Pecan Christmas Loaf

December 17, 2025December 17, 202528 Comments

There are Christmas cake lovers and haters (see Christmas Cake and a Silly Song), but everyone is sure to like Pecan Christmas Loaf. It’s more like a quick or tea bread than a dense fruit cake, with a bit of red and green candied fruit to give it a seasonal look and taste. My cousin gave me a sample last year and I liked it so much I decided I would try it myself this Christmas.

I’m not sure where or who she got the recipe from, but like many old recipes on index cards, back when people had Recipe Boxes, this one seems somewhat vague. It doesn’t seem like there is enough flour for 2 loaves, but plenty of eggs and butter?

As I only wanted to make one loaf, I decided to cut the ingredients in half and then further adapted the flour according to my Date-Nut Loaf recipe, and a recipe I found online for Pecan Christmas Cake. When I googled most of the recipes were for Butter Pecan Cake, which called for even more butter.

Ingredients for One Loaf:

2 eggs, 3/4 cup of sugar, 1/4 cup of butter, 1 teaspoon of vanilla extract, 1 1/2 cups of pecan pieces, 1/2 cup of dried candied/glazed red and green cherries/fruit mix, 1 1/2 cups of flour with the salt and baking powder already in it, and 1/2 cup of crushed pineapple bits with some liquid.

Mix the 2 eggs, 1/4 cup of melted butter, 5ml (1tsp) of vanilla and 3/4 cup of sugar together.

Add the 1 1/2 cup of pecan pieces and the 1/2 cup of green and red dried fruit mix, and the 1/2 cup of crushed pineapple. Next time I might add 2 cups of the pecan pieces which is what the recipe called for but as I bought my ingredients at the bulk barn I didn’t buy quite enough. I cut back on the dried fruit too, as I don’t like too much of that, and I hate those green cherries, but you can adjust as you wish to make it more like fruit cake. The bulk food store didn’t have any candied pineapple bits, nor did the grocery store, maybe they don’t make it anymore, (although they all seem to have large dried chunks), but I remember my mother adding a whole can of Dole crushed pineapple to her much bigger Christmas cake recipe, so I substituted that. I had to use a bit more of the juice as the batter was too dry.

You can adjust the pineapple/flour to get the consistency you want. See this is how you get vague recipe cards – an experienced cook doesn’t measure, they guestimate!

I always use a glass loaf tin so I can see if I am burning the bottom. The recipe card says oven at low setting 300-325 and bake for 1 1/4 – 1 1/2 – 2hours – how’s that for general vagueness? Everyone’s oven is different, but nothing would ever cook in the middle at that low a temperature in my new oven. I regret keeping it, it’s such a temperamental thing. If I’ve used it the day before, it cooks faster. If it’s sat unused all week, it takes forever. I set it at 350, although I had it at 375 for the first 15 minutes, and it took about an hour. It was perfectly done in the middle, if a bit dark on the edges. I use the regular bake setting, not the convection one, as nothing browns with it.

It was a fairly small loaf, so I wish I had made two, as my cousin tells me it freezes well. I fed some to the snow shoveler right hot out of the oven!

Nice for Christmas Day brunch or with a cup of tea on a cold winter’s night…..but why do I always get the piece with the green cherries?

Christmas Cake and a Silly Song

December 21, 202243 Comments

There are three kinds of people – those who love Christmas cake, those who hate it and those who just want a piece or two, preferably made by someone else. Count me in the later category. Christmas cake was a staple of the season for decades but is now one of those Dickensian desserts which have fallen out of favor, along with mince pie and plum pudding, with many younger people not being familiar with any of them.

My mother used to make Christmas cake every year – one big round pan and two or three smaller loaf tins, and it all got eaten, but by whom I don’t know. Certainly, none of us kids ate it. My dad was fond of it, as was my grandmother, who also made her own, a single round one. Perhaps some of it was given away? It was always passed around on the same gold glass platter after the big turkey dinner, with a few cookies on the side, as everyone was much too full for a regular dessert. It was something to nibble on with a cup of coffee or tea. I also have a memory of my dad enjoying a slice of it on Christmas Eve with a glass of port, while watching midnight mass or A Christmas Carol, and sometimes I would join him. The port was an old family tradition, as he seldom drank and a bottle would last from year to year. Port, which also heralded from Dickens day, is a type of fortified wine like brandy and strong stuff if you’re not used to it.

Christmas cake is a dark fruit cake often made a couple of weeks before Christmas, and tightly wrapped, to give it a chance to age. A friend adds brandy to hers once a week to keep it moist. My grandmother added cocoa to hers to make it darker. It seems every family had a different recipe. As it keeps well, it was traditionally a popular choice for wedding cake. At peek at my mother’s 1945 cooking bible, The Purity Cookbook, has two recipes for dark fruit cake, one for Wedding Cake calling for 12 eggs and 3 and a ½ cups of flour and 8 assorted sized pans, and one for six loaf pans requiring 10 eggs and 8 cups of flour. My mother’s recipe called for 8 eggs, and made one round bundt cake and 2 or 3 loaf tins.

In mid-December out would come the big turkey roaster, as it was the only thing large enough to mix all the ingredients in. She would usually make it in the evening after supper was done, when I could help if I was home, and my dad would be in charge of adding the rum – “Maybe a bit more” although it’s debatable whether one splash or two would make much difference with so much batter.

