Creole Christmas Cake
From cuzpat 14 years ago
- 180 minutes to make
- Serves 8
Found online and here what it said!---It is mostly dark boozy fruit held together with cake batter. The cake has no nuts (although you can add them), which is excellent for people who are allergic. It can be eaten almost right away. Read more Self-rising flour is available at bulk-food stores and some supermarkets (substitute 3 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt). See less
Ingredients
- 2 cups chopped dried apricots shopping list
- 2 cups dried cranberries or cherries shopping list
- 2 cups chopped dried pineapple shopping list
- 2 cups chopped pitted prunes shopping list
- 2 cups yellow raisins shopping list
- 2 cups Thompson raisins shopping list
- 1 cup candied orange peel shopping list
- 1 cup chopped dried figs shopping list
- 1 cup rum shopping list
- 1 cup brandy shopping list
- 1 cup port shopping list
- 1 cup Cointreau shopping list
- 1 cup water shopping list
- 2 teaspoons bitters shopping list
- 1 (3-inch) cinnamon stick shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 teaspoon fresh ground nutmeg shopping list
- 1/2 teaspoon ground cloves shopping list
- 1/2 teaspoon ground allspice shopping list
- 1/2 teaspoon salt shopping list
- 2 cups unsalted butter, softened shopping list
- 3 cups demerara sugar shopping list
- 8 large eggs, beaten shopping list
- 3 cups self-rising flour shopping list
- 2 teaspoons vanilla extract shopping list
How to make it
- Combine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day.
- Prepare cake pans. This is a large amount of cake and will fill eight gift- sized loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper.
- Preheat oven to 275 degrees F.
- Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle.
- Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre.
- Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.
The Rating
Reviewed by 5 people-
This is a wonderful recipe! I will bake it for this Christmas for sure. Thank you for sharing... 5 forks
gourmetana
in London loved it
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Luv all the fruits in this one{think Ill add 1/2 cup chopped Walnuts} thanks high5
momo_55grandma
in Mountianview loved it
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HIC... WHA? HIC Oh yeah the booze sorry HAHA!! HIGH FIVE FORKS!!!! Very GOOD!!
snowcat17
in Milwaukee loved it
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