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Recipe Detail Page
Creole Christmas Cake
Holiday 2006
My recipe tester Eshun Mott gave me this Christmas cake as a gift last year. I thought it was the best cake I had ever eaten. The cake has no nuts (although you can add them), which is excellent for people who love Christmas cake and are allergic to nuts. It is a good cake for people who are not organized enough to bake a month ahead because it doesn't need any standing and marinating time. The recipe fills 8 small loaf pans, 4 square or round pans, or cut the recipe in half, if desired. It is an excellent hostess gift.
2 cups (500 mL) chopped dried apricots
2 cups (500 mL) dried cranberries or cherries
2 cups (500 mL) chopped dried pineapple
2 cups (500 mL) chopped pitted prunes
2 cups (500 mL) yellow raisins
2 cups (500 mL) Thompson raisins
1 cup (250 mL) candied orange peel
2/3 cup (150 mL) brandy
2/3 cup (150 mL) port
2/3 cup 150 mL) Cointreau
2/3 cup (150 mL) water
2 tsp (10 mL) bitters
One 3-inch (8-cm) cinnamon stick
1 tsp (5 mL) ground cinnamon
1 tsp (5 mL) fresh ground nutmeg
½ tsp (2 mL) ground cloves
½ tsp (2 mL) ground allspice
½ tsp (2 mL) salt
2 cups (500 mL) unsalted butter, softened
3 cups (750 mL) Demerara sugar
8 large eggs, beaten
3 cups (750 mL) self-rising flour
2 tsp (10 mL) vanilla extract
1. Combine all fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for 5 days, tossing it once a day.
2. Butter pans and line with parchment paper.
3. Preheat oven to 275ºF (140ºC).
4. Beat together butter and sugar until well incorporated. Gradually beat in eggs a little at a time adding some flour if the mixture starts to curdle.
5. Stir in remaining flour. Stir in fruit mixture and any liquid left in bowl. Stir in vanilla. I find it easiest to use your hands to do this. Spoon into prepared pans and level the surface. Loosely cover top with a double layer of parchment paper to prevent any fruit caramelizing. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a toothpick, which should come out clean although the cake will be quite moist in centre.
6. Cool on rack, turn out of cake pans and wrap with foil. Leave for a few days before cutting.
