CityView Magazine

Park View Presents The DownTown PhoTo ConTesT Submit your best photo of Downtown to win a $200 Visa Gift card! Visit us on Facebook www.facebook.com/cityviewnc for contest rules and to enter. Sweeney Todd Now thru November 17 The Best Christmas Pageant Ever November 30 & Dec. 1 - Dec. 5-15 The SantaLand Diaries December 13, 14, 20 & 21 Holiday Gift Tickets on Sale Now! Buy online at www.cfrt.org or call 910-323-4233 capefear theatre R E G I O N A L 20 | November/December • 2013 "This fruit cake is exceptional. Even fruit cake skeptics love this cake!" She added that her mother always liked to pair it with freshly cut oranges or pineapple. Fruit Cake INGREDIENTS 2 cups plain flour 1 cup sugar 5 eggs 2 sticks butter, room temperature 1 lb. candied cherries (red & green) cut into small pieces 1 lb. candied pineapple (cut in small pieces) 1 box golden raisins 1 pint pecans chopped 1 tbsp. vanilla PREPARATION Preheat oven to 300 degrees. Sprinkle 1 cup flour over cut fruit and raisins to separate fruit pieces. Mix butter and sugar until light and fluffy. Add eggs one at a time. Add remainder of flour and vanilla. Mix well. Stir into floured fruit. Add nuts. Pour into a tube pan that has been greased and lined with waxed paper. Place a 9x13 pan, half filled with water, on bottom rack of oven. Place cake on middle rack and bake at 300 degrees for 1.5 hours. Cake should be lightly browned. Tester will be a bit sticky because of fruit. Cool in pan. Remove to rack and peel off waxed paper. "Seasoning" cake is the vital last step: soak a clean linen dish towel in good bourbon and squeeze out excess. Place cake, bottom down, in middle of cloth. Fold sides up over sides of cake and tuck into center hole. Wrap tightly in plastic wrap. Seal this in aluminum foil (it is important to seal it well). Check cloth after 3 to 4 days. Re-soak the cloth if it has dried out. Cake is best after at least one week of "seasoning". Store cake in a cool location. "Re-season" when cloth dries out by re-wetting cloth and resealing. This cake will keep for weeks like this. Mascarpone Pumpkin Mousse This lovely mascarpone pumpkin mousse, recently discovered by Emily Judkins on Foodie Crush, tastes as good as it looks. The dainty glasses filled with a scrumptious, but not overly sweet, concoction of pumpkin, crushed cookies and whipped cream, make this dish not only tasty, but perfectly party presentable. "My husband absolutely loves pumpkin pie," Emily said. She continued, "When we turn the calendars to November each year he excitedly informs me that it is, 'Pumpkin pie month!'" While Emily loves to bake, a whole month of pumpkin pie is a lot of pie; so she found this recipe, which is a lighter, but still festive pumpkin dessert. "My husband tried it and loves it!" she exclaimed with a smile. (This recipe was found by Emily on foodiecrush.com and altered slightly.) INGREDIENTS 3 eggs, whites and yolks separated 1/2 cup sugar, divided 8 ounce container of mascarpone cheese, at room temperature 1 cup canned pumpkin (about 7 ounces) 1 pinch of ginger 1 pinch of nutmeg 1 dash of ground cloves 1 pint whip cream 1 teaspoon vanilla 7 ounce bag of Amaretti cookies Cocoa powder for dusting

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