Posts Tagged ‘plum pudding’


A vintage cake on my vintage Christmas tablecloth. It works.

A couple of days ago I baked my friend Kim’s grandmother’s holiday cake. A year or so ago I was treated to a jar of Granny’s grape jelly that would embarrass Welch’s, and so I was looking forward to trying this. And the below, from Kim, was quite an endorsement as well:

These recipes are all from a family cookbook that Granny (my mother’s mom) put together in 2004. The cover of the cookbook has a picture of Granny with sugar and butter, because they make things taste good! And as Granny says in the foreward, “Remember that love, and family – (and food!) are some of the most important things in your life.” Enjoy!!

Apple Sauce* Cake


2 c sugar

1 c shortening

4 eggs

2 ¾ c unsweetened cold applesauce

4 c all-purpose flour

2 tsp baking soda

1 tsp baking powder

1 c raisins, cut fine

1 c nuts, chopped (I used walnuts)

1 ½ tsp salt

2 tsp cinnamon

1 tsp nutmeg

1 tsp cloves


Cream sugar and shortening with eggs. Beat baking soda into apple sauce and add to sugar mixture. Use about ½ c of the flour and dredge the raisins and nuts.** Add rest of dry ingredients then add raisins and nuts. Bake for 55–60 minutes in a 350° oven.


My edits: I substituted butter for shortening and toasted the walnuts. I also cooked down apples from my favorite local, organic farmer.


What came as an unexpected plus what how much this cake hit the spot after the glut of heavy-duty sweets I’ve been eating all month. Full of apples, nuts and raisins, it is homey, and delicious as it is wholesome. Kim says Granny always serves this with the plum pudding sauce below. I should have, but didn’t this year simply because of how perfect the cake tastes to me just as is, for breakfast. Next year I’ll do it, and I’ll make the marshmallows!


Plum Pudding Sauce 


This is my great-grandmother’s recipe from 1935.  My grandmother, Granny, generally has this on hand at Thanksgiving and Christmas.


1 C butter (not margarine)

1 ½ c brown sugar

1 c canned milk (Pet or Carnation)

2 egg yolks

2 c miniature marshmallows


Cream butter and sugar together. In a separate bowl, beat egg yolks and add to mixture. Heat and add milk. Mix all together and cook in double boiler or at a low heat until thick. Add marshmallows. Keep in refrigerator. If too thick when ready to use, just use milk to make it thinner.


Good on Apple Sauce Cake.


One more note: the spicy smell of this cake baking mixed with the woodsy smell of the Christmas tree is pretty unbeatable. If you weren’t in the holiday spirit before, you will be afterward. Thanks to Kim and Granny!

Kim Raynor

Wanamassa, NJ

*Editing skeptics are wondering why I separated apple and cake. It’s because Granny does. Period 🙂

**This is to keep the raisins and nuts from sinking to the bottom of the cake like lemmings.

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Christmas stollen.

On a bit of a Dickens kick right now, especially with that marginally famous Christmas book he wrote about the clashing of spirits and humans, light and dark, and plenty and impoverished.

To compare, I’m thinking of last Christmas, when Hurricane Sandy had just taken away possessions, houses, electric, gas, water and a sense of security and left behind a lot of numb. We learned what was a luxury and what wasn’t, and we learned it pretty quick. Since no gas stations had power either, all of us were worried about driving and running out of gas. Instead, those of us who still had homes stayed in them, froze, mourned, and climbed the walls a lot. I don’t think I’ll ever forget what it felt like to get gas, finally. I remember driving away feeling like someone had handed me a million dollars. For filling up my gas tank!

It’s not always the big, or cliche, or obvious things that foster a sense of abundance. Here are the Cadillacs in my own dreams.

1) Special foods. You knew I was going here, and I can’t think of a worthier co-pilot than Dickens. His descriptions of holiday foods in Stave Three, mugged up by the Ghost of Christmas Present, are nothing short of glorious. And poignant: his father was jailed for unpaid debts, and he himself was deep into debt, and hungry, when he wrote the book. Those who know hunger describe food in mesmerizing detail, and those who used to be hungry never forget what it feels like. This was Dickens; and here he chooses words that, when spoken aloud, give the reader’s mouth a workout and make it water.* Try it:

Heaped up on the floor, to form a kind of throne, were turkeys, geese, game, poultry, brawn, great joints of meat, sucking-pigs, long wreaths of sausages, mince-pies, plum-puddings, barrels of oysters, red-hot chestnuts, cherry-cheeked apples, juicy oranges, luscious pears, immense twelfth-cakes, and seething bowls of punch, that made the chamber dim with their delicious steam.

It’s also striking, and essential, to note that when Dickens later illustrates the Cratchits’ Christmas meal, he gives just as much heart to writing it as he does the above. They had very little—their pudding was the size of a musket ball and had to feed seven. Do they complain? No—they’re thrilled. And they feel genuinely full, and genuinely grateful, after the meal. His point: Appreciating abundance is about perspective.

Then all the Cratchit family drew round the hearth, in what Bob Cratchit called a circle, meaning half a one; and at Bob Cratchit’s elbow stood the family display of glass. Two tumblers, and a custard-cup without a handle. These held the hot stuff from the jug, however, as well as golden goblets would have done.

As for me, I have crystallized ginger standing by for gingerbread, Saigon cinnamon for my mom’s sour cream coffee cake, and nearly a dozen Meyer lemons in the fridge about to become lemon curd, a religious conversion if there ever was one. I also bought organic chicken legs for a song this week at Trader Joe’s. Americans have never gone for dark meat the way the rest of the world has, and I’m grateful to get the spoils.



Since I’m on a happy roll, right now my freezer contains four kinds of flour, my own tomato sauce, my mom’s cranberry bread, my sister’s cuccidati, the remnants of my fruitcake, and three bottles of my homemade Limoncello. I am very wealthy squirrel.


Cinnamon-chocolate sour cream cake.

2) Quiet. Today my fire alarm started chirping, loudly, indicating it had a low battery. Very no big deal, except for the fact that my ceilings are 9′ high, and even with my stepladder trying to reach it was a bad joke. No ladders in the basement. Plan B had me moving my mid-century dining room table into the hallway, stacking the Chicago Manual of Style, Home Comforts, and Little Women on it, and standing on them. I pulled it down, then became horrified when it kept chirping. Messages to my building manager came to nothing, and by afternoon I was wondering whether sleeping in the car would really be as uncomfortable as it sounded. Then it occurred to me that the chirping might be coming from my CO detector. It was. I yanked out the batteries and promptly took a nap. Wrapped myself in swaddling clothes—okay, a throw blanket from Target—and drank in the abundance of quiet like a hot buttered rum.

3) The beauty in everywhere. This Navajo blessing will sink in, whether you’re inhaling the salt air at the beach or if you’re alone in a park that’s all stark winter gorgeousness. But the crazy thing is it will sink in no matter where you are. It just takes a clear eye and an open heart.

Really—give it a whirl right now, no matter where you’re reading this. Take in the details, the stuff you didn’t notice before, and let yourself fill up.

With beauty before me I walk/With beauty behind me I walk/With beauty above me I walk/With beauty around me I walk.


I took the below shot awhile back, in a nearby park. The air was very still and cold, and although I was in the middle of such vastness, it wasn’t intimidating; it was comfortable, and filling.

I love this ancient sycamore against the miles beyond it.


And then there’s another kind of tree, and view. It’s a lot smaller, but it does the job of filling me up pretty well, too.


*This is a literary device that has a name, and since I’m a couple of decades out of college I can’t remember what it’s called. Please tell me if you know. Yes, I tried Google. It can be overrated.

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