For holiday baking, these two recipes are family and friends’ favorites I have been asked to repeat again and again.

The first is a cake my mother used to bake and even sell during the Christmas season years ago. I still make one once in a while and share with friends and family. Never liking fruitcake, I was surprised that this light fruitcake with lots of nuts and only three kinds of fruits was very different. It weighs about 4 ½ pounds. I call it LIGHT CHRISTMAS CAKE from Geraldean Fry (pictured at right).

Ingredients: 1 lb. pecan halves (4 cups), ½ lb. walnut halves (2 cups), ¾ lb. whole candied cherries (2 cups), ¾ lb. diced candied pineapple (2 cups). 1½ cups light raisins 1 cup sifted all-purpose flour, 1½ cups softened butter, 1½ cups sugar, 3/4 tsp. baking powder, 3 eggs, 1 1oz. bottle (2T. + 1tsp.) lemon extract, 2 cups sifted all-purpose flour (used at a different time of 1 cup flour already listed), foil wrap, light corn syrup.

In large mixing bowl, combine pecans, walnuts, cherries, pineapple, and raisins. Toss with the 1cup flour; set aside.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon extract. Sift together the 2 cups flour and baking powder. Add in thirds to the creamed mixture; mix well. Add batter to the fruit, mixing well to coat all fruits and nuts.

Transfer batter to a well-greased 10” tube pan. Cover tightly with foil. Place a pan of water on bottom oven rack. Bake cake on shelf above water in slow oven (300°) for 2 ½ hours.

Remove foil; bake 3-5 minutes or till top is slightly dry. Remove cake from pan when cooled thoroughly. Store in tightly covered container. Before serving, brush with light corn syrup. It can be refrigerated for up to 2 weeks or you may freeze it. Be prepared for compliments on this tasty and beautiful dessert.

The second recipe is HOLIDAY ORANGE BALLS. The ingredients are as follows: a 12 oz. box of Vanilla Wafers (crush in large plastic bag), 1 stick butter, 1 lb. box powered sugar, and flaked coconut, if desired, and 6oz. of frozen orange juice concentrate.

Mix all (except coconut) together. Chill about an hour. Roll in balls and in coconut, if desired. Keep covered and chilled in fridge. Makes about 60 balls.

Both recipes are great to make ahead for the holidays. Enjoy!