Delve into Newfoundland’s culinary heritage with Joey’s Christmas Cake recipe, a cherished gem from my collection of local cookbooks. Named after Joey Smallwood, Newfoundland’s first premier, this cake is a flavorful piece of island history. The recipe, handed down through generations, captures the essence of traditional Newfoundland Christmas celebrations with its rich and comforting ingredients.
Joey’s Christmas Cake is more than just a dessert; it’s a festive tradition. Combining a variety of dried fruits, nuts, and aromatic spices, this cake creates a beautifully balanced flavor profile that evokes the warmth of the holiday season. Its moist texture and rich taste make it an ideal centerpiece for any festive table, bringing a touch of nostalgia and celebration to your gathering.
Baking this cake not only honors a historical figure but also connects you to the island’s rich culinary past. Whether you’re an aficionado of Newfoundland cuisine or exploring it for the first time, Joey’s Christmas Cake offers a delicious slice of heritage. Experience a piece of Newfoundland’s history and savor the taste of tradition with every bite of this classic Christmas treat.
Joey’s Christmas Cake Recipe:
3/4 Ib. butter
1 Ib. each raisins, currants, dates
1/4 Ib. peel
1 cup each cherries, chopped nuts
1/2 cup brown sugar
3 eggs
2 tsp. vanilla
1 tsp. soda
2 tsp. each maple, lemon @ almond flavorings
2 1/2 cup flour
1 tsp. each allspice, mace, nutmeg
1/4 tsp. each cinnamon, ginger
1/2 cup warm water
Cream butter, sugar and eggs.
Sift flour and spices together.
Sprinkle 1 cup flour and spices over mixed fruit.
Add fruit to butter mixture and add rest of flour.
Then add soda dissolved in 1/2 cup warm water.
Add 8 oz. strawberry jam and 1/2 cup rum, if desired.
Bake at 275 degrees for 3 1/2 hours.
