Traditional Christmas Cake
2 sticks plus 2 tablespoons (9 ounces total) butter at room temperature
1 1/2 cups dark brown sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups each currants, golden raisins, dark raisins
1 1/3 cups soft dried figs, chopped
1 1/4 cups dates, pitted and chopped
1 cup chopped stoned dried prunes
1 3/4 cups chopped dried apricots
3/4 cup blanched almonds, chopped
2/3 cup plus 4 tablespoons brandy
2 teaspoons instant espresso, mixed with 1 tablespoon water
This rich cake can be made at the last minute before Christmas--it doesn't need
to mature, although it keeps well, too.
Makes 30 servings.
Total time: 4 hours 45 minutes, plus cooling time.
Step 1:
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line
bottom and sides with several layers of waxed paper.
Step 2:
In a large bowl, with an electric mixer on high, beat the butter and sugar
until thick and creamy. Add the eggs, one at a time, beating well after each
addition. Sift together the flour, salt, and spices, then fold into the creamed
mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.
Step 3:
Spoon the mixture into the prepared pan, leveling the surface. Place the pan in
the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F
and bake for 3 1/2 hours longer or until a tester inserted in the center of the
cake comes out clean.
Step 4:
Remove the pan from the oven, cover with first a kitchen towel and then a thick
bath towel so that the cake will cool slowly.
Step 5:
When the cake is cool, prick the top with a skewer and drizzle with the extra
brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool
place for up to 3 months
source is Home Made Best Made
God Bless, Marla
[Non-text portions of this message have been removed]
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