Saturday, December 29, 2012

On the Seventh Day of Christmas...

While it may be after the calendar day, the Christmas Spirit is still a strong presence in the Confoy household - as are the Christmas spirits, if you get my drift.  We still have one side of the family to celebrate with this weekend, and our tree is still up, decorated, and encircled with Santa's bounty.  Speaking of which, I got a camera!  Finally, the days of impatiently waiting for my brother to come home from school with his camera are over!  And its a beaut.  Actually, its the exact same one my brother has, but its shiny and new and pretty and way better than his silly ol' one.  So, from now on, my food-photography should be better...or at least improving.

In my black rice pudding post, I mentioned that my Dad's Christmas cakes are one of favorite foods of the holidays...actually, his cake might be my favorite part of the holiday.  Made with mincemeat (the meatless kind), molasses, and a ton of spices, it's literally Christmas in a bite (well, not literally, but "figuratively Christmas in a bite" doesn't quite sound as nice).  Especially when its swimming in honey whiskey...did you see what I did there?

Craig's Christmas Cake
½ cup sugar
½ cup Crisco
1 egg
1 cup molasses
3 cups of flour
1 jar mincemeat (meatless version)
1 tsp nutmeg
1 tsp ginger
1 tsp cinnamon
¼ tsp salt
1 tsp baking soda dissolved in 1 cup boiling water
honey whiskey (or brandy or rum)

+ Preheat the oven at 350 degrees.  Lightly grease two loaf pans.
+ In a large bowl, mix sugar, Crisco, and egg.  Add the molasses and stir well.  

+ Next add the flour and salt.  Stir until just combined.  
+ Add the boiling water.  Then add the spices and mincemeat, stirring well after each addition.
+ Pour the batter into the loaf pans, then bake an hour or until a toothpick comes out cleanly.
+ Let the cakes cool, then begin soaking the cakes.  Slowly pour the liquor over the cakes, focusing on the edges where the cake has pulled away from the pan.  Allow the sit until all the liquid has been absorbed.  Repeat the process until the cake is thoroughly soaked through - you can do this over the course of a few days, if you want it really moist and boozy, which I highly suggest.

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