That Grimace Look

   

     That is exactly the look most people create on the outside or within when they think of Christmas Fruit Cakes. More of a door stop than a dessert. And actually, I often think the same way! "Supah" heavy and bewildered as to how this cake can actually hold together with the obvious overload of candied fruit and nuts. And to be completely honest, this cake has changed very little over the centuries. Lighter in color and lacking alcohol of any type are the main signs of this cake losing its "kick". And this is solely because of our diets and tastes. Even though today's fruit cakes sold prepackaged in stores are basically a yellow-colored cake, producers think this may draw in the health conscious, although the calories remain basically the same  as if it were prepared during the Puritan era in New England and Victorian age in England, and elsewhere in the world.

Here is a quick rundown of this famous, or infamous, cake that is either enjoyed or ridiculed during Christmas as it has been classically made in the most popular cuisines.

Although there are literally dozens and dozens of recipes for fruit cakes, each supposedly unique and original,they all fall into 3 main categories--white, light and dark. Fruits, spices and liquors vary from one to another. Fruit cakes are English in origin and have been the centerpiece of dining tables during the Holidays, using local products. 

All of these cakes were stored for many months, wrapped in rum or a brandy soaked cloth and placed in an airtight container. They really did, and still do, improve with age.  

Swedish Apricot Nut Bread, also called Aprikosnotbrod. It has apricots, brandy, sweet butter, orange juice, walnuts and the grated zest of lemons.


Dublin Fruit Cake had cherries, almonds, raisins, currants, candied fruit peel, apples, almond extract and Irish whiskey. It was generally covered in almond paste icing.

Danish Beer Fruit Cake. This intensely flavored cake is called Olfrugtbrod and had raisins, currants, candied fruit peel, sweet butter, almonds and dried fruit that was soaked in dark beer.

Cherry Whiskey Cake is from Scotland and had both granulated and brown sugars, sweet butter, cherries that had been soaked in Scotch whiskey, currants, angelica, citron and orange peel. 

(Angelica, or wild celery leaves, roots or more commonly stems,  used to be sold candied or crystallized and were once a very popular cake decoration or eaten alone.) 

Victorian Plum Cake was an English fruit cake that contained raisins, currants, almonds, candied cherries and fruit peel, sweet butter, brown sugar, molasses, brandy, rum, sherry or Madeira and the grated zest of oranges and lemons. It was covered with almond paste icing.


English Twelfth Cake, Three Kings Cake, hid both a dried pea and bean for the lucky one who came across one in the slice. The bean determined the King for the evening and the pea relegated the Queen. It contained white rum, raisins, currants, citron, angelica, candied orange peel, sweet butter, almond extract, mace, almonds and almond icing as well. 

Golden Coconut Fruit Cake was a southern United States treat many decades ago. It has sweet butter, cloves, mace, sherry or rose water, raisins, figs, citron, almonds and unsweetened coconut.

Charleston Crystal White Fruit Cake. Citron, raisins, almonds, pineapple, coconut, sweet butter, rose water and almond extract were the main ingredients of this lighter fruit cake that was ended with a covering of almond paste icing. 


Black Fruit Cake was an Italian, Canadian and southern American favorite for many generations. It was baked full of raisins, currants, rum, hard apple cider, candied orange, lemon and citron peel, cherries, pineapple, almonds, walnuts, mace, sweet butter, brown sugar, molasses and covered with melted chocolate, apricot preserves and almond paste icing.

Jamaican Black Fruit Cake. The secret of this cake lies in the soaking of the raisins, currants, citron, figs, dates and prunes in rum for at least 4 weeks, but popularly 4 months. It was common for the fruit to be soaking by August every year in Jamaica, then added to a cake which had cherries, candied orange peel, almonds, more Jamaican rum, orange juice, brandy, sweet butter, brown sugar, cloves and covered in almond paste icing. 

Ladies World magazine, 1915

Martha Washington's "Great Cake", which was traditionally served at Mount Vernon on Christmas day, New Years Day and Twelfth Night. The original recipe, now in the Mount Vernon archives, starts by calling for 40 eggs, with the whites being beaten to a froth with a bundle of twigs. Raisins, currants, candied orange and lemon peel, citron, candied angelica, red and green cherries, brandy, mace and sherry rounded off the flavor profile of this popular and festive presidential cake.


