I’ve never posted this recipe before and I don’t know why. This is the Christmas cake my Mom makes every Christmas, it’s a really good recipe and with these quantities you get 2 cakes.
Honestly I think it’s the best Christmas fruit cake I have ever tasted. It’s moist, has a lovely dark color, and smells fantastic. When I make this cake my whole house smells of cinnamon, cloves and ginger all day. :)
We love eating this cake on Christmas morning for breakfast with tea or coffee.
If you are interested I also have a Christmas cookie recipe of my mom’s and you can find here.
1 kilo all purpose flour (1 kilo = just under 4 1/2 cups)
3 tablespoons baking powder
1 cup rum or cognac
250 grams butter (250 grams = 18 tablespoons, or 1 cup + 2 tablespoons)
3/4 cup walnuts, chopped
1 cup milk
2 cups granulated sugar
3/4 cup dark raisins
3/4 cup golden raisins
1 1/2 cups candied fruit, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 teaspoon ground cloves
1/2 teaspoon grated nutmeg
1 egg extra to make an egg wash for the cake, beaten
In a large bowl combine the candied fruits and raisins well, cover with the rum and let the fruits macerate, covered overnight.
Line the bottom of two round cake pans with wax paper and butter the paper.
In other bowl sift the flour, baking powder, 1 cup of sugar and spices (cinnamon, clove, ginger and nutmeg). Set aside.
Make a caramel in a pan with the other cup of sugar and cover with a little water, boil until you have a caramel color.
Warm the cup of milk and carefully add to the caramel. Stir well.
Beat the butter and add the eggs, 1 at a time, beating well after each addition.
Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter.
Pat the fruits dry and in a bowl toss them with 1/3 cup of flour mixture.
Combine the caramel milk mixture slowly into the batter and add the fruits and walnuts.
Stir until the mixture is just combined and turn the batter out into the prepared pans.
Preheat oven to 180° c. (180 c = 350 degrees f.)
Brush the top of the cake with the egg wash.
Bake the cakes for 1 1/2 hours .
Cake sould be golden and dry, You can test with a thin brochette if it’s dry .
Let the cakes cool in the pans for 30 minutes.
Invert the cake onto a cooling rack.
Remove the wax paper carefully, invert the cake again and let it cool completely.
This recipe is for the Secret Recipe Club especially for Christmas!
Thank you Gloria for the wonderful post. Please check out more of Gloria’s delicious recipes at Canela Kitchen.