Traditional Christmas Cake

Posted by EsyRecipes Saturday, December 19, 2009

Discription:This very tasty cake for your christmas holiday.Try it and Enjoy!!!
  •  1 lb. citron, chopped
  • 1 lb. chopped dates
  • 1 lb. chopped maraschino cherries
  • 3-3/4 c. raisins
  • 2-3/4 c. currants
  • 1/2 lb. almonds, coarsely chopped
  • 1/2 lb. pecans, coarsely chopped
  • 1 c. Irish whiskey
Combine all of the ingredients, cover and marinate for 2-1/2 hours.
Prepare the cake:
  • 1 lb. softened butter
  • 1 lb. brown sugar
  • 15 egg yolks, beaten until thick
  • 4 c. all-purpose flour, sifted
  • 1 tbsp. each - cinnamon, cloves, allspice, nutmeg
  • 1-1/2 tsp. mace
  • 15 egg whites beaten until stiff
How to make:
  • Cream the butter and sugar until light and fluffy.
  • Add the beaten egg yolks gradually, beating constantly.
  •  Reserve 1 cup of flour and sift the remaining 3 cups with the spices; then add the sifted ingredients gradually to the butter mixture; beating well after each addition.
  •  Fold in the egg whites carefully.
  •  Take the reserved cup of flour and sprinkle over the chopped fruits and nut mixture and mix well. Then fold the fruits into the batter.
  •  Oil and line a 12-inch spring form pan with waxed paper.
  •  Place batter in the pan. Bake in a 300 degree F. oven for 2-1/2 hours. (Place pans of hot water in the bottom of the oven while cooking the cake.)
  •  Cool the cake and wrap in cheesecloth and store in the refrigerator until ready to use. Every five to seven days, re-dip the cheesecloth wrapper in whiskey. Before decorating, glaze the top and sides of the cake with apricot jam, thinned with a little water. This will help the marzipan to adhere to the cake sides.
Almond Paste:
  • Shape 2 cans of almond paste into a ball. 
  • Place on a lightly sugared board and roll into a rectangle 1/8-inch thick.
  • The width of the rectangle should match the height and sides of the cake, while the length should match the circumference.
  • Circle the cake with the almond paste and trim the edges to fit perfectly. 
  • Roll up the remaining paste into a ball and flatten into a circle the size of the top of the cake.
  • Place the circle on the cake and trim. 
  • Let the almond paste dry overnight. 
  • Ice the cake the next day with Royal Icing.
 Royal Icing:
  • Beat 2 egg whites with 1 tablespoon of lemon juice until they are the consistency of cream. Beat in 1 pound of confectioners sugar a little at a time. Continue beating, scraping the sides of the bowl occasionally, until the icing is smooth and shiny; it will also be very stiff.
  •  Cover the bowl with a damp cloth if the icing is not to be used immediately. Cover the almond paste with a thin layer of icing. Dip the knife in hot water if the icing is difficult to spread.
  •  Decorate as desired.


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