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Betty's Christmas or Wedding Cake Recipe

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This recipe for Betty's Christmas or Wedding Cake is from Betty's Best and her Family's Favourites, 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:  
2 cups seedless raisins
1 cups currants
1 1/2 cups seeded raisins
1 1/2 cups drained maraschino or candied cherries
1 cup almonds
1 cup dates
1 1/2 cup candied peel
1/2 cup candied pineapple
3 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp mace
1/4 tsp ground cloves
1 cup butter
1 1/4 c brown sugar
6 eggs
1/4 cup molasses
1/3 cup strong, cold coffee
1/4 cup or more (to taste) brandy or any liqueur - helps keep it moist.
Directions:
Directions:
1. Combine dry ingredients together thoroughly in one bowl.
2. Mix liquid ingredients and add to dry mixture.
3. Pour into an 8-inch deep cake pan with 2 layers of paper.
4. Bake at 300 F for 2 3/4 - 3 hours. A wooden toothpick inserted into the centre should come out clean. Cool completely in the pan on a wire rack before removing.
5. Store to ripen for several weeks in an airtight container, wrapped in cheesecloth soaked in rum.
Personal Notes:
Personal Notes:
From Betty, this is a classic she made every Christmas and for several of our weddings. Older family members love it, but the younger ones, not so much!

 

 

 

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