I read with interest all the talk about baccala and it brought back some interesting memories. In my family, my mother made a special dessert each year. Simply know as 'Christmas cakes', the recipe was passed to my mother through a friend whose mother lived in the southern part of Italy. I've included the recipe in the hopes that someone out there might know of its origins and an Italian name for this seasonal treat.

Judy, have any ideas?

9 eggs
1 scant c. of sugar
1/2 c. oil
1/2 - 3/4 c. red wine
8c. flour
8 tsp. baking powder

Mix the above w/ hand mixer and then w/ hands as dough becomes thick - it should be soft not sticky.
Cut circles of brown paper to use under cakes, cut pieces of dough (about the size of a large walnut) and roll out for the base of the cake - dough should be thin. Place on paper and brush lightly w/ oil to prevent drying.
Roll large handfull of dough for rosettes. Dough should be thin.Sprinkle w/ cinnamon,cloves and sugar. Sprinkle with raisin mixture (see below), fold over and cut section off and roll. Place on cake base using about 6 or 7 rosettes for each cake. Fold up edges of base and tie off w/ thread.
bake in 325 degree oven for about 1 hr. Drizzle honey over top after cooked -several times.

raisin mixture
2 1/2 boxes raisins
3 lbs. finely chopped walnuts
cinn, cloves and sugar to taste

Thanks for any help.

Nancy