My Mom had a pecan tree on the grounds of her childhood home in Houston. Long after she married and moved to Chicago to raise me and my sibs, Mom’s family sent a big box of pecans each year for the Holidays. How Mom beamed when she opened that box! Then, she pulled out a battered baking tin and set to work making a dark, rich, fruit and nut spice cake. This recipe is an easy-to-make updo of that, baked in a buttered 9 x 13-inch pan with loads of toasted pecans, plus brandy-soaked dried cranberries, Montmorency cherries, Thompson raisins, a smattering of plump prunes, and some candied orange bits. Buttery and chewy at the edges, and oh-so-tender in the middle, it is my favorite Holiday baked treat. It’s very good with a hot cup of tea, and even better with whiskey! For another delicious Holiday treat? Try our Chocolate-Dipped Walnut Brittle.
Stir it up! That’s the chorus in Britain on Stir it Up Sunday, right before Advent. Churchgoers hear, “Stir up, we beseech thee, O Lord, the wills of thy faithful people,” and anyone—churched or not, with a love for boozy Christmas puddings stirs up the fruity mix to get the holidays going.Loaded with spice, fruit, nuts and tradition, the Christmas “pud” is a lovely creation, more moist and mellow than American fruit cake. Since it’s fed little tipples of brandy from the day it’s made until Christmas, the treat emerges a well-spirited highlight of the Holidays. For even more tasty Holiday tradition, try our recipe for Mincemeat Tarts! Continue Reading…