Here’s her recipe….sort of….as we last made it five years ago and I wrote the instructions down afterwards in an effort to have something on paper. Like many experienced cooks, her measurements were not exact, but it always turned out good. I believe we froze some of it for the following year, as it freezes well (if you’ve ever found a piece of wedding cake stashed away sometimes the cake lasts longer than the marriage) and gave some away to a snow-shoveling neighbour and a couple of her art friends. It’s always best to ask first if you don’t know what category people are in (see intro) as you don’t want to subject someone to an annual gift of something they have to pretend to like.

So because I had a craving for it this year, (that store bought stuff is dreadful – see song) I decided to attempt a small loaf tin, using the recipe for my Date and Nut Loaf as a starter, (see link), as it is basically a foolproof recipe. I made a rare visit to the Bulk Barn store for the mixed dried fruit as the packages available in the grocery store were almost expired and had papayas (?) in it instead of dried pineapple. I hate those bulk food places – the germs – everyone handling the same utensils – but I sanitized before and after, and tried to avoid the green pieces in the mixed fruit bin as those were the ones I always used to pick out of the cake. I also bought currants there, as what would I do with a whole bag of currents, although I put some raisins in too. (NB: the pioneers never had access to raisins/dried grapes, hence the preponderance of currents in those old recipes.) Total cost about $6, although it could have used a bit more fruit.

Here are the ingredients.

I mixed 2 tablespoons of butter, ¾ cup of sugar, one egg, one teaspoon of vanilla. Added ¾ cup of water to the currant/mixed fruit mixture, (but you could substitute milk or OJ) and a splash of rum – (15ml/1/2 ounce) and added 1 ¾ cups of flour (the kind with baking soda and salt already in it). Plus a smidgen of spices – cinnamon, nutmeg, allspice. The only thing I forgot was the dates, as I didn’t have any, but in retrospect the stewed dates/water mixture would have made it a darker color, as it turned out much too pale, not fruit-cake color at all. I added the walnuts after I had prepared a cute little mini-loaf for a friend who reminded me how much she loves fruit cake but is allergic to walnuts. Baked at 350 for about an hour.

It came out more like a tea bread than a traditional Christmas Cake.

It tasted okay – a bit sweeter than I liked but next time I would definitely add the dates for color, plus more spices, more fruit, less flour and cut back on the sugar a bit. Overall, for a true Christmas cake it needs more work but I would make this again as is for a nice treat with Christmas morning coffee. Maybe this will be the start of a new Christmas tradition!

In the meantime a neighbour gifted me a chunk of her more traditional cake, which satisfied my craving.

Irish pub – theatre set of musical – When Irish Eyes Are Smiling

And now for the silly song – Miss Fogarty’s Christmas Cake – by the Irish Rovers. This was part of the song set of a play I saw last September and was very funny with the animated actions of the actors and Miss Fogarty of course. It’s by the Irish Rovers and the lyrics sum up what Christmas Cake haters think about Christmas cake! Hope you enjoy it!

Miss Fogarty’s Christmas Cake – lyrics

As I sat in my window last evening
A letter was brought round to me
A little gilt-edged invitation sayin’
“Gilhooley come over to tea”
Each Christmas the Fogarties sent it
So I went just for old friendships sake
And the first thing they gave me to tackle
Was a slice of Miss Fogarty’s cake

Chorus:
And there were plums and prunes and cherries
There were citrons and raisins and cinnamon too
There was nuts and cloves and berries
And a crust that was nailed on with glue
There were caraway seeds in abundance
Sure if I’d work up a fine stomach ache
That would kill a man twice after eating a slice
Of Miss Fogarty’s Christmas cake.

Miss Mulligan wanted to try it
But really it wasn’t no use
For we worked on it over an hour
But a piece of it wouldn’t come loose
Till Halley came in with the hatchet
And Murphy came in with the saw
But Miss Fogarty’s cake had the power
For to paralyze any man’s jaws

Chorus:

Miss Fogarty proud as a peacock
Kept smiling and talking away
Till she tripped over Flanagans brogans
And spilt the potcheen in her tea
Aye Gilhooley she says you’re not eatin
Try a little bit more of me cake
“Oh no Mrs Fogarty” said I
Any more and me stomach would break

Chorus:

Maloney was sick with the colic
O’Donnell a pain in his head
McNulty lay down on the sofa
And he swore that he wished he was dead
Miss Bailey went into hysterics
And there she did wriggle and shake
And all of us swore we were poisoned
From eating Miss Fogarty’s cake

Yes it would kill a man twice after eating a slice
Of Miss Fogarty’s Christmas cake

Rhubarb Muffins

June 3, 202138 Comments

It’s rhubarb season for those of you who are fans of this tart seasonal favorite. Two years ago, I posted a recipe for Rhubarb Lunar Coffee Cake, (recommended for hungry astronauts) and at the end I mentioned that I had just planted some rhubarb. Two years later I have enough of a crop to make my own rhubarb treats. I’ve already harvested twice this year as it got off to an early start and I was able to share some with the neighbors,

and make rhubarb scones.

In that post I also reminisced about our large rhubarb patch on the farm and how it had been there for decades.

Family dogs guarding the rhubarb patch on a lawn sunny with dandelions.

