Wacky Anne's Christmas Kitchen: Sweet Breads and Cakes

Bonavista Fruit Bread

2 cups all-purpose flour
3-1/2 tsp baking powder
3/4 tsp salt
3/4 cup granulated sugar
1/4 cup diced candied pineapple
1/4 cup raisins
1/2 cup chopped candied cherries
1/2 cup chopped walnuts
2 eggs
1 cup milk
2 tbsp butter, melted

Preheat oven to 350°F. Grease a 9x5x3" loaf pan thoroughly. Sift or blend flour, baking powder, salt and sugar together. Mix in the fruits and walnuts. Beat eggs, milk and butter together with a fork. Add liquids to dry ingredients and stir only until combined (batter will be lumpy). Fill prepared loaf pan and let stand 30 minutes. Bake for 55 to 65 minutes, or until toothpick inserted in centre comes out clean. Remove from pan and allow to cool. Serve plain or buttered. Makes 1 loaf.

Bûche de Noël

Jelly Roll
1 tsp instant coffee
1 tbsp boiling water
4 squares unsweetened chocolate
1/4 cup butter
1-1/4 cup sifted icing sugar
2 egg yolks
1 tsp vanilla

Dissolve coffee in water; allow to cool. Melt chocolate, then set to one side. Beat butter, icing sugar, egg yolks, cooled coffee and vanilla together until fluffy. Blend in 1 tablespoon of the melted chocolate. Use 3/4 cup as the filling for the jelly roll. Blend the rest of the chocolate into remaining filling and spread on outside, marking to resemble a log.

Jelly Roll

1 cup pastry flour
1 tsp baking powder
1/4 tsp salt
4 eggs
4 tbsp water
1 tsp lemon juice
1 cup granulated sugar

Preheat oven to 400°F. Grease a 15"x10"x1" jelly roll pan lightly and line with wax paper. Sift or blend flour, baking powder and salt together; set aside. Beat eggs and water until thick and lemony. Beat in the lemon juice; gradually add the sugar. Beat until very thick. Sift dry ingredients over egg mixture in 4 portions, folding in gently after each. Turn into prepared pan. Bake 10 to 12 minutes. Turn out immediately on a terry-cloth towel sprinkled with icing sugar. Remove wax paper and roll cake up in towel. Cool. Unroll, fill with jelly, jam or filling and re-roll.

Christmas Cake

4oz slivered blanched almonds
16oz candied cherries
8oz chopped mixed peel
2 cup raisins
1 cup currants
1 cup chopped dates
1/2 cup brandy
2-1/2 cup all-purpose flour
1/2 tsp baking soda
1 tsp cloves
1 tsp allspice
1 tsp cinnamon
1/2 tsp salt
1 cup butter
2 cup lightly packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice

Preheat oven to 275°F. Grease an 8x8x3" fruit cake pan, line with brown paper and grease it again. Combine the almonds, fruits and brandy; allow to stand 2 hours or overnight . Dredge fruit with 1/2 cup of the flour. Sift or blend together the remaining flour, baking soda, spices and salt. Cream butter, gradually blending in the sugar and eggs. Mix together the molasses and apple juice. Add sifted dry ingredients alternately with liquid; making 4 dry and 3 liquid additions, combining lightly after each addition. Fold in floured fruit and turn into prepared pan. Bake for 3 to 3-1/2 hours, or until cake tests done with a toothpick. Remove from pan and lift off brown paper. Cool cake completely and then wrap loosely in wax paper and store in an air-tight container.

Christmas Twist

1/2 recipe Sweet Dough
1/2 cup golden raisins
1/2 cup chopped citron
1/2 cup cut-up candied cherries
1 tsp cinnamon
1/4 tsp mace
1 tsp flour
1 egg, beaten with 1 tbsp water

Prepare the half-recipe of Sweet Dough and reserve. Mix but the egg in a bowl. On a lightly floured cloth knead the fruit mixture into the Sweet Dough until evenly distributed. Divide dough in half, and roll each half into a rope 15" long. Place on a greased baking sheet and twist one over the other to form a two-stranded braid, pinching the ends together. Cover with a cloth and let rise in a warm (80-85°F) place until almost double in bulk. Brush top and sides with egg and bake in a preheated 350°F oven for about 20-30 minutes, until the twist is golden and sounds hollow when tapped with the fingers.

Cloverleaf Dinner Rolls

Makes 12 rolls.

1 recipe Sweet Dough
1 egg, beaten with 1 tsp water

Form bits of Sweet Dough into balls 1" in diameter. In a greased muffin pan, place three balls in each cup. Cover with a cloth and let rise in a warm place until light in color and almost double in bulk. Brush with beaten egg. Bake in a preheated 400°F oven about 10-12 minutes or until golden.

