Christmas Cake

HolidayChristmas
Written By Hannah Coward

Note: Must be made 1–2 months before Christmas

INGREDIENTS

8 cups dried fruit*
Bottle of brandy 🥃
½ cup flour (for dredging)

2 cups flour
1 tsp ground clove
1 tsp ground allspice
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt

1 cup butter 🧈
2 cups packed dark brown sugar
6 eggs 🥚
¾ cup molasses
¾ cup apple juice
zest of 1–2 lemons 🍋

Brandy (some prefer rum)

Notes:

* After extensive experimentation, the ideal dried fruit is a combination of:

DIRECTIONS

  • Soak dried fruit in brandy and let sit at least overnight (several days is better).

  • Drain brandy, reserve. Dredge soaked fruit in ½ cup flour.

  • Set oven to 275º. Line pan(s)** with parchment paper

  • Mix dry ingredients (except sugar) in small bowl

  • In large bowl, cream butter till light and fluffy. Gradually blend in brown sugar and eggs.

  • Combine molasses and apple juice in a glass

  • Begin adding molasses mixture and dry ingredients to the creamed butter mixture, alternating

  • Fold in fruit and zest

  • Bake until toothpick comes out clean (several hours for a large cake)

  • When cool, remove paper, poke holes in the top of the cake, and spoon brandy (or rum) all over the top.

  • Wrap in aluminum foil and store in air-tight container for at least one month***

Notes:

** The final volume of Christmas cake will be only slightly greater than that of the soaked dried fruit.
*** Some advocate “feeding” the cake with additional brandy every week or so.

TO SERVE

Traditionally, the cake is wrapped in marzipan and then royal icing, but the marzipan can be overpowering if too thick.

Hannah Coward
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