Recently I found the photos of when we set up a rhubarb stand at the end of the driveway under the shade of a big tree.

Four salesmen plus 2 cats and a dog – I’m the blonde beside the dog.

We had a big homemade sign advertising our wares, 25 cents a bunch, similar to this one. It was a quiet country road, so we didn’t have many customers, just a few people out for a Sunday afternoon drive. The profits ($1) were spent on penny candy.

This is making me nostalgic for our dog, King. He was a blonde border collie, (not a Lassie dog like the TV show which was popular at the time but the same color), and I’ve never seen another dog like him since. He wasn’t a cuddly dog, a pat by a stranger was barely tolerated. He was a working dog. His job was to fetch the cows from the back field if they hadn’t come up at milking time (my dad had a dairy farm) and to supervise the children. He was very protective of us, and could be found wherever we were. He could tell time too, as my mother said he would sit at the west side of the house at 3:30 every day like clockwork and wait for the school bus. He was an outside dog and slept in the doghouse or in the barn if it was very cold. One of my earliest memories was of going to pick him out, (I was four) and he died fifteen years later when I was first off to university. He was replaced by the black and white border collie (Shep) in the picture above who was the dumbest dog ever. He was also an outside dog, but the white Samoyed (Ruff), my mother’s empty-nester pet, was allowed inside the house as were later a succession of Golden Retrievers (Fergie, Murphy and Co), who were friendly but annoying in the fact they needed endless attention. I’m also feeling nostalgic about those big old trees which used to line the country lanes before they were all cut down to widen the road. Many farms had horses out in the fields so a drive in the country was a pleasant and scenic experience on a Sunday afternoon.

Enough of the memories, back to the rhubarb, as you must be hungry by now. Today’s recipe is for Rhubarb-Walnut muffins, which I adapted from a local magazine. When I say adapted, well you know I sometimes don’t follow a recipe exactly, with mixed results…

The Ingredients:

I didn’t have any buttermilk and while I know you can sour milk by adding lemon or vinegar I didn’t have any baking soda either, so I just used plain milk and my premixed flour with the baking powder already in it. I halved the recipe, as what do I need with 2 dozen muffins when we’re in month five of lockdown. I also microwaved the diced rhubarb to soften it as I didn’t think it would cook in the 25 minute baking time.

Beat the brown sugar, oil (I used butter), vanilla, egg and milk with an electric mixer until smooth. Add the dry ingredients and mix by hand until just blended. Add the rhubarb and walnut pieces.

Here’s where things got interesting. The batter seemed too runny so I added some more flour, and not quite sweet enough, so a bit more sugar. Just a few tablespoons, nothing measured, but I still only got ten muffins not twelve. Spoon into muffin tin.

Sprinkle the melted butter/sugar/cinnamon mixture on top.

Bake for 25 minutes at 350 degrees.

They certainly looked pretty and turned out okay, but not great. But then I compare everything to my Rhubarb Lunar Coffee Cake, which is moist (from a whole cup of sour cream) and has a nice contrast between the sweet topping and the tart rhubarb. I found this topping skimpy and it had too much cinnamon plus I missed the brown sugar. I liked the chopped walnuts, as I’ve never added those to muffins before. The rhubarb sort of disappeared, not sure if I nuked it too long before hand and it disintegrated, or there just wasn’t enough of it. Next time I would add more rhubarb, and maybe some strawberries. They were better with some strawberry jam. I tend to be fussy with my food, but I gave some to my neighbors and my grass-cutter and there were no complaints.

Nice with a cup of tea on the deck during a gardening break.

The rhubarb patch is experiencing a third wave so after I have my cholesterol re-checked, (it was a spur of the moment decision so I didn’t fast, but we have been eating very well over the past year), I may make the Rhubarb coffee cake again. Muffins are portable, but that cake was great!

(949 words, about 700 if you eliminate the stuff about the dogs, kind of makes up for last weeks 3000 essay on LLM…..)

Baked Alaska and a Book

July 9, 2020July 9, 202034 Comments

This month’s recipe was inspired by a book. Recipe for a Perfect Wife, by Karma Brown, is a quirky look at the lives of two newly married women living in the same suburban house sixty years apart – Nellie, a typical 50’s housewife, who is trying to get pregnant, and Alice, a reluctantly transplanted New York City writer, who is trying not to. Told in alternating voices, Nellie 1956 and Alice 2018, with quotes of outdated advice at the beginning of each chapter and lots of 50’s recipes, it’s an interesting look at marriage, then and now.

Link to the publishers/GoodReads review.

This book appealed to me because of it’s unique format, plus I thought it would nice to read about what life was like for my mother’s generation – my mother had 4 children under the age of 7 by 1960. (It’s exhausting just thinking about that.) The book was immensely readable, but not quite the light fluffy read I had expected. While it started out okay, it soon took a dark turn and ended up with a strange ending. I didn’t really like any of the characters, dishonesty seemed to be a common trait – hard to base a marriage on that, even back then when people often didn’t know each other well before becoming engaged. Of course the author was trying to make a point, and it would make an excellent choice for a book club discussion. You could even make some of the 50’s recipes like Baked Alaska. I always like it when the book club dessert matches the book club selection.