Cranberry Bread

3 cup all-purpose flour
1-1/2 cup sugar
1 tbsp double-acting baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp freshly ground nutmeg
2 eggs
1-1/2 cup apple juice
1/2 cup melted butter or margarine
1 cup broken walnuts
1-1/2 cup coarsely chopped fresh cranberries

In a large mixing bowl, sift together the dry ingredients (first six). Beat the eggs, and then add the apple juice and the melted butter. Stir in the dry ingredients. Fold in the walnuts and cranberries. Pour into a greased and floured loaf pan 9x5x3". Bake in a preheated 350°F oven for 1-1/2 hours or until loaf is lightly browned and tests done with a wooden pick. Cool 15 minutes in the pan before turning out on a rack. Loaf will slice better the day after baking.

Crescent Rolls

Makes 16 rolls.

1 recipe Sweet Dough
2 tbsp soft butter or margarine
1 egg, beaten with 1 tsp water

Roll Sweet Dough into a 12" circle, spread with butter, and cut into 16 pie-slice-shaped pieces. Starting at the curved edge of each piece, roll toward the point and form into the shape of a crescent. Place on a greased baking sheet, point underneath. Cover with a cloth and let rise in a warm place until light in color and almost double in bulk. Brush with beaten egg. Bake in a preheated 400°F oven about 10-12 minutes or until golden.

Dutch Kringle Bread

Makes 2 loaves.

1 cup milk
1/2 cup granulated sugar
1 tsp salt
1/4 cup butter
1 tsp sugar
1/2 cup lukewarm water (100°F)
1 envelope active dry yeast
2 cups all-purpose flour
1 slightly beaten egg
1 tsp almond flavouring
3/4 cup all-purpose flour
1 cup blanched sultana raisins
1 cup currants
1/4 cup chopped candied cherries
1/4 cup chopped citron peel
2 cup all-purpose flour
8 oz almond paste

Scald milk. Pour into a large bowl and add 1/2 cup sugar, salt and butter. Stir until butter melts. Cool to lukewarm. Meanwhile, dissolve sugar in water; sprinkle the yeast over this. Let stand for 10 minutes, then stir briskly with a fork. Stir softened yeast into lukewarm milk mixture. Beat in 2 cups flour, egg, and almond flavouring. Combine 3/4 cups flour and the fruit, then blend in. Beat well and add another 2 cups flour, working in the last of the flour with a rotating motion of the hand. Turn dough out on a lightly floured surface and knead 8 to 10 minutes. Shape into a smooth ball and place in greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 1-1/2 hours). Punch down and divide in half. Flatten each into an oblong about 3/4" thick. Shape the almond paste into two bars, each 1" in diameter. Place the paste lengthwise on the dough and roll up in dough like a jelly roll, but carefully folding in ends before rolling. Place seam side down in two greased 8-1/2"x4-1/2" loaf pans. Cover and let rise until doubled (about 1 hour). Bake in a preheated 375°F oven for 45 to 50 minutes.

Fruit Cake

1 cup butter
1 cup granulated sugar
1 cup brown sugar
4 eggs, beaten
1 tsp cloves
1 lb raisins
1 lb currants
1/2 lb citron
4-1/2 cup flour
1 tbsp cinnamon
1 tsp ginger
1 tsp nutmeg
1-1/2 cup sour milk
1 tbsp soda in 3 tbsp hot coffee

Cream butter; add sugar and cream. Add eggs. Dredge fruit and citron with flour. Sift flour and seasonings together. Add fruit and flour with the milk. Add soda. Mix. Bake in two loaf tins in slow oven for 1-1/2 to 2 hours.

Elegant Light Fruit Cake

2 cup ground almonds (commercial)
16oz red candied cherries
8oz green candied cherries
8oz diced citron peel
2lbs bleached raisins
8 oz diced candied pineapple
1 cup all-purpose flour
1 cup butter
1 cup shortening
2-2/3 cup granulated sugar
8 egg yolks
4 teaspoons almond flavouring
2/3 cup brandy
2/3 cup milk
4-1/2 cup all-purpose flour
8 egg whites
1-1/2 tsp cream of tartar

Preheat oven to 300°F. Place pan of water in the oven. Grease one set of tier pans (one each 9", and 5") thoroughly and line with heavy brown paper. In a large bowl, combine almonds, fruit and 1 cup flour. Cream together butter and shortening, gradually blending in the sugar. Beat in the yolks and the almond flavouring, until very light and fluffy. Mix together the brandy and milk. Add 4-1/2 cup flour alternately with liquid to the creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each. Beat eggs and cream of tartar together to form stiff but moist peaks, then fold into the batter. Lastly, fold in floured fruit mixture. Bake for 2-1/2 to 3-1/2 hours, depending on size of pan. Bake until each cake tests done with a toothpick. Remove from pans and lift off paper, cool.

Makiwnyk

Makes 3 loaves.