Estonian Honey Cake, aka Mee Kook. It was a simple preparation of dark honey, cinnamon, nutmeg, cardamom, sweet butter, grated lemon rind and ground almonds.


Irish Fruited Gingerbread. This was a version of our popular gingerbread, though it had mace and allspice that took the place of cloves and ginger. Raisins, chopped, mixed, candied fruit peels and blanched, chopped almonds were added.


Pain d'Epice, of France, was a dark honey flavored cake that also included rye flour, anise seeds, grated orange and lemon peel, baking soda, hot water, brown sugar and hot milk. That is, or was, the entire ingredient list. But at times, according the family finances, dry mustard and candied orange peel were added. It was more often than not cooked, cooled, sliced thin and was made into a "sandwich" with orange marmalade as a spread between the slices.

Printen originated in Aix-la-Chapelle in France, but Sachen, Germany also claims origination distinction. It was always made in either of two ways, both based on one recipe. The first, molded Printen, used extra flour to make a dough smooth enough to roll out. IT was then stamped with springerle, or printen, molds, which ranged from a few inches up to 3 feet large. They were baked on a cookie sheet. The second, and simpler, version is Printen slices. The batter was spread about 1 1/2-inches thin and baked. It was then cut into finger-sized strips and eaten plain or iced with melted chocolate. The ingredients in each were primarily cloves, allspice, crushed rock candy, cinnamon and pepper.


Pepparkakor, or Scandinavian Gingerbread, used crushed cardamon, cinnamon, cloves, ginger, sweet butter, sour cream, currants, raisins and bread crumbs.

Here is a great recipe for a revamped Pepparkakor at my friends website. I think you will enjoy it tremendously.

             https://www.fiveeurofood.com/swedish-soft-gingerbread-cake/


Oatmeal Gingerbread. Now you wouldn't think of gingerbread as being in the same family as fruit cake, but they are so closely related, they share the same birth. Scotland's Oatmeal Gingerbread recipe ingredients are listed below as it was for generations. 2 cups flour, 2 cups powdered oatmeal, 2 tablespoons powdered sugar, 1 teaspoon baking soda, 1/4 cup grated lemon zest, 2/3 cup molasses, 1/2 cup sweet butter, 1 cup brown sugar, 2 eggs and 1/2 cup buttermilk. This was poured into a 10-inch square pan and baked at 325-degrees F.

Ukranian Honey Cake, called Medivnyk, was a sweet cake with honey, mace, cloves, sweet butter, brown sugar, raisins, currants, dates, candied orange peel, walnuts and almonds.

Polish Gingerbread Layer Cake. This 'mile-high' cake was doused in brandy when first pulled from the oven. When cooled, it was cut into 3 layers with the first layer of cake spread with melted strawberry or cherry jam. The second layer had a mixture of pitted, chopped dates, candied orange peel, strawberry, raspberry or apricot preserves, chopped walnuts or hazelnuts. The third layer was place on and covered with a towel. A light weight was placed on top overnight. When ready, the top and sides of the cake was drizzled heavily with melted chocolate icing. 

                                      https://venierospastry.com/



Sicilian Marsala Gift Cake, or Cucidata, was a specialty of the Veniero Pastry Shop in New York. It originally had grated lemon rind, brandy, raisins, figs, orange peel, almonds, walnuts, cinnamon, fennel seeds and Marsala wine.


Panforte Di Siena, an Italian favorite, was a strong bread which was practically a confection. Similar to nougat candy, it has been a Christmas specialty of Siena since the Renaissance. It contained minced, candied orange, lemon and citron rind, brandy, hazelnuts unsweetened cocoa, honey and rice wafers.

In the Emilia section of Italy, they have Panpepato. This was basically the same as of Siena, but with chocolate icing.

Certosina was yet another version of the same Panforte, but from the Bologna region of Italy. This cake had red wine in place of brandy, almonds in place of hazelnuts,cloves for allspice and was decorated on top with strips of candied fruit peel, candied cherry halves and slivered almonds. 

Finnish Sour Cream Cake, called Kermakakku, was rather a dry, bland cake. It had only a small amount of grated lemon rind, sweet butter and vanilla to flavor it. 

The Finnish Christmas Torte, called Joulukakku, was a little more flavorful with the addition of chocolate icing in between layers.

Galette des Ropis was a January 6 specialty cake in France. It was also called a Kings Cake because it had a single almond or dried bean hiding somewhere in it. Whoever found it would have the good fortune of a King. 

