Canadian Sweet Treats Panel Roundup and Recipes!

Light Orange Almond Fruitcake

Even those who claim they don’t like fruitcake won’t be able to resist this delicious orange-accented one.  Makes this one about three weeks before you cut it.

3 cups mixed candied fruit 750 mL
2 cups golden raisins 500 mL
1-1/2 cups halved candied cherries 375 mL
1-1/2 cups coarsely chopped candied pineapple 375 mL
1-1/2 cups finely chopped blanched almonds 375 mL
1 cup candied citron peel 250 mL
2 cups all-purpose flour 500 mL
2 tsp baking powder 10 mL
½ tsp salt 2 mL
½ cup butter, softened 125 mL
1 cup granulated sugar 250 mL
3 eggs 3
1 tbsp coarsely grated orange rind 15 mL
1 tsp almond extract 5 mL
½ cup orange liqueur or orange juice 125 mL

Grease two 9- x 5-inch (2 L) loaf pans; line bases and sides with double thickness of brown or parchment paper.  Grease paper.  Set aside.

In a large bowl, combine mixed candied fruit, raisins, cherries, pineapple, almonds and citron peel; toss with ½ cup (125 mL) of the flour and set aside.

Stir together remaining flour, baking powder and salt; set aside.

In a large bowl, beat butter with sugar until fluffy; beat in eggs, one at a time, orange rind and almond extract, beating well.  Add flour mixture alternately with liqueur, making three additions of dry and two of liqueur and mixing just until flour is incorporated.  Fold in fruit mixture.  Scrape into prepared pans, smoothing tops.

Set a shallow baking dish half full of boiling water on the bottom rack of the oven.  Bake cakes on the centre rack in a 250°F (120°C) oven for 2-1/2 hours or until cake tester inserted into the centre comes out clean, covering loosely with foil if cakes begin to crack.

Let cakes cool completely in their pans on racks.  (Cakes can be wrapped in cheesecloth moistened with brandy or another spirit, then in waxed paper, then foil and stored in an airtight container in the refrigerator for several weeks.)  Makes 2 cakes, about 90 small pieces.

Tip:  It’s easy to slice fruitcake if you refrigerate it a few hours ahead.  Always slice with a very sharp knife and wipe the blade with a damp cloth between slices.  If you have an electric knife, it works well.

Alison was delighted to be on a panel on Sunday, December 3rd titled Canadian Sweet Treats: Food Experts Debate the Classics
Joined by Rose Murray, Elizabeth Baird, Dawn Woodward, Nettie Cronish and Elizabeth Driver the group had a lively and light hearted debate on the following treats:

• Butter Tarts
• Carrot Pudding
• Cocoa Oat Bars with Barley Flakes
• Light Orange Almond Fruit Cake
• Lemon Squares
• Red Fife Apple Tart with Maple Sugar

Alison debated the merits of Lemon Squares and after a tasting by the audience of all the treats, a vote was taken and Alison's spirited defence of Lemon Squares took the day! Although it should be noted that due to a kitchen misshap the delicious Carrot Pudding could not be sampled. Probably a first where a Butter Tart recipe entered a contest and didn't win!

Enjoy these classic desserts this holiday season courtesy of some of Canada's finest cooks & authors.

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