In Sicily the aura and ambience of Christmas can be felt as early as mid-November, when the streets glow with colored lights, store windows are filled with enticing decorations, gastronomic delights, and, heavily displayed, the beloved and fashionable panettone. Sicilian markets attract with living nativity scenes, Christmas villages, carols, and the fragrance of candied fruits and traditional sweets wafting about.  The atmosphere becomes magical for children and adults, alike. All the while Christmas music cheers the shoppers and brings joy to the streets.

Like most everywhere in the world, Christmas in the Sicilian villages is a much-anticipated time. There is a charisma of traditions that come alive each year as they are passed from generation-to-generation awakening memories with each gathering of family and friends and the continuous traditional story telling.

In Messina, Monreale and Polermo , you will hear the traditional folk music that combines a love of religious worship, songs and musical performances. Singers today, as they were then, are accompanied with bagpipes, “ciamamedde” (wind instruments) and songs as they sing the songs of “Longi” a most important representation of the Holy Family, which for Christmas continues to be authentic symbols or for the love of tradition. And Christmas Markets are set up from Trapani to Syracuse transforming the streets into small festive villages.

In Argrigento there is a Santa Clause House set up, In Acireale there is a festive feeling thanks to all the markets organized. There is also the Elf Village and Sants’s House set up in the Eufekius Castle.

Also, the “zampognari” and “ciarmiddare” along with the tradition of decorating little altars called “Cona” with oranges, lemons, homemade sweets, mostarda, dried figs and all with the wish for a prosperous future.

And also, not to be forgotten is the traditional foods such as scacciata, focaccia or scaccia and the mountains of cookies that are the pride of every family.

This is Christmas in Sicily.

AN UNTRADTIONAL SICILIAN FRUITCAKE

PREHEAT OVEN TO 325º

GREASE ND FLOUR 9-INCH SPRINGFORM PAN

SERVES 12

¾ CUP COGNAC – or your favorite brandy

2/3 UP GOLDEN RAISINS

2/3 CUP CURRANTS

2/3 CUP DRIED APRICOTS – finely chopped

2/3 CUP DRIED CRANBERRIES

¾ CUP WHOLE ALMONDS – blanched

1/3 CUP ALMONDS – blanched for cake decorating

1 CUP SUGAR – divided

2 CUPS FLOUR

1 TSP BKING POWDER

PINCH OF SALT’

2 ½ STICKS BUTTER – softened, unsalted

4 LARGE EGGS – room temperature

1 TSP VANILLA EXTRACT

1 TBL ORANGE ZEST – grated

4 TBS SWEET ORANGE or APRICOT PRESERVES

1 TBL ORANGE LIQUEUR

Heat brandy in a 1-qt saucepan over low heat just until warm ‘remove from the heat and stir in the dried fruit. Cover pot and let stand for at least  30 – 45 minutes.

Finely grind ¾ cup almond with ¼ cup sugar in food processor then add them to the baking powder, salt and whisk until well blended.

Beat butter and remaining ¾ cup sugar with an electric mixer at medium-high speed util pale, light and fluffy. Add eggs 1 at a time beating well after each addition and before next egg is added. Not to worry when batter appears to be curdled. Add vanilla, zest and fruit together with brandy. Beat until thoroughly combined.

At low speed, mix in flour mixture until incorporated. Spoon batter into prepared pan, smooth top and sprinkle remaining 1/3 cup almonds over all.

Bake until a cake tester inserted into the center of the cake comes out clean and baked for 1 ½ to 1 ¾ hours. Run a thin metal spatula around the inside of the rim. Cool in pan on a rack for about 10-15 minutes.

Meanwhile melt the marmalade or preserves in a small heavy saucepan over medium heat stirring until warmed. When warm, strain glaze through a sieve into small bowl and discard solids. Loosen the cake by slowly opening the sides of the springform pan and then remove the rim completely.  Loosen bottom of cale and transfer cake from the pan to a rack and brush glaze over top of cake allowing it to drip slightly down sides. Cool cake completely for at least 3 hours.

NOTE: IT IS BEST TO MAKE THIS CAKE A DAY OR TWO AHEAD OF TIME AND THEN RAPPED IN PARCHMENT PAPER.

BUON MANGIATA!