Plum Spice Cake

This is also another recipe that only comes out at Christmas time ... there is something about plums and spices that just "smells" like the season when it is baking in the oven.

2 cups all-purpose flour

2 cups sugar

5 tsp. baking powder

2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

2 small jars of plum baby food

1 cup vegetable oil

3 eggs, beaten

2 cups chopped pecans

Topping:

1/2 stick butter (4 Tbsp.)

1 cup powdered sugar

1 lemon (juice and rind)

1. Mix flour, sugar and spices together in a bowl.

2. Add the plums, oil and eggs to the flour mixture and mix well. Do not use a mixer for this, just a wooden spoon.

3. Fold in the pecans.

4. Pour into a well greased Bundt pan and bake at 350 degrees for an hour or until done when tested with a toothpick.

5. Prepare the topping mixture once you take the cake out of the oven. Melt the butter in a small pan, add sugar, lemon juice and rind and mix well.

6. Poke holes in the cake with a toothpick when it is still in the pan and pour half of the topping mixture while the cake is still warm.

7. When cake has cooled, remove from pan and place on a plate. Poke holes with a toothpick on top of the cake and spoon the rest of the topping on it.

Note: This is one of those cakes that tastes better as it rests for a day or two. If you do not like cinnamon, leave out the cinnamon and nutmeg, and instead use 2 tsp. Allspice.

Shortbread Buttons

My Aunty Win in Canada gave me this recipe 23 years ago when I visited her for Christmas. I make this for Sarah every Christmas ... this is her own special cookie.

3/4 cup corn flour/starch

1/2 cup powdered sugar

1 cup all-purpose flour

3/4 cup butter, softened

1. Mix corn flour, sugar and flour together.

2. Blend softened butter into the flour mixture until a soft smooth dough forms.

3. Shape dough into 1-inch balls. Place 1 1/2 inches apart on an ungreased cookie sheet. Flatten with a fork.

4. Bake at 300 degrees for 20 - 25 minutes or until edges are very lightly browned.

5. This recipe makes 3 dozen.

Note: If dough is too soft to handle, cover and chill in fridge for about an hour.

Sugar Cookies

Sarah and I have been making sugar cookies since she was old enough to push a cookie cutter into dough. We make and decorate these cookies together every Christmas. And when I am not looking she still pinches the dough and eats it raw.

1 1/2 cups powdered sugar

1 cup butter, softened

1 egg, room temperature

1 tsp. vanilla

2 3/4 cups plain flour

1 tsp. baking powder

1/2 tsp. cream of tartar

1. Mix together flour, baking powder and cream of tartar and set aside.

2. Blend together butter and powdered sugar. Add beaten egg and vanilla and mix well.

3. Gradually add flour and mix together. Flatten dough into a disc, place in plastic wrap and chill in the fridge for two hours or overnight.

4. Roll dough out on floured board and cut into shapes. If dough gets too soft, put back in fridge to harden. I usually cut the disc into half and work with only one part while the other stays in the fridge.

5. Place on lightly greased cookie sheets and bake in a 350 degree oven for 10 -15 minutes.

6. Allow to cool in pan for 5 - 10 minutes before removing to a cooling rack.

7. Decorate cooled cookies.

Note: I use a baking stone for all my cookies so I never have to grease.

We use a simple powdered sugar and water glaze that we color with food coloring.