Macy's Holiday Lane Is The Best

When I first moved to Manhattan I found my Christmas ornaments and stockings mainly at Saks Fifth Avenue with a couple of radiant ornaments at Bloomingdale's. There was no need to leave my neighborhood to go down to Herald Square for anything. 

Nowadays Macy's is the only retailer I'd consider because for sure, of the 3 stores, it has the most extensive assortment of holiday decor and accessories, including Nativity Scenes which Bloomingdale's and Saks have sadly dropped from their inventory, a decision that makes little sense!

Certainly, I understand people not buying a Nativity Scene who don't celebrate Christmas, but when retailers won't sell the religious artifacts that Christmas epitomizes it's a silly attempt to be politically correct! My Jewish friends love Christmas chorals and celebrating my holiday with me, and they don't feel less Jewish for it. Likewise, I'm honored to be invited to the celebrations of other religions. I never feel disloyal or like it's an attempt to convert me. Hell, we live in a global world and melting-pot country. Everyone should be free to take pride in their ethnicities, cultures, and faith traditions, and we shouldn't be afraid to take a glimpse of the wider world by stepping outside of our rituals.

What's more, Saks and Bloomingdale's don't carry enough of a holiday selection anymore, restricting their holiday offerings to one small area of a floor. Macy's still makes its offerings look like Santa Claus's workshop, which is located on its 9th floor. All of the glitter and gold as you walk the floor helps you understand the magic of Christmas, commercial though it is. You remember the awe you felt as a child when your parents took you out to see Christmas displays where you shopped.

In addition to a wide array of stock to choose from, Macy's offers the best prices and sales on its merchandise so you'll return home happier and less broke.:) Even if you have everything you need from your Christmases past, it's worth a trip to Macy's just to see Holiday Lane. I know from my friends of diverse backgrounds that people of all faiths enjoy it! All are welcome. Who isn't uplifted for a window of time by the sparkle and festiveness!🌍🌎🌏

You may also enjoy:

It's A Manhattan Christmas

The Twelve Days Of Christmas

Christmas 2020 In New York City

It's Nearly Christmas: Come Travel With Me

Christmas Fruitcake

November is the perfect time to prepare for Christmas.🎄 This week, I've ordered nuts and dark chocolate chips to have on hand to bake cookies. Buying a few items at a time is the way to do it. Planning and making lists equal calm.

The following recipe is a David Parke share. David Parke is a Facebook friend of mine from the United Kingdom, who retired after years of serving on Queen Elizabeth II's staff. I have no idea what position he held and haven't had the pleasure of meeting him in person, but he uploads very tempting recipes. My classmate, a romance author, makes the best fruitcake ever found here, but it requires lots of Kentucky bourbon and weeks of time. My in-person friend has so many requests for her fruitcakes, she began selling them.

If you don't order or make hers, try this one uploaded on Facebook by David Park:

Christmas Fruitcake

Ingredients:

For the Cake:

1 1/2 cups mixed dried fruits (raisins, cherries, apricots, and cranberries)

1/2 cup candied orange peel

1/2 cup chopped pecans or walnuts

1/2 cup dark rum (or orange juice for a non-alcoholic version)

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/2 cup unsalted butter, softened

3/4 cup brown sugar

2 large eggs

1 tsp vanilla extract

1/2 cup buttermilk

Optional Glaze:

1/4 cup apricot or peach jam, warmed

1/4 cup powdered sugar

1-2 tsp milk (adjust as needed for consistency)

David's directions as quoted verbatim ...

"Instructions:

1. Prepare the Fruit Mixture --

In a bowl, combine the mixed dried fruits, candied orange peel, and nuts. Pour the rum (or orange juice) over the mixture, cover, and let it soak for at least 2 hours or overnight for the best flavor.

2. Preheat the Oven and Prepare the Pan --

Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper.

3. Mix the Dry Ingredients --

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.

4. Make the Batter --

• In a large bowl, cream the butter and brown sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
• Fold in the soaked fruit and nuts and any remaining liquid.

