British Studies Web Pages

Festivals in Britain


Festive Recipes


The ingredients:

1 lb. butter 8 eggs
4 cups flour (sifted 4 times) 1 tbsp. vanilla
4 tsp baking powder 1 tsp. grated nutmeg
1 tsp baking soda 1 cup cherry diced
1 tsp salt 1 tsp. ground cloves
1 cup dark sugar 1 tsp. rose water
3 tbsp. browning 1 cup raisins
1 tbsp. cup white sugar 1 tsp. almond essence
1 cup Jamaican white rum 2 ozs. dried papaya (chopped)
2 cups port wine 2 cups chopped dates

Cooking instructions:

  • First prepare the fruits
  • Place chopped fruits, rasins, cherries, dates in a saucepan and cover with port wine.
  • Heat over stove until rasins are slightly puffed.
  • Allow to cool and stand in a refrigerator for at least a day ( longer if desired).
  • Drain wine from fruits. Combine with rum.
  • Then put it all together
  • Cream the butter and both sugars.
  • Add eggs, nutmeg, vanilla and cloves.
  • Mix together with flour, salt, baking powder and baking soda.
  • Add browning, then rum & wine. Combine.
  • Fold in prepared fruits, almond essence, rose water
  • Line bottom of baking pans with wax paper
  • Use butter to grease paper and inside of pan. Then lightly dust with flour.
  • Place cake mixture into prepared baking pans.
  • Preheat oven to 350 degrees
  • Bake at 325 to 350 degrees until a pick inserted comes out clean.
  • Let cool in pan for about 10 minutes, then cool on wire rack.
  • If desired, soak cheese cloth in rum and wrap around cake.
  • Cover (or wrap in aluminum foil) and allow to ripen for several days
  • Flavour and tastiness will increase with age.

MISHMISHYA (These apricot petit fours are a favourite Sephardi Hanukkah dish)

The ingredients:

  • 1 lb (450 g) tenderized dried apricots
  • 3 1/2 lb (1.75 kg / 7 3/4 cups) granulated sugar, plus extra for coating
  • 2 oz (50g / 1/2 cup) blanched pistachios

Cooking instructions:

  • Put the apricots and sugar into the food processor
  • Process until a smooth paste is formed
  • Turn into a bowl, then form into 1 inch (2.5 cm) balls and roll in the granulated sugar
  • Press a whole pistachio into the top of each ball
  • Leave uncovered at room temperature for 2 days to allow the surface to dry out
  • Serve in tiny paper cases.

Keeps 4 to 6 weeks under refrigeration. Yield: makes 48

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