by designgirl 10 Dec 2011

Dark Christmas Cake;

1 cup butter
2 1/2 cups brown sugar
8 eggs
1/2 teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon each of vanilla,
almond extract
1 teaspoon lemon juice
1/4 cup molasses
3/4 cup of Brandy
1 can (14oz) crushed pineapple( not drained)
3.5 lb. raisins
.75 lbs each of candied yellow & red
pineapple, chopped
1 lb. each of canied red & green cherries chopped
.75 lb walnuts almonds and pecans.chopped
5 cups of flour.
This makes a 10"x10"x4" pan of cake.
Bake at 275 for about 5 hours. Cool and wrap in cheese cloth soaked in brandy. Then wrap in tin foil and store in fridge in plastic bag. It will last at least a year. It is very moist.Enjoy!!!

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Comments (19)

by pldc 31 Dec 2014

yum we love dark Christmas cake! thansk

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by dordonc 30 Dec 2014

I will try it may not next year but next week in smaller pan thanks

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by noah 25 Nov 2014

can someone email me this i can't seem to get it anyway i try??thanks Carolyn

1 comment

by bielie 29 Dec 2014

Just open a word document, and copy and paste. Hope it helps. Lynette

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getEdited - SELECT

by airyfairy edited 24 Nov 2014

Have not made a Christmas cake in years. My girls will not eat it because of the booze in it and I eat too much of it - cannot leave it alone!!!! None of the grandchildren like it either - such a shame. This looks a delicious cake. I presume that the flour is not SR flour?
Have just noticed that this is an old post

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by ksgram1 18 Dec 2011

Oh, I have to try this! Are you sure the alcohol evaporates? I have a hard enough time walking straight. Heehee

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by designgirl 19 Dec 2011

I think so. Just not eat to much cake, in case it doesn't evaporates.HEHEHE!!!

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by pennifold 17 Dec 2011

Dear Lynn,

Well, I just had to show you the cake finished. I have bought some muslin to wrap the cake in brandy. I tasted a piece and took an extra tablet so I wouldn't get the itchies! It is the best cake I've ever tasted. I cheated and instead of lots of cherries I put in cranberries and lots more Currants and Sultanas. The main fruit at 3.5lbs were Raisins.

Thanks Lyn - I'll be making this for every Christmas from now on. Love and blessings Chris

1 images:[1]

4 comments

by pennifold 17 Dec 2011

I also poured more Brandy on the cake when it came out of the oven! It evaporates and just leaves the beautiful taste. Love Chris

by designgirl 17 Dec 2011

I am so glad it turned out well. Glad to be able to share any recipe. That's what life is about, sharing. Merry Christmas to you and your family and all the best in 2012. Love and hugs Lynn.

by pennifold 17 Dec 2011

Thanks Lynn - it is truly an outstanding tasting cake. I'm going to try this one using the gluten free flour and see if it tastes the same! Love Chris and to you and yours a Merry Christmas to all.

by meganne 18 Dec 2011

I'll be up next week for my piece. LOL!!!

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by justonlyme 14 Dec 2011

Oh yum!! I might just have to make this. I absolutely LOVE fruit cake!!! I'll have to omit the nuts (allergic) but otherwise, I think this sounds heavenly.
Do you suppose the baking time would go down if I were to bake in several smaller pans?

1 comment

by designgirl 16 Dec 2011

Yes, I have done it in small loaf pans to give as gifts. Just keep an eye on it. It will take less time. Hugs Lynn

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by meganne 14 Dec 2011

1 lb each of cherries? Are you sure????

Sounds great except for the amount of cherries, which I loathe. I only like real cherries straight off the tree. Hugs n roses, Meganne

2 comments

by designgirl 14 Dec 2011

Yes, 1 lb of each candied cherries.

by justonlyme 14 Dec 2011

If you don't like cherries, I bet you could substitute something else...like more candied pineapple, citron, etc.

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by jacquipaul 11 Dec 2011

This sounds very similar to a fruit cake, which is traditionally made here in America. Thanks so much for the recipe.
Hugs,
Jacqueline

1 comment

by designgirl 11 Dec 2011

You're welcome.

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by shirlener88 10 Dec 2011

OH my - this sounds yummy - what would you use - if you didn't use brandy/alcohol?

4 comments

by designgirl 10 Dec 2011

I don't know. We have always used brandy, even though we don't drink any alcohol, wine or beer.

by meganne 14 Dec 2011

milk is what you normally use for liquid if you don't use the alcohol. HNR, Meganne

by tolgamum 14 Dec 2011

Instead of brandy, similar amounts of Overproof rum or Sherry can be substituted. I've always preferred rum for our brood, and sherry has a very different flavour yet again - still nice!

by justonlyme 14 Dec 2011

The alcohol will evaporate, leaving only the flavor. If you used any other liquid, it might lead to premature spoilage.