newfoundland recipes

Old English Fruitcake - A dark, rich, well spiced old fashioned English style fruitcake that can be made weeks in advance of Christmas.

Old English Dark Fruit Cake

prunes (6 oz), chopped

dates (6 oz), chopped

dark raisins (8 oz)

golden raisins (6 oz)

currents (6 oz)

butter

dark brown sugar

molasses

coffee liqueur,

oranges

glace cherries

citrus peel

pecans (7 oz), roughly chopped

tsp allspice

cinnamon

tsp powdered ginger

cloves

tsp nutmeg

tbsp cocoa

eggs

all purpose flour

hazelnuts

½ tsp baking powder

½ tsp baking soda

In a large saucepan melt the butter over...

In a large saucepan melt the butter over medium heat and add the raisins, dates, prunes, currents, brown sugar, molasses, spices, coffee liqueur (or coffee) and the orange zest and juice.

Bring to a gentle boil and very slowly...

Bring to a gentle boil and very slowly simmer for 10 minutes.

Remove from heat and allow to cool for...

Remove from heat and allow to cool for 30-45 minutes.

When cool stir in the beaten eggs.

Sift together, flour, cocoa, baking powder, baking soda.

Add the ground nuts and fold through the...

Add the ground nuts and fold through the boiled mixture. Fold in cherries, citrus peel and pecans. Pour into prepared baking pan. You can decorate the top with additional pecan halves, cherries etc., if you like.

Bake at 300 degrees F for 1 ½...

Bake at 300 degrees F for 1 ½ to 2 hours depending upon the size of your pan. Mine took the full two hours in a 10 inch spring form pan.The cake should feel firm to the touch at the center and a wooden toothpick inserted into the center should come out clean. The cake should be cooled completely in the pan on a wire rack before removing.

At this point you can poke small holes...

At this point you can poke small holes in the top and bottom of the cake with a fork and pour on 4 ounces of dark rum or your favorite whiskey, half on the top, wait ten minutes, then flip it over and pour the remaining half on the bottom.

Soak several layers of cheesecloth in additional rum...

Soak several layers of cheesecloth in additional rum if you like and wrap completely around the cake, then cover with several layers of plastic wrap and store in a COOL place.

When serving, you can add a layer of...

When serving, you can add a layer of marzipan or if you have decorated the top with fruit and nuts, brush with a simple glaze of equal parts water and sugar boiled together for about 10-15 minutes.

Newfoundland Toutons. The delight of every Newfoundlander, especially served with melting butter & a drizzle of molasses.

Newfoundland Toutons

bread

canola oil

Form dough into about 2 ounce balls and...

Form dough into about 2 ounce balls and flatten into 3 to 4 inch rounds, about a 1/2 inch thick. 

Let rest on a well floured surface for...

Let rest on a well floured surface for 15-20 minutes to rise a little. This will ensure that they won't be doughy at the centre.

I use a combination of olive oil and...

I use a combination of olive oil and butter to fry the toutons in for more flavour. You can also fry them in traditional rendered pork fat if you choose. Otherwise heat about a half inch of canola oil over medium low heat to about 275 degrees F in a large skillet. (Over that temperature may result in toutons with a doughy centre. You want these to bubble and begin to fry immediately so that they don't absorb a lot of oil but frying as slowly as possible is very important.)

When they are golden on one side flip...

When they are golden on one side flip them and fry for an equal amount of time on the opposite side. About 4-5 minutes per side if fried slowly, with the oil just bubbling at the edges.

You can place them on a parchment lined...

You can place them on a parchment lined aluminum cookie sheet in a 250 degree F oven for another 10 minutes or so to ensure that they are cooked through if you like. 

Serve warm with butter and a drizzle of...

Serve warm with butter and a drizzle of fancy molasses.

These flourless cookies look quite innocent but they are anything but! Crunchy and chewy at the same time with an irresistible caramel flavour. It is impossible to eat just one.

Auntie Crae’s Plantation Chews

brown sugar

vanilla

cornflakes, NOT crushed (Use only GLUTEN FREE cornflakes

coconut

walnut crumbs

Cream butter and sugar until very fluffy.

Add eggs and vanilla and mix until incorporated.

Add dry ingredients and beat on high speed...

Add dry ingredients and beat on high speed in mixer for 12 - 14 minutes. Scrape bowl often.

Scoop out cookies (a little smaller than a...

Scoop out cookies (a little smaller than a ping pong ball) and place on cookie sheet that is either Teflon coated or lined with parchment paper. Parchment (silicone) paper is your best choice. Do not grease pan.

Flatten cookies with finger tips that are slightly...

Flatten cookies with finger tips that are slightly moistened. The moisture will prevent your fingers from sticking to dough as you flatten the cookie dough.

Bake at about 350 F for 6 minutes....

Bake at about 350 F for 6 minutes. Rotate pan (front to back) to distribute heat and then bake a further 6 minutes. Remove from oven and leave on pan until stiff enough to handle. They will be very soft when they first come out of the oven.

You may need to alter the baking time...

You may need to alter the baking time and temperature of your oven if you do not get a satisfactory result. No two ovens bake the same, even if you have clones.

Newfoundland Cold Plate - a traditional post Christmas favourite. Heres a simple guide to putting together this simple, nostalgic favourite of Newfoundlanders everywhere.

Newfoundland Cold Plate

sweet corn

golden pineapple, diced

salt and pepper to season

salad dressing, more or less to taste

macaroni,

salad dressing

carrot,

sweet pickle relish

salt

tsp black pepper,

hard boiled eggs, roughly chopped

potato,

Granny Smith Apple,

potato

sugar,

plain yellow mustard, more or less to taste

tbsp picked beet juice, approximately

picked beets, finely diced

vegetable oil

tbsp sugar

tbsp apple cider vinegar

cabbage, shredded

carrot, grated

Mix together the salad dressing, vegetable oil, sugar,...

Mix together the salad dressing, vegetable oil, sugar, vinegar and salt. Let sit 5 minutes, then stir again.

Toss with the carrot and cabbage. Cover and...

Toss with the carrot and cabbage. Cover and refrigerate until ready to serve.

Note: One variation I have seen on this...

Note: One variation I have seen on this basic recipe is to substitute the carrot for well drained crushed pineapple to make Pineapple Coleslaw.

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Top Tags

Old English Dark Fruit Cake

Newfoundland Toutons

Auntie Crae’s Plantation Chews

Newfoundland Cold Plate

Top 4 newfoundland recipes recipes from across the web

The most viewed newfoundland recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old English Dark Fruit Cake

Newfoundland Toutons

Auntie Crae’s Plantation Chews

Newfoundland Cold Plate

The most viewed newfoundland recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine