Royal Christmas Cake
Servings: 16 servings
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1-1/2 cups currants
1-1/2 cups dark or golden raisins
1-1/2 cups diced mixed candied fruits and peels
1 cup candied red and/or green cherries
1/2 cup almonds, ground*
4 eggs
1 cup granulated sugar
3/4 cup butter, melted
1/2 cup rum, brandy, or orange juice
3 tablespoons lemon juice
Rum, brandy, or orange juice (about 1/3 cup)
1 8-ounce can almond paste
1 recipe Royal Icing (see recipe below)
1. Grease bottom and sides of two 9x1-1/2-inch round baking pans. Line
bottoms with waxed paper. Grease paper; sprinkle bottom and sides of pans
lightly with flour; set aside. Stir together flour, cinnamon, baking powder,
baking soda, nutmeg, and cloves. Stir in currants, raisins, fruits and peels
cherries, and almonds. Set aside.
2. In a medium bowl beat eggs slightly with a fork. Add granulated sugar,
butter, 1/2 cup rum, and lemon juice; stir until combined. Stir egg mixture
into fruit mixture; pour into prepared pans.
3. Bake in a 300 degree F oven for 1 to 1-1/4 hours or until a toothpick
inserted near the center comes out clean. (If necessary, cover pans loosely
with foil after 1 hour to prevent overbrowning.) Cool in pans on wire racks
20 minutes; loosen edges. Remove cakes from pans. Cool thoroughly on wire
racks.
4. Wrap layers separately in 100-percent cotton cheesecloth moistened with
additional rum, brandy, or juice. Wrap with foil or place in large
self-sealing plastic bags. Store in the refrigerator for 1 to 2 weeks.
Remoisten cheesecloth with a little additional rum if it becomes dry.
5. To assemble, up to 2 hours before serving, unwrap cake layers. Place 1
cake layer, top side down, on a serving plate. Spread with half of the
almond paste. (Or, if paste is too thick to spread, divide in half and shape
into balls. Place each ball between 2 sheets of waxed paper; flatten
slightly. With a rolling pin, roll each portion into a 9-1/2-inch circle;
trim to form a 9-inch circle. Remove top sheet of paper from 1 circle;
invert onto cake. Remove remaining paper).
6. Spread about 3/4 cup of the Royal Icing over almond paste on first cake
layer. Add second cake layer, top side up; spread or top with remaining
almond paste. Frost top and sides of cake with remaining Royal Icing. If
desired, garnish with bay leaves (do not eat). Let stand at least 30 minutes
to allow Icing to set. Serve within 2 hours of frosting. Makes 16 servings.
Note
Use a grinder, blender, or food processor to grind nuts.
Royal Icing
Combine 4 cups sifted powdered sugar, 1/2 cup water, 1/4 cup meringue powder
and 1 teaspoon vanilla. Beat with an electric mixer on high speed 7 to 10
minutes or until very stiff. Use immediately; cover icing in bowl with damp
paper towel or with plastic wrap while working to prevent drying. Makes
about 3-1/2 cups.
Nutrition information
Per serving: Calories 565, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 76
mg, Sodium 139 mg, Carbohydrate 98 g, Fiber 2 g, Protein 7 g. Daily Values:
Vitamin A 10%, Vitamin C 4%, Calcium 7%, Iron 15%. Percent Daily Values are
based on a 2,000 calorie diet
Prettypinkbutterfly
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