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Kathryn UK
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| Posted: Nov 28 2006 at 6:19am | IP Logged
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Kathryn UK wrote:
I don't have a BCP to hand, but I'm guessing that the First Sunday of Advent collect will also start "stir up" ... which would make both dates for Stir-Up Sunday correct and entirely a matter of choice  |
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OK, I googled and I'm done with my liturgical detective work (don't breathe that sigh of relief too loudly  ). The Church of England does not "stir up" on the First Sunday of Advent. Whereas Cranmer translated many of the collects in the 1549 BCP directly from the Sarum Rite, he wrote an entirely new collect for Advent:
Almighty God, give us grace that we may cast away the works of darkness, and put on the armor of light, now in the time of this mortal life, in which thy Son Jesus Christ came to visit us in great humility; that in the last day, when he shall come again in his glorious Majesty to judge both the quick and the dead, we may rise to the life immortal, through him who liveth and reigneth with thee and the Holy Ghost, now and ever. Amen.
No stirring up there, so the English Stir-Up Sunday must be the last Sunday before Advent - fruit cakes and puddings didn't become traditional until well after the Reformation. The collects in the Tridentine rite, however, would give us a choice of two Stir-Up Sundays. .
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aussieannie
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We are looking forward to our Stir up Sunday! I have just bought the ingredients for a Dark Chocolate and Port Fruitcake - where I continue to pour a 1/4 cup of port over each Sunday right up till Christmas - yummy!
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stefoodie
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Thanks for all the answers, Jenn and Kathryn! Very interesting indeed. I love that if you miss one, you can do it on the next -- works for us!
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~Rachel~
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I am just glad I didn't miss it!
I will grab my fruitcake recipe (it was my MIL's recipe) and post it.
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~Rachel~
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| Posted: Nov 28 2006 at 8:33am | IP Logged
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Esther's Fruit Cake
3 oz Lemon Peel
3 oz Orange Peel
1/2 lb Candied Cherries
1/4 lb English Walnuts
1/4 lb Pecan Nuts
1/2 lb Pitted Dates
1/2 lb Chopped Pineapple (she used candied)
1/4 lb preserved citron
1/2 lb Unseeded Raisions
1 C Shortening or Butter
1/2 C Sugar
1/2 C Honey
5 well beaten Eggs
1 3/4 C Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Allspice
1/2 tsp Nutmeg
1/2 tsp Ground Cloves
1/4 C Wine or Grape Juice
Preheat oven to 250 degrees F.
Cream butter (or shortening) and sugar, add honey then eggs and beat well.
Add flour, sifted with salt, baking powder and spices alternately with juice. Pour batter over dry fruits and mix well.
Pour into a greased, well lined pan(s).
Pour 2 C waters into a pan and place on lower shelf of the oven.
Place the cake in the oven and cook until a toothpick inserted comes out clean... at least 2 hours in my oven 
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stefoodie
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Chocolate Fruitcake
from Fruitcake: Memories of Truman Capote and Sook by Marie Rudisill
1/2 cup shortening (I'll use either butter or non-trans-fat shortening for this)
1 cup sugar
3 eggs
3 1-oz. squares unsweetened chocolate, melted (I'll most likely change this to >/=70% bittersweet)
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/8 cup milk
3 cups mixed chopped candied fruits and peels (I rarely like candied fruit, so these will be sulfure-free dried fruit from Trader Joe's, soaked in brandy or rum for a few days -- better if longer, but I don't have time)
1 cup raisins
1 cup broken walnuts
Cream shortening and sugar. Add eggs, 1 at a time, beating well; stir in chocolate.
Sift together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit and nuts. Pour into a greased, paper lined 10-inch tube pan (I only have a bundt that I can use for this, so I won't line it -- I'll just spray and flour). Bake at 275 degrees F for 1 3/4 hours or until cake tests done.
Cool; remove from pan. Wrap in cheesecloth that has been soaked in sherry, bourbon or brandy. Surround with apples and enclose in a container that is airtight. Every few weeks repeat dousing with the liquor of your choice.
Jenn and others dealing with allergies, I think a fruitcake would lend itself very well to adaptation. Since there are so many ingredients the unfamiliar flavors in a fruitcake like oat flour or barley flour or whatever flour you substitute will probably be masked by the fruits, chocolate and alcohol.
I love a quote that I heard (can't remember where, I think on egullet.org) -- the only "bad fruitcake" is a BAD fruitcake. We've had bad and good -- the ones we love are more like a poundcake or a chocolate cake filled with our favorite fruits and nuts -- that's why I don't use candied citron or angelica in mine.
Rebecca, I've added your light fruitcake to my list of "must try"'s.
Yours too, Rachel! The use of honey and grape juice intrigues me -- I have a recipe that specifies Kedem or Royal wine, very similar to this. Curious -- do you know if this cake has Jewish origins?
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JennGM
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| Posted: Nov 28 2006 at 12:32pm | IP Logged
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Stef, I agree about the candied fruit. Thanks for the TJ's tip.
Rachel, your recipe for lemon and orange peel, is that fresh zest?
All the recipes sound good!
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~Rachel~
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| Posted: Nov 28 2006 at 12:54pm | IP Logged
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Stef: this recipe was my MIL's and I 'inherited' it . AS to the origins... I have absolutely NO idea what they are... her recipe was written on an index card, and I transcribed it. It often needs tweaking, so I'm guessing it is pretty old .
You can use wine in place of the juice and you should soak it with the wine/juice (or other alcohol of preference) in the weeks leading up to Christmas. Unfortunately MIL is dead now, so I can't ask her how she tweaked her recipe 
Jenn: we use the candied stuff for peel. You can easily make your own... I think either the Newland's book or Cooking for Christ had a recipe in it if you wish to make your own...
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~Rachel~
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| Posted: Nov 28 2006 at 12:57pm | IP Logged
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stefoodie wrote:
I rarely like candied fruit, so these will be sulfure-free dried fruit from Trader Joe's, soaked in brandy or rum for a few days -- better if longer, but I don't have time |
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You and me both... I wonder if I can change some of my candied stuff for that...
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4Real Forums : Tea and Conversation
Topic: Stir Up Sunday (Rebecca)...
