Dark Christmas Cake

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So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.

 
  
. Prep
40 min.
Cook
3 hrs
Ready In
4 hrs
4 cakes
Trans-fat Free, High Fiber
 
Metric measurements

Ingredients

1pound almonds blanched
3pounds raisins, seedless
2pounds currants
1pound candied cherries
1pound figs
1pound dates cut up
1 1/2pounds candied peel mixed, chopped*
1pound candied pineapple cut up
1cup flour, all-purpose
3cups butterVideo softened
3cups brown sugarVideo packed*
12large egg yolks
5 1/2cups flour, all-purpose
1teaspoon salt
2teaspoons cinnamonVideo
2teaspoons mace
2teaspoons allspice
2teaspoons nutmeg
1teaspoon cloves
3teaspoons baking sodaVideo
3/4cup prune juice *
1/4cup brandy *
12large egg whites
* not incl. in nutrient facts

Directions

Line greased pans with greased heavy brown paper, except for the Bundt pan which should be greased and floured.

COMBINE nuts and fruit in a very large bowl or roasting pan.

Add 1 cup of flour and toss by hand to coat fruit with flour.

CREAM butter well ( you can use your electric mixer for this part of the recipe).

Add sugar and beat until fluffy.

Beat in egg yolks.

Transfer mixture to a large bowl.

Sift 5 1/2 cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy.

Mix with a wooden spoon.

Add this mixture to the fruit and nuts and blend well.

The easiest way to blend this large amount of mixture is with your hands.

Beat egg whites until stiff and fold into mixture.

MEASURE into prapared pans and press well into the corners.

Heat oven to 275 degrees F.

Bake cakes in 8x4x3 inch pans for about 3 hours.

Let stand in pans a few minutes, then turn out on racks and cool.

Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.

First published: last updated: 2013-12-07

 
 
 
 
5 stars - based on 2 ratings, best: 5, worst: 0, reviews: 1

Reviews


Reviewed: over 10 years ago

So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.

(1)
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1 comment

Long term storage of fruitcakes in foil is not recommended as the raisins eat thru the foil! I found this the hard way! It wasn't very long before mine did it as I know I would have eaten this all up pretty quick. I love darj fruitcake!

Connie
Thunder Bay almost 5 years ago
 
 
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Nutrition Facts

Serving Size 1665g (58.7 oz)
Amount per Serving
Calories 496039% of calories from fat
 % Daily Value *
Total Fat 216g 332%
Saturated Fat 98g 489%
Trans Fat 0g
Cholesterol 995mg 332%
Sodium 2338mg 97%
Total Carbohydrate 245g 245%
Dietary Fiber 50g 202%
Sugars g
Protein 167g
Vitamin A 116% Vitamin C 704%
Calcium 91% Iron 159%
* based on a 2,000 calorie diet How is this calculated?