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Dark Christmas Cake - Brun Julekage




Source of Recipe


internet


List of Ingredients




1 pound soft butter
2 cups sugar
1 cup dark molasses
12 eggs -- beaten
4 cups flour
2 teaspoons baking powder
1 cup cream
2 teaspoons nutmeg
1½ teaspoons cinnamon
1 teaspoon allspice
4 ounces red wine
4 ounces brandy
1½ pounds raisins
1½ pounds currants
½ pound candied orange peel
½ pound candied lemon peel
½ pound candied pineapple
½ pound candied cherries
2 pounds almonds -- shelled
1 cup flour


Recipe



Cream butter and sugar. Add molasses, then the eggs. Add the flour. Dissolve the baking powder in the cream and add to the mix. Add spices, wine and brandy.

Chop the fruits and nuts and dredge with extra cup of flour. Fold into the batter. Line cake pans with brown paper, and fill 2/3 full. Put cake pans into shallow pans ¼ filled with water. Bake slowly 4 hours in a preheated 275º oven. Cool thoroughly. Remove brown paper. To store, wrap in wine- or brandy-soaked cloth. Keep the cake moist by adding liquor now and then.