Gingered Christmas cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups golden raisins
4 cups red glace cherries
2 cups cut candied citrus peel
2 cups finely chopped candied crystallized ginger
4 cups candied pineapple
4 cups of sherry
10 cups of all-purpose flour
4 cups of whole hazelnuts
2 cups of butter (room temp)
2 cups of vegetable shortening
4 cups of white sugar
12 eggs
1 tlb vanilla
finely grated peel of 4 oranges
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Directions: |
Directions: Mix first 5 ingredients (fruit) in 2 cups sherry cover and let it sit all night.. ( I have also replaced some of the fruit with what ever I have to make enough total fruit. Sweetened cranberries or just more of something) Preheat oven to 275º. Line your pans with parchment. (I used empty vegetable cans to make the cakes in because they are small and you can just cut the bottom out when cake is cooked and push cake out) Sprinkle a couple of cups of flour over the marinated fruit to coat. Add nuts. Beat butter shortening together. Beat in 1/3 of remaining flour until just mixed, then another cup of sherry, another 1/3 of flour, then remaining sherry andflour. Stir in peel. Spoon into cans Smooth top. Place a pan of water in the oven. Cover the cans with aluminium. Bake on middle rack of oven till tester comes out clean. Cool in pan for 20 minutes. Then remove from pan and peel off paper. Cool on cake rack, then wrap in cheesecloth moistened with sherry. Store in tightly covered container in cool place. Will need to moisten cheese cloth occationaly |
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Personal
Notes: |
Personal
Notes: This was first made for Aunt Page because of her love of ginger but went over well with the rest of the cake connoisseurs too. And Gamma Tam was sure to tell me to be sure and keep it moist with Sherry because one year she mailed a cake to Aunt Page in New Zealand and it molded. That did not happen twice!
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