2 cup milk
1 tsp sugar
1/2 cup lukewarm water (100°F)
1 envelope active dry yeast
3 cup all-purpose flour
1 cup granulated sugar
1/2 tsp salt
1/2 cup butter, melted
1 tbsp grated lemon rind
3 eggs and 3 egg yolks, OR 4 whole eggs
6 to 6-1/2 cups all-purpose flour

Scald milk; cool to lukewarm. Meanwhile, dissolve one teaspoon sugar in water, sprinkling the yeast over this. Let stand for 10 minutes, then stir briskly with a fork. Add softened yeast to lukewarm milk and stir. Beat in 3 cups flour; cover bowl. Let stand in warm place until light and full of bubbles (about 1 hour). Stir in sugar, salt, butter and lemon rind. Beat the eggs with a fork, then stir into batter. Add 2 cups flour, beat vigourously. Add another 4 to 4-1/2 cups flour. Work in last of flour with a rotating motion of the hand. Turn dough out on a lightly floured surface and knead 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 1-1/2hours). Punch down and divide into three parts. Roll each into a 1/2" thick rectangle. Spread with Poppy Seed Filling. Roll up each rectangle like a jelly roll. Pinch seams to make edges secure. Place on greased baking sheet. Cover, let rise until doubled. Brush with cream. Bake in preheated 350°F oven for 1 hour.

Panettone

1/2 recipe Sweet Dough
2 tbsp chopped candied orange peel
1/4 cup chopped citron
1/4 cup golden raisins
2 tbsp each slivered almonds, chopped walnuts, and piñon nuts
1-1/2 tsp flour
melted butter or margarine

Prepare the half-recipe of Sweet Dough and reserve. Combine fruit and nuts in a bowl; add flour and toss to coat. On a lightly floured cloth, knead fruits and nuts into the Sweet Dough until evenly distributed. Place dough in a greased 6" springform pan. Cover with a cloth and let rise in a warm (80' to 85'F) place until double in bulk. Brush top of dough with melted butter. Bake in a pre-heated 350'F oven for 20-30 mins, or until the bread is golden and sounds hollow when the top is tapped with the fingers.

Stollen

1/2 recipe Sweet Dough
1/3 cup raisins
1/3 cup toasted slivered almonds
1/3 cup chopped candied cherries
1-1/2 tsp flour
confectioner's sugar

Prepare the half-recipe of Sweet Dough and reserve. Combine fruit and nuts in a bowl; add flour and toss to coat. On a lightly floured cloth, knead the fruit and nuts into the Sweet Dough until evenly distributed. Roll dough into a 7x12" oval, then fold in half lengthwise. Place on a greased baking sheet. Cover with a cloth and let rise in a warm (80-85°F) place until almost double in bulk. Bake in a preheated 350°F oven about 25 minutes, until loaf is golden and sounds hollow when the top is tapped with the fingers. Cool on a wire rack. Sprinkle with confectioner's sugar.

Swedish Tea Ring

1/2 recipe Sweet Dough
2 tbsp softened butter/margarine
1/2 cup light brown sugar, firmly packed
2 tsp cinnamon
1/2 cup broken walnuts
1/2 cup raisins
1/2 recipe Fondant Frosting
candied cherries

Roll Sweet Dough into a rectangle 7 by 15". Spread with butter and sprinkle sugar, cinnamon, walnuts and raisins on top. Starting with the long edge, roll tightly as for a jelly-roll. Shape into a ring on a greased baking sheet, sealed edges down. Pinch ends together. With scissors make cuts two-thirds of the way through the ring at 1" intervals. Twist each cut section slightly to separate. Cover with a cloth and let rise in a warm (80-85°F) place until almost double in bulk. Bake in a preheated 375°F oven about 20-35 minutes or until golden. Frost with Fondant Frosting and decorate with cherries.

Sweet Dough

3-1/2 to 4-1/2 cups all-purpose flour
1/3 cup granulated sugar
2 pkgs active dry yeast
1-1/2 tsp salt
1/2 cup milk
1/4 cup water
1/4 cup butter or margarine
2 eggs at room temperature

In a large mixing bowl, combine 1-1/2 cups flour and sugar, undissolved yeast, and salt; mix together. In a small saucepan heat milk, water, and butter until just warm, about 110°F. Stir into flour-sugar mixture and beat until smooth. Beat in eggs one at a time. Gradually add flour until batter becomes too stiff to mix with a spoon or beater. Turn onto a lightly flour cloth and work in enough flour to make a soft but firm dough. Knead until smooth and elastic, about 8 to 10 minutes. Place in a large greased bowl and lightly grease the top. Cover with a cloth and let rise in a warm (80 to 85°F) place until doubled in bulk, about 1-1/2 hours. The dough is now ready to be used in making Stollen, Panettone, Swedish Tea Ring, Christmas Twist, or dinner rolls (Cloverleaf or Crescent rolls for instance).

My Christmas Kitchen: Christmas Recipes

Christmas Sweet Breads and Cakes