I am looking for a recipe for uncooked Christmas cake. It is made in a 5- by 3-inch pan. Thank you.
Ruby F. Busser, Port Richey
Diane Sigl of Spring Hill sends a recipe that meets Ruby's description only with a different name. The recipe was given to Diane by her mother-in-law more than 50 years ago and she has made it many times. Diane is right when she says it's delicious. It's important to note that it is imperative you butter your hands. Don't think you can mix this well with a spoon alone. Get your hands into the mixture and moisten all the crumbs. I pressed the mixture into the pan with the bottom of a glass. When I removed the cake from the pan, I ran a butter knife around the edges to loosen it. I then inverted it onto a board and it came right out. Diane says this recipe is very easy to halve and she's right. I did that with success, but during the holidays it would be nice to have an extra for a gift. The accompanying recipe makes 2 cakes.
Kit Bie of Indian Rocks Beach would love the portobello mushroom bisque recipe developed by chef Mike at Surf & Turf Market in Belleair Bluffs.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.