I am all about vintage these days as I will be starting an etsy shop sometime in the new year focused on table top arrangements designed to invoke memories of the past of whatever decade. Gotta balance out the writing with a different kind of creativity. My market will be those who love vintage and also those who want something to spark conversation and memories with relatives and friends in nursing homes or the hospital.
|The picture of me and my sisters in buns inspired the search for an angel with the same hairdo. The ornament on the top of the tree is from when I was little.|
Isn't it funny how a recipe, a picture, a statue, a scent bring the past rushing back?
Did you have one of these?
Or did you have these on your Christmas cupcakes at preschool?
Did you have one of the mass produced fruit cakes that was all fake corn-syrup soaked fruit at Grandma's? Or was it just about getting a candy cane at her house?
Here is a recipe that evokes the memory of fruitcake but is better for you and good to eat in the first place. None of that corn syrup-laden almost fake fruit. (Though I do miss the glazed cherries in all their red neon glory.) So you can make a new fruitcake memory! Maybe a better one, depending on who you are!
Gluten Free Fruitcake (adapted from celiac.com)
Note: You can make this recipe more paleo (low carb) by deleting some of the fruit and all of the sugar. If you sub out the fruit, be sure to add in the same amount of nuts.
1/4 cup orange juice
1 cup dried cherries
1 teaspoon lemon rind (dehydrated) or 1 Tablespoon fresh lemon rind
1 teaspoon orange rind (dehydrated)
1/2 cup raisins and 1/2 cup figs and 1/2 cup chopped dates (or any combination to make 1 1/2 cup dried fruit)
1/2 cup chopped pecans and 1/2 cup chopped walnuts and 1 cup chopped almonds (or any combination to make 2 cups nuts)
1 cup gluten free baking mix
1/2 cup sugar (or none if you want to rely on the sweetness of the fruit)
1/2 teaspoon salt
4 eggs, beaten well
Preheat oven to 300 degrees.
Put cherries and peel in orange juice to soak thirty minutes. Then drain, reserving liquid for later by storing in fridge.
Combine fruit, rind, and nuts.
Sift baking mix and salt.
Add to bowl and mix well.
|Make sure the fruit and nuts are coated by the baking mix and looks like this!|
Lightly stir in beaten eggs to moisten but don't over mix.
Spoon mixture into a buttered parchment lined large loaf pan. Drop pan on counter to get rid of air bubbles.
Bake at 300 for 1 1/4 hours to 1 1/2 hours (or longer) depending on how hot your oven runs and if you use a non-stick pan. Test with toothpick.
Immediately after taking the pan out of the oven, pour reserved orange juice over the loaf while hot.
Cool in baking pan for 30 minutes.
Transfer to wire rack and cool completely before slicing.
So what do you make this time of year that evokes a memories of Christmas or holidays long past? Have you gone paleo and are good during the holidays or do you set aside restrictions in your diet for the holidays?