You are here

Dark Christmas Cake

admin's picture
Well, this is the Christmas Cake I made last time and this time too everyone at home wants me to try the same. A very rich and delicious dessert with a lot of raisins, cherries, candied fruits, nuts and more, this Dark Christmas Cake is simply great a treat! Try this out and you would agree to it that there is no better way of getting in to the real Christmas mood!
Ingredients
  Seedless raisins 2 Cup (32 tbs), washed and drained
  Seeded raisins 2 Cup (32 tbs), separated
  Currants 1 Cup (16 tbs), washed and drained
  Chopped mixed candied peel and citron 1 Cup (16 tbs), or slivered
  Maraschino cherries 1 Cup (16 tbs), drained and halved
  Almonds 1 Cup (16 tbs), blanched and halved
  Grape juice/Brandy 3⁄4 Cup (12 tbs)
  Sifted pastry flour/2 2/3 cups all purpose flour 3 Cup (48 tbs), sifted once
  Baking powder 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Ground cinnamon 2 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Butter 3⁄4 Cup (12 tbs)
  Granulated sugar 1 1⁄2 Cup (24 tbs)
  Eggs 4
  Molasses 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
Directions

Prepare seedless raisins, seeded raisins, currants, peels, cherries and almonds; place in a bowl.
Pour grape juice or brandy over prepared fruits and nuts and combine well.
Let stand overnight.
Sift the pastry or all-purpose flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves together 3 times.
Cream the butter; gradually blend in sugar and cream well.
Add unbeaten eggs to the creamed mixture, one at a time, beating in well after each addition.
Beat in the molasses and vanilla.
Add half the flour mixture, combine well; add fruit, and juice mixture, combine well; add remaining flour mixture and combine well.
Turn batter into a deep 8 inch square cake pan that has been lined with a layer of aluminum foil.
Bake in a slow oven, 300° F about 2% hours.
Let cake stand in its pan on a cake rack until cold.
Store in a closely covered crock or tin to ripen and if desired, drizzle with brandy once a week.
Make at least six weeks before Christmas.

Recipe Summary

Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Party

Rate It

Your rating: None
4.114705
Average: 4.1 (17 votes)