Christmas Cake is one of our family traditions, brought over from the “Old Country.” Well not so old, as we have current connections to England. It’s a solid good Fruitcake. By English standards, we’re too late. Should have set this up a year ago for proper aging.
In any case here’s the recipe:
- Cream 2/3 cup butter or margerine. Add 2 cups sugar and 2 tablespoons molasses. Cream.
- Add 5 eggs, one at a time. Then turn the mixer up and cream the lot.
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It should look like this. Then add:
- 4 cups plain flour.
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup brandy, doesn’t have to be the best grade. VS is fine.
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Add a couple of pounds of candied peel, a cup of raisins and a pound of candied cherries. |
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After mixing, it will be rather stiff. You’ll need to stir it with a spoon. Traditionally everyone in the house should take a turn giving it a stir. |
| Then put it in a greased springform pan. The beer can is for scale. |
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| Bake at 350F (200C) until done. It might take 1-2 hours or more. I often leave it overnight, after turning the oven off. It should look like this: |
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Poke holes in it, and then “feed it” with about 1/2 cup of brandy. Cover it with foil and store in a cool, dark place to mature. I’ll feed the cake every two weeks or so until Christmas. |
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Author: rharrisonauthor
International man of mystery. Well not really, although I can mangle several languages and even read the occasional hieroglyphic. A computer scientist, an author and one of the very few people who has both an NIH grant and a book contract. A rising author of sweet romantic historical fiction. An ex- booktrope author.
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