Christmas Cake (Part 1 of 2)

So, we've told you about Caitlin's Scottish grandma before, and we have news. She's baaaaack. This time all up on the Christmas recipes. First on the list (really should be made well in advance), is CHRISTMAS CAKE! Yummm! Actually many of you probably hate it, which is fine, but Caitlin thinks it's da bomb because Grandma has been bringing it over since Caitlin grew teeth.

Ideally this cake should be made in October and stored in the freezer to age (we made ours in early November-- oops), but just give it as long as you can.

So, I give you the recipe, word for word from Grams. Have fun trying to figure out quantities :)

"¾ lb. almonds

1 lb. glazed red cherries (whole)

4 rings green glazed pineapple, chopped           

½ lb. citron peel (thin strips)

1 lb. mixed glazed fruit

1½ lbs. bleached seedless raisins

2/3 c. water and 1/3 c. sugar—simmer with just the raisins and cool; pour over fruit and let stand overnight.

Cream 1 lb. soft butter with 2 C. fine white sugar. (2 c butter)

Add 6 eggs one at a time, beating after each addition.

4 ½ C. flour sifted with 2 tsp. baking powder and ½ tsp. salt,

¾ C. evaporated milk (or 1 small tin), and

2 tsp. almond flavouring.

Line small Christmas cake tins (the kind where the bottom pops out) with brown paper cut from bags; trace the bottom of the pan onto the brown paper bag and cut out for the bottom, cut a strip of paper that is about 1 inch higher than the pan and lay around the outer edge.  Grease the paper.  Pour the batter into the greased paper lined tins.

Bake at 275 degrees F. for 3 ½ to 4 hours or until done – I’d check this frequently."

Also note that this recipe makes A LOT of fruitcake. Like 5 loaf pans worth...
Needless to say, if you invite us to an event around the holidays, fruitcake will be present.


Stay tuned for Part 2 in which we unveil the aged fruitcake and attempt to top it with marzipan!