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INGREDIENTS  (To make 5 Pound - 20 serving Christmas Cake)

 

4        Cups of unbleached flour; sifted

1½     Teaspoons of  baking powder

½       Teaspoon of  salt

2        Cups of butter

2½     Cups of  sugar

6        Large free range eggs

¼       Cup of fresh whole milk

4        Cups of chopped walnuts

1        Cup of golden raisins

½       Cup of candied pineapple, chopped

½       Cup of red candied cherries, chopped

½       Cup of green candied cherries, chopped

1        Tablespoon of grated lemon rind

Pineapple Glaze

Pecan Halves

 

 

METHOD

 

(1)      Sift the flour, baking powder and salt together and reserve a ¼ of a cup of the flour mixture

(2)      Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed

(3)      Add the eggs, one at a time, beating well after each addition

(3)      Add the dry ingredients alternately with the milk, beating well after each addition

(4)      Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the ¼ of a cup of reserved flour mixture until all are very well coated

(5)      Stir into the batter

(6)      Spread the batter in a greased and wax-paper lined 10-inch cake tin

(7)      Bake in a preheated oven at 275ºF. (That's right, 275ºF ) 140ºC, gas mark 1, for 2 hours and 45 minutes or until done

(8)      Cool in the pan for 30 minutes before removing to a wire rack to completely cool

(9)      Wrap the fruitcake tightly in foil

(10)    Store in the refrigerator up to 4 weeks

(11)    When ready to eat, prepare the Pineapple glaze as follows:

(12)    Combine 1 cup of sifted confectioners' sugar and 2 Tablespoons of pineapple juice, mixing until smooth

(14)    Frost the top of the cake, letting the glaze drizzle down the sides

(15)    Decorate with the pecan halves

 
 

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