     Now what is this almond paste icing that was so often used in these age-old cakes? 2 cups powdered sugar, 2 cups blanched whole almonds that are ground, 3 egg yolks and 1 teaspoon lemon juice or rose water. You tossed the sugar with the ground almonds until very thoroughly mixed together. Then you beat the yolks with remaining ingredients in a separate bowl and combined the two together. Knead together on a work surface that is liberally doused with more powdered sugar until the dough is smooth. Roll thinly between parchment or waxed paper and use as a covered for these cakes, but first you needed something to keep it sticking on the cakes.  
  That is where royal icing came in. This was a mixture of 2 egg whites, 3 1/2 cups powdered sugar, 1 teaspoon lemon juice, 1 teaspoon glycerin and food coloring of  your choice. Beat together with an electric mixer until stiff peaks formed. 

The glycerin prevent the sugar from crystallizing if it sits out too long or while it is on the cake itself.

Here is one last recipe, MINE!!! Not to toot my own horn, but I LOVE this version of a classic. It is truly lighter and tastier than any store bough version of our beloved classic. Click on the name for the recipe on https://theyankeechef.com

                                    Yanked Fruit Cake

Spice Cake, Move Over!!!

The flavor of this cake is far and above better tasting than Spice Cake and I think you will agree that it will quickly be a family favorite.

Depression Cake was a popular treat during, of course, the Depression era here in the U.S.. It didn't include eggs, butter and milk because these were rationed and expensive during this time. On the same hand, apples were abundant, cheap and used excessively. We all know us Yankees have been using apples in every aspect of home life since the Puritan era anyway, so it was only a given that we incorporate this natural sweetener, along with New England maple syrup, into this delicious cake.

The topping of boiled raisins actually far predates this cake, back to a little earlier than the Civil War, with the Boiled Raisin Cake being popular. You will notice, as well, that there is no other leavening agent other than a pinch of baking soda. You won't believe the reaction of soda and vinegar in this recipe. This cake is higher than if you used baking powder or eggs. And the texture is out of this world, not to mention the taste.

　

Rum-Raisin Depression Cake

　

1/2 cup raisins
3 cups apple juice or cider
1/4 teaspoon ground cloves
2 teaspoons lemon juice
Nonstick cooking spray
1 1/3 cup flour
1/2 cup crushed graham crackers
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup maple syrup
1/3 c vegetable oil
2 teaspoons rum extract*
2 teaspoons apple cider vinegar
1 1/3 cups apple sauce

　

Make Spiced Raisin Sauce by boiling raisins, apple juice and cloves in a medium saucepan over medium heat for 15 minutes, adding more if needed to keep liquid just above raisins. Remove, stir in lemon juice and transfer to a bowl. Cover and refrigerate at least 6 hours or overnight.

Preheat oven to 350-degrees F. Spray a 9-inch cake pan with nonstick cooking spray; set aside. In a large bowl, add flour, graham crackers, sugar, baking soda and cinnamon; mix well. Add apple sauce, maple syrup, oil, vanilla and vinegar, stirring into the flour mixture until just combined. Pour into prepared pan and bake 36-38 minutes, or until nicely browned on top and it springs back when touched in the middle. Remove from oven to cool slightly before transferring to a plate or serving platter.

Remove Spiced Raisin Sauce from refrigerator, stir to combine and serve over cake to serve. Add whipped topping if desired. This cake is also great serving right out oven and warming raisin sauce before spooning over cake slices.

*Substitute vanilla or almond extract if desired. Old recipes for this cake often included alcoholic rum and you desire to use this, simply replace a 1/4 cup dark or flavored rum for a 1/4 cup of the maple syrup.

Christmas Decadence

Through the years, the first and second Yankee Chefs have created some tasty and world-class desserts. And world-class, I mean so sinfully flavorful, you would have thought dozens of ingredients were used and hours of preparation. This has never been, nor ever shall be, the case with the third Yankee Chef, me! I have proudly created some dishes that would simply rival any dessert or pastry found in upscale restaurants and bakeries and I am equally proud to say that the preparation, ingredients and cost of many dip far below what you would expect.

Such is the case with the following two recipes. Both of these indulgences are absolutely explosive in flavor and ring in the Holiday season perfectly.

If you want these to adorn your Christmas tables this year, simply place them in the oven about 40 minutes before you think your guests and family will be ready to dig in.

