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Laurine'S Christmas Cake

Western.Chefs's picture
Ingredients
  Shortening 1 Cup (16 tbs)
  Brown sugar 1 1⁄2 Cup (24 tbs)
  Eggs 6 , separated
  Fruit juice 1⁄4 Cup (4 tbs)
  Baking soda 3⁄4 Teaspoon
  Molasses 1⁄2 Cup (8 tbs), heated
  Drained maraschino cherries 1⁄2 Cup (8 tbs)
  Cut candied pineapple 1⁄2 Cup (8 tbs)
  Cut seeded raisins 3 Cup (48 tbs)
  Seedless raisins 3 Cup (48 tbs)
  Currants 1 Cup (16 tbs)
  Cut citron 1⁄2 Cup (8 tbs)
  Cut candied orange peel 1⁄2 Cup (8 tbs)
  Cut candied lemon peel 1⁄2 Cup (8 tbs)
  Cut pitted dates 3⁄4 Cup (12 tbs)
  Blanched toasted almonds halves 1 1⁄2 Cup (24 tbs)
  All purpose flour 2 Cup (32 tbs)
  Ground cloves 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
Directions

Work the shortening with the back of a spoon until light and fluffy.
Add the brown sugar gradually while continuing to work with the back of a spoon until fluffy.
Add the beaten egg yolks and fruit juice, and mix well.
Dissolve the soda in the heated molasses.; add to shortening mixture.
Combine the fruits and almonds, and mix with 2 tablesp of the sifted dry ingredients.
Add with the sifted dry ingredients to the creamed mixture and mix all thoroughly.
Fold in the stiffly beaten egg whites.
Bake in two greased loaf pans lined with waxed paper, one measuring 10" x 5" x 3" and the other measuring 8 3/8" x 4 3/8" x 2 3/4".
Bake in a slow oven of 300°F 2 1/2 hrs for the larger loaf, and 2 hrs for the smaller loaf.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Servings: 
22

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