A Southern Christmas

by: Bobby McDonald

 

We may not always get snow for Christmas, in the South, but there are some traditions that continue to mark the wonderful Christmas holidays, that are "pure southern." What would Christmas be like without a slice of fruitcake?

The following are some recipes that are sure to add that touch of "southern" flair to your Christmas holidays and bring back fond memories of childhoods spent with those true southern relatives.....be it grandma, Aunt Sally Mae, or Uncle Joe Bob's wife, Aunt Sarah Lou.

Enjoy these typical southern recipes!

 

 

 

Southern Fruit Cake

50 ounces of chopped and candied fruit ( green and yellow pineapple,
red cherries, and/or green cherries)

1/2 cup pitted, chopped dates
2 cups dark raisins
2 cups white raisins

1 cup chopped walnuts

1 cup chopped Brazillian Nuts

2 cups chopped pecans

1 cup pecan halves

1 cup granulated sugar

1 cup light brown sugar

2 cups self-rising flour

2 sticks real butter, softened

1 bottle of Rum flavoring

1 bottle of Walnut flavoring

1 bottle of vanilla flavoring

5 eggs

1 bottle of Dry Sherry

 

Pour the mixed fruit, raisins, and chopped nuts into a large mixing bowl. Add two cups of flour
and mix until the fruit and nuts are coated well.

Pre-Heat the overn to 250 degrees.

Pour a cup of the Dry Sherry over the nut and fruit mixture and mix well. Allow to set at least two
hours and works well to do this step the night before.

Combine 1 tablespoon each of Walnut, Rum and Vanilla flavorings with the eggs, remaining flour, butter,
and sugars, in a large mixing bowl. Using an electric mixer, mix batter until smooth.

Gradually stir the fruit and nut mixture into the battter. Add 1/2 cup more Dry Sherry.

Prepare a large cake pan (or bundt pan) by lining with wax paper and greasing the paper lining lightly with
butter or cooking oil spray. Use a scoop to stuff the batter into the cake pan.

Decorate the top of the cake with the pecan halves and whole red and green cherries.

Cook in a pre-heated overn, at 250 degrees for 3 hours.

When removed from oven, pour additional sherry over the cake, if desired.

Can be stored in a cake tin for up to two weeks, if desired.

 

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Kentucky Bourbon Cake

 

8 ounces candied red cherries

8 ounces candied green cherries

8 ounces seedless raisins and/or chopped dates

2 cups bourbon

3 sticks real butter (1 1/2 cups), at room temperature

2 cups granulated sugar

1 cup firmly packed brown sugar

6 large eggs, separated

5 cups all-purpose flour

2 cups chopped pecans

2 teaspoons ground nutmeg

2 teaspoon baking powder

In a medium mixing bowl, combine cherries, raisins, dates, and bourbon, and
cover, allowing to soak overnight.

Pre-heat the oven to 275 degrees.

In a large mixing bowl, cream the butter and sugars, until light and fluffy. Add the egg yolks
and beat well. Stir in the soaked fruit.

In a small mixing bowl, combine 1/2 cup flour with the pecans; and set aside.

Add the remaining
flour, nutmeg, and baking powder to the creamed mixture and blend well.

In another bowl, beat the egg whites, with an electric mixer until stiff peaks form; then, gently fold
into the cake batter. Sprinkle the floured pecans over batter and fold in gently.

Grease and flour a 10-inch tube pan and line the bottom with waxed paper. Pour the batter into the pan
and bake at 275 degrees for 3 to 3 1/2 hours, until wooden pick comes out clean. Cool the cake
and turn out of the pan, peeling off the wax paper.

Store cake in a tightly covered container for a few days to allow flavors to develop and age.

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Southern Jam Cake

3 cups sifted flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 cup chopped pecans

1 cup raisins and/or chopped dates (optional)
1 cup real butter

1 1/2 cup granulated sugar

3 eggs, beaten

2 cup blackberry jam

1 cup buttermilk

Additional Blackberry Jam

Powdered sugar for garnish

In a large mixing bowl, sift together flour, soda, salt, and spices. Sift a little of the flour mixture
over the nuts and raisins or dates. In a mixing bowl, cream butter and gradually add sugar and beat
until light and fluffy. Beat in eggs and blackberry jam. Add flour mixture alternately with buttermilk.

Beat until smooth, after each addition. Fold int he nuts and raisins or dates.

Pour into three nine-inch layer cake pans and bake at 350 degrees for 20 to 25 minutes.

Spring a butter cream or cream cheese icing between the layers, along with additional
blackberry jam and sprinkle top with powdered sugar.

 

 

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