Tomorrow, on my regular CTV spot on the Noon News, I’ll be discussing fruitcakes and making a Light Orange Almond Fruitcake from A Taste of Canada (page 211). In that book, I have written a two-page essay on fruitcakes in general because I think they are an important part of our Christmas tradition here. In the same book, I have also updated the whole idea of fruitcakes by including a Chocolate Pecan Fruitcake that I make in a 9 x 13 inch pan and cut into strips for easy gift giving. What could be a nicer present than a homemade cake? My interest in the subject began at home where my mother always made at least one fruitcake over the holidays and always made fruitcakes as wedding cakes. The interest in these treats only increased when I wrote The Christmas Cookbook (published in 1979) printed over and over as Canadian Christmas Cooking. Any of my research on the subject will be well used on December 13 when I will be part of a panel at the Royal Ontario Museum. Along with people like Elizabeth Baird, Alison Fryer (the Cookbook Store manager) and Liz Driver (a food historian), I will talk about fruitcakes while others will discuss such things as butter tarts or steamed pudding in an event called “Canadian Sweet Treats” from 1 to 2:30 at the ROM. For more information check their website www.rom.on.ca Check out my recipe page for a copy of the Light Orange Almond Fruitcake I’ll be making on CTV. Scroll down and you will find a second fruitcake from my original Christmas book.
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