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WH1TBY FREE PRESS, WEDNESDAY, NOVEN4BER 11, 1987, PAGE 17 OOD for U5 .OU6IIU Cbristmas cake tim Ahomemade Christ mas cake fhled tuth fruits and nuts ripenecL to perfection uiLL be the centre of attention over Christmas. Don't let the thought of baking ypur ouxt cake scare ypu. It really isn't difficuZt at aiL You can please ypurself uith your oun choice of candied fruits and nuLs. Just match up the quantities uîtttwu chosen reipe. Be brave! Give iL a tryf Fruitcake: 1/i cup orange juicego(m pan. If desired, spoon 1/4 cup apricot brandy or orange 1112 cups (about 9 ounces) 1 cup (4 ournces) blanched juice over cake as soon as it has finished baking. snipped dried figs almond haIvel 6. When cool, remove from pan and peel off paper. If not 1 cup (about 6 ounces) 4 cups sifted al-purpose to be served lmmediately, wrap and store in refrigerator. snipped pitted dates flour 7. Prepare Glaze when cake is cool and ready to serve. 1 cup (about 5 ounces) dark 2 teaspoons baking powder Combine sugar, water, and corn syrup in a small saucepan. seedless raisins Vi teaspoon sait Bring to boiling and boil for 2 minutes. Remove fromn heat 1 cup (about 5 ounces) 1 teaspoon ground cinnamon and immediately brush on cake. golden raisins 'i teaspoon ground nutmeg 8. Arrange fruit and nuts on top of cake to form fiowers. 1 cup (about 5 ounces) diced 1 cup butter Use 5 almonds to form petals and a cherry half for center candied citron 1 teaspoon orange extract fec iwr(e ht) rdcrt sdsrd m 1 cup (about 5 ounces) diced 2 cups sugar mfeathfely brus hoted O decoratns dithremaining candied lemion peel 6 eggs glae, ane t abrsidcme t d. rtin it ena 1 cup (about 5 ounces) diced gae n e sd ody candied orange peel Glaze: 9. Wrap and refrigerate when glaze is dry. Slicing is easier / cup (about 3 ounces) diced 1/ cup sugar when cake is cold. candied pineappie V cup (about 3 ounces) S haived red candied cherries Yi cup (about 2 ounces) cuirrants 112 cup apricot brandy 1/ cup water 1/2 cup dark corn syrup Candied cherry haives Whoie almonds, blanched and sptit lenghwise Baked Goods Make Great Gifts 1. For fruitcake, combine fruits, brandy, and orange juice n a large bowl. (if desired, use either ail brandy or ail orange juice.) Cover tightiy and set aside for 24 hours; stir occasionaiiy. 2. Grease bottom and sides of a 1O-inch tube pan. Line bottom and sides with greased parchment paper; set a&Jde. 3. Add nuts to fruit. Sift flour with baking powder, sait, cin- namon, and nutmeg over fruit and nuts; toss until pieces are well coated. 4. Cream butter with orange extract and sugar in a large bowl; beat until lightiy and fluffy. Add eggs, one at a time, beating thoroughly alter each addition. (Mixture may be slightly curdled, but this will not affect the final product.> Using a spoon, thoroughly combine the creamed and fruit- nul mixtures. Spoon batter into prepared pan; spread eveniy. 5. Bake at 300'F 2 hours and 40 minutes, or until cake tests done. Cool completely on wire rack before removing - o * CI It's Not Too Late... to bake your ~~Christmas Cake \THIS WEEK'S SPECIALS Almonds - 20% off reg. priîce SPeels mrixed, citron or orange) $1.85 lb. SPECIAL CUSTOMER SERVICE Bring or ca Il in vour orders an d sse ssiii have it ready for vou to pick up. ~iDA.~Ra-~Q> Business H ours: ~~U~MI1 MON.19-5:30 TIIL'RS-9-9:00 TUE. - 9 -9:00 FR1 -9-8:0 WED. - 9- 5:30 SAT - 9 -5:30 Dundas St. West, Whitby 666-2150 Cookies Cheese Bread WHITBY STORE (Ir ONLY %Jr I. 9 doz. 1. 39per loaf E.N 7 DAYS A WEEK WHITBY 1380 HOPKINS 666-1177 -6ip. paprika, . Z,1, r% t.. J~l 6» mvLf e o.L, L L ý -Pr gotke, ý- OLemi£imcloý ov 1110 St.e (vanwh jt' u l VL41+ 3tLr '-C W4 tri etm,-+Lr4 '~'r~Cor ~ACr~L ~ ôVm4< I 1 MISO: a hgh prot ern If you lived in Japan you might substitute a bowl of miso soup for your morning coffee. They are both brown liquids but that's about ail they have in cominon. Miso is fermented soybean paste, and as unappetizing as that may sourid, it is a tasty and highly nutritious food. Miso is available is a variety of types and these range in colour and flavour to suit different cooking uses and différent tastes. In addition to soups, sauces and stews, miso is an excellent seasoning foi marinades, or with vegetables. The benefits of adding this interesting food to your diet are many. It is very easy to digest and actually aids in the digestion of other foods. It contains a great deal of vitamin B12 which we usually obtain from meat and dairy products, therefore miso can add this vitamin t o the diets of those trying to cut down their à A I snack cholesterol intake. Soybearis are rich in protein which, because of the natural fermentation process, is ready for the body to digest easily. The Japanese consi der mise to be an excellent restorative. A perfect pick-me-up after a hard day's work, a good way to start the day, and even a remedy for hangovers! Miso is quite salty and as a sait substitute offers considerably more nutrition tha any other. Because mise gets its falvour and health enhancing properties from living enzymes, it should not be boiled or cooked at high heat. Vegetarians have known about miso for a long time and have used it to add variety to their meals. If you would like to try one of the many types of miso, ask the manager of your local health food store for information and recipes. M BUY Duns MAITER EXTRATO w FREEZE AND 1391141EM 'e EATLATER NOV. 11 to NOV. 15 lAýki- i -kp.ý 6cak