Dark Christmas Cake

Dark Christmas Cake Recipe: A Rich and Flavorful Holiday Treat

Preparation time: 30 minutes | Cooking time: 3-3.5 hours | Servings: This recipe makes approximately 28 cups of batter, which can be divided among various sizes of pans to make multiple cakes.

Introduction

Dark Christmas Cake is a traditional holiday dessert that is rich in flavor and packed with dried fruits, nuts, and warm spices. This dense and moist cake is perfect for serving during the festive season and makes a wonderful gift for friends and family.

History

The origins of the Dark Christmas Cake can be traced back to the Victorian era in England. Fruitcakes have been a popular holiday treat for centuries, with each family having their own unique recipe. The addition of dark molasses, spices, and brandy gives this cake its distinctive flavor and richness.

Ingredients

1 lb (454 g) blanched almonds
3 lb (1.36 kg) seedless raisins
2 lb (907 g) currants
1 lb (454 g) candied cherries, cut in half
1 lb (454 g) dried figs, chopped
1 lb (454 g) dates, cut up
1.5 lb (680 g) chopped mixed candied peel
1 lb (454 g) candied pineapple, cut up
1 cup all-purpose flour
3 cups soft butter
3 cups brown sugar, packed
12 large egg yolks
5.5 cups sifted all-purpose flour
1 tsp salt
2 tsp cinnamon
2 tsp mace
2 tsp allspice
2 tsp nutmeg
1 tsp cloves
3 tsp baking soda
0.75 cup prune juice
0.25 cup brandy
12 large egg whites

How to prepare

This recipe yields a large amount of fruit cake batter, approximately 28 cups. It can be baked in various sizes of pans.
For multiple small cakes, divide the batter among 9 loaf pans measuring 8x4x3 inches. Use approximately 3 cups of batter for each pan.
Alternatively, for larger loaf pans, use 6 pans measuring 9x5x3 inches. Use approximately 4.5 cups of batter for each pan.
Bundt pans can also be used. This amount of batter is enough for 3 pans measuring 12 cups each. Use approximately 9 cups of batter for each pan.
If using 10-inch tube pans, you can make 2 cakes. Use 12 cups of batter for each cake, and use the remaining batter for an 8x4x2.5 inches loaf pan.
Feel free to use any combination of these sizes. For example, you can make a large cake in a bundt pan, two 9x5x3-inch loaves, and three 8x4x3-inch loaves.
If desired, you can prepare half the batter and bake it in three 9x5x3-inch loaf pans or in one 12-cup bundt pan and one 9x5x3-inch loaf pan.
Line greased pans with greased heavy brown paper, except for the bundt pan which should be greased and floured.
In a very large bowl or roasting pan, combine nuts and fruit.
Add 1 cup of flour and toss by hand to coat the fruit with flour.
Cream the butter well (you can use an electric mixer for this step).
Add sugar and beat until fluffy.
Beat in the egg yolks.
Transfer the mixture to a large bowl.
Sift 5.5 cups of flour with salt, spices, and soda. Add this mixture to the creamed mixture alternately with prune juice and brandy.
Mix with a wooden spoon.
Add this mixture to the fruit and nuts and blend well. The easiest way to blend this large amount of mixture is with your hands.
Beat the egg whites until stiff and fold into the mixture.
Measure the batter into prepared pans and press it well into the corners.
Preheat the oven to 275°F (135°C).
Bake the cakes in 8x4x3-inch pans for about 3 hours, in 9x5x3-inch pans or bundt pans for about 3 hours and 15 minutes, and in 10-inch tube pans for about 3.5 hours. The cakes are done when a toothpick inserted in the center comes out clean.
Let the cakes stand in the pans for a few minutes, then turn them out onto racks to cool.
Remove the paper and wrap the cakes in cheesecloth dampened with brandy. Then, wrap them in foil and store in a cool place.

Variations

Add a splash of rum or whiskey to the batter for an extra boozy flavor.
Experiment with different combinations of dried fruits and nuts, such as apricots, pecans, or cranberries.
For a lighter version, use a combination of whole wheat flour and almond flour in place of all-purpose flour.

Cooking Tips & Tricks

Make sure to coat the dried fruits and nuts with flour before adding them to the batter. This will prevent them from sinking to the bottom of the cake during baking.

- Creaming the butter and sugar until fluffy is essential for creating a light and tender cake.

- Folding in stiffly beaten egg whites at the end of the mixing process will help to lighten the texture of the cake.

- Baking the cake at a low temperature for a long period of time will ensure that it cooks evenly and retains its moisture.

Serving Suggestions

Serve slices of Dark Christmas Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs well with a cup of hot tea or coffee.

