Dark Christmas Cake
|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|
|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)|
|Molasses||1⁄4 Cup (4 tbs)|
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, 300Â° 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.