My recent Hermit Cookies blog, sparked a discussion about family cookbooks, Betty Crocker and Fannie Farmer being old favorites, although my mother’s bible was the Purity Flour Cookbook. Growing up on a farm in the 60’s, my family meals were invariably our own home-grown vegetables and meat, and of course no meal was complete without a potato. No rice or noodle casserole dishes for us, and spaghetti was simply pasta doused with a can of Campbell’s tomato soup. My mother did not experiment with recipes like Tuna Noodle Casserole or Chicken A La King because my dad and brothers would simply not have eaten them, and I myself was a picky eater, although she did make a good meatloaf and macaroni and cheese with bread crumbs on top.

garnish with a layer of potato chips?

For many modern housewives that era saw the ushering in of convenience foods, instead of made from scratch. Although we had boxed cake and brownie mixes, my mother made enough homemade pies and tarts to feed a threshing crew and just once that glorious Sixties Desert – Baked Alaska.

Perhaps I remember this momentous event because of it’s rarity. It was not for a special occasion, but simply on a summer evening, a couple of hours after supper to ensure that no one was too full for dessert. If you go to all that trouble, you want to make sure your masterpiece is appreciated.

For those of you unfamiliar, Baked Alaska is basically a mold of frozen ice cream and cake, smothered with a layer of toasted meringue.

Although both my (2009 reissued) Purity cookbook recipe and the one in the book, call for white sponge cake and strawberry ice cream, my mothers version was reminiscent of this Martha Stewart creation, with chocolate cake and vanilla ice cream.

It was a marvelous sight to behold, with the meringue all puffy and peaked, and who would believe you could put ice cream in the oven! Perhaps I also remember it as chocolate cake was always my birthday choice growing up.

Baked Alaska can be complicated, if you want to mold it into a perfect dome shape, or use tea cups to make individual portions as in this Martha Steward recipe which calls for strawberry and vanilla gelato and of course, being Martha, she’s making the cake from scratch. What exactly do you do with all those separated egg yolks?

But it can also be easy if you just cut your cake and ice cream in a slab, layer it up, freeze it hard, and then smother it with meringue, as per this recipe in my mother’s 1965 version of the Purity cookbook.

Maybe not as fancy as the dome-like creation, but wouldn’t it be the same thing? I even wondered about using a carton of liquid egg whites but some sources said the heat from the pasteurization process would negatively affect the egg proteins. (Cream of tartar is included as an acidic stabilizer to keep the proteins in the egg whites from sticking together thus enabling a smoother stiffer consistency. Alternatives are lemon juice or white vinegar.)

So, I did a grocery run yesterday and bought a carton of liquid egg whites, and decided to experiment last night, and they whipped up just fine. I used lemon juice as I couldn’t find any Cream of Tartar at the store.

I forgot to buy cake, so I used two portions of Mug Cake mix from the pantry, not the best idea as the shape was not ideal and there wasn’t enough cake.

I froze two portions of vanilla ice cream in teacups (a la Martha above), and assembled them over the cake, and then added the meringue.

It wasn’t bad, but plenty sweet. I made the mistake of putting the assembled product including the meringue in the freezer for about ten minutes (as it said you could), while I cleaned up the mess, but I wouldn’t do that again, as it made the meringue hard and cold, and then it took too long to brown and by the time I took it out the ice cream was melting. Better to just put it in the oven as soon as it’s assembled. Of course I also stopped to take a few pictures, so that didn’t help.

If I was to make it again for a crowd, I’d do the slab cake, and maybe strawberry and chocolate gelato, which isn’t as sweet. Maybe when I can have people over again and hold a book club under the trees. It’s so brutally hot here this week, 35 C (95 F) and 42 (106 F) with the Humidex, that any ice cream served outside would melt lickety-split.

Despite my love of all things vintage, especially fashion, I don’t think I would have wanted to live in the fifties – it seemed very much a man’s world. I posed that question to my mother, and she said – it seemed okay at the time. Like many things, some decades are best viewed through a veil of nostalgia. I’ll leave you with some marriage advice quotes from the book – relics from the past….

Postscript: Have you ever made Baked Alaska?

Low-Fat Chocolate Brownies

February 12, 2020February 23, 202030 Comments

Last week’s Books and Brownies blog left me craving something chocolatey and as Valentine’s Day is fast approaching I decided to make brownies. I’m not one to say no to convenience food if it tastes good, being perfectly content to bow to the expertise of Betty Crocker, but my favorite mix had turned out dry the last few times I made it. I used to take brownies to work for birthdays and my brownies had always been a hit, the secret ingredient being butter not oil – I was raised on a dairy farm where butter ruled. It was always a treat getting off the school bus if my mother had made a big pan of brownies, chewy, no icing but walnuts in them, usually still warm from the oven, but even back in the sixties she used a mix. After a family member was diagnosed with gallbladder problems, I switched to a low fat mix which eliminated the added oil/butter, but then it too was discontinued.

What’s up Betty Crocker?