Cooking Techniques

Be sure to line the pans with greased brown paper to prevent the cake from sticking.

- Mixing the batter by hand is recommended for blending the large amount of fruit and nuts evenly.

Ingredient Substitutions

If you don't have prune juice, you can use apple juice or orange juice as a substitute.

- Any combination of dried fruits can be used in place of the specific fruits listed in the recipe.

Make Ahead Tips

Dark Christmas Cake can be made ahead of time and stored in an airtight container for up to a month. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Decorate the top of the cake with candied cherries, nuts, or a dusting of powdered sugar for a festive touch. Serve on a decorative platter or cake stand for a beautiful presentation.

Pairing Recommendations

Enjoy a slice of Dark Christmas Cake with a glass of port or sherry for a classic holiday pairing. It also pairs well with a cup of spiced cider or mulled wine.

Storage and Reheating Instructions

Store the Dark Christmas Cake wrapped in foil in a cool place to maintain its freshness. To reheat, simply warm slices in the microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Dark Christmas Cake contains approximately 400 calories.

Carbohydrates

The Dark Christmas Cake is high in carbohydrates due to the use of dried fruits, sugar, and flour in the recipe. Each serving contains approximately 60 grams of carbohydrates.

Fats

This cake is rich in fats from the butter and nuts used in the recipe. Each serving contains around 20 grams of fat.

Proteins

The Dark Christmas Cake contains a moderate amount of protein from the eggs and nuts. Each serving provides about 5 grams of protein.

Vitamins and minerals

This cake is a good source of vitamins and minerals, particularly vitamin C from the dried fruits and nuts. It also contains iron, calcium, and potassium.

Alergens

This recipe contains nuts, eggs, and gluten from the flour, which may be allergens for some individuals.

Summary

Overall, the Dark Christmas Cake is a rich and indulgent dessert that is best enjoyed in moderation due to its high calorie and fat content.

Summary

Dark Christmas Cake is a beloved holiday dessert that is rich in flavor and perfect for sharing with loved ones. This traditional recipe is sure to become a favorite at your festive gatherings.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Dark Christmas Cake. It was during a chilly winter evening, years ago, when I was visiting my dear friend Martha. She was known in our small town for her exquisite baking skills, and I was lucky enough to be her apprentice for the day.

As we sifted and mixed the ingredients for her famous fruitcake, I couldn't help but marvel at the rich aroma that filled the kitchen. Martha explained to me that this was not just any fruitcake - it was her special Dark Christmas Cake recipe that had been passed down through generations in her family.

I was intrigued and begged Martha to share the recipe with me. With a twinkle in her eye, she agreed, under one condition - that I promise to carry on the tradition and make the cake every Christmas without fail. I happily agreed, and she handed me a worn piece of paper with the handwritten recipe.

The ingredients were simple yet unique, with a blend of spices and dried fruits that promised to create a decadent and flavorful cake. The process was meticulous, with each step requiring precision and care. As Martha guided me through the mixing and baking, I felt a sense of pride and excitement at the thought of mastering this cherished recipe.

After hours of baking and waiting for the cake to cool, Martha and I finally sliced into the Dark Christmas Cake. The first bite was pure bliss - the rich flavors of the dried fruits and spices danced on my taste buds, and I knew that I had discovered a treasure.

From that moment on, the Dark Christmas Cake became a staple in my holiday baking repertoire. Every year, as December rolled around, I would gather the ingredients and spend hours in the kitchen, carefully following Martha's recipe to create the perfect cake.

Over the years, I made a few tweaks and adjustments to the recipe, adding my own personal touch to make it truly my own. I experimented with different types of dried fruits, soaking them in rum for an extra kick of flavor. I also played around with the spices, adding a hint of nutmeg and cloves to enhance the richness of the cake.

As the years went by, I shared the Dark Christmas Cake recipe with friends and family, spreading the joy and warmth of the holiday season through the delicious treat. Each time I baked the cake, I would think of Martha and the day she passed on her cherished recipe to me, and I felt grateful for the bond we shared through our love of baking.

Now, as I sit in my cozy kitchen, preparing to bake another Dark Christmas Cake, I can't help but smile as I think back on that fateful day with Martha. The memories of our time together in the kitchen, the laughter and camaraderie we shared, are as sweet and comforting as the cake itself.

And so, with a heart full of gratitude and a spirit of tradition, I mix the ingredients and pour the batter into the pan, knowing that this Dark Christmas Cake will bring joy and warmth to my loved ones once again. As the sweet aroma fills the air and the cake bakes to perfection, I am reminded of the power of a simple recipe to connect us to the past and create lasting memories for the future.