Kitchen Goodies in Care Packages : Some of Your Favorite Cakes and Candies Recipes Will Ship Well

Gifts from your kitchen are an ideal choice for loved ones who won’t able to be with you this holiday season. Cakes, cookies, breads and candy will bring a taste of home to wherever they are enjoyed. First to come to mind are members of the armed forces, but there are many others--students, members of the foreign service, or those who live in other parts of this country--who will also appreciate your thoughtfulness.

Some of your favorite recipes will ship well. Select ones that are appropriate or use those included in this article. To ensure your culinary gifts arrive in good condition, use the following guidelines.

According to “Better Homes and Garden’s Christmas-Time Cookbook,” moist quick breads will stay fresh longer and travel better than yeast breads. Bar cookies are a better choice than more thin, or tender varieties such as sugar or spritz. Fudge and caramels are good choices of candy for mailing.

Ceil Dyer, author of “Gourmet Gifts” points out that solid cakes such as pound, fruitcake or unfrosted bundt cakes ship well. She recommends avoiding iced or delicate cakes.

Careful Job of Packing

Once gift items are baked, the best damage insurance during shipping is a careful job of packing. Begin by totaling covering the item with plastic wrap, then foil. This is relatively easy in the case of cakes and breads. Bar cookies and fudge can be wrapped without cutting; delicate cookies should be individually wrapped and packed in layers with cushioning between.

Place the items in a sturdy corrugated carton that has all the flaps intact so it can be securely closed. Since new cartons are not always available, used cartons are acceptable if checked for flaws. Be certain to carefully mark out all old addresses to eliminate any confusion. The carton needs to be large enough to hold the item or items you want to ship, as well as plenty of cushioning material.

The U.S. Post Office suggests using polystyrene, excelsior or shredded newspaper for cushioning. It should slightly overfill the container prior to closure. That way even after it settles the item or items will be prevented from moving around during shipping. When several items are in the same package, they must be protected from each other too.

“Betty Crocker’s Christmas Cookbook” (Golden Press: $14.95) advises not to use popcorn or cereal products as filler. They can absorb noxious fumes from airplane engines and become unsafe to eat.

Sturdy tape should be used to close the carton. Pressure sensitive, filament reinforced tape or reinforced paper tape 2 inches to 3 inches wide is recommended by the Post Office and United Parcel Service. Masking tape is not acceptable because it has a paper base and breaks easily. For extra strength, start the tape on the side of the carton adjacent to the closure.

Print the Address

Clearly print the address directly on the box or a firmly affixed label. Use a felt tip marker or ball point pen to prevent smudging if it gets wet. Include the full address, including ZIP code.

UPS suggests putting a duplicate label inside the box. If the outside address becomes unreadable, they will open the package to find the second. They also suggest adding a telephone number to the label if the package is to be delivered in out-of-the-way places such as ranches or farms. This permits them to call ahead to say they have a package to deliver.

String or twine should not be used on the outside of packages. This can get caught in machinery used in transporting packages to destinations.

Packages destined for foreign countries, APO or FPO boxes, Hawaii and Alaska need to be mailed through the U.S. Post Office. Those addressed to places within the “lower 48” states may be sent by either the U.S. Post Office or United Parcel Service. Both have package size restrictions, but these should not be a problem for the size boxes you will be mailing. If there is any doubt, give them a call.

Mail early to be certain packages arrive on time. UPS recommends shipping all packages by Dec. 13. Dates for shipping to foreign countries vary depending on the distance and mode of transportation, so the following is simply a guide. Call your local post office if you need additional information.

Military surface mail to Australia and the Far East needs to be shipped by Oct. 18 (airmail, Nov. 4); Middle East, Oct. 28 (same by airmail); Central and South America, Europe, Greenland and Iceland, Nov. 1 (airmail, Nov. 4); Caribbean and West Indies, Nov. 18 (same by airmail); Alaska and Hawaii, Nov. 25 (same by airmail).

International surface mail to Africa, Australia, the Middle East and Far East should be mailed by Oct. 18 (air parcels, Nov. 25); Central and South America and Europe, Nov. 4 (air parcels, Dec. 2); Caribbean and West Indies, Nov. 11 (air parcels, Dec. 11).

Comparisons in Mailing

Surface mail is less expensive than sending packages by air. Call to make some comparisons before mailing.

Start out your holiday gift baking list with Sugarplum Bread. Bake the bread in inexpensive aluminum pans, then after cooling, the same pans will give extra support to the bread during shipping. Cover all with plastic wrap, then foil to keep the bread moist during travel. If you bake the quick bread in traditional pans, just cool and wrap without the pans.

Another holiday gift, Raisin Lebkuchen, is a streamlined version of the traditional German cookie. A lemon-flavored glaze is added to the bar cookies while still warm. Carefully wrapped, the cookies store well for a month--time to get them to the final destination.

Individually wrapped Nut Caramels can be placed in a decorative container to be used well after the holidays. Easy Chocolate Fudge is a foolproof recipe. The candy has a rich, creamy texture.

Shipping time of up to two months will actually enhance the flavor of California Golden Fruitcake. Wrap in brandy-soaked cheesecloth first, then plastic wrap and foil. The loaf shape is also convenient for packing.

