Franciscan Sister of Christian Charity Sister Marie Bernadette Dorn from St. Mary Convent, West Point, NE, shares a Christmas fruitcake baking tip and her delight of gifting others with bakery.
I love to bake and this time it was fruitcake for the Christmas season. Ten years ago I was missioned at St. Francis Convent, Manitowoc, WI. There I observed someone making the fruitcake and I got in the tasting party.
Many fruitcakes are wrapped in a piece of cheese cloth soaked in brandy. Since so many of the elderly Sisters would not be able to enjoy the brandy, the head baker brushed warm karo syrup on it. Once it dried, a second coat of syrup was applied. Then the fruitcake was stored in a cool place for several weeks til Christmas. We all loved the end results.
So what you see is my first attempt at making fruitcake by myself. I must admit that I added a few extra pecans which makes it taste so good.
But it isn’t Christmas without baking some good cookies like: kipfles, church windows, andres mint and rice cripies to mention a few. Home made candy is also a necessary item to add to the Christmas spirit such as carmels,peanut butter fudge, colored meringue, divinity, fudge and mounds of raisins, nuts, chow mein noodles covered in chocolate and/or almond bark.
Remember humans don’t live on sweets alone, so several loaves of whole wheat, molasses and honey bread are made for the enjoyment of the Sisters and our visitors. Several variations of the above make for nice plates of gratitude to our benefactors.
Click here for the Franciscanized Candied Fruitcake Recipe.
What are some of your Christmas baking favorites?