5. Bake the Cake --

Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Optional Glaze:

For a festive glaze, mix the powdered sugar with milk until smooth. Brush the warm jam over the cake, then drizzle with the powdered sugar glaze.

Details:

Prep Time: 20 minutes (plus soaking time)

Bake Time: 60-75 minutes

Total Time: 3 hours (including soaking)

Servings: 8-10 slices

Tips:

a) Storage: Wrap the cooled cake in plastic wrap, then foil, and store in an airtight container. This cake tastes even better after a few days!

b) Flavor Boost: Brush the cake with additional rum or fruit juice every few days for extra moisture and depth of flavor.

This Christmas Fruitcake Delight will bring a taste of the holiday spirit to your table. Each slice is packed with festive flavors and warm holiday memories—perfect for a cozy winter celebration!"

I aim to make this fruitcake (for Thanksgiving?). It looks sensational! Hmm, I must grab some dried fruit while shopping for my weekly groceries. Nowadays for Christmas, I prefer confections that aren't super sweet yet have other flavors and textures creating a party in your mouth! Like European cakes and pastries, call them adult sophisticated sweets if you will!

Thanks, David Park, for the share!

Update, December 1: I substituted Marker's Mark Kentucky Bourbon for dark rum because my rum wasn't dark rum. I used pitted frozen cherries instead of dried cherries (much cheaper!), a tablespoon of grated orange rind with a squeeze of orange juice instead of candied orange rinds. To make up for the skipped 1/2 cup of candied rinds, I added 1/4 cup of fresh blueberries and 1/4 cup of dried pineapple, which I cut into small pieces. Walmarts and pecans went in (about 1 1/4 cups together). I also soaked the nuts and fruit for hours in the bourbon before making the cake. Tweaking the recipe works as long as you keep the ratio of the dry-to-liquid ingredients. I added 5 more tablespoons of all-purpose flour since my cherries and blueberries were wet, not dried.

You may also enjoy:

Making Springerle

Homemade Vanilla Extract

Low Fat, Sugar-Free Eggnog

Rita Fox's Bourbon Fruitcake

Rita Fox’s Bourbon Fruitcake

With permission, I published this recipe 4 years ago. It's the best fruitcake you will ever eat. Rita also sells them (including by mail order) as they are a lot of work to make. Gladly will I put readers in touch with the baker upon request for next year. This year, her fruitcakes are all sold. Moreover, Rita has published an awesome family cookbook. She is also an author of romance books that you can check out under her pen name Kallypso Masters.

Rita Fox’s Bourbon Fruitcake 

Modified 12/12/23 

 

Yield: three bread-loaf pans-sized cakes or 7 mini loaves. 

 

NOTE: Allow at least 4 weeks for mini cakes and 6 weeks for bread-loaf-sized cakes to be ready, so don't wait too long to start each year! I start as soon as candied fruit is available in my store, usually in late October. 

 

You can substitute spiced rum anywhere it mentions bourbon below. 

 

Ingredients 

 

4 cups sifted all-purpose flour 

1 teaspoon baking powder 

1 tablespoon ground nutmeg 

1 cup (2 sticks) unsalted butter, softened 

2 cups granulated sugar 

6 large whole eggs 

1/2 cup bourbon (this is just for the cake recipe, not the soaking) 

4 cups pecan pieces, soaked in bourbon

8 oz. Craisins (OR yellow or dark raisins), soaked overnight in bourbon 

1 lb. candied cherries (I use 8 oz each of red and green cherries) 

8 oz. candied pineapple 

1/2 cup orange marmalade (I don’t like citron and this is not bitter) 

pecan halves and red/green whole cherries to decorate the top of cakes, optional 

 

cheesecloth (each piece needs to be at least 27 inches long for a mini cake or up to 2 yards for bread-loaf-sized cakes) 

 

1.75 liter bottle of fine Kentucky bourbon

 

Method 

At least the night before mixing and baking the cakes (can also be a week before), soak Craisins/raisins and pecans in bourbon  in separate containers. (I put the pecans into a quart Mason/Ball jar and the Craisins/raisins into a pint jar.) Cover and then some with bourbon, cover with foil or plastic, and put them in the fridge until ready to mix and bake. They will plump up with the liquor, so don’t overfill the jars, but try to keep the fruit and nuts covered in bourbon. 

