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With Thanksgiving past, the
family baker looks forward to pre-
paring for the Christmas season.
The Christmas season is renowned
for its delicious cookies, pastries,
fruitcakes and homemade confec-
tions. To help you get -started on
your holiday fruitcake this year, I
have three recipes you may want to
Gold Fruitcake and Old English
Fruitcake.
Christmas Fruitcake Candy or
PanForte DiSiena is actually a
cross between a fruitcake and
candy. Panforte (strong bread)
from Siena is solid with whole nuts.
This is traditionally served in small
wedges with expresso, tea, brandy,
or dessert wine. PanForte can be
made ahead of time and stored
indefinitely in an airtight container.
Gold Fruitcake is a favorite at the
Kingsbury’s house. Although I have
tried numerous fruitcake recipes,
my husband Bill likes this one best.
A light fruitcake, this cake is fla-
serrry. This recipe makes four
pounds of cake, but don’t be sur-
prised if your family asks for more.
Old English Fruitcake is the tradi-
tional dark fruitcake full of candied
fruit, raisins, currants, dates and
nuts. Either rum or brandy is used
to flavor Old English Fruitcake as
well as strong coffee. For extra
flavoring, each cake can be
wrapped in a cloth moistened in
brandy, then wrap individually in
two layers of foil, sealing to make
airtight. Age at least one month.
Chill before slicing.
To insure perfect fruitcake, here
are a few tips. Cool fruitcakes in
pans, then turn out. Store cakes in
foil, clear plastic wrap or in an
airtight container. If you wrap
cakes in brandy, wine or fruit juice
mosten the cloth once a week.
Good luck with your holiday fruit-
cake. Better hurry! Christmas is
less than a month away.
CHRISTMAS - FRUITCAKE
CANDY
PANFORTE DI SIENA
215 T. butter or margarine
2 c¢. whole unblanched almonds or 1
¢. each whole unblanched almonds
and filberts
1 c¢. candied orange peel, coarsely
chopped
1 c. candied lemon peel, minced
1 t. each grated lemon peel and
ground cinnamon
I» t. ground coriander
Vy t. ground cloves
4 t. ground nutmeg
> ¢. all purpose flour
%, c. granulated sugar
3 c. honey
Powdered sugar ?
Heavily butter bottom ‘and’ side
of an 8 or 9 inch cake pan with
removable bottom. Line bottom
with brown paper, then butter paper
and dust with flour; set aside. In a
bowl, mix almonds with candied
orange peel, candied lemon peel,
grated lemon peel, cinnamon, cor-
iander,. cloves, nutmeg and flour
until flour coats each particle.
In a deep pan over high heat
combine sugar, honey and 2 table-
spoons butter. Stirring frequently
cook quickly to 265 (hard-ball stage)
on a candy thermometer. Pour hot
syrup into almond mixture and mix
thoroughly. Pour into prepared cake
pan and spread evenly.
Bake in a 300 degree oven for 45
minutes, then cool thoroughly. Pan-
forte should be firm to touch.
Loosen sides of cake from pan with
a knife, then invert cake onto a
large sheet of wax paper heavily
dusted with powdered sugar.
Remove pan bottom and brown
paper, cutting away paper, if neces-
sary. Heavily dust top of panforte
with more powedered sugar to coat
completely. Serve immediately or
wrap air tight to store indefinitely.
Serve in small wedges. Makes about
2% 1b. confection. :
GOLD FRUIT CAKE
U5 ¢. currants
I» ¢. white raisins
c. dates
c¢. candied cherries
15 ¢. candied fruit (mixed)
» €. honey
SE
SEAT LIFTS
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U4 ¢. orange juice
V4 c. brandy or sherry
Combine all ingredients. Cover in
bowl, refrigerate overnight,
3 c. butter
3 c. sugar
3 eggs
2 c. flour
1» t. baking soda
Scant amount salt
1t. ginger
1 t. nutmeg
1 t. vanilla
1%» c¢. walnuts
Cream butter and sugar. Add
eggs well beaten, and mix. Add
flour sifted with soda and spices.
Add flavoring, nuts and fruit mix-
ture. Blend well. Pour into loaf or
tube pans, lined with heavy brown
paper. Grease pans before lining
with paper. Bake in a slow oven 275-
300 degrees for 3 hours for large
pan, 2% hours for loaf pans. Makes
4 1b. fruitcake.
OLD ENGLISH FRUITCAKE
2 c. butter
1 Ib. br. sugar
12 eggs, separated
4 ¢. flour
2 t. each cinnamon, mace, cloves
1 t. each allspice, nutmeg, salt
1 Ib. mixed candied fruit
1 Ib. chandied cherries
1 Ib. seeded raisins
1 1b. seedless raisins
1 1b. currants
1 1b. pitted dates, cut in pieces
1 1b. dices citron, optional
1 1b. broken walnuts
1 c¢. rum or brandy
1» c. double-strength coffee
Grated peel and juice of 3 med.
sized oranges
Grated peel and juice of 1 lemon
Brandy or rum
Cream together butter and sugar
until light and fluffy. Add well-
beaten egg yolks and stir vigorously
until smooth and creamy.
Sift flour, measure and sift with
spices. Combine candied fruit, cher-
ries, seeded raisins, seedless rais-
ins, currants, dates, citron and wal-
nuts. Mix lightly with one cup flour.
Add remaining flour to batter,
blending alternately with mixture of
rum, coffee and fruit peel and
juices. Add fruit and nut mixture
and mix well.
Beat egg whites until they hold
stiff peaks, then fold into batter.
Butter 4 loaf pans (5x9 inch size),
line with brown paper and butter
again. Spoon batter into pans. Bake
in a 250 degree oven for about 3
hours, 30 minutes or until a tooth-
pick inserted in center of cakes
comes out clean. Have a shallow
pan of water in bottom of oven.
Set cakes in pans on wire racks to
cool; remove from pan. Wrap each
cake in a cloth moistened in brandy.
Wrap individually in 2 layers of foil;
sealing to make airtight. Age at
least 1 month. chill before slicing.
Makes 4 cakes.
Great gift idea
enjoyment and for gift-giving.
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