johnrobe

A recipe originally from the Daily Sentinel Review in Woodstock. I don’t know what year this was published, but it was long enough ago that this recipe is now a family tradition. The following is the text directly from the paper clipping in my mom’s recipe book:

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The following is a recipe my grandmother used to make. lt was my fathers favourite Christmas treat (a Christmas morning tradition) and now my family expects to have it as part of our Christmas tradition too.

The recipe has gone forward to the next generation with my 40-year-old son, who likes to cook for family and friends. l hope you will enjoy it too!

Sugarplum Ring

1 pkg active dry yeast or 1 cake compressed yeast
1/4 cup water
1/2 cup milk, scalded
1/3 cup sugar
1/3 cup shortening
1 teaspoon salt
3 3/4 to 4 cups sifted all-purpose flour
2 beaten eggs

(Later) 1/4 cup butter or margarine melted
3/4 cup sugar
1 teaspoon cinnamon
1/2 cup whole blanched almonds .
1/2 cup candied whole red cherries
1/3 cup dark corn syrup

Soften active dry yeast in warm water (or compressed yeast in luke warm water).
Combine scalded milk, the 1/3 cup sugar, the shortening, and salt; cool to lukewarm.
Stir in one cup of flour; beat well.
Add softened yeast and eggs.
Add remaining flour, or enough to make a soft dough.
Mix thoroughly and place in a greased bowl, turning once to grease surface.
Cover and let rise till double, about two hours.
Punch down and let rest 10 minutes.
Divide dough into four parts. Cut each part into 10 pieces and shape into balls.
Dip balls in the melted butter, then in the 3/ 4 cup of sugar blended with the cinnamon.
Arrange 1/3 of the balls in a well greased 10-inch tube pan.
Sprinkle with some of the almonds and cherries.
Repeat with two more layers.
Mix corn syrup with butter left from dipping balls; drizzle over top.
Cover and let rise in warm place till double, about one hour.
Bake in moderate oven (350 degrees) for 35 minutes.
Cool five minutes; invert pan and remove ring.
Makes one sugerplum ring.

I cannot tell, you exactly how many this recipe serves. One Christmas I made this when my mom and dad were visiting and my dad sat there and ate nearly the whole thing! This rich ‘caramely’ ring breaks into separate ’sugarplums’ for easy serving.

Enjoy!

Nina Mercer Woodstock