Dark Christmas Cake

Dark Christmas Cake IMAGE Author: Canadian Living Credits: Dark Christmas Cake IMAGE

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

  • Portion size 14 servings
  • Credits : Canadian Living Special Issue: Holiday Best 2004

Ingredients

  • 2 cups currants
  • 2 cups mixed candied peel
  • 1 1/2 cup coarsely chopped candied pineapple
  • 1 1/2 cup red candied cherries halved
  • 1 1/2 cup seeded Muscat raisins
  • 1 1/2 cup seeded lexia raisin
  • 1 cup brandy or rum
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 3/4 cups butter softened
  • 1 cup packed brown sugar
  • 1/3 cup strawberry jam
  • 2 tablespoons fancy molasses
  • 5 eggs
  • 1 1/2 cup chopped walnut halves

Method

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 facts Per serving: about

  • Sodium 40 mg
  • Protein 1 g
  • Calories 113.0
  • Total fat 3 g
  • Cholesterol 16 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dark Christmas Cake

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