As November and December holidays approach, thoughts often turn to special gifts, crafts and elegant recipes.  There is one traditional cake that satisfies all those creative urges, because creating it is truly a crafting project.   The name of recipe was originally “fruit cake” but was immediately re-named  “Holiday Cake” because it doesn’t resemble the fruitcake maligned by many folks.  After arriving in “maple country” and becoming well-acquainted with the wonders of incorporating maple products with favorite concoctions, it seemed natural to convert the sugars in this recipe to maple sugar and syrup, adding the extra flavor and health benefits of maple, which has made it even more delectable! 

Many people have requested this recipe because it has been given as a special gift baked in small loaf pans. Once tasted, folks want to experience it again, and we are happy to share the recipe.  Admittedly the ingredients in this cake cause it to be an expensive dessert or gift to prepare – but thin slices and small loaf pans will do because it is resplendent with sweet fruit and nut treats.  This recipe prepares a large family style cake, which graces and decorates any holiday table.  For smaller gift sizes, divide the preparation into disposable loaf pans.   

Ingredients:

1 pound shelled walnuts left whole, not chopped.

1 ½ pounds of whole pitted dates

1 cup flour

1 cup maple sugar

½ teaspoon baking powder

 ½ teaspoon salt

4 eggs

1 teaspoon vanilla

16 ounces stemless maraschino cherries

¼ cup maple syrup 

How to do it:

Preheat oven to 325 degrees.  Grease a disposable aluminum bundt pan with cooking spray.  In a large bowl or soup pot, mix together the flour, the maple sugar, the baking powder, and the salt.  Add the walnuts, and dates, stirring with the flour to coat the dates and nuts.  Beat together the eggs and vanilla until frothy.  Combine all thoroughly – it’s a heavy mixture!  Very gently fold in the maraschino cherries, as much as possible making sure that the cherries are distributed, but not crushed.  

Now comes the creative part!  Gently pile the mixture evenly around the inside of the prepared pan, filling the pan about half way, making sure that some cherries are on top (you are an artist  – the fruits and nuts are your paints!)  The cake is finished when it is medium brown on top.  This will take about an hour and 15 minutes.  Check carefully, because the cake burns easily – depending on your oven it may be sufficiently baked in an hour.  Run a knife around the edges and around the center of the bundt pan, so you can free the cake, and when it is mostly cool invert the cake onto a rack, then quickly invert again, to a plate, bringing it right side up.  While still warm, drizzle maple syrup over the top, giving your finished creation a shiny, tasty maple glaze.    

Note:  if you cannot find disposable aluminum  bundt pans, use disposable aluminum cake pans, and center a greased custard cup or small jar in the middle, then pile the ingredients around the edges – the result will be the same, except run a knife around the custard cup or small jar while the cake is still hot.  The purpose of using disposable pans is so that they can be peeled off if the cake sticks.  Alternatively, grease and flour a regular bundt pan.   (For small loaf pans, divide the prepared ingredients among the pans that have been sprayed with cooking spray.  These will bake more quickly than the large version – check – they will be finished when medium, not dark, brown.

Although the directions appear complicated, this is a very simple, elegant cake to prepare! 

December 2013