Christmas Cake
greetings! 
 
this recipe is for ang1e31 who requested a recipe for 
 
"i would like a recipe for christmas cake. it should 
include information including when is the best time to 
make a christmas cake, how long should it lie before 
christmas. what liqueur would you recommend putting in 
cake." 
 
dark fruitcake (usenet) 
yield: 7 pounds 
 
16 oz.  candied citron, fruit or peels
8 oz.  candied cherries
1 cup  dark raisins
1 cup  golden raisins
1-1/3 cup  calmyra figs, cut into pieces
1-1/3 cup  dates (pitted), thinly sliced
1-1/2 cup  pecan halves (or walnuts)
1/2 cup  brandy
3 cup  all-purpose flour
2 tsp  baking powder
2 tsp  salt
1 Tbsp  cinnamon, ground
1 tsp  nutmeg, ground
1 tsp  allspice, ground
1 tsp  cloves, ground
4   eggs
1-3/4 cup  brown sugar, packed
1 cup  orange juice
3/4 cup  butter, melted, then cooled
1/4 cup  light molasses (treacle)
 
mid-november is the best time to bake this cake. the 
cake develops its unique combination of tastes as well 
as texture over this time, and also gives the baker 
time to mail or otherwise deliver gifts of the cake. 
 
mix fruits together in a bowl. pour brandy over 
fruits. turn fruit mixture over every 20 minutes. 
soaking time is a matter of taste, but two hours is 
typical. preheat oven to 300 degrees f. prepare tube 
pan: grease sides and bottom. line bottom and sides 
with greased brown paper. 
 
in a very large bowl, mix flour, spices, baking powder 
and salt. stir until spices are evenly blended 
throughout. 
 
in a third bowl, beat eggs until fluffy. add brown 
sugar, orange juice, molasses and butter. mix, making 
sure that all the sugar dissolves. 
 
pour off any liquid from fruit mixture and add the 
fruit and the nuts to the dry ingredients. mix until 
all fruit pieces are coated. then pour in the liquids 
and mix gently until you have an evenly-mixed batter. 
 
pour batter into pan and bake at 300 degrees f. for 1 
hour. cover pan with foil and bake for 1 hour more or 
until toothpick inserted in center comes out clean. 
cool for 30 minutes before removing from pan. peel off 
paper very carefully. 
 
put cake in cake tin lined with foil. for the next 3 
to 4 weeks, sprinkle a little brandy over cake twice a 
week. keep cake covered and store the tin in the 
refrigerator. if you prefer to omit the brandy, cover 
top of cake with very thin slices of apple instead. 
 
notes: 
 
* an extravagant, traditional fruitcake -- this is 
about as rich a fruitcake as you could possibly want 
to make. it started life as a better homes and gardens 
recipe, but has been changed beyond all recognition. 
 
yield: a 7 lb cake. 
 
* this makes a huge cake. if your tube pan isn't at 
least 10 x 4 inches, there is a fair chance that it 
will run over; in that case, use several loaf pans 
instead (fill loaf pans about half-way). a pan with a 
removable center will make extracting the cake much 
easier. 
 
* except for mixing the liquids, an electric beater is 
useless for this recipe. 
 
* in the usa, candied fruits typically come in 
packages of the indicated sizes. if you have to 
measure by volume, use 2 1/2 cups of candied citron 
and 1 1/3 cups of the candied cherries. i prefer 
citron instead of the mixture because there's no 
bitterness from the rinds, although the cake isn't so 
colorful. calmyra figs are the light-colored figs most 
commonly seen in north america. 
 
: difficulty: moderate. 
: time: 2 hours preparation (including soaking the 
fruit), 2 hours baking, several weeks mellowing. 
: precision: measure batter ingredients carefully. 
fruit and nut quantities are somewhat flexible. 
: charles wingate 
: university of maryland, computer science dept., 
college park, maryland, usa 
: seismo!mimsy!mangoe or man...@mimsy.umd.edu 
 
: copyright (c) 1986 usenet community trust 
 
 
-- 
(ID: 8864) Mirror: rec.food.recipes: Wed, Feb 4, 2004


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