After wasting more time than I care to admit pouring over low-fat recipes in cookbooks, online and on that food vortex otherwise known as Pinterest, I discovered that both applesauce and strained prunes can be substituted for some of the fat in a recipe. I settled on one that called for strained prunes, the baby food kind was okay it said. So I set out for the grocery store which apparently doesn’t even sell baby food anymore as everyone makes their own. Luckily, the drugstore had an organic line in plastic pouches – they might want to revisit those old glass jars which can be recycled in all kinds of ways. A pouch held 125ml, exactly the amount I needed, but when I opened it, it tasted so awful, that I decided to use a different recipe with applesauce instead. The reviews were all good, except for one dissenter, who said don’t bother, waste of ingredients. Here’s the recipe for Rich and Chewy Low Fat Brownies.

Ingredients

½ cup cocoa

1 cup flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons butter

1 teaspoon vanilla

1 ¾ cup white sugar

2 egg whites

¾ cup applesauce unsweetened

Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and vanilla.
Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl. Do NOT overmix!
Spray 8×8 dish with PAM and bake at 350 degrees for 30-35 minutes. Yields 16 brownies.

The lumpy texture was a bit strange, not sure if that was from the applesauce or my failure to read the recipe as I dumped the sugar in with the dry ingredients by mistake. They baked up alright, a bit denser than my regular brownie mix but the appearance was good, soft in the centre, slightly crusty at the edges and on top.

The Verdict: Well they were certainly rich and chewy, but were they good?

Never having made brownies from scratch before I had nothing to compare them to but they seemed tasteless, kind of like eating cardboard. Guilty as charged IMO. The rest of the jury was polite but noncommittal, preferring the slightly safer remark, “They’re okay, but they don’t taste like your regular brownies.” Several people thought they were cake.

I did cut back on the sugar by half a cup to 1 1/4 cups as some of the reviewers had suggested as it seemed like a lot of sugar for a small 8X8 pan. My chocolate powder was the very expensive French imported stuff which possibly made it too rich. They didn’t seem sweet at all, even smothered in my regular 2 inches of Canada’s favorite icing (see label).

They did look pretty on my pink plates though.

But food is to eat! I hate it when you’re in a fancy restaurant and you order something outrageously expensive off the dessert trolley because it looks good, and it turns out to be disappointing. Of course not everyone is a fussy foodie like I am (except that lone dissenter), but I would not have served these to company. They were mediocre at best – if I’m going to indulge in a brownie I want it to be great.

Were they even as healthy as promised? Here’s the nutrition label:

Serving Size: 1 (812) g

Servings Per Recipe: 1

AMT. PER SERVING% DAILY VALUE

Calories: 147.9

Calories from Fat 16 g 11 %

Total Fat 1.8 g 2 %

Saturated Fat 0.9 g 4 %

Cholesterol 3.8 mg 1 %

Sodium 118.6 mg 4 %

Total Carbohydrate 31.9 g 10 %

Dietary Fiber 0.8 g 3 %

Sugars 21.9 g 87 %

Protein 1.8 g

Add in the nutrition label from the icing:

Add up the 1.8g of fat from the brownie, but you would be lucky to get 16 brownies out of a small pan like that so let’s round that up to 4g, with the 5g of fat from the 2 tablespoons of icing (again a stretch), and you have about 9g.

Now compare that to Betty Crocker’s new product, Fudge Brownie in a Mug with fudge topping:

Nutrition Label:

You add some water and nuke it in the microwave for one minute. One pouch with fudge topping also gives you 9 g of fat, and about the same number of calories as the low fat recipe, but better taste, in fact it was so rich tasting I could only eat half of it. Is there such a thing as too chocolatey? I know death by double chocolate is all the rage but I much prefer regular milk chocolate over the often bitter darker stuff. Plus unless you’re baking for a family who ever eats just one brownie? The mug box has built-in portion control – not sure how they came up with 3 portions, why not 2 or 4, but maybe the extra one is to stash away for an emergency on days you need chocolate. So why not let Betty do all the work? Now it’s back to the pastry board for a better Valentine’s Day dessert…stay tuned. (950 words)

PS. Do you have a favorite brownie recipe or mix?

A Victorian Tea

May 24, 2019May 24, 201920 Comments

Every May 24^th weekend one of our local museums hosts their annual Victorian Tea, complete with freshly baked scones, white tablecloths and fine china.

The May 24^th holiday weekend in Canada is called the Victoria Day weekend, because May 24 was Queen Victoria’s birthday. Older people may remember the schoolyard rhyme children chanted years ago – “the twenty-fourth of May / Is the Queen’s birthday; / If they don’t give us a holiday / We’ll all run away!” Now many people don’t even know who Queen Victoria was, unless you watch the PBS TV show Victoria, but she was Britain’s longest reining monarch, although Queen Elizabeth surpassed her in 2015. She became Queen at age 18 and reined over the British Empire for 63 years, from 1937 until her death in 1901, a period known as the Victorian era. She married her cousin Albert, had nine children and survived 20 different governments and 11 prime ministers. After her death, her birthday was made a federal holiday, which was eventually was moved to the Monday preceding May 24 because of the weekend. Queen Victoria most likely would have approved as weekends were an invention of the Victoria era. This May 24th marks the 200th anniversary of her birth in 1819.

Note: the Union Jack (Canada did not get it’s own Maple Leaf flag until 1965) and the old fashioned lilac bush (see Lilac Time).

