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"Christmas Fruit
Bread”
(Story)
My
grand-dad in Assam loved celebrating Christmas. His many friends in the
UK usually ended up sending him plum puddings and fruitcake. I remember
boxes of those cakes stacked in the locker beneath the liquor cabinet.
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Dan with father-in-law "YB"
- Christmas 2005 |
Last year Dad visited us in the Fall and decided to stay over the
Christmas holidays. We were thumbing through the Swiss Colony catalog,
when we came across the Fruit Cake Medley. Dad waxed nostalgic
and said “I want some fruitcake like we used to have in Assam.” Knowing
my dad, he’d take a bite of it and we would end up having to finish eating
it.
"Fruitcake is forever." A classic phrase coined by Russell Baker regarding
its longevity came to mind. The fruitcake’s long lasting notoriety did not
seem palatable to me so I decided to try my hand at fruit bread instead.
These make nice neighborly gifts.
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"Christmas
Fruit Bread"
(Recipes)
(3 small loaves)
Ingredients:
1 ¼ cups apples, grated (2 medium)
½ cup buttermilk
1 egg
2 ½ tablespoons corn oil
2 ½ tablespoons honey
¼ teaspoon ginger paste (or ginger powder)
1 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon cinnamon
½ cup chopped apricots
¼ cup
pitted dates, chopped
Directions:
1. Grate apples and drain.
2. Add the buttermilk, egg, oil, honey and ginger paste.
Combine well.
3. Sift together, the flour, baking soda, baking powder and
cinnamon
4. Stir into the apple mixture.
5. Fold in the apricots and dates.
6. Coat 3 small loaf pans with nonstick spray and flour them
lightly.
7. Divide the dough between the pans.
8. Bake at 350 degrees for approximately 50 minutes, or until
a tester inserted in the centre comes out clean
9. Cool in the pan for 10 minutes.
10. Remove and cool on wire racks before slicing.
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