Not Quite Grandma's Christmas Cake
From jo_jo_ba 9 years ago
- 1 week to make
- Serves 30
Who knew my grandma had such a taste for alcohol? This is a super-high-test fruitcake, combining 6 different dried fruits and 4 types of alcohol in a super-saturated mixture, spicing it up a ton of ways and baking it low and slow for over two hours. Read more It’s a good thing it was designed for mini-loaf pans, since even with my few alterations to grandma’s original recipe (reducing the eggs and modifying the fats) it is a RICH recipe! See less
Ingredients
- 6 oz pitted prunes, chopped shopping list
- 6 oz dried apricots, chopped shopping list
- 4 oz sweetened dried pineapple, chopped shopping list
- 3 oz dried apple rings, chopped shopping list
- 8 oz dried figs, hard stem ends removed shopping list
- 8 oz Thompson raisins shopping list
- ½ cup port shopping list
- ¾ cup spiced rum shopping list
- ¼ cup Drambuie shopping list
- ¼ cup sherry shopping list
- 2 tbsp honey shopping list
- 3” cinnamon stick shopping list
- 1” piece ginger, peeled and sliced shopping list
- zest of 1 lemon shopping list
- zest of 1 orange shopping list
- 1 cup all-purpose flour shopping list
- 1 cup whole wheat flour shopping list
- 1 tbsp baking powder shopping list
- 2 tbsp Homemade Ener G Egg Replacer shopping list
- 1 tsp salt shopping list
- ¼ tsp nutmeg shopping list
- ¼ tsp cinnamon shopping list
- pinch cloves shopping list
- pinch allspice shopping list
- pinch white pepper shopping list
- pinch mustard powder shopping list
- 2 oz chopped candied cherries shopping list
- ½ cup salted butter, softened shopping list
- ½ cup coconut oil (grandma used lard or shortening) shopping list
- 1 cup dark brown sugar, packed shopping list
- 2 large eggs, at room temperature shopping list
How to make it
- Combing the dried fruit, alcohol, honey, cinnamon stick, ginger slices and zests in a Dutch oven or large heavy pot.
- Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 10 minutes, until fruit mixture is plump and most of the liquid has been absorbed.
- Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand one week, stirring every few days (my grandma used to soak hers in a big jar for 8 months!).
- Heat the oven to 275°F and grease 5 mini (5” x 2” x 2”) loaf pans.
- In a bowl, whisk together the flours, baking powder, egg replacer, spices and candied cherries.
- In a large bowl, beat together the butter, coconut oil and brown sugar until fluffy.
- Add the eggs and beat for 3 minutes.
- Scrape down the sides, add the flour mixture and beat until just combined (batter will be somewhat thin).
- Remove the cinnamon stick and ginger slices from the soaked fruit mixture and add it, along with any liquid. Stir until just combined.
- Divide batter between the pans and bake for 2 hours and 30 minutes, deep brown and a knife comes out with slightly moist crumbs clinging to it (think brownies).
- Let cakes cool in pans for 30 minutes, then carefully turn out onto a wire rack and cool fully.
- Wrap cooled cakes in plastic wrap, then foil, and keep at room temperature for up to 2 weeks, or freeze for longer storage.
Baking method adapted from http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=6887 since grandma's recipe was a little vague
People Who Like This Dish 3
- wildbirdy Flin Flon, CA
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