Dark Christmas Cake
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 1/2 pounds candied peel mixed, chopped ⓘ
- 1 pound candied pineapple cut up ⓘ
- 1 cup flour, all-purpose ⓘ
- 3 cups butter softened ⓘ
- 3 cups brown sugar packed
- 12 large egg yolks ⓘ
- 5 1/2 cups flour, all-purpose ⓘ
- 1 teaspoon salt ⓘ
- 2 teaspoons cinnamon ⓘ
- 2 teaspoons mace ⓘ
- 2 teaspoons allspice ⓘ
- 2 teaspoons nutmeg ⓘ
- 1 teaspoon cloves ⓘ
- 3 teaspoons baking soda ⓘ
- 3/4 cup prune juice
Instructions
- 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 prepared pans and press well into the corners.
- Heat oven to 275F (140C).
- 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.
Nutrition & Diet Analysis (per serving)
1420
kcal
71% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).