Email to Cat      

Christmas: Grandma's Christmas Cake

Source of Recipe


Country Woman (December / January 2009)



List of Ingredients



• 2 cups sugar
  
• 2 cups raisins
  
• 2 cups water
  
• 1 cup butter, cubed
  
• 3½ cups all-purpose flour
  
• 1 tsp baking soda
  
• 1 tsp ground cinnamon
  
• ½ tsp each: ground nutmeg and cloves
  
• 1 cup chopped pecans
  
• .
  
• -- Brandy Butter Sauce --
  
• 1 cup heavy whipping cream
  
• 1 cup butter, cubed
  
• 1 cup sugar
  
• 4 egg yolks, lightly beaten
  
• ¼ cup brandy
  






Instructions



1. In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until sugar is dissolved. Remove from heat; cool.
   
   
2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350° for 45 to 55 minutes, or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
   
   
3. For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce slightly thickens and reaches 160° (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.
   
   Makes 12 servings.