created: 2004-10-19 19:32:31
Not everyone likes Christmas cake, but if you do, this is the one to make. From the McCall's Cookbook.
1 lb golden raisins ½ lb seeded raisins ¼ lb currants ½ cup brandy 1 lb candied pineapple ½ lb candied red cherries ¼ lb candied citron 1/8 lb candied lemon peel 1/8 lb candied orange peel 2 cups unsifted all-purpose flour ½ tsp mace ½ tsp cinnamon ½ tsp baking soda ¼ lb chopped almonds ¼ lb chopped walnuts ½ cup butter, softened 1 cup white sugar 1 cup brown sugar, packed 5 eggs, slightly beaten 1 tbsp milk 1 tsp almond extract brandy 1. In large bowl, combine raisins and currants. Add brandy. Let stand, covered, overnight. 2. Next day, line a 10-inch tube pan: On heavy brown paper, draw and 18-inch circle, and cut out. Set pan in centre of circle; draw around base of pan and tube. With pencil lines outside, fold paper into eighths; snip off tip. Unfold circle; cut along folds to second circle. Grease both the tube pan and unpencilled side of the paper well. Fit paper, greased side up, into pan. 3. Prepare fruits: With sharp knife, cut pineapple into thin wedges; cut cherries in half; cut citron, lemon and orange peels into very thin strips. Add to raisins and currants. Mix well. 4. Sift 1 ½ cups of flour with spices and baking soda. Set aside. Pre-heat oven to 275F. 5. Combine remaining flour with nuts and fruits. Toss lightly 6. Beat butter until light and fluffy. Gradually beat in white sugar, then brown sugar. 7. Beat in eggs, milk and almond extract. 8. Add flour mixture, mixing until just combined. Turn batter into fruit and nuts. Mix well with hands. 9. Turn into pan, pressing batter down evenly all round. 10. Bake 3 hours and 15 minutes, or until tester comes out dry. 11. Cool cake on wire rack 30 minutes. Turn out of pan; gently remove paper. Let cool completely. 12. Wrap cake in cheesecloth soaked in brandy. Place in a cake tin with tightly fitting cover. Add a few pieces of raw, unpeeled apple. Store in a cool place several weeks (periodically resoaking cheesecloth in brandy to keep cake moist).