Not Quite Grandma's Christmas Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
6 oz pitted prunes, chopped6 oz dried apricots, chopped4 oz sweetened dried pineapple, chopped3 oz dried apple rings, chopped8 oz dried figs, hard stem ends removed8 oz Thompson raisins½ cup port¾ cup spiced rum¼ cup Drambuie¼ cup sherry2 tbsp honey3” cinnamon stick1” piece ginger, peeled and slicedzest of 1 lemonzest of 1 orange1 cup all-purpose flour1 cup whole wheat flour1 tbsp baking powder2 tbsp egg replacer powder1 tsp salt¼ tsp nutmeg¼ tsp cinnamonpinch clovespinch allspicepinch white pepperpinch mustard powder2 oz chopped candied cherries½ cup salted butter, softened½ cup coconut oil (grandma used lard or shortening)1 cup dark brown sugar, packed2 large eggs, at room temperature
Combing the dried fruit, alcohol, honey, cinnamon stick, ginger slices and zests in a Dutch oven or large heavy pot.
Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 10 minutes, until fruit mixture is plump and most of the liquid has been absorbed.
Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand one week, stirring every few days (my grandma used to soak hers in a big jar for 8 months!).
Heat the oven to 275°F and grease 5 mini (5” x 2” x 2”) loaf pans.
In a bowl, whisk together the flours, baking powder, egg replacer, spices and candied cherries.
In a large bowl, beat together the butter, coconut oil and brown sugar until fluffy.
Add the eggs and beat for 3 minutes.
Scrape down the sides, add the flour mixture and beat until just combined (batter will be somewhat thin).
Remove the cinnamon stick and ginger slices from the soaked fruit mixture and add it, along with any liquid. Stir until just combined.
Divide batter between the pans and bake for 2 hours and 30 minutes, deep brown and a knife comes out with slightly moist crumbs clinging to it (think brownies).
Let cakes cool in pans for 30 minutes, then carefully turn out onto a wire rack and cool fully.
Wrap cooled cakes in plastic wrap, then foil, and keep at room temperature for up to 2 weeks, or freeze for longer storage.
Serving Size: Makes 5 "mini loaves", 6 slices each
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 10 minutes, until fruit mixture is plump and most of the liquid has been absorbed.
Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand one week, stirring every few days (my grandma used to soak hers in a big jar for 8 months!).
Heat the oven to 275°F and grease 5 mini (5” x 2” x 2”) loaf pans.
In a bowl, whisk together the flours, baking powder, egg replacer, spices and candied cherries.
In a large bowl, beat together the butter, coconut oil and brown sugar until fluffy.
Add the eggs and beat for 3 minutes.
Scrape down the sides, add the flour mixture and beat until just combined (batter will be somewhat thin).
Remove the cinnamon stick and ginger slices from the soaked fruit mixture and add it, along with any liquid. Stir until just combined.
Divide batter between the pans and bake for 2 hours and 30 minutes, deep brown and a knife comes out with slightly moist crumbs clinging to it (think brownies).
Let cakes cool in pans for 30 minutes, then carefully turn out onto a wire rack and cool fully.
Wrap cooled cakes in plastic wrap, then foil, and keep at room temperature for up to 2 weeks, or freeze for longer storage.
Serving Size: Makes 5 "mini loaves", 6 slices each
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 247.7
- Total Fat: 7.3 g
- Cholesterol: 20.6 mg
- Sodium: 38.6 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 2.8 g
- Protein: 2.4 g
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