FRUITCAKE BARS

Fruitcake Bars

About 16 bars

Feel free to use any friendly combination of dried fruits that strikes your fancy in these “Friendship Bars”. The dates really do make the recipe, but I’ve tossed in a scoop of dried sour cherries or cranberries, or candied ginger as well, with great results. Whatever you do, stick with the quantities below when swapping out other dried fruits and/or nuts.

For those of you who are gluten-free, I imagine you could substitute another starch for the flour, but haven’t tried it. So if you do, please feel free to leave results in the comments. And if you decide to bake these in individual molds, increase the batter according to the capacity of the molds, and omit lining them with foil and just use non-stick spray.

6 tablespoons (50 g) flour

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons (80 g) packed, light or dark brown sugar

2 cups walnuts, almonds, or pecans (200 g), toasted and coarsely chopped

1½ cups (170 g) dates, pitted and quartered

1 cup (170 g) dried apricot halves, preferably from California, snipped in half

1 large egg

½ teaspoon vanilla extract

1. Line an 8-inch (20 cm) square pan across the bottom and up the sides with aluminum foil.

2. Preheat the oven to 325ºF (160ºC) and position the rack in the center of the oven.

3. In a large bowl, toss together the flour, baking powder, baking soda, and salt. Add the brown sugar, walnuts, dates, and apricots. Use your fingers to mix the fruit, separate any pieces sticking together.

4. Beat the egg and vanilla in a small bowl, then mix it with the fruit and nut mixture until everything’s coated with the batter. Spread the mixture in the baking pan and press gently to even it out.

5. Bake for 35-40 minutes until the top of the bars are golden brown and has pulled away just-slightly from the sides of the pan. Cool the bars in the pan, then lift out.

6. To cut the cooled bars, use a heavy sharp knife, such as a bread knife, for ensuring neat, clean slices.

Storage: The bars can be stored in an airtight container at room temperature for up to a week. Individual cakes can be wrapped in plastic.

FRESH CRANBERRY ORANGE RELISH

FRESH CRANBERRY ORANGE RELISH

1 12 oz pkg fresh cranberries
1 orange

Put washed, drained cranberries in a food processor with 1 orange which has been peeled and quartered with all seeds being removed.
Pulse for a few seconds, just until coarsely chopped. Stop and scrape down sides of bowl, if necessary, to chop evenly.

Add 3/4 to 1 cup of sugar and taste adjusting sweetness as desired.  Stir well and refrigerate for at least 2 hours before serving.
Cranberry Orange Relish may be frozen for up to 2 months.
Makes about 2 1/2 cups.

BRANDIED FRUIT AND FRIENDSHIP CAKE

Brandied Fruit and Friendship Cake

Even those who despise fruitcakes are likely to enjoy its moist and juicy cousin, the friendship cake.  It takes thirty days to make, not counting the three weeks for the starter liquid, but the result is well worth the time and effort -- and may even win over relatives and friends in the anti-fruitcake camp. 

Friendship Cake
2 cups Friendship Fruit Starter (see below)
1 (15 ounce) can sliced peaches with juice
2 1/2 cups white sugar
1 (15 ounce) can pineapple chunks with juice
1/2 cup white sugar
2 (10 ounce) jars maraschino cherries
2 1/2 cups white sugar
2 (18.25 ounce) packages yellow cake mix
2 (3.4 ounce) packages instant vanilla pudding mix
1 1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts
2 cups flaked coconut

Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.

Day Ten: Add 1 can of chunk pineapple and it's juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.

Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.

Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!

Preheat oven to 325 degrees. Grease and flour two 9x13 inch baking pans.

It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.

Bake cakes at 325 degrees F for 55 to 65 minutes.

Friendship Fruit Starter
1 (15 ounce) can pineapple chunks, drained
1 (15 ounce) can apricot halves, drained
1 (15 ounce) can sliced peaches, drained
1 (10 ounce) jar maraschino cherries, drained
1 1/4 cups brandy
1 1/4 cups white sugar

In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid. This liquid is your starter for the Thirty Day Friendship Cake.

　
　
　
　
Go forth and brandy thyself some fruit!

NEW ORLEANS EGGNOG

New Orleans Eggnog

Louisiana has always had a great affection for rum, and rum makes a  Christmas punch for old New Orleans festivals and celebrations. This eggnog serves about 10 guests, but the recipe can be cut in half or even quartered. Just don’t make it too far ahead.

12 large eggs, separated
1 cup sugar
½ cup Myers’ Jamaican Dark Rum
2 ½ cups best-quality bourbon (Maker’s Mark)
3 cups whipping cream
1 cup milk
1 to 1 ½ cups whipping cream, whipped
Nutmeg for serving

Combine the egg yolks with ½ cup of the sugar and beat until the mixture is creamy and thick. Add the rum and bourbon and beat thoroughly. Add the cream and milk and beat again. Beat the egg whites until they hold a soft peak. Gradually add the remaining yolk mixture. Chill thoroughly until serving time. Put the eggnog into a chilled punch bowl and gently fold in the whipped cream. Grate nutmeg over the top and serve. Makes about 30 small cups. 
                                                                                  If you make the eggnog ahead, it will liquify-and that’s a very poor eggnog. Southern eggnog is rich and thick, so serve it soon after it is mixed.