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Dark Christmas Cake
Ingredients
  • 1 lb butter
  • 1 cup white sugar
  • 1 cup honey
  • 8 eggs
  • 1 cup cold strong coffee
  • ½ to ¾ cup cherry brandy
  • 2 tsp vanilla extract
  • 2 tsp lemon extract
  • 2 tsp almond extract
  • ¼ cup molasses
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp mace
  • 2 tsp nutmeg
  • ½ tsp salt
  • 4 cups flour
  • 1 lb almonds
  • ½ lb desiccated coconut (dry unsweetened coconut)
  • 1 ½ lb seedless raisins
  • 1 ½ lb currants
  • 1 lb glazed cherries (up to 1 ½ Ib)
  • ½ lb glazed pineapple
  • 1 to 2 cups canned strawberries (or frozen)
    Directions
     
  • Cream together butter, sugar, honey and eggs. Add coffee, brandy and other liquids. Add baking soda, spices, baking powder and flour. Add almonds and coconut. Dredge fruit in a little more flour, then add fruit. Fold in strawberries last.
  • Put in greased and floured or paper lined pans, filling each ¾ full. We use: an 8” square x 3 ½” deep Christmas cake pan; a 5 ½” square x 3 ½” deep Christmas cake pan; and a 9” round x 2 ½” deep spring form pan. We line these pans with brown paper and grease the paper with Crisco®.
  • Put a pan of water in the oven and bake at 350°F for ½ hour; then reduce to 300°F and bake for an additional 1 ½ hours (5 ½” square) and an additional 2 ½ hours (8” square and 9” round).
  • Store in refrigerator covered with plastic wrap. Sprinkle with cherry brandy every week. We use a total of 375 mL (i.e., a “mickey”) in the cake and for sprinkling.
  • The cakes should "age" in the refrigerator for a month or more before icing.
Christmas Cake "Royal" Icing
    Royal Icing
     
  • 7 cups icing sugar
  • 1 cup egg whites (6 eggs?)
  • 1 tsp cream of tartar
Beat the eggs slightly, then mix in
sugar and cream of tartar.
     Glaze the cakes with corn syrup or Lyle’s Golden Syrup®, and then top with almond icing bought from the store. Top this with a thick layer of Royal Icing.

     This will be ample for the tops (thick layer) and the sides (thin layer) of the three cakes. Royal icing is rather thin when first made, but soon stiffens.

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