The Victorian cottage is one of many buildings on the museum site, whose mandate is to display our past customs and heritage. Many have been moved to the site, including a one room schoolhouse, a small church and a log cabin from the days of the early settlers, but the cottage was part of the original grounds. It is a small one floor dwelling, built in 1893, which was used by a Detroit woman as a summer home until her death, when it was donated to the museum. She was known as the cookie lady, for her kindness in treating the neighborhood children to sugar cookies on the veranda when they were passing by.

It consists of a good sized dining room, living room and kitchen and two very small bedrooms.

The inside still looks as it did during the time she lived there, floral wallpaper, quilts and all.

The problem with the Victoria Day weekend is that the weather is usually guaranteed to be cold, rainy and miserable, which does not deter the campers, as it is considered the unofficial start to summer. It seldom fails, whereas the following weekend, the US Memorial Day is often quite nice. Still, not one to let a bit of rain (or even forty days of it like this spring), get in the way of a good tea spread, I decided to attend. The last time I was there, it was miraculously a warm and sunny day, with a pleasant breeze coming off the river, and we were able to take our tea outside on the veranda, as opposed to inside huddled beside the stove. It was such a fine day we lingered over a second cup.

Although the day started out warm and sunny, the forecast was rain by 3pm, (I’m quite serious about the forty days of rain), so we set out early and decided to tour the buildings first (my friend had never been there), as we could always sit inside later if it started to pour. On our walk about, I noticed a big patch of rhubarb growing beside the log cabin and took some pictures which I could have used in last week’s Rhubarb Lunar Cake blog. (It’s never too late to edit!)

There’s something so civilized about a tea party and the clink of china tea cups, shades of Downton Abbey. Each small table was laid with white tablecloths, cream and sugar sets, crystal butter dishes, jars of strawberry jam and a colorful mixture of china cups and plates.

The servers, young and old, were dressed in the costume of servants of the day, complete with frilly caps and white aprons. The wind was so strong, their aprons were billowing in the breeze and the tablecloths were threatening to blow away, so we decided to sit inside.

The only occupant of the veranda was a bird nesting high up in the rafters, most likely anticipating left over crumbs.

Even inside, with the veranda doors open, it was so windy that our vase of flowers blew over soaking the tablecloth, which they removed and replaced with one even more exquisitely embroidered. Our server, a charming young girl of about ten, inquired as to our choice of tea and scones – raisin, rhubarb, orange or apple cinnamon.

Such a difficult decision, but my choice is always the rhubarb – it was divine, light and fluffy, and I am still trying to get the recipe, a carefully guarded secret. Unfortunately I forgot to take a picture of it before it was consumed!

They make up to 400 scones for the day, using the cottage’s own wood-fired stove. (Note the mirror at the top – I guess that was to check your appearance after slaving over a hot stove all day?) The cost of the tea was $7.50 with donations to the museum fund, ordinary admission being $5, a bargain for the price.

Exactly at 3 pm as predicted, the skies opened up and rained on our lovely tea party. Oh well, there’s always next year…I’m sure I’ll be back.

Postscript: Easy rhubarb scones, only for truly lazy cooks or those whose kitchens are about to be torn apart. Mix this, with this,

bake as directed, and you get this.

Enjoy with a nice cup of tea in a china cup!

Rhubarb Lunar Coffee Cake

May 16, 2019May 20, 201919 Comments

“Mission Control to Earthlings: Volunteers needed to test Lunar Cake recipe. Only rhubarb lovers need apply.”

Rhubarb is one of those foods you either love or hate. I never liked rhubarb until a few years ago, but then my entire culinary experience consisted of a very tart rhubarb pie my mother would make for my dad once a year. We had a big rhubarb patch on the farm, and no matter how much sugar she used in the pie, it was so sour no one else would eat it. The rhubarb patch was rectangular in size and was beside a row of red currant bushes, with one black currant and one gooseberry bush at each end. Behind it, the odd spike of asparagus would appear in the early spring, these all being old-fashioned farm staples from a century ago. Today they would be considered heirloom varieties. Once established, those old rhubarb patches would live forever. I would sometimes volunteer to pick the red currants, as my dad would get his very own red current pie too. In retrospect those pies must have been something his mother had made, nostalgic reminders of childhood. We just thought they were sour.

Because the patch was so large and prolific and had been there for many years, people from town would stop by and ask if they could buy some. If you are a rhubarb-lover you always know where a good patch is. We would see the same people year after year, so one day we kids had the ingenious idea that we would have a roadside stand and sell bundles of rhubarb for 25 cents – a country version of a lemonade stand.

The rhubarb stand lasted all of one Sunday afternoon. There was little traffic on our dusty country road and we soon grew bored laying on a blanket under the big tree out front. On the rare occasion someone did stop, we would run to the house to get our parents, because we had been drilled in school not to talk to strangers, even those innocent souls out for a Sunday drive. (Makes sense right, well in the mind of a child). I think we grossed 75 cents.

Luckily we had our guard dogs to protect us and the rhubarb patch!

Now as an adult, count me in as a rhubarb fan too. I especially love strawberry-rhubarb jam, rhubarb scones, and most recently a rhubarb coffee cake, which I’ve made the past few years from a recipe a dietitian friend gave me. This Canadian recipe is called Lunar Rhubarb Cake and was developed by an editor of Canadian Living magazine back in the 1980’s. It was so good, it went viral before viral even existed, with everyone saying they got it from their mother, aunt, neighbor. (A recipe which promotes sharing like that, is one small step for food-kindness). According to the food column in the Ottawa Citizen, the name lunar comes from the appearance of the top of the cake, similar to the crater-like surface of the moon.

