The Runcible Pen: Christmas Fare

Friday, 9 December 2011

Christmas Fare

Where did the time go? First Thanksgiving, and then Finals time at the university, and I realize it's been several weeks since I posted. For the Christmas season, I thought I'd pass on some historical recipes in the next couple of weeks. First, two treats from the Edwardian era:

MINCEMEAT CAKE

This recipe makes a quick and lighter alternative to traditional Christmas cake. It can be decorated or left as it is

Ingredients:

4oz butter or margarine

4oz soft brown sugar

7oz mincemeat

2 large free range eggs

7oz self raising flour

3 tbsp brandy/sherry

7in deep round cake tin – lined

Method:

Pre-heat oven to 325F/160°C/gas mark 3. Cream butter and sugar together until light and fluffy. Gradually add eggs, mincemeat and brandy.

Stir in flour until well mixed. Put mixture into lined cake tin and place in oven for 50 to 60 minutes.

Cake is cooked when a skewer inserted into the centre of the cake comes out clean.

Cool completely on a wire rack.

It keeps for up to two weeks in an airtight container.

CRANBERRY AND ORANGE SPONGE

This can be served as a cold cake at tea time or warm as a pudding with custard

Ingredients:

8oz butter or margarine

8oz caster sugar

10oz self raising flour

3 free range eggs

1 medium orange

1 cup of cranberries (fresh or frozen)

8in deep round cake tin – lined

Method:

Pre heated oven 350F/180°C/gas mark 4.Cream the sugar and butter together until light and fluffy, then add in the eggs and flour. Finely grate the rind from the orange and squeeze out the juice. Add both the rind and the juice to the cake mixture, stirring well. Now gently fold in the cranberries.

Place the mixture into the lined cake tin and bake fro 40 to 50 minutes.

When cool dust with icing sugar. This cake keeps for two to three days stored in a cool place in an airtight container