SUGARPLUM BREAD

1 1/3 cups sugar

2 2/3 cups flour

1 tablespoon baking powder

2 teaspoons pumpkin pie spice

1 teaspoon salt

3 eggs

1 cup oil

2 (4 3/4-ounce) jars strained plum baby food

1 cup chopped pecans

Combine sugar, flour, baking powder, pumpkin pie spice and salt in large bowl. Set aside.

Combine eggs, oil and baby food in separate bowl. Stir liquid mixture into dry ingredients, mixing just until moistened. Fold in pecans.

Divide batter evenly between 2 (8x4-inch) ungreased loaf pans. Bake 45 to 55 minutes or until wood pick inserted in loaf comes out clean. Cool in pan. Makes 2 loaves.

RAISIN LEBKUCHEN

3/4 cup brown sugar, packed

1 egg

1 cup honey

1 tablespoon grated lemon peel

1 teaspoon lemon juice

2 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 cup golden raisins

1 cup blanched slivered almonds, toasted

1/2 cup chopped candied fruit peel

1/2 cup chopped citron

Lemon Glaze

Beat sugar and egg until smooth and fluffy in large bowl. Add honey, lemon peel and juice. Beat well.

Sift together flour, baking soda, salt, nutmeg, cinnamon and cloves. Gradually add to egg-sugar mixture on low speed of electric mixer. Stir in raisins, almonds, candied peel and citron.

Spread batter in greased 15x10-inch baking pan. Bake at 375 degrees 18 to 20 minutes or until lightly browned. Cool slightly, then brush with Lemon Glaze. Cool completely. When cut into bars, makes about 3 dozen.

Lemon Glaze

1 cup sifted powdered sugar

1 1/2 to 2 tablespoons lemon juice

Combine sugar with enough lemon juice to make thin glaze.

NUT CARAMELS

1 cup evaporated milk

1/4 cup butter or margarine

1 cup sugar

1 cup dark corn syrup

1/4 teaspoon vanilla

1 cup pecans, coarsely broken

Heat butter and evaporated milk in small saucepan until butter is melted. In another saucepan, cook sugar, corn syrup and salt over medium heat until it reaches firm-ball stage (244 degrees on candy thermometer), stirring often.

Slowly stir in milk so sugar mixture does not stop boiling. Cook, stirring constantly, until mixture reaches firm-ball stage again.

Remove pan from heat and stir in vanilla and pecans. Mix well. Pour into well-buttered 8-inch square pan.

When firm, turn out onto cutting board or wax paper. Cut into 1-inch squares and wrap each in plastic wrap. Makes 5 dozen caramels.

EASY CHOCOLATE FUDGE

1/2 cup butter or margarine

1 (6-ounce) bag semisweet chocolate pieces

1 teaspoon vanilla

2 cups sugar

1 (5.33-ounce) can evaporated milk

10 marshmallows

1 cup chopped nuts

Place butter, chocolate pieces and vanilla in medium bowl. Set aside.

Combine sugar, evaporated milk and marshmallows in medium saucepan. Cook over medium heat until mixture comes to boil. Reduce heat and continue cooking 6 minutes, stirring constantly.

Pour hot syrup over ingredients in bowl. Beat by hand or with electric mixer until fudge is thick and dull. Stir in nuts.

Pour into greased 8-inch square baking pan. Refrigerate several hours to firm. When cut into squares, makes about 64 pieces.

CALIFORNIA GOLDEN FRUITCAKE

1 (15-ounce) package golden raisins

1 (8-ounce) package figs, coarsely chopped

1 (6-ounce) package dried apple chunks

1 (6-ounce) package dried apricots

1 (8-ounce) package candied cherries

1 (6-ounce) package currants

1 cup canned pineapple chunks, drained

1 cup candied fruit peel, chopped

2 cups whole Brazil nuts, skins removed

1 1/2 cup blanched, slivered almonds

Brandy

1/4 cup apricot-pineapple jam

1 1/2 cups butter or margarine

1 cup brown sugar, packed

1 cup granulated sugar

8 eggs

3 1/2 cups flour

2 teaspoons ground allspice

1/2 teaspoon salt

2 teaspoons grated lemon peel

2 teaspoons grated orange peel

Combine raisins, figs, apple chunks, apricots, cherries, currants, pineapple chunks, fruit peel, Brazil nuts, almonds, 1 1/4 cups brandy and jam. Let stand at least 1 hour or overnight.

Cream butter and sugars. Add eggs, one at a time, mixing well after each addition. Sift together flour, allspice and salt. Beat into creamed mixture.

Fold in marinated fruits, nuts and fruit peel. Line 3 (9x5-inch) loaf pans with parchment paper or foil. Grease well. Divide batter evenly among pans.

Bake at 275 degrees 2 1/2 to 3 hours or until wood pick inserted in center of cake comes out clean. Cool 30 minutes, then turn out on wire rack and drizzle with heated brandy.

Wrap in brandy-soaked cheesecloth, plastic wrap and foil and age up to 2 months. Makes 3 loaves.