Holiday Baking #8

Boston Mass, 1930’s – 40’s

Christmas Cake                  

(?) prunes (cooked)

                   Raisins   put in oven

(?) seedless raisins

1 c citron 1 c orange peel   1 c lemon peel – if hard put in double boiler – mix together, leave over night

1 c honey

1 T. vanilla

1 ½ c butter

2 ½ c sugar

6 eggs

6 c flour

2 T. Baking Powder

½ T salt

1 T soda 1 T nutmeg 1 T cloves 1 T cinnamon

1 T allspice

1 c Apple cider

2 C nuts (?) pecans.

Cream butter and sugar grad., cream well.  Add eggs. (?) (?) fruit mixture.   Sift flour, B.P., soda, salt and spices together, add to cream mixture with cider added into with last of flour, pour in bread pans 2 ¾ in deep.  4 ½ by 8 ½ in across top.  Bake 2 ½ hrs. in slow oven 275 degrees.  6 cakes.  2 thickness of plain paper.  Left out of pan with paper let cool in paper. 

(I have to say this is very confusing directions, I have deciphered it the best I can but I don’t think it makes a lot of sense.   Maybe follow the directions as you would a normal cake.)

Delicious Swiss Christmas Bread         

Mix 1 qt. lukewarm water, 1 qt rye flour, 2 softened cakes of compressed yeast and enough wheat flour to stiffen.  Let set over night.  Mix1/2 lb. each dried sliced pears, raisins, chopped walnuts and Brazil nuts, and ¼ lb. citron, 1 teasp. Of cloves, cinnamon, and nutmeg, 1 wineglass of brandy or fruit juice.  Let stand overnight.  In morning mix with dough.  Let rise, and bake in 5 greased 1 -lb. coffee cans. 

Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.

https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563