Not Quite Grandma's Christmas Cake
Nutritional Info
- Servings Per Recipe: 30
- 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
View full nutritional breakdown of Not Quite Grandma's Christmas Cake calories by ingredient
Introduction
Who knew my grandma had such a taste for alcohol? This is a super-high-test fruitcake, combining 6 different dried fruits and 4 types of alcohol in a super-saturated mixture, spicing it up a ton of ways and baking it low and slow for over two hours. It’s a good thing it was designed for mini-loaf pans, since even with my few alterations to grandma’s original recipe (reducing the eggs and modifying the fats) it is a RICH recipe! Who knew my grandma had such a taste for alcohol? This is a super-high-test fruitcake, combining 6 different dried fruits and 4 types of alcohol in a super-saturated mixture, spicing it up a ton of ways and baking it low and slow for over two hours. It’s a good thing it was designed for mini-loaf pans, since even with my few alterations to grandma’s original recipe (reducing the eggs and modifying the fats) it is a RICH recipe!Number of Servings: 30
Ingredients
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6 oz pitted prunes, chopped
6 oz dried apricots, chopped
4 oz sweetened dried pineapple, chopped
3 oz dried apple rings, chopped
8 oz dried figs, hard stem ends removed
8 oz Thompson raisins
½ cup port
¾ cup spiced rum
¼ cup Drambuie
¼ cup sherry
2 tbsp honey
3” cinnamon stick
1” piece ginger, peeled and sliced
zest of 1 lemon
zest of 1 orange
1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
2 tbsp egg replacer powder
1 tsp salt
¼ tsp nutmeg
¼ tsp cinnamon
pinch cloves
pinch allspice
pinch white pepper
pinch mustard powder
2 oz chopped candied cherries
½ cup salted butter, softened
½ cup coconut oil (grandma used lard or shortening)
1 cup dark brown sugar, packed
2 large eggs, at room temperature
Tips
Baking method adapted from http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=6887 since grandma's recipe was a little vague
Directions
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.