2 1/2 cups (625 mL) all-purpose flour (or 2 3/4 cups (675 ml) cake flour)
1 3/4 cups (425 ml) granulated sugar
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) salt
1 cup (250 mL) butter, softened
1 cup (250 mL) milk
2 teaspoons (10 ml) rum or brandy extract
1/2 cup (125 mL) raisins
1/2 cup (125 ml) cut-up candied cherries
1/2 cup (125 ml) chopped pecans
Preheat oven to 350ºF (180ºC). Grease and flour a 10-inch (12-cup) bundt or tube pan.
Remove 2 tablespoons (30 mL) flour and mix with fruits and nuts. Combine remaining flour, sugar, baking powder and salt in large mixer bowl. Stir well to blend. Add butter, milk and flavoring. Blend on low to mix, then 2 minutes on medium speed. Add eggs and beat 2 minutes more. Stir in floured fruit and nut mixture. Turn batter into prepared cake pan. Bake in preheated 350ºF (180ºC) oven for 55–60 minutes or until cake tests done. Cool 10 minutes in pan. Turn out on wire rack to cool completely. Frost with glaze or sprinkle with confectioners' sugar.
Makes 1 (10-inch) cake.
2 cups (500 ml) sifted icing (confectioners') sugar
1 tablespoon (15 ml) soft butter
1 teaspoon (5 ml) lemon juice or vanilla
2–3 tablespoons (30–40 ml) hot water
Combine glaze ingredients, adding enough water to make a thick glaze consistency.
SAINT NICHOLAS CUPCAKES
Prepare batter as above. Spoon into 24 large muffin cups, filling 3/4 full. Bake at 350ºF (180ºC) for 20 to –25 minutes.
Source: From Baking Festival, advertising leaflet, Robin Hood Flour, Canada, 1986
Date: April 10, 2004