CAKE INGREDIENTS:

1/2 cup butter (softened)

1 1/2 cup white sugar

1 egg

1 tsp vanilla

2 cups flour

1 Tsp. baking soda

1/2 tsp salt

1 cup sour cream (you can use 2% if you wish)

2 cups chopped rhubarb (you can increase by 1/2 cup more if you wish)

1 tbsp. floor

LUNAR TOPPING:

1/4 cup butter (melted)

1 cup firmly packed brown sugar

2 tsp. cinnamon (I omitted this, as in my opinion cinnamon goes with apple pie, not rhubarb)

DIRECTIONS:

Chop the rhubarb and toss with 1 tbsp flour. Cream the butter and sugar. Beat in the egg and vanilla. Mix 2 cups flour, soda and salt together. (I buy the premixed flour with the baking soda and salt already in it which is more expensive but saves measuring). Alternatively add the flour mixture and sour cream to the creamed mixture. Add the rhubarb to the batter. Pour into a buttered 9 X 13 inch cake pan. Mix the topping ingredients and spread evenly over the top of the cake. Bake at 350 for about 45 minutes, until the top is pitted and crusty and a skewer comes out clean. (It was 15 minutes longer for me, as my oven always cooks slow). Recipe serves twelve hungry astronauts.

Some versions of this recipe call for buttermilk or sour milk instead of sour cream. The batter will be quite thick with the sour cream.

The cake keeps well in the fridge and was incredibly moist even after a week. It transports well too, should you wish to take it to a party in another galaxy. I think it would work well with blueberries when the season arrives, because as we all know rhubarb season is way too short!

Maybe if my mother’s old-fashioned rhubarb pie had a crumble topping we might have eaten it too, as the sweetness balances out the tartness of the rhubarb, similar to the popular combination of strawberries and rhubarb. Although I’m not a huge fan of strawberry-rhubarb pie, mostly because of the pastry, I have made a compote by stewing equal parts of rhubarb and strawberries on the stove and adding sugar to taste. It’s nice mixed with vanilla yogurt or ice cream or just eaten plain.

I’ve been envisioning my own rhubarb patch in the backyard, so I bought home this last week, although it’s been too cold to plant it.

Although eaten as a fruit, rhubarb is actually a vegetable. While the stalks may be edible, the leaves are toxic to humans and animals due to a high concentration of the poison, oxalic acid. It is a perennial which likes cooler climates. Plant in full sun, spacing 3 or 4 feet apart in a row. Patience is required as you can’t harvest the first few years until established. Newer varieties last about 15 years. You can also divide existing rhubarb plants (root balls) in early spring, so I might be on the hunt for an old patch down a country lane….

Flash forward to 2025 – mission accomplished….hopefully?

Tea and Sticky Toffee Pudding

February 19, 2019February 19, 201919 Comments

Snow, then ice pellets, then freezing rain, then back to snow again – this has been our weather pattern for the past six weeks. Today is definitely another stay at home day, and for those weary of winter what better thing to do than to bake. Your kitchen will smell lovely and your family is sure to be appreciative. The third Monday in February is Family Day in Canada, as the government felt we needed a long holiday weekend to ward off the winter blues. The idea is to spend the day outdoors with your family enjoying some winter activities, which inspired my mother to paint this picture.

Winter Fun

The weather cooperated last night with an unexpected six inch snowfall which made everything clean and white for tobogganing, skiing or skating. It’s pretty, but I would much prefer to see some greenery in my backyard and if there are any snowdrops beneath the neighbour’s tree they must be smothered by now.

There’s finally some warmth to the sun and the air has that mild feeling that tells you winter is winding down, but it’s still cold enough to make a nice warm dessert appealing. I stole this recipe for sticky toffee pudding from a local coffee shop which specializes in homemade deserts – well they graciously emailed it to me after I told them theirs was the best ever. Surprisingly, it wasn’t a big seller for them, but sticky toffee pudding is not that well known in Canada, although becoming more popular. Often thought of as a classic British dessert, it’s origins are actually Canadian, as (Wikipedia) legend has it that two Canadian WW2 officers gave the recipe to a British restaurant owner who put it in a cookbook. So I guess you could say it’s circled back across the pond. It’s really more of a cake, but as pudding is an interchangeable term for dessert in Britain, it’s best served with tea (and you can pretend you’re at Downton Abbey).

I used a big muffin pan instead of an eight inch square dish, as it makes perfect portions, and that’s how the coffee shop served it.

But I scooped the rest of the leftover batter into a small red loaf pan from Christmas because it looked more festive. Watch the baking time closely, as I took them out a bit before thirty minutes and they were still well done, (and my oven normally cooks slow).

