Traditional Christmas Cake
|Walnuts||2 1⁄2 Pound, broken large|
|Butter||2 1⁄2 Cup (40 tbs)|
|Light brown sugar||4 Cup (64 tbs)|
|Eggs||8 , beaten|
|Flour||10 Cup (160 tbs)|
|Baking powder||3 Teaspoon|
|Cinnamon||2 1⁄2 Teaspoon|
|Mixed candied fruit||2 Pound|
|Red candied cherries||2 1⁄4 Pound (leave whole)|
|Candied pineapple||1⁄2 Pound, cut into wedges|
|Pitted dates||1⁄2 Pound, chopped|
|Golden raisins||1 Pound|
|Walnuts||2 1⁄2 Pound, broken|
|Sherry||3⁄4 Cup (12 tbs)|
Follow the instructions carefully.
Preheat oven to 250-275 degrees.
You can follow the chart to prepare pans.
1. Grease and line pans with brown paper, waxed paper, or parchment.
2. Grease it again.
3. Cut paper about 1 inch taller than pans.
4. Fill pans a little over half full with batter.
5. Put a pan with some hot water in it in the bottom, to keep the cakes moist.
9 x 5 x 3-inch loaf pan: 6 1/2 cups batter, bake for 3 hours
10" tube pan: 2 1/2 quarts batter, bake for 3 hrs 15 mins
1 lb. coffee cans: 3 3/4 cups batter, bake for 3 hrs 15 mins
9 1/4 oz. tuna cans: 1 cup batter, bake for 1 hour 30 mins
No.303 (16oz) cans: 1 2/3 cup batter, bake for 2 1/4 to 2 1/2 hours