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Enid Donaldson Christmas Cake
A rich and boozy cake filled with dried fruit, warm spices, and holiday cheer.
Equipment
- Large mixing bowl
- cake pan
- parchment paper
- mixing spoon
- Whisk
- Measuring cups and spoons
- toothpick
- wire rack
Ingredients
- 2 cups mixed dried fruit (raisins, currants, cherries)
- 1 cup mixed peel
- ½ cup candied ginger, finely chopped
- 1 cup browning (or 1 cup dark corn syrup mixed with 1 tsp black food coloring)
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- ½ tsp salt
- ¼ cup rum
Instructions
- In a large mixing bowl, combine the dried fruits, mixed peel, and candied ginger. Add the browning and mix well. Cover the bowl with plastic wrap and let the mixture soak for at least 24 hours, stirring occasionally.
- Preheat your oven to 300°F. Line a 9-inch cake pan with parchment paper.
- In a separate mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, allspice, and salt. Add the flour mixture to the butter mixture, a little at a time, mixing well after each addition.
- Add the soaked fruit mixture and rum to the batter and mix well.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake the cake for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Video
Notes
Recipe Notes:
- Soak the fruit mixture for at least 24 hours to ensure it’s properly hydrated and flavorful.
- Be sure to line your cake pan with parchment paper to prevent sticking.
- Let the cake cool completely before slicing and serving for the best flavor.
- Brush the top of the cooled cake with rum or brandy for a boozy twist.
- Decorate the top of the cake with almonds and cherries for a festive touch.
- Use a serrated knife to slice the cake cleanly and prevent it from crumbling.
- Cream your butter and brown sugar together until light and fluffy for the best texture.
- Sift your dry ingredients together to ensure they’re evenly distributed throughout the batter.
- Use a toothpick to test your cake for doneness. If it comes out clean, the cake is ready.
- Wrap leftover cake tightly in plastic wrap and store
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