　





 Self-Glazing Chestnut Cake

This cake is the epitome of what should be served at Christmas. Sweet and the most moist cake you will have this year, with the taste of roasted chestnuts evident in every bite. You know the second you take it from the oven and notice the dark brown caramelization on all sides of the pan that you have something that everyone will remember.

What is nice about this cake is that you can substitute any peanut in place of the chestnuts and replace the apple jelly with a jelly of your choice as well.

For those of you who are on a gluten-free diet, replace the flour with corn, buckwheat or quinoa flours because the jelly will keep the cake moist, regardless of what type of flour you use.

It truly doesn't matter how you play with this recipe, as long as you eat it!(Sound like a parent don't I?)

1 3/4 cups apple jelly
2 teaspoons vanilla
2 teaspoons lemon juice
1/2 teaspoon ground cloves
Nonstick cooking spray
3/4 cup brown sugar
2 teaspoons cornstarch
1/2 teaspoon cinnamon
1 1/4 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon nutmeg
3/4 cup milk
3/4 cup chopped, cooked(roasted) chestnuts *
2 tablespoons melted butter or margarine

　

Add apple jelly, vanilla, lemon juice and cloves to a small microwavable bowl, cover loosely and heat for 45 seconds. Remove to stir. If the jelly hasn't melted completely, continue heating another 15 seconds; set aside.

Preheat oven to 350-degrees F. Spray an 8 x8-inch pan with nonstick cooking spray; set aside. In a small bowl, mix together brown sugar, cornstarch and cinnamon until well combined; set aside. In another bowl, blend flour, granulated sugar, baking powder and nutmeg. Add the milk, chestnuts and melted butter, stirring just enough to combine. Pour into prepared pan. Sprinkle brown sugar mixture over the top. Pour melted apple jelly evenly over the top but do not stir in. Bake 30 minutes, or until the top springs back when touched. The jelly will have pooled in the center of the cake, so test the cake along the side.

Remove from oven, let cool for a few minutes and scoop out cake to serve as is or with ice cream or whipped topping if desired.


* These are easily found in any supermarket during the Holidays.
　

　

Saucy Pumpkin-Cranberry Holiday Cake

This cake should be served right along side of the above so that everyone can choose. But there is one downfall if you are going to do that. One bite of either and people are going to choose BOTH! Unlike the above recipe, the 'sauce' in this recipe gravitates to the edge of the cake, seeping down to the bottom as it bakes, so even though you may not notice it, the bottom is flooded with creamy, sweet goodness. So go ahead and scoop your portion out as opposed to cutting into it, like other cakes. You will also notice, upon eating, that I should have used the word 'moist' when titling this recipe.

1 3/4 cups cranberry juice
2 teaspoons lemon juiceNonstick cooking spray
3/4 cup brown sugar
2 teaspoons cornstarch
1 teaspoon each cinnamon and nutmeg
1 1/4 cups flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon dried ginger
3/4 cup milk
3/4 cup canned pumpkin
2 tablespoons melted butter or margarine

　

Add cranberry juice and lemon juice to a small bowl and whisk well; set aside. Preheat oven to 350-degrees F. Spray an 8 x8-inch pan with nonstick cooking spray; set aside. In a small bowl, mix together brown sugar, cornstarch, cinnamon and nutmeg until well combined; set aside. In another bowl, blend flour, granulated sugar, baking powder and ginger. Add the milk, pumpkin and melted butter, stirring just enough to combine. Pour into prepared pan. Sprinkle brown sugar mixture over the top. Pour cranberry juice mixture over the top but do not stir in. Bake 30 minutes, or until the top springs back when touched.

Remove from oven, let cool for a few minutes and scoop out cake to serve as is or with ice cream or whipped topping if desired.
　
Try other juices here folks, as well as other spices and flavorings in the cake as well. Coconut in the cake and pineapple juice as the sauce is a great idea, as is chopped or candied cherries in the cake and cherry juice on top. Try orange marmalade in the cake and orange juice on top. See what I mean?

Krispy Kringles

Kringles are usually ring shaped and filled with a nut mixture but I find that preparing these delightful individual Kringles are perfect for breakfast on Christmas morning. Use your favorite preserves in these, mine just happens to be apricot. I urge you to make these the night before so that all that is needed the morning of chaos is a cup of coffee or a glass of milk and breakfast is over and the unwrapping can begin.

