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Thursday, December 20
Yesterday,
Kristi blogged about her “traditional” pickle ornament. And I thought about what my traditions are.
And it comes down to baking. This year, my sister, Wendy, and I decided we
weren’t going to bake a whole bunch—maybe a batch of cookies.
>>cue
maniacal laughter<<
And then my
good friend, Sheri, asked if I wanted to have a baking day because she wanted
to learn my recipe for the best sugar cookies ever. So, on my day off, Tuesday,
I went to Sheri’s and we baked snickerdoodles and sugar cookies with icing.
Then Jordan
reminded me that I couldn’t forget to make fudge and Mike said he had to take
some cookies to his co-worker. So, I came home today and whipped up a double
batch of Icelandic Christmas cakes, Peanut-Butter blossoms, and will soon be
making fantasy fudge. Wendy said, “Can
you imagine how much baking we’d done if we’d planned to bake?”
But, when it
comes down to it, I’m a good baker and I enjoy it. As the scent of my
cardamom-infused Icelandic Christmas cake fills my home, I’m glad I changed my
my mind.
Last year, I
told you about my years in Iceland and what great Christmas’s we had there.
Well, this cake is a traditional treat in the land of fire and ice. And when I
was younger, my mom still prepared it every year, but once she started working,
she dropped the tradition.
Well, last
year when I was surfing around Allrecipes.com, I discovered this recipe and
decided to surprise my family with it. And without further ado, I’m going to
share it with you.
Icelandic
Christmas Cake recipe:
1 cup sugar ¾
cup milk
¾ cup butter ½
cup raisins
2 eggs ½
tsp lemon extract
2 ½ cups
flour 1/2 tsp cardamom extract or tsp of cardamom powder
2 tsp of
baking powder
Preheat oven
to 350 degrees. Grease an 11 inch loaf pan---or if you’re giving them away like
I am, it makes 4 small disposable pans
Cream the
butter or margarine and the sugar until light and fluffy. Add the eggs one at a
time, beating well after each one. Stir in the milk, lemon, and cardamom
flavorings. Stir in the flour and the baking powder.
Add raisins—or
craisins. This year I added cherry-infused craisins. We’ll see how that turns
out.
Bake at 350
for 55-60 minutes.
ENJOY. And
from me to you, Happy Holidays!
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10 comments:
I don't remember these which either means that my mom didn't get the recipe from your mom, my mom doesn't bake, I wouldn't eat anything with raisins in it as a child, or you wouldn't share your goodies with me. Probably 2 of the above. I may have to try this now that I eat raisins and I do like craisins too. Thanks for sharing!
I think it had to do with your mom not baking because you know, I would share anything with you. LOL
Sounds delicious! I like craisins better than raisins and I'll bet I'd like cherry ones even better.
that sounds delish, Margie, thanks for sharing! I love holiday baking - one of my favorite things to do!
Sorry I'm late as well. This is a recipe I'm going to try.
I think it turned out better with the cherry ones--an infusement of flavor with the lemon and cardomom. Love the way it made my house smell.
I used to be quite extravagant--decorating my sugar cookies--but with time issues and carpal tunnel--I just slather it on now. But they still taste as good.
Let me know how you like it, Ella. And Merry Christmas!
The cake recipe sounds delicious! Have a very Merry Christmas!
Sorry I missed you, Margie. Actually I didn't, but my phone is acting up. Again. Anyhoo, I think I gained weight just looking at the picture. It looks delicious. I've started collecting recipies and putting them in a litlle box, so I could surprise the fam with something different once in awhile. This one goes in!
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