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Pictou Highlanders Wedding Cake (Christmas Cake) Recipe

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This recipe for Pictou Highlanders Wedding Cake (Christmas Cake) is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. all purpose flour
4 oz. Slivered almonds
2 lbs. chopped pitted dates
2 lbs. candid cherries
2 lbs. seedless raisins
2 lbs. seeded raisins
1 lb. dry currents
½lb. mixed candid peel
14 oz tin Delmonte pineapple diced and drained
1lb. best butter
1 ¼lbs. light brown sugar
12 eggs
2 T. powdered cinnamon
1 T. all purpose spice
1 T. nutmeg
1 c. apricot jam
1 c. rum or brandy
Directions:
Directions:
Line 2 - 8” x 10” x 4” pans with greased heavy brown paper (Thrifty Foods bag)
Toss half the flour with the fruit and almonds
Cream the butter and sugar, add the eggs one at a time, beating each one well
Add spices, jam and brandy
Add fruit and remaining flour - can mix with hands
Pour into pans and leave overnight at room temperature
Next day cook at 250º for 4 hours / test for doneness
Let cool in the pans on a wire rack then remove from pans
To store, wrap with cheese cloth soaked in brandy, then in foil and in an airtight tin.
If keeping for a long time, re-soak the cheese cloth in brandy to keep it moist every 5 weeks.

Alternate pan sizes: 6 – 3” x 8” or 8 – 4”x 5” and adjust cooking times.
Personal Notes:
Personal Notes:
Gerry gave me this recipe last Christmas with a challenge that she had given it to several other people but she didn’t think any of them had actually made it. I saw this as a challenge and was determined to make it. I am so glad that I did. It is quite expensive to make but I ended up with 2 x 10’ cakes! They are quite delicious, rich, moist and just the best Christmas cakes I’ve ever made and I will be making them again. We are still eating the last little piece of the second one and it is as good if not better than when I first made it as all the flavors have now had time to blend together!

 

 

 

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