Dec 16, 2010

Christmas Cake

 (Grandma Weeks recipe)

Ingredients:
12 eggs
1 lb butter
1 lb white sugar
2 lbs dark raisins
2 lbs light yellow raisins (Sultanas)
1 lb currants
1 lb mixed peel
1 lb dates
1 lb almonds
½ lb dried apricots
1 lb candied cherries
½ lb candied pineapple rings
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
½ teaspoon mace
½ teaspoon ginger
5 cups sifted flour
2 teaspoons soda dissolved in a little hot water
2 cups sherry
4 oz bottle almond flavoring
4 oz bottle vanilla


  1. Wash raisins and currants in hot water, drain and dry a bit on paper towel
  2. Cut almonds, cherries, pineapple, dates and apricots. Put all fruits in a large bowl
  3. Mix fruits together, pour 2 cups of sherry over fruits and let stand over night
  4. Next day add spices and flavorings and let stand a few hours or over night, mixing well a few times so that fruit absorbs liquid
  5. Cream butter and sugar until soft, add eggs one at a time, beat well
  6. Sift 2 cups of flour over fruit mix
  7. Just before you are ready to put all together, add the rest of flour to egg mixture and beat again
  8. Add soda mixture – mix in well
  9. Pour over fruit and mix thoroughly
  10. Have ready 4 Christmas cake pans or any pans you care to use. They must be lined with lightly greased foil or brown paper cut to fit. Put a collar around the inside of cake pan or foil or paper (greased) – it should come 2 inches above rim of pan
  11. Put cake mixture in pans
  12. Place in 300 degree oven with pan of hot water on lower shelf for moisture
  13. Large cakes take 4 ½ hours, smaller ones 3 ½ hours
  14. Cool and remove paper. Pour a bit of brandy on top and bottom
  15. Wrap cakes in foil. Put in air tight tins
  16. Add brandy by tablespoon every 2 weeks. If needed, freeze well

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