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Traditional Christmas Cake




Source of Recipe


Aunt Saunny

Ingredients
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, and 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
Preparation time: 1 hour
Baking time: 4 hours
Cooling time: 2 to 3 hours

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, mixing well.

Step 3:
Spoon the mixture into the prepared pan, levelling the surface. Place the
pan in the centre 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 centre
of the cake comes out clean.

Step 4:
Remove the pan from the oven, cover with a clean kitchen towel, and top
with 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
remaining brandy. Wrap in waxed paper and store in an airtight container. Keep
in the refrigerator or another cool place for up to 3 months.