English Christmas Cake
Yield
servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
dry |
|
| 1 ½ | cups |
water
warm |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | pound |
butter
room temperature |
|
| 1 | pound |
sugar
powdered |
|
| 1 | tablespoon |
cinnamon
|
|
| 1 ½ | teaspoons |
coriander
ground |
|
| 1 | teaspoon |
nutmeg
|
|
| 2 | tablespoons |
caraway seeds
|
|
| ½ | cup |
milk
or sweet red wine |
|
| 7 | large |
eggs
|
|
| 6 | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
dry |
|
| 355 | ml |
water
warm |
|
| 473 | ml |
all-purpose flour
|
|
| 453.6 | g |
butter
room temperature |
|
| 453.6 | g |
sugar
powdered |
|
| 15 | ml |
cinnamon
|
|
| 7.5 | ml |
coriander
ground |
|
| 5 | ml |
nutmeg
|
|
| 3E+1 | ml |
caraway seeds
|
|
| 118 | ml |
milk
or sweet red wine |
|
| 7 | large |
eggs
|
|
| 1.4 | l |
all-purpose flour
|
|
Directions
Dissolve yeast in warm water.
Stir in two cups flour and set aside to proof.
Meanwhile, cream butter with sugar.
Add sinnamon, coriander, nutmeg, and caraway seed.
Stir in milk or wine. In a separate bowl, beat eggs until smooth and thick and stir them into the butter mixture alternately with the proofed yeast mixture.
Add remaining flour. Divide the batter between two 10 inch buttered and floured springform pans.
Set in a warm place and allow to rise until double.
Bake in a preheated 350℉ (180℃). oven for about 1½ hours, or until the cake is golden brown and tests done in the middle.
Cool slightly in pans before removing to a wire rack.
Makes two cakes.
