Cranberry Spiced Cake

It’s cranberry time again and I love it.  This Cranberry Spiced Cake has an absolute it is Christmas aroma.  Usually known for its tartness, this little berry is a staple in savoury and sweet cuisines.  For me, it isn’t Christmas without Cranberry sauce and cake.  Now, let me tell you that this isn’t an Italian tradition.  I became familiar with cranberries when I first started dating my husband in 1975.  Back then, most people ate them out of a can as sauce.  Today, I wouldn’t dream of buying canned cranberry sauce. lol

This cake is great because it whips up quickly and makes enough for a dinner party.  I have served it to 10 with ice cream on the side.  It can be crumbly when sliced, but don’t worry, your guests will spoon them all up.  You will need extra napkins.

Here is my ultimate cranberry sauce and it won’t disappoint https://recipesatmytable.com/ultimate-cranberry-sauce/

Cranberries are quite healthy for you check this out https://www.healthline.com/health/food-nutrition/cranberry-juice-benefits#source-for-vitamin-c-and-e

Ingredients

• I cup all purpose flour
• 1 cup ground almonds
• 2/3 cup brown sugar
• 1 teaspoon each of ground ginger,cardamon, and cinnamon
• 1 tablespoon Frangelico liqueur
• 1/4 teaspoon ground nutmeg
• 1 tsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup orange juice
• 3 eggs beaten
• 1/4 cup melted butter
• 1/4 cup canola oil
• 1 1/2 cups fresh cranberries
• 1/3 cup sliced almonds
• 1/4 cup warmed orange marmalade for brushing
• Powdered sugar, for dusting (opitonal)

Process

Preheat the oven to 350 degrees and grease a 9 inch round pan.  Line the bottom with some parchment paper.  I assemble the spices. 

I combine the flour, ground almonds, brown sugar, ginger, cinnamon, nutmeg, baking powder and soda, and sea salt. Then I  whisk together the beaten eggs with the melted butter,Frangelico liqueur, canola oil, and orange juice. 

Next add  the wet ingredients with the dry.  Just mix until it all comes together.  Now fold in the cranberries.

Spread the batter evenly into the pan.

Sprinkle with the sliced almonds. Place into the oven for 40 minutes.

Remove from oven and brush the top with the warmed marmalade.

Cool for 15minutes and remove from pan. This is when you might dust it with icing sugar. 

You can see some crumbs when you slice. The texture is complex and flavourful because of the spices.

Carrot Cake Bars

Not every piece of baking on your Christmas agenda need be loaded with sugar. Carrot Cake Bars are moist and warming for the Christmas season.  They add a touch of elegance to your baking trays.  I like them with a cup of tea.  The little bit of spiced rum in these bars will warm you up.  Easy to make, they disappear quickly.

I like bars on a baking tray because they are tiny and easy to handle.  If you are like me with a glass of wine or bubbly in your hand, the tiny bits come in handy.  LOL  Also, you want your guest to try an array of goodies and small bites allows them to savour all your treats.

As Italians, we didn’t use carrots in sweets; and so, I went in search of some history.  Carrots were used in the place of sugar during  the middle ages to sweeten cakes.  There is also a Middle Eastern  Arabic Pudding recipe from the 10th century that consisted of carrots, honey and walnut oil.  If you are interested in the original recipe and more go to http://www.carrotmuseum.co.uk/carrotcake.html

If you are looking for a show stopper try my https://recipesatmytable.com/banana-carrot-cake/

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• pinch of salt
• 1 cup of firmly packed brown sugar
• 2 large eggs
• 1 cup grated carrot
• 1/2 cup golden rains
• 1 tbsp spiced rum
• 11/2 cup chopped walnuts ( reserve 1/2 cup for topping)

Process

Preheat the oven to 350 F and grease a 9 X 13 pan.  Beat the butter and brown sugar until light and fluffy.

Go in with the eggs one at a time.  Beat well after each egg.  Blend the flour, baking powder, cinnamon, nutmeg and salt .With your mixer on low speed, beat in the flour mixture 1/3 of a cup at a time.

Put in in the grated carrot, raisins, one cup of the chopped walnuts and the rum and mix by hand.

Spread evenly into the pan. 

Sprinkle on the remainder of the walnuts.

Place into a 350 F oven for 25 minutes and then set aside to cool.

Cut into small bars. This freezes well.  

Little bites to serve on your Christmas baking trays. 

Scalille Calabrese

It isn’t Christmas until I make Scalille Calabrese.  This is one of those recipes that texture, feel and practice works in your favour.  Now, everyone has their own recipe.  I was hoping to be home with my mom to make these, but her old recipe card and patience are on my side.  She is also available through Facetime.  LOL  That’s right, at 86 she is pretty savvy on that tablet.

My nonna Emilia was the queen of these little honey logs that became known as dog bones.  They resemble a dog bone and the honey sweetens them. Today 4 generations gather in my mom’s kitchen to make these Christmas favourites.  My video is a mix of mom making them and me.  I hope you enjoy our collaboration in making this recipe.

You can watch our video on my FaceBook Page.  It goes between me and my mom.  I think you will enjoy the process.

Don’t forget to check out our Calabrese Turdilli https://recipesatmytable.com/calabrese-turdilli/

If you are up to reading some Italian or looking at some yummy pictures of the food in Calabria https://guideincalabria.it/itinerari/cosa-vedere-a-cosenza/natale-in-calabria-i-sapori-della-tradizione/

Ingredients

• 12 eggs ( remove half the whites)
• 3 to 3/12 cups of flour ( mom used to 2/12 and then another 1/2 on the board)  I used 3/12
• 2 tbsp crisco
• 2 tbsp sugar
• pinch of baking powder ( about 1/2 tsp baking powder, 1/8 tsp salt)
• 2 cups honey plus 1/2 cup water for the coating.

My mom, Nilde Piraino ready with her trusty recipe book.  She is our hero.  A cancer survivor, Nilde has never complained and at the age of 86 cooks every day making the delicious Calabrese recipes of her childhood.  Love this woman!!

Instructions

Mix eggs,crisco and sugar. Make a well with flour. Pour wet ingredients into centre and mix.

You want to add enough flour to make a stiff dough. 

For traditional Dog bones, Roll dough into logs and slit along the sides.

Mom making her traditional braids.

Deep fry in oil until golden. I used a deep fryer, but mom put a pot of oil on the stove. 

I put them on a paper towel to dry. 

Look at how fluffy they are inside. 

Dip the cookies in the honey.  

You can decorate with some sprinkles. 

Print

Scalille Calabrese

Author Renata Solski

Ingredients

• * 12 eggs remove half the whites
• * 3 to 3/12 cups of flour mom used to 2/12 and then another 1/2 on the board I used 3/12
• * 2 tbsp crisco
• * 2 tbsp sugar
• * pinch of baking powder about 1/2 tsp baking powder, 1/8 tsp salt
• * 2 cups honey plus 1/2 cup water for the coating
• * 1 gallon and 1/2 oil for frying canola or vegetable

Instructions

1. Mix eggs,crisco and sugar. Make a well with flour. Pour wet ingredients into centre and mix.
2. You want to add enough flour to make a stiff dough.
3. For traditional Dog bones, Roll dough into logs and slit along the sides.
4. Mom making her traditional braids.
5. Deep fry in oil until golden. I used a deep fryer, but mom put a pot of oil on the stove.
6. I put them on a paper towel to dry.
7. Look at how fluffy they are inside.
8. Dip the cookies in the honey.
9. You can decorate with some sprinkles.