Easy Raisin/Sultana Cake

I know... I know... In November we were all going to bake dozens of cookies and cakes. Okay. We did bake a few. Then things got crazy.

Now it's January. It's almost guaranteed that you've got a few bags of dried fruit just sitting on the shelves.

Got raisins? Got cake.


RAISIN CAKE

grease 8" square pan
preheat oven to 350º
bake 35 min.

boil gently 5 min.
1 Cup raisins or sultanas
2 Cups water
drain, reserving 1 1/2 Cups liquid
in a large bowl
-----
add to liquid
1 tablespoon oil
cool
-----
combine
2 Cups flour
1 teaspoon nutmeg
pinch salt
2 teaspoons cinnamon
1 teaspoon baking soda
1 Cup sugar
stir into liquid quickly and thoroughly
stir in raisins
turn into prepared pan
bake


Have a great day. How can you miss - you're in Winnipeg!

1930s Dollar Fruitcake (Winnipeg Free Press)

It's that time of year.
 All together now: "Tradition... Tradition..."

During the early 1930s this recipe cost $1 to make.
By 1974...
the cost of those same ingredients had increased to more than $4.
By 1979...
the price passed $8.

Now?
Don't ask. Just enjoy.


1930s DOLLAR FRUITCAKE

Line 9-inch tube pan with greased brown paper or heavy-duty aluminum foil
Preheat oven to 300º

Wash by pouring boiling water over
1 pound sultana raisins
Dry raisins thoroughly between towels.

In a large bowl combine washed raisins with
1/2 pound candied cherries, halved
2 Cups mixed peel
1/2 Cup blanched almonds, chopped
1/2 Cup walnuts, chopped

Sift together
2 Cups flour
1 teaspoon baking powder
1/4 teaspoon salt
Sift again over the fruits and nuts, mixing until each piece is coated.

Cream
1 Cup butter

Gradually blend in
1 Cup sugar

Add, one at a time
3 eggs
Beat well after each addition.

Combined

1/4 Cup fruit juice (orange, apple, grape or juice from canned fruit)

1/2 teaspoon brandy flavoring or almond extract

Stir flour / fruit mixture alternately with combined liquids into the beaten eggs mixture.

Spoon batter into prepared pan.
Bake 2 1/4 to 2 3/4 hours (until cake starts to pull away from side of pan)

Let cake cool in pan on rack.
Remove from pan.
Wrap well and store in airtight container.


Merry Christmas!

Observe Yom Kippur in Winnipeg with a Two Egg Sponge Cake

September has always struck me as the perfect time for New Year, what with the start of a new school year and all the television series' premieres.

Ten days ago Rosh Hashonah marked the beginning of the Jewish New Year. What's a holiday without a lot of great food? Of course Rosh Hashonah is no exception. It's celebrated with wonderful sweet dishes that are supposed to foretell a happy (and sweet) year.

And now we have Yom Kippur. What a civilized idea that is! A day when everyone eats light to atone for the overconsumption of sweets.

Here's a recipe that's light in calories and cholesterol. To your health....


TWO EGG SPONGE CAKE

grease and flour an 8" square pan
preheat oven to 325º
bake 30 - 40 min.
Note: This cake batter is thin.

-----
In a mixing bowl beat thoroughly
2 eggs
-----
slowly add
3/4 cup sugar
continue beating five minutes
-----
gradually add
3 tablespoons oil
1 teaspoon vanilla
1 tablespoon lemon juice
-----
heat but do not boil
1/2 cup milk
-----
blend together
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
add to egg mixture, alternating with the milk
mix only to blend well
-----
turn into prepared pan
bake


Have a great day. How can you miss - you're in Winnipeg!