I like to share with you a few of my favorites from the Tabletalk articles from the past. I bake these not only throughout the Holidays, but all year round. Happy Baking!
Peach Fruit Cake.
Ingredients.
1 cup butter or margarine
1 1/2 cup sugar
3 eggs, well beaten
28 oz can of peaches, drained and pureed(reserve 2 tsp juice)
2 cups black currants/ or raisins
1 1/2 cups cherries, cut into 4 pieces
Dry Ingredients
3 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp vanilla
1/2 cup fine coconut
1 tsp coconut extract (a must)
Method
Cream butter and sugar. Add eggs. Blend in pureed peaches, currants or raisins and cut up cherries. Add all the dry ingredients in a medium size bowl.Stir in dry ingredients. Add vanilla and a little peach juice about 2 tbsp. Place in a greased tube/bundt pan and bake at 275 degrees for 1 1/2 hours or until done.
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Pear Gingerbread Pudding
Ingredients
1 (14oz) can of sliced pears
2 tbsp liquid honey
1/2 cup butter
1/3 cup sugar
1/4 cup fancy molasses
1 egg
3/4 cup flour
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
2/3 cup hot water
Method
Cube up the pears and place in a 8 inch greased baking dish.Drizzle with honey. Set aside. In a large bowl, beat butter with sugar until fluffy. Beat in molasses and egg until combined. In a separate bowl,combine flour,ginger,cinnamon,cloves and baking soda.Stir into molasses mixture,mixing alternately with hot water,making three additions of dry ingredients and 2 of hot water.Pour over pears.Bake in center of 350 degrees oven for about 30 minutes or until cake tester inserted in centre comes out clean.Serve warm with whipped cream or ice cream.
Steamed Patridgeberry udding
Ingredients
1\2 cup butter
1 cup white sugar
1 egg
1 tsp vanilla
2 cups white flour
2 tsp baking powder
Pinch of salt
2 cups partridgeberries
Sauce
1 cup white sugar
1\2 cup butter
2 cans Nestle or Fussell's cream
Method
Cream butter, sugar, egg and vanilla. In a separate bowl combine flour ,baking powder and salt. Fold dry ingredients into the wet ingredients. Add enough milk to moisten (about 4-6 tbsp) Fold in berries. Grease a pudding mold and add batter. Cover. Place in a pot of boiling water(on stove) making sure water doesn't rise about the top of your pudding mold. Cover. Steam for about 11\2-2 hours.
To make sauce combine all ingredients in a small saucepan and simmer for about 15 minutes.
Chefs tip; If you don't have a pudding mold, you can use a tin coffee can. Be sure to use tin foil to cover the coffee tin tightly
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