French Canadian Christmas Cake Recipe 475

TRADITIONAL CANADIAN CHRISTMAS CAKE

Traditional Canadian Christmas Cake image

One the prairies, one was measured by the flavour and texture of their dark fruitcake. Everyone made it. Everyone had an opinion. It is the bourbon that makes all the difference to me, in this exotic dark fruit cake. Makes 2 loaves or 5 small loaves. Must be made a minimum of 4 weeks before the holiday season.

Provided by Valerie Lugonja

Categories Dessert

Time 1h20m

Number Of Ingredients 23

Ingredients

¾ c softened butter
1 ¼ c firmly packed brown sugar
3 large eggs
2 ½ c all purpose sifter flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
1 teaspoon ground allspice
½ cup dark molasses
½ cup brewed black coffee ((or espresso))
½ cup bourbon
1 pound dark raisins
½ pound candied red cherries (whole)
½ pound candied green cherries (whole)
¼ pound candied orange peel (chopped)
¼ pound candied lemon peel (chopped)
½ pound chopped citron
½ pound dark pitted dates (chopped)
1 cup pecans (toasted whole)
Bourbon for soaking cheesecloth in and brushing on
½ cup warmed red currant jelly
Pecan halves (, and candied cherry halves)

Steps:

Place all fruit in large bowl; add bourbon and soak for 2-4 hours
Preheat oven to 300°F and grease two 9 x 5 loaf pans 2 1/2 inches deep or five 5 3/4 x 3 pans 2 inches deep
Line bottoms with parchment paper; butter it (the original recipe was waxed paper)
Cream together butter and brown sugar; beat in the eggs.
Sift all dry ingredients; beat into butter mixture
Add molasses and brewed black coffee or espresso to mixture; combine well
Fold in the nuts and bourbon soaked in fruit
Carefully pack the batter into the prepared pans almost to the top (I used an offset spatula to finish the tops of each cake)
Place pans on centre rack of oven in a bain marie (place pans in a larger pan and pour hot water halfway up the sides); bake for 2 to 2 ½ hours, or until toothpick comes out clean (the small cakes took 50 minutes, so watch carefully after 45 minutes)
If the tops brown too quickly, place foil over the top
Cool 30 minutes, then remove and set on wire rack
Wrap carefully in a triple layer of cheesecloth that has been soaked in bourbon
Seal tightly in aluminum foil and store in a cool dry place until the holiday season
Once a week, remove foil, and brush additional bourbon onto the cheese cloth
The longer it is stored, the more times it is dowsed, the more pungent and flavourful it becomes.

FRENCH CANADIAN CHRISTMAS CAKE RECIPE - (4.7/5)

French Canadian Christmas Cake Recipe - (4.7/5) image

Provided by Grammie926

Number Of Ingredients 14

Ingredients

2 eggs
1 cup sugar
1 cup molasses
1/2 cup 2% milk
1/2 cup butter
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup salted pork (soak pork in cold water for 30 seconds to a minute to remove some salt, then grind the pork)
2 cups sultana (golden) raisins
1 cup nuts, chopped
3 cups flour
2 teaspoons baking powder

Steps:

Preheat oven to 350°F. Mix together eggs, sugar and molasses. Add milk, butter and baking soda. Add cloves, nutmeg, cinnamon, pork, raisins, nuts, flour and baking powder. Mix thoroughly. Pour into a Bundt pan and bake for about 1-1/2 hours.

CHRISTMAS CAKE

Christmas Cake image

This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.

Provided by Carol

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy

Time 6h

Yield 16

Number Of Ingredients 19

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

Steps:

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 (135 degrees C). Grease an 8x8x3 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; 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 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.

Nutrition Facts : Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g

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