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Grans Traditional Christmas Cake Recipe
|Butter||1 Pound (450 Gram)|
|Brown sugar||500 Milliliter (2 Cups)|
|Glace cherries||250 Milliliter, chopped (1 Cup)|
|Mixed candied peel||125 Milliliter (1/2 Cup)|
|Golden raisins||750 Milliliter (3 Cups)|
|Currants||875 Milliliter (3 1/2 Cups)|
|Raisins||375 Milliliter, chopped (1 1/2 Cups)|
|Ground allspice||2 Teaspoon (10 Milliliter)|
|Rum||60 Milliliter (1/4 Cup)|
|Vanilla||1 Teaspoon (5 Milliliter)|
|Milk||60 Milliliter (1/4 Cup)|
|All purpose flour||1 1⁄4 Liter (5 Cups)|
|Baking powder||2 Teaspoon (10 Milliliter)|
|For almond paste|
|Ground almonds||250 Milliliter (1 Cup)|
|Icing sugar||85 Milliliter (1/3 Cup)|
|Sugar||60 Milliliter (1/4 Cup)|
|Icing sugar||1 1⁄4 Liter (5 Cups)|
|Glycerin||1 Teaspoon (5 Milliliter)|
|Lemon juice||2 Teaspoon (10 Milliliter)|
Serving size: Complete recipe
Calories 21262 Calories from Fat 4151
% Daily Value*
Total Fat 471 g725.1%
Saturated Fat 253.6 g1268%
Trans Fat 0 g
Cholesterol 3096.1 mg
Sodium 1957.3 mg81.6%
Total Carbohydrates 4123 g1374.5%
Dietary Fiber 134.7 g538.9%
Sugars 2791.7 g
Protein 273 g546%
Vitamin A 295.6% Vitamin C 949.8%
Calcium 252.8% Iron 554.1%
*Based on a 2000 Calorie diet
Cream butter and sugar until smooth.
Add eggs one at a time and beat mixture for 5 minutes.
Add fruits, allspice, rum, vanilla and milk.
Lastly add flour sifted together with baking powder and blend.
Spoon mixture into a 9 inch (22 cm) round or square cake tin double-lined with buttered brown paper.
Carefully bang tin twice on counter to release air pockets from cake mix.
Bake for 5-5 1/2 hours.
Insert wooden skewer to test if cake is cooked.
Stand on cake rack and cool cake in tin 1/2-1 hour before inverting onto cake rack to cool.
Leave lining paper on cake.
When cold, wrap in wax paper and aluminum foil to store.
Decorate cake with icing or can died fruit.
Almond paste Blend together ground almonds and both sugars in a bowl.
Stir in egg white and knead mixture to a smooth, thick paste.
Dust a board with a little icing sugar and roll paste out to form a circle to fit top of cake.
Icing Beat egg whites until frothy.
Add sugar gradually, beating after each addition.
Add glycerine and lemon juice and beat for several minutes.