ki €5 FRUITCAKE © fab TIME IS SEigot by Ross Mavis It’s definitely time to bake your Christmas fruitcake, if you have not already done so. These cakes, heavy with preserved fruit and having less flour than most cakes their size, age well and in doing so bring out their rich flavour and moistness. In my home, preparing fruitcake was a tradition involving all members of the family. That wasn’t too difficult an organi- zational task for my mother as I am an only child. But she made a point of having both my father and me assist in the preparation. Mum always said it was good luck to have every- one in the family help make the cake. Little effort was needed to have us participate in its consumption some weeks later. Usually on a weekend moming, Mum would take down the largest pottery, grip-stand mixing bowl we had. Then from hiding places in the recesses of cupboards would come won- derful packages of fruits. These specialty items were nor- mally not readily available or seen in our house at other times of the year — candied cherries and pineapple slices red, green and yellow; large dark sticky raisins and strange pale-white raisins; small firm currants, crystallized ginger and citron or candied citrus peel. The very sight of these fruit gems was magical. Many of them seemed to glisten from a light source within. UNION ISLAND During this time of year, there were many exotic fruits avail- able to us. I can remember when Japanese oranges, packed in small wooden crates, arrived by boat. These were a special delicacy for us as kids. Strange fruits such as pomegranates and litchi nuts also became part of our Christmas. The Chinese vegetable man who delivered fresh vegetables to our door always gave my Mum a box of candied ginger as a gift. Dad wasn’t a fan of walnuts, so almonds or hazelnuts were the only ones Mum would include in the fruitcake. In reality, most of the fruit or nuts, if unavailable or not desired, could be substituted for others. Dad’s help was sought once the ingredi- ents had been combined and it was time to stir the heavy bat- ter. I can still see him stirring the dense mixture. I was sure the PTovisionin5 cake would not be successful unless he had used his brawn to e ive mix the ingredients. Mum would then spoon the batter into . l . round, deep cake tins that had removable bottoms. our Specia ity Once baked and cooled, Mum ran a kitchen knife around the inside of the pan, loosening the cake's edge and making UNION ISLAND, SAINT VINCENT & THE GRENADINES removal easy. Then by simply pushing up on the bottom of VHF 08 - TEL.FAX (784) 458 8918 - ti dbeint the pan, the cake and pan-bottom would easily lift out. The - hel CAROTID CDS INT CONT metal piece would be taken from the bottom of the cake and she would be wrap the cake in two layers of black-rum- soaked cheesecloth and waxed paper and place it in the back of the refrigerator to age. As Christmas came closer, Mum would check the cakes for moistness. A layer of almond paste or marzipan was sometimes patted on the top of the cake and a white frosting applied over that. Wow, was that decadent or what? When Christmas rolled around, opening the fruitcake was almost as exciting as opening presents. We've baked our cake already this year. If you haven't, I recommend you try this delicious white fruitcake recipe from my mother-in-law, Nana. My wife, Willa, prefers it to the darker cake my Mum always made. ee Pn On Mec TAB Sasol Mei sa Nana’s White Fruitcake Willa’s mum and dad were married in 1929 exactly six months before the stock market crashed. Sadly, before their first Christmas, the economy had taken a downturn from which they never fully recovered. But Willa has always had this White Fruitcake recipe and many precious holiday memories from years ago. 1/2 Cup (125 mL) butter Mulzac Square e Union Island 1 Cup (250 mL) sugar St. Vincent & the Grenadines 3 eggs 1/2 Cup (125 mL) milk 2 Cups (500 mL) flour 2 teaspoons (10 mL) baking powder Just one year after opening, our 1/2 pound (225 g) candied cherries (red and green) affordable prices, high quality and 1/4 pound (115 g) candied citron, finely cut welcoming staff have made CIAO PIZZA 1/4 pound (115 g) candied pineapple chunks famous throughout the Grenadines. 1/2 pound (225 g) coconut 1/4 pound (115 g) almonds or pecans, sliced or chopped pert mre eo 1 pound (450 g) white raisins lasagne, pasta, daily fresh fish and seafood, vanilla and lemon flavouring prepared with love by the Chef “La Maria”. Preheat oven to 300°F (150°C). x - B In a large bowl, with an electric mixer, blend butter, sugar and eggs. Alternately add milk, flour and baking powder, ere RU ee mixing well. Stir in fruit and nuts, mix until well combined. Pour in well greased loaf or tube pan, packing down well. PIZZA and LASAGNE to take away! Bake for 2 to 2 1/2 hours or until tester comes out clean. Cool and wrap well in rum-soaked cheesecloth and ey wi eee eee emy emt ys yy) plastic wrap and keep in a cake tin. If refrigerated, cake will last for many months. Happy Holidays.