hide You are viewing an archived web page collected at the request of University of Alberta using Archive-It. This page was captured on 22:09:21 Dec 15, 2010, and is part of the HCF Alberta Online Encyclopedia collection. The information on this web page may be out of date. See All versions of this archived page. Loading media information
Heritage Community Foundation Presents
Alberta Online Encyclopedia

     Home > Lifeways > Cultural Life > Customs & Traditions > Christmas and Easter

    Christmas and Easter

Visit AlbertaSource!


  Page 2


(for six servings)
1 sponge cake
1 pound of Ricotta (Italian cottage cheese)
2 squares semi-sweet "Baker's" chocolate 
100 gm. candy fruit 
Grease a bread pan and line with wax paper. Cut the sponge cake in pieces and cover the bottom and sides of the pan with these pieces (save a few slices for the topping). Sprinkle the cake with liqueur. Cut the two squares of chocolate in small pieces and combine with the candy fruit.
Strain the Ricotta into a bowl, mix with the chocolate and candy fruit and add some liqueur. This mixture is now poured into the cake-lined pan. Cover with the remaining cake and sprinkle on icing sugar. Refrigerate for two or three hours. Reverse on a dish to serve.


The celebration of Easter begins with the observance of Shrove Tuesday (Pancake Day) and Ash Wednesday which mark the beginning of Lent.  The culmination is the Easter observances on Holy Thursday, Good Friday and, finally, Easter Sunday.  Again, there are some special foods such as sweet breads and hard boiled eggs that are enjoyed by many.

Related Links


[back] [top]

Copyright © 2002 Heritage Community Foundation

Albertasource.ca | Contact Us | Partnerships
††††††††††† For more on Italian Alberta, visit Peelís Prairie Provinces.
Copyright © Heritage Community Foundation All Rights Reserved