What better time to soak in the charm of Downtown Holly and get a jumpstart on your Christmas shopping than during the village's annual Dickens Festival?
Established in the early 1970s, every year, the Dickens Festival transforms the quaint streets of downtown Holly into a page out of Charles Dickens´ classic, "A Christmas Carol." With games, parades, food, drinks, music, Dickens characters roaming the streets and more, it´s the perfect way to get into the holiday spirit.
The Dickens festival runs Saturday, Dec. 8th and Sunday, Dec. 9th from Noon - 6:00pm.
Click here to learn more about the Divine Dixie Deva.
Here is the recipe featured on FOX 2 News Morning.
Compliments from the The Divine Dixie Deva's "Supper Time in the South"
by Kathryn Pierce-McAllister page 168
Cranberry Orange Tea Cake
2 1/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cranberries, chopped
1 cup pecans or walnuts, chopped
1 cup dates, chopped
2 tablespoons orange rind, grated
2 eggs, beaten
1 cup buttermilk
1 teaspoon orange flavoring
3/4 vegetable oil
Preheat oven to 350-degrees. Prepare your 10-inch tube pan or Bundt pan by greasing & flouring. In a large mixing bowl, combine all of the dry ingredients; add the cranberries, nuts, dates, and orange rind. Mix well. Set aside. In a separate bowl, mix the eggs, buttermilk, orange flavoring and oil. Add this mixture to the dry ingredients, stirring just until blended. Pour this batter in the cake pan and bake for 50-60 minutes or until toothpick tests clean. Cool in pan 10 minutes and then turn out on cake plate. Poke small holes in the cake with an ice pick or wooden pick. Pour the glaze on it. Garnish with orange slices and a few cranberries with mint sprig.
1/2 cup orange juice
1/2 cup powdered sugar, sifted
Mix ingredients and pour onto cake. Some folks that I have served this to tell me that they would rather have this than a Fruit Cake.
This recipe is also compliments of The Divine Dixie Deva's "Supper Time in the South" page 32.
Holiday cheese ball (In the shape of a pineapple)
2 (8-ounce) packages cream cheese, softened
2 cups (8-ounces) Cheddar cheese, shredded
1 tablespoon pimento, chopped
1 tablespoon green or red pepper, chopped
1 tablespoon onion, minced
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Dash of seasoning salt
Dash of red pepper
1/2 cup of pecans, chopped
1/2 pecan halves, toasted
Paprika for color
1 pineapple top
Combine all of the ingredients along with the chopped pecans. Set aside the pecan halves. Shape into a flat, pineapple shape. Sprinkle with paprika for color. Cover with whole pecans to resemble a pineapple. Use the pineapple top for garnish. Chill for at least 24 hours. Serve with assorted crackers.This makes a beautiful presentation.
At Christmas time, I display on a beautiful silver tray an place Christmas ornaments around the pineapple.