Delicious Christmas Recipes From ‘Your Mama’s Kitchen’ on Audible
Savour the flavours of Christmas with these classic recipes straight from the Your Mama's Kitchen podcast on Audible, where Kerry Washington, Dr. Sharon Malone, and Nicole Avant share their childhood favourites. From the rich and fruity Jamaican Fruit Cake, decadent Pound Cake, and the delicate Snow Sugar Cookies, these treats are sure to delight your senses and bring holiday cheer to your home. These dishes, passed down through generations, capture the essence of the holiday season, with each bite full of tradition and love. These classic recipes are perfect for sharing with loved ones and creating lasting holiday memories.
Jamaican Fruit Cake
Ingredients:
Chopped fruits (dark and light raisins, dried fruit mixture: citron, cherries, lemon and orange peel, pineapple, etc.), prunes, and currants: 8 LBS (16 cups or 4 quarts)
Sherry and rum (for blending fruits; excess liquid drained)
Baking soda: 1 teaspoon
Baking powder: 1 teaspoon
Butter: 1 pound (roughly 450gm)
Eggs: 1 dozen
Dark brown sugar: 1 pound (roughly 450gm)
All-purpose flour: 4 cups
Cinnamon: 2 teaspoons
Nutmeg: ½ teaspoon
Allspice: 1/8 teaspoon
Cloves (ground): 1/8 teaspoon
Method:
Preheat oven to 250°F.
Grease pans and flour them. Line with parchment or brown paper and grease it.
Beat eggs, cream butter, and sugar until smooth. Add eggs and mix well.
Combine dry ingredients (cinnamon, nutmeg, allspice, baking powder, baking soda, flour) and mix into the batter.
Add prepared fruits. Mix by hand as the mixture will be thick.
Pour the mixture into pans and cover with greased and floured parchment.
Bake at 250°F for about 2 hours, checking periodically. A pan of water at the oven bottom provides steam. Test doneness with a toothpick.
Cool on a rack, drizzle with rum, and wrap in wax paper followed by aluminum foil.
Makes approximately 5 cakes, depending on pan size.
Flavoured Pound Cake
Ingredients:
Butter (soft): 4 sticks
Sugar: 3 cups
Sifted cake flour: 3 ½ cups
Extra-large eggs (beaten): 6
Baking powder: ¼ teaspoon
Milk: 1 cup
Lemon extract: 1 teaspoon
Vanilla extract: 1 teaspoon
Rum: 1 teaspoon
Coconut oil: 1 teaspoon
Imitation butter: 1 teaspoon
Method:
Beat cream butter and sugar until light and fluffy.
Add eggs and beat well.
Alternate adding flour and milk to the batter.
Mix in lemon extract, vanilla extract, rum, coconut oil, and imitation butter.
Grease and flour a large Angel food tube pan and pour in the mixture.
Preheat oven to 325°F.
Bake for 75-85 minutes or until a toothpick comes out clean.
Cool the cake for 2-3 hours before removing it from the pan.
Snow Sugar Cookies
Ingredients:
All-purpose flour: 3 cups
Baking powder: 1 ½ teaspoons
Salt: ½ teaspoon
Unsalted butter: 1 cup
Cream cheese (room temp): 2 oz
Granulated sugar: 1 cup
Granulated sugar (for rolling): ½ cup
Large egg (room temp): 1
Almond extract: ½ teaspoon
Vanilla extract: 1 ½ teaspoons
Method:
Whisk flour, baking powder, and salt; set aside.
Mix butter and cream cheese for 2 minutes until smooth and creamy.
Add sugar and mix until fluffy and light in color.
Beat in egg, vanilla extract, and almond extract, scraping bowl sides if needed.
Gradually mix in dry ingredients on low speed.
Wrap dough in plastic wrap and refrigerate for 2 hours to 2 days.
Preheat oven to 350°F and line baking sheets with parchment paper.
Roll spoonfuls of dough into balls, coat in granulated sugar, and place 3 inches apart on baking sheets.
Gently flatten cookies and bake for 13-15 minutes, rotating pan midway for even baking.
Cool cookies on the baking sheet for 5 minutes, then transfer to a rack or plate.
