribbon Salad was my aunt Helga’s contribution to Christmas dinner and now that she is no longer with us that job has passed to another.

We need to keep the traditions alive so that we don’t lose sight of where we have come from, and of all who have gone before us to bring us to where we are now!

Some of our traditions have already been printed, so we will just recommend them to you. From the Cranberries & Canada Geese cookbook we have Christmas Bread (page 64), Christmas Danish (62), Hot Cross Buns (61), and Caramel Popcorn (104).

From the Black Currants & Caribou cookbook we have Stained Glass Cookies (page 182), Christmas Rum Balls (195), Nan’s Trifle (161), Traditional Tourtiere (140), Vinarterta (198), Ribbon Salad (192) and Christmas Fruitcake (200).

We hope you enjoy these Christmas recipes as much as we have!

Wishing you a warm, safe and wonderful holiday season and a very Happy New Year!

 Jeanne & Mike Reimer,  Helen & Doug Webber & and our families!

Christmas Fruitcake

This is a dark, moist fruitcake. I usually make it at the end of October and start nibbling by the end of November. Don’t let the long list of ingredients put you off but, do be prepared to start preparation the night before you plan to bake it. – Marie

INGREDIENTS

  • 2 x 2 oz. pkgs. slivered blanched almonds
  • 2 x 8 oz. pkgs. candied cherries
  • 8 oz. pkg. chopped mixed peel
  • 2 cups raisins
  • 1 cup currants
  • 1 cup chopped dates
  • 1/2 cup brandy
  • 1/2 cup flour
  • 1 cup butter
  • 6 eggs
  • 2 cups lightly packed brown sugar
  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. ground cloves
  • 1 tsp. ground allspice
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 cup molasses
  • 3/4 cup apple juice
  • 1/2 cup brandy or sherry

 

DIRECTIONS

1.  Combine the almonds, cherries, mixed peel, raisins, currents, dates and brandy. Cover and allow to stand overnight, (a minimum of 2 hours, if you’re really in a hurry).
2.  Prepare your cake pan. Traditionally, this is made in a 3 x 8 x 8” fruitcake pan. An angel food cake pan works as well. Whatever you choose, you must grease the pan and line the bottom with brown paper then grease the paper. This is to prevent the outside of the cake from overcooking and so that you can turn it out of the pan to cool.
3.  Dredge the fruit with ½ cup of flour.
4.  In a separate bowl, cream the butter. Blend in the eggs and brown sugar and beat well. (This will be your mixing bowl).
5.  In another bowl, combine 2 cups flour, baking soda, cloves, allspice, cinnamon and salt.
6.  In a measuring cup mix together the molasses and apple juice.
7.  To the butter and egg mixture, add the dry ingredients alternately with the liquid. Make 4 dry and 3 liquid additions combining lightly after each addition. Lightly fold in the fruit mixture. Turn it into the prepared pan.
8.  Bake at 275°F for 3-3 1/2 hours or, until cake tests done with a toothpick. Turn out the pan onto a cooling rack. Carefully remove the brown paper. Allow the cake to cool completely. Store in an airtight container.

Optional:  After the first week poke a few holes in the top of the cake with a toothpick or skewer. Pour 2 tbsp. brandy or sherry over the cake. Repeat once a week for a month.

 NOTE: For gift giving or freezing, smaller pans can be used. Shorten the baking time. If frozen, this cake will easily keep until the next Christmas.

Christmas Fruitcake

Black Currants & Caribou CookbookThis is a dark, moist fruitcake. I usually make it at the end of October and start nibbling by the end of November. Don’t let the long list of ingredients put you off but, do be prepared to start preparation the night before you plan to bake it. — Marie

INGREDIENTS

  • 2 x 2 oz. pkgs. slivered blanched almonds
  • 2 x 8 oz. pkgs. candied cherries
  • 8 oz. pkg. chopped mixed peel
  • 2 cups raisins
  • 1 cup currants
  • 1 cup chopped dates
  • 1/2 cup brandy
  • 1/2 cup flour
  • 1 cup butter
  • 6 eggs
  • 2 cups lightly packed brown sugar
  • 2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. ground cloves
  • 1 tsp. ground allspice
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 3/4 cup molasses
  • 3/4 cup apple juice
  • 1/2 cup brandy or sherry

 

DIRECTIONS

1.  Combine the almonds, cherries, mixed peel, raisins, currents, dates and brandy. Cover and allow to stand overnight, (a minimum of 2 hours, if you’re really in a hurry).
2.  Prepare your cake pan. Traditionally, this is made in a 3 x 8 x 8” fruitcake pan. An angel food cake pan works as well. Whatever you choose, you must grease the pan and line the bottom with brown paper then grease the paper. This is to prevent the outside of the cake from overcooking and so that you can turn it out of the pan to cool.
3.  Dredge the fruit with ½ cup of flour.
4.  In a separate bowl, cream the butter. Blend in the eggs and brown sugar and beat well. (This will be your mixing bowl).
5.  In another bowl, combine 2 cups flour, baking soda, cloves, allspice, cinnamon and salt.
6.  In a measuring cup mix together the molasses and apple juice.
7.  To the butter and egg mixture, add the dry ingredients alternately with the liquid. Make 4 dry and 3 liquid additions combining lightly after each addition. Lightly fold in the fruit mixture. Turn it into the prepared pan.
8.  Bake at 275°F for 3-3 1/2 hours or, until cake tests done with a toothpick. Turn out the pan onto a cooling rack. Carefully remove the brown paper. Allow the cake to cool completely. Store in an airtight container.

Optional:  After the first week poke a few holes in the top of the cake with a toothpick or skewer. Pour 2 tbsp. brandy or sherry over the cake. Repeat once a week for a month.

NOTE: For gift giving or freezing, smaller pans can be used. Shorten the baking time. If frozen, this cake will easily keep until the next Christmas.