 

Position a rack in the lower third of the oven and another rack below it on the lowest spot. Put a pan full of water on the lowest rack. This will add moisture to the oven when baking. Heavily butter pans. Set aside. (I don’t use spray because the butter adds richness to the cakes.) 

 

Sift the flour, baking powder, and nutmeg into a medium bowl. (Even if the flour says it’s presifted, I would sift.) 

 

In a separate, large bowl, cream the butter and sugar, beating with a mixer until the mixture is light and fluffy, about 2 minutes. (If you have a stand mixer, use it here because it will help later in the process.) Add the eggs, one at a time, blending completely after each addition. 

 

Drain 1/2 cup of bourbon from the Craisins then pour the rest into a small or medium bowl. Drain the bourbon from the pecans into the same bowl. Add the strips of cheesecloth to soak up the liquor. Add more bourbon as needed to fully soak the strips. Set aside. (NEVER waste good Kentucky bourbon! Or spice rum if you’re using that!)

Preheat oven to 325 F. 

Add the flour mixture to the eggs in two additions, alternating with the 1/2 cup bourbon. Stir in the pecans, marmalade, Craisins/raisins, pineapple, and cherries. The batter will be very stiff, so this is why you’ll want a stand mixer at this point. But I remember my mom mixing it by hand when I was young.

Transfer the batter to the prepared pans. OPTIONAL: Decorate the top with bourbon-soaked pecan halves and red/green whole cherries.  

 

Bake until a cake tester or toothpick inserted into the cake comes out clean. APPROXIMATE baking times (ovens vary; also consider altitude adjustments--be sure the tester or toothpick comes out clean in several spots not just the center): 

* bread loaf pan: 75-90 minutes 

* mini pans: 60-75 minutes 

 

If the top of the cake begins to brown substantially before the cake is set, cover it loosely with a piece of aluminum foil. When done, remove the cakes from the oven and let cool for 15-30 minutes on a wire rack. Run a knife down the sides to help loosen the cakes from the pans. If the bottoms of the cakes are still pale, you might want to return them to the oven for a little longer. 

When completely cool (can sit overnight), wrap each cake in a strip of bourbon-soaked cheesecloth until completely covered. 

 

Place the cakes in airtight, leak-free containers. I use a large Rubbermaid or Tupperware containers big enough to fit multiple cakes. 

 

Liberally, but slowly over the first two or three days (unless they’re already sitting in a lot of liquid), pour additional bourbon over the cheesecloth-wrapped cakes. Store the containers in a cool, dark place throughout the process and after they’re done. I don’t have a pantry big enough for all the cakes I bake anymore, so I cover them with beach towels and just leave them on the table or shelf space I have available. 

 

Once a day over the next two weeks, flip the cakes over so that the bourbon will run back through the cake slowly. After two weeks, be sure you don’t have any standing bourbon at the bottom of the containers any longer. You can redistribute excess liquor to another container that might need it—or use it to cook or bake something else.
When no liquid bourbon is visible any longer, you will begin to mellow the cakes. Usually at least one day during this stage, I will remove the lids to evaporate excess liquor, flipping the cakes again after 12 hours

Continue to let cakes mellow for 2-4 weeks. A week or so before you plan to serve or gift the cakes, remove the cheesecloth. (I handwash and reuse cheesecloth, or you can discard it.)

The cakes will keep for months (even a year if stored properly in a cool, dark place)! Continue to store in a cool, dry place. I wouldn’t freeze them, but you could put them in the refrigerator. I just store mine in a dark pantry inside a Rubbermaid container. 

To avoid crumbling when cutting: use a serrated knife and a sawing motion.  Avoid pushing the knife down and cut all the way to the base of the cake. Wipe the knife clean between cuts.

Enjoy!

🎄🐑🐪🔔🎄 From Rita's family cookbook 🎄🐑🐪🔔🎄 

You may also enjoy:

Making Springerle

Scottish Shortbread

Homemade Almond Roca

Coconut Macaroons ... Delish