Tested till perfect Dark Christmas Cake
Dark Christmas Cake
Photography by Jeff Coulson/TC Media

Dark Christmas Cake

To ice cake, double the almond paste and icing in our Tropical White Christmas Cake recipe. See link below.

By The Canadian Living Test Kitchen

Source: Canadian Living Special Issue: Holiday Best 2004

Recipe4 out of 5 based on 77 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 cakes, 14 slices each

Ingredients

  • 2 cups 2cupscurrantcurrants
  • 2 cups 2cupsmixed candied peel
  • 1-1/2 cups 1-1/2cupscoarsely chopped candied pineapple
  • 1-1/2 cups 1-1/2cupsred candied cherries, halved
  • 1-1/2 cups 1-1/2cupsseeded Muscat raisins or lexia raisins
  • 1 cup 1cupbrandy or rum
  • 2 cups 2cupsall-purpose flour
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspground allspice
  • 1/4 tsp 1/4tspground cinnamon
  • 1/4 tsp 1/4tspground nutmeg
  • 1 pinch 1pinchsalt
  • 3/4 cup 3/4cupbutter, softened
  • 1 cup 1cuppacked brown sugar
  • 1/3 cup 1/3cupstrawberry jam
  • 2 tbsp 2tbspfancy molasses
  • 5 5eggeggs
  • 1-1/2 cups 1-1/2cupschopped walnut halfwalnut halves
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Preparation

Tropical White Christmas Cake recipe (for almond paste and icing ingredients).

In large bowl, combine currants, mixed peel, pineapple, cherries, raisins and 3/4 cup (175 mL) of the brandy; cover and let stand for 24 hours, stirring occasionally.

Line base and sides of 13- x 9-inch (3.5 L) metal cake pan with double thickness parchment paper. Set aside.

In bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg and salt ; remove 1/2 cup (125 mL) and toss with fruit mixture.

In separate bowl, beat together butter, sugar, jam and molasses until fluffy; beat in eggs, 1 at a time. Stir in remaining flour mixture all at once just until incorporated. Add fruit mixture and walnuts; stir to combine. Scrape into prepared pan, smoothing top.

Set shallow pan on bottom rack of 300°F (150°C) oven; pour in enough water to come halfway up sides of pan. Bake cake on centre rack for 1 hour. Lay foil loosely over cake; bake until cake tester inserted in centre comes out clean but a little sticky, 45 to 60 minutes. Let cool in pan on rack.

Remove cake from pan; peel off paper. Soak double-thickness 16-inch (40 cm) square of cheesecloth in remaining brandy; wrap around cake. Wrap in plastic wrap then foil. Refrigerate for 1 month. (Make-ahead: Refrigerate for up to 3 months.) Cut crosswise into 6 bars.

Nutritional Information Per slice:

cal 113 pro 1g total fat 3g sat. fat 1g
carb 20g fibre 1g chol 16mg sodium 40mg

% RDI:

calcium 2 iron 4 vit A 2 vit C 7
folate 4
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