　

Believe it or not....

Wisconsin just proclaimed Kringles the official state pastry less than a year ago(June,2013)

The first Kringle known to have been made and referred to as such was for President Woodrow Wilson's wedding by a Danish baker named L.C. Klitteng

3 cups flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup sweetened, condensed milk or whole milk

1/2 cup cold butter or margarine

1 cup powdered sugar

2 tablespoons milk(or more)

1/2 cup apricot preserves

　

Preheat oven to 375-degrees F. In a large bowl, mix together flour, sugar, baking powder and salt. Cut in the butter until it resembles small peas. Stir in the milk and egg, mixing until combined well.

On a well floured work surface, transfer dough and knead only until it comes together and isn't sticky, adding flour if necessary. Roll out 1/2-3/4-inch in thickness. With a 3-inch cookie cutter or the rim of a glass dipped in flour frequently, cut out as many rounds as possible; set aside. Briefly knead the dough just until it holds together, roll out again and cut out as many circles as possible. Repeat until all dough is used. Divide dough discs into 2 equal piles. In the center of half the discs, mound a tablespoon or so of apricot preserves. Place a disc over the top and press around the perimeter to seal. Place the cutter over the filled Kringle and press to make perfectly round. Transfer to an ungreased cookie sheet and repeat until all dough discs are used.

Bake for 17-19 minutes, or until lightly browned on top. Remove from oven to cool 5 minutes before transferring to a rack set over yet another cookie sheet or large baking pan.

Mix the powdered sugar with the milk and either brush or drizzle icing over each of the Kringles while still warm. Let cool completely before serving.

　

Makes about 7 Kringles.

Crockpot Figgy Pudding

"Oh bring us a figgy pudding, and a cup of good cheer."
Original Figgy Pudding is a steamed dessert that resembles more a very firm mousse than anything. although you can steam this dessert in its' classic preparation, not many have the tools to do so. The ONLY other method of preparation that closely resembles the original intent of this English pudding is through the crock pot. Honestly! It comes out to an almost cake-like consistency while having that pudding-like texture. Its hard to put it into words but I think this variation is light, fluffy and packed with flavor and the almost melt-in-your-mouth body is superior to that of any other Figgy Pudding recipe you can find.

Originally, this classic added figs, breadcrumbs, pepper, almonds or walnuts, dates, raisins and a Hard Sauce. Dark rum was often added, as well, as you can add here if you like. Simply add 1/2 cup dark rum or 2 teaspoons rum extract.

　

1 cup milk

1 cup apple jelly*

1 cup dried figs, dates or plums(prunes), pitted and minced

1/2 cup dried cranberries, craisins or raisins

3 tablespoons butter or margarine, melted

1 1/4 cup flour

1 cup fresh bread crumbs, rye, white, wheat

3/4 cup brown sugar

3/4 cup cocoa

2 teaspoons baking powder

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon grated lemon zest

1 apple, peeled, cored, chopped fine

Red Currant Hard Sauce, recipe below

　

In a medium saucepan, add the milk, figs, cranberries and butter. Place over low heat. When it starts to simmer, let the figs and cranberries cook for 10-12 minutes, or until they are softened, mixing occasionally. Remove from heat to cool 15 minutes.

Meanwhile, in a large bowl, combine the remainder of ingredients(except Hard Sauce) until thoroughly mixed. Add the milk mixture and stir to combine. If there are lumps, that is perfectly fine.

Preheat crock pot on medium heat. Transfer the Figgy Pudding to crock pot, cover and reduce heat to low. Cook for 1 1/2-2 hours, or until cake bounces back when touched on top. Serve with ed Currant Hard Sauce poured over the top of each serving. The Hard Sauce will thin out and "melt" over the warm Figgy Pudding..

　

Red Currant Hard Sauce

1/2 cup butter or margarine, softened

1-1 1/2 cups powdered sugar

1/2 cup red currant jam, jelly or preserves

With a hand mixer or tabletop mixer, beat the butter on high for 1 minutes, or until it is very creamy and fluffy. Reduce speed to low and beat in a half cup of powdered sugar. Keep adding powdered sugar until it resembles peanut butter. Beat in the orange juice to thin out to the consistency of whipped cream. Hand fold the red currant jam so that it is streaked throughout. Use your favorite jam or preserves here as well or substitute real dark rum or rum extract to stay with tradition.



* or 1/2 cup molasses