Austinite Jean Thomas shares this month’s recipe for a yummy Christmas cake that she says her grandmother brought to Texas from Chicago.
Makes: 16 servings
Ingredients
• 2 (8 ounce) containers candied cherries
• 1 (8 ounce) container candied mixed citrus peel
• 2 cups raisins
• 1 cup dried currants
• 1 cup dates, pitted and chopped
• 2 (2.25 ounce) packages blanched slivered almonds
• ½ cup brandy
• ½ cup all-purpose flour
• 2 cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup butter
• 2 cups packed brown sugar
• 6 eggs
• ¾ cup molasses
• ¾ cup apple juice
Directions
In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy, Let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
Preheat oven to 275 degrees F. Grease an 8-inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt, then set aside.
In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.
Slice and serve with whipped cream topped with a candied cherry.