The caramel sauce is sweet but not too sweet. I find those cans of 2% evaporated milk (NOT sweetened condensed), always have a peculiar smell and taste, but you don’t notice it when it’s boiled together with the sugar and butter. Some recipes say you can use cream if you wish, and I may try that sometime but I didn’t have any and the grocery store was closed because of the holiday. Of course cream will up the saturated fat content. Our (President’s Choice) grocery store sold an excellent microwavable freezer brand of this desert, and I was horrified to see they clocked in at 550 calories and over 60% of the days saturated fat quota. We have extensive food labeling here, which probably discouraged people from buying them as the product was discontinued. (Note the calories can be cancelled out by volunteering to shovel the driveway). While many restaurant versions of this desert (and I’ve sampled a few), have a moister darker cake, sometimes with spices, this one is lighter in color and more like a muffin texture. Store the sauce in the refrigerator if not using right away and reheat. If you like lots of warm sauce (and who doesn’t as it makes the cake), there was enough evaporated milk in the 300ml can to double the batch. It’s a rich decadent desert, so you might even want to split one with someone, and of course don’t forget the tea!

Song of the Day: Tea for Two – Ella Fitzgerald

Bacardi Rum Pum Pum Cake

December 29, 2018December 29, 201812 Comments

If you want a simple but delicious desert to take to a holiday buffet or help ring in the New Year, then a Bacardi rum cake is a great choice. This cake is really something to celebrate, but for any non-drinkers you can burn off most of the alcohol in the glaze if you wish. The recipe originated in the 1970’s but I saw a revised version in one of The Pioneer Woman cookbooks, which inspired me to try it out last year. Although I remember it as a popular magazine advertisement from the Bacardi Rum Company years ago, I did not cook or even bake back then. My only experience with a booze-laden dessert was during a late-night visit to a high school friend’s house over Christmas break. She was of Italian descent and served us some kind of soggy boozy cake which was an Italian tradition. After an evening of bar-hopping that was probably the last thing we needed, but we had strong espresso with it, as we sat around their ornate dining room table at 1 am laughing and catching up and trying not to wake her sleeping parents. (I don’t remember parents staying up worrying back then when their kids went out, certainly mine never did, but those were more innocent times when bad things didn’t seem to happen as often as they do now. My parents never even locked their doors in the country and I often had to step over the sleeping dog when I got home). I’m not sure what kind of fancy liquor was in that cake but it was very strong, so the memory has stayed with me…..plus the fact that I occasionally drive past her house, but they have long since moved and I lost touch. This recipe is not as strong, or as soggy but has just the right amount of rum flavor. It keeps well too, although I stored mine in the fridge in a covered container. It was just as moist a week later when there were only one or two pieces left and the New Year’s resolutions had kicked in.

Ingredients:

Batter:

1 cup walnuts or pecans, coarsely chopped
1 package yellow cake mix with pudding in the mix
4 large eggs
½ cup cold water
½ cup vegetable oil
½ cup light or dark rum

Glaze:

½ cup unsalted butter
¼ cup water
1 cup granulated sugar
½ cup light or dark rum

Instructions

Preheat oven to 325 degrees F. Prepare one 9 or 10 inch fluted tube pan; generously grease the pan with shortening and dust with flour.

Batter:

Sprinkle the nuts over the bottom of the prepared pan.
In a large bowl with an electric mixer, combine cake mix, eggs, water, vegetable oil, and rum; beat until thoroughly mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface with the back of a large spoon.
Bake: Bake 1 hour or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes. Poke holes in the bottom of the cake and spoon the glaze over it. Be generous. Let it sit for 10-15 minutes to soak in. Remove the cake from the pan and place the cake on the wire cooling rack to finish cooling. Drizzle the rest of the glaze over the top.

Glaze:

In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in the rum.
Use a long toothpick or skewer to poke multiple small holes in the bottom of the cake. Spoon the still warm glaze over the cake and allow to soak in. Remove the cake from the pan and repeat the process on the top part (which will have the nuts), until all the glaze is used up.

It can be impossible to find a cake mix with pudding anymore, so newer versions of this recipe call for using one 3 oz package of vanilla pudding mix and a regular yellow cake mix.

Although the original recipe does not call for drizzling the glaze over both the top and bottom of the cake, I did both, as I wanted it nice and flavorful. You do want it to soak in well so make lots of holes and let it sit for awhile before you remove it from the pan and repeat with the top.

I used a long two pronged fork to make the holes. I could not find my Bundt cake pan (did I still own a Bundt pan?) so I just used a plain round Angel Food cake tin. I also used butter instead of oil, a personal preference, and half brown sugar and half regular sugar for the glaze. (Someday I may learn to follow a recipe exactly!) The Pioneer Woman recipe called for 1/2 cup brown sugar mixed with 1/2 cup chopped nuts and sprinkled in the bottom of the pan, so I tried that this year and prefer the plain nuts version as it was too sweet and made the topping hard so that when I tried to poke holes in it with a nut pick, it started to crack, so I ended up just drizzling the remainder of the glaze over the top. Live and learn….a domestic goddess, I am not.

I added the rum while it was still boiling to burn off most of the alcohol. Of course you don’t have to use Bacardi brand rum…..any rum will do, but I do think a dark rum makes a nicer sauce. When I went out for a walk and came back in, the kitchen still smelled rummy. The batter tasted pretty rummy too, if you are the daring type who likes to taste raw batter. I stored the cake in a covered container in the fridge and it kept well. If it gets a bit dried out, microwaving it for about 15 seconds, makes it even better. In fact, served warm with coffee, it’s a nice way to ring in the New Year with family and friends.

Postscript: see last years blog Here We Come A’ Wassailing for more New Years entertaining ideas.