Christmas baking with Nadeen Scott

Thursday, December 06, 2018

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I have been baking for... 19 years.

My first Christmas cake was baked... in 1997.

I was led to baking... because I enjoy cooking in general, and I especially love baking. The slow process of measuring, sifting and stirring; taking the pans out of oven and finding the dough transformed into something golden and perfect is of great satisfaction. Plus baking is sharing. Knowing what you are making will make others happy is the warmest and fuzziest feeling ever.

The most challenging aspect of Christmas cake baking is... trying to fill the needs of the customers with their different specifications. Some persons like their fruits blended, others don't. Another challenge is getting it all the ready for Christmas.

What makes my Christmas cakes special is.. . the moist texture. This comes from the ingredients used and the method of preparation, the baking time and temperature. Plus, it is steam-baked.

My must-have ingredients for my cake... are bread crumbs. This also helps with the texture.


6 oz sugar

8 oz margarine

3 eggs

1/4 cup rum

1/2 cup fruit wine

1 teaspoon vanilla

1 tablespoon almond extract

I tablespoon rose water

1/4 cup browning

8 oz flour

2 oz bread crumbs

3 cups soaked mixed fruits

1/2 cup cherries


• Cream margarine and sugar until light and fluffy.

• Gradually beat in eggs, one at a time. Stir in vanilla, rosewater and almond flavouring.

• Combine flour, baking powder, bread crumbs, mixed spice or nutmeg and mix well.

• Fold the flour mixture into the creamed mixture alternately with browning, fruit wine, rum, and soaked mixed fruits (fruits can be blended also).

• Place a container with water at bottom of oven. Scrape batter into a greased and lined baking tin for 1 1/2 hrs at 350 degrees until skewer inserted comes out clean.

• Allow to cool.

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