• Grandma MacDonald’s Christmas Cake

    Grandma MacDonald‘s Christmas Cake
    • 1 cup plus 4 TBS butter, softened
    • 1 cup brown sugar
    • 1 cup finely chopped mixed candied fruit peel (about 10 oz)
    • 1 1/2 cups dried currants
    • 2 cups golden raisins
    • 1 cup dark raisins
    • 1/2 cup candied cherries, halved
    • 2 cups flour
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 4 eggs
    • 1 cup ground almonds
    • sherry, rum or brandy
    • marzipan and royal icing, for decorating
    1. Mix together butter and brown sugar.
    2. Combine candied fruit peel, currants, raisins in a separate dish.   Toss these together with some of the flour to coat.
    3. Cut candied cherries in half.
    4. Mix eggs into butter/sugar mixture, then add dry ingredients.
    5. Stir in 1/4 cup sherry rum or brandy, I prefer sherry.
    6. Put mixture in 12×3 springform pan which has been lined on the bottom with buttered wax paper, also butter sides of pan. Mixture should not be more than one inch from top.
    7. Bake at 275F middle of the oven for 2 hrs until cake tester comes out clean.
    8. Let cake cool for 30 minutes, remove from pan and let cool completely, remove wax paper from bottom. Wrap the cake in wax paper and foil, should keep for a month.
    9. Open about once a week, pierce all over with darning needle, pour a little sherry on the top and let it soak in. Keep wrapped until ready to serve.
    10. Cover cake with a layer of rolled marzipan and decorate with a Christmas theme.
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