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Florence Jarvis of Lewin's Cove has a lot on her plate: Including Breast Cancer.
She's also got a sense of humour and she's chosen to blog about the perks of having cancer. You can check it out at perksofcancer.com. Ramona speaks with her on phone.

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Concerns that the death of a senior in Port Saunders was preventable: Host Ramona Dearing speaks with the Deputy Mayor of Port Saunders, Marie Smith.

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CROSSTALK: Do you make your own Christmas cakes and puddings? Do you have family traditions, tips and memories to share with us? We'd love to hear from you! Ramona's guest is the chef at Government House Jerome Smart.

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1 ½ cups butter (real)

1 ½ cups brown sugar

1 ½ cups currants

1 ½ cups golden sultanas

½ cup chopped peel

¾ cup Lyle's Golden Syrup


(Lyle's Golden Syrup is available at Fat Nanny's Speciality Groceries and all Coleman's Stores.)

3 large eggs

2 cups white flour

¼ teaspoon each of salt,

baking soda and cream of tartar


·       Grease and line a 9" round or square deep cake tin.

·       Measure fruit and mix thoroughly with ¼ cup of flour (from the 2 cups in recipe)

·       Heat oven to 250° F.

·       Beat butter and sugar well.

·       Add eggs and syrup and beat well again.

·       Stir in flour, salt, baking soda and cream of tartar.

·       Add fruit and mix well. (The mixture will be very thick.)

·       Spoon into prepared cake tin and spread out evenly.

·       Place in slow oven for about 4 hours till done.


Jennifer Whitfield                      


 This cake has been used in my family for 5 generations and is absolutely delicious!  I hope you enjoy making it and eating it even more.  It should be made about 6 - 8 weeks ahead of Christmas, so that it has time to age.  I don't put any alcohol in it at all. Once cooled, I wrap it in tin foil tightly and place in a plastic bag in a cool place till Christmas Eve - my mouth waters even now!!