Isn’t Christmas Without It!

My Favorite Christmas Cake!

Here is the Christmas cake recipe that was given to me by my mother-in-law over forty years ago. It is the one an only recipe that I will make.

The cake comes out very dark and moist and is my families favorite. My daughters are now making them and most the time once they are made have to be hidden otherwise the husband and kids eat them before anyone else can get a hold of one.

I use the demerara sugar because it adds an extra caramel taste and adds to the darkness of the cake along with the molasses

This cake takes a little time to make but well worth the effort.

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Grama Mac’s Christmas Fruit Cake

3 – pounds dark raisins

2 – pounds light raisins

1 1/2 pound citron – it is a fruit similar to lemons, peel is thicker-(optional)

1- pound cherries, mixed dried Christmas fruit.

1 – pound currants (washed and chopped)

1/2 – preserved lemon rind. finely chopped

1/2 – preserved orange rind, finely chopped

1 – pound butter

2  7/8 cups brown sugar / or Demerara sugar

1 – cup sweet dark molasses

12 – egg yolks

4- cups sifted flour

4 – tsp. cinnamon

4- tsp. allspice

1  1/2 tsp. mace

2 tsp. fresh grated nutmeg

1/4 tsp. baking soda

1 cup of grape juice or desired fruit juice

4 squares chocolate melted

1 tbsp. hot water

12 – egg whites

Soak raisins in your favorite alcohol or juice for an hour to reconstitute.  Then add to the other fruit in a bowl and set aside.

Cream butter until soft and creamy, gradually adding the sugar. Beat until the mixture is light and fluffy, add the molasses and beat again. Beat the egg yolks with a rotary beater until they are think and a pale lemon colour then gradually add to the butter and sugar mixture, beating thoroughly.

In a separate  bowl mix together flour, spices,baking soda and sift three times together.

Combine fruit juice with the melted chocolate and hot water.

To the butter and sugar bowl added the sifted dry ingredients alternately with the wet ending with the dry ingredients. Stir gently and quickly until well blended, but do not over mix. Fold in the fruit and rind mixture.

Next beat the egg whites until stiff but not dry and fold quickly into the batter with a spatula.

Line deep cake pans with a couple layers of parchment paper and well grease the outer one that you cake is going to touch.

Carefully spread the batter in the pans, filling them about 2/3 full.

In a preheated oven to 300 degrees F. put in your cake on the middle rack and a pan with water on the bottom rack so that it can steam the cakes and keep them moist. Do this for about 3 hours then remove the steam pan and cook for an additional 1 1/2 hours. You can choose not to steam them but they may not be as moist.

Once done remove the cooked cakes and put them on racks to cool. Once cooled take them from the pans remove the paper and cool thoroughly.

Once cooled and ready to store, take your favorite alcohol, rum , liquor’s or some other favorite and soak them down, after that wrap them in cheese cloth and then parchment paper, putting them in a sealed container and put in a cool dark place.

Years ago everyone had fancy tins but not so now so plastic will do or glass.

Have a great time making this.