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Filed Under DessertsBrandy
Connie's Christmas Cake

Canada Canada
Shared by: Connie K.

1 pound chopped Citron
1/2 pound chopped Candied orange peel
1/2 pound chopped Candied lemon peel
1/2 pound drained,chopped Maraschino cherries
1/2 pound chopped Dates
3 3/4 cups Raisins
3 3/4 cups Currants
1 pound coarsely chopped Almonds
1 3/4 cups Brandy
1 pound firmly packed Brown sugar
1 pound softened Butter
15 large Eggs
4 cups sifted All-purpose flour
1 tablespoon ground Cinnamon
1 tablespoon ground Cloves
1 tablespoon ground Allspice
1 tablespoon ground Nutmeg
1 1/2 tablespoons ground Mace

Note: For optimal deliciousness, this cake must age in a cool, dark place for 4 weeks

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1 Hour

2 Hours 30 Minutes

4 Weeks

Note: For optimal deliciousness, this cake must age in a cool, dark place for 4 weeks

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Before baking, preheat oven to 300°F

Separate the eggs and beat the yolks until thick.

Place a large baking pan full of water in the oven as it warms. Lightly grease a 12-inch spring-form pan and line it with waxed paper; set aside.

In a bowl blend together the chopped citron, candied orange peel, candied lemon peel, cherries, dates, raisins, and currants. Add the almonds and toss to blend again. Pour 3/4 cup of brandy over the mixture and set aside to plump. Optionally you can save a handful of cherries and almonds for garnishing the cake later.

In a separate mixing bowl, cream together the brown sugar and butter until light and fluffy. Add the beaten egg yolks gradually, blending constantly.

Mix 3 cups of flour with the cinnamon, cloves, allspice, nutmeg, mace, creamed eggs and butter. Add the dry ingredients gradually, making sure to blend well after each addition.

In a separate mixing bowl, beat the egg whites until glossy. Gently fold the egg whites into the cake batter. Dust the brandy-soaked fruits with the remaining one cup of flour, then fold the fruits into the cake batter. Pour the batter into the prepared cake pan and gently tap on a counter to remove any air bubbles.

Move the pan with water to the bottom rack and bake the cake with the tin of water for approximately 2 1/2 hours or until a cake tester can be cleanly removed from the cake. Let the cake cool in the tin for about 15 minutes before removing to a wire rack to cool completely.

Soak a large cheesecloth or other clean muslin fabric in about a cup of brandy. Wrap the cooled cake with the brandy-soaked cloth, and place the cake in an airtight container. Refrigerate or place in a cool, dry area for at least four weeks.

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