Traditional
Christmas Cake
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Ingredients
2 sticks
plus 2 tablespoons (9 ounces total) butter at room temperature
1 1/2 cups dark brown sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon ground allspice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups each currants, golden raisins, dark raisins
1 1/3 cups soft dried figs, chopped
1 1/4 cups dates, pitted and chopped
1 cup chopped stoned dried prunes
1 3/4 cups chopped dried apricots
3/4 cup blanched almonds, chopped
2/3 cup plus 4 tablespoons brandy
2 teaspoons instant espresso, mixed with 1 tablespoon water
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Introduction:
This rich cake can be made
at the last minute before Christmas--
it doesn't need to mature, although it keeps well, too.
Makes 30 servings.
Total time: 4 hours 45 minutes, plus cooling time.
Step 1:
Preheat the oven to 300°F.
Grease a round 9- or 10-inch cake pan, and line
bottom and sides with several layers of waxed paper.
Step 2:
In a large bowl, with
an electric mixer on high, beat the butter and sugar until thick
and creamy. Add the eggs, one at a time, beating well after each addition. Sift
together the flour, salt, and spices, then fold into the creamed mixture. Add
the fruit,
almonds, 2/3 cup brandy, and espresso, folding in well.
Step 3:
Spoon the mixture into the
prepared pan, leveling the surface. Place the pan in the
center of the oven and bake for 30 minutes. Reduce the temperature to 275°F
and
bake for 3 1/2 hours longer or until a tester inserted in the center of the
cake comes out clean.
Step 4:
Remove the pan from the oven,
cover with first a kitchen towel and then a thick bath towel
so that the cake will cool slowly.
Step 5:
When the cake is cool, prick
the top with a skewer and drizzle with the extra brandy. Wrap
in waxed paper and store in an airtight container. Keep in a cool place for
up to 3 months.
