Don't miss another issue…      Subscribe

Dark Christmas Cake

 
Ea5fbf5a090def8bc1c1 550
331

Dark Christmas Cake recipe

Yield

48

servings

Prep

40

min

Cook

3

hrs

Ready

4

hrs

 

Ingredients

1 pound almonds
blanched
3 pounds raisins, seedless
2 pounds currants
1 pound candied cherries
1 pound figs
1 pound dates
cut up
1 ½ pounds candied peel
mixed, chopped
*
1 pound candied pineapple
cut up
1 cup all-purpose flour
3 cups butter
softened
3 cups brown sugar
packed
*
12 large egg yolks
5 ½ cups all-purpose flour
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons mace
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
3 teaspoons baking soda
¾ cup prune juice
*
¼ cup brandy
*
12 large egg whites

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 5½ 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 prepared pans and press well into the corners.

Heat oven to 275℉ (140℃). 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 the paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Connie
Thunder Bay
 about 11 years ago

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!

Talbott, United States
 about 2 years ago

There is no information on how many loaves this makes as far as I can see. What is the Bundt pan reference about? Measure into pans - how much per pan?? And the photo is of a stollen, not a fruitcake. And the calorie count - 4960 calories per serving? First visit to this site but it seems more like a joke than anything.

Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 41339% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 195mg 8%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 17%
Sugars g
Protein 14g
Vitamin A 10% Vitamin C 59%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed