English Yuletide Cake

Our traditional Christmas Cake, updated for modern times.

INGREDIENTS:
  • Fruit Ingredients:
  • 1 pound seedless dark raisins
  • 2 pounds light raisins
  • 1/4 pound candied green pineapple
  • 1/2 pound candied red cherries
  • 1/2 pound mixed peel
  • 1 pound blanched almonds
  • Other Ingredients:
  • 1 pound butter
  • 1 cup sugar
  • 1 dozen eggs
  • 2 teaspoons vanilla
  • 1/2 cup cognac or brandy
  • 4 cups all purpose flour, divided
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ground cloves
YIELD: 3 Christmas cakes, small, medium and large
COURSE: Desserts
CUISINE: Canadian
DIRECTIONS:
  1. Heat oven to 275 degrees F. (or 250 degrees F if a convection oven). Line your small, medium and large set of cake tins with a double layer of baking parchment.
  2. Put 2 cups of flour in a large bowl and then mix with the fruit ingredients, raisins through almonds.
  3. Mix the other 2 cups of flour with the other ingredients.
  4. Add the other ingredients mixture to the fruit mixture and stir well, making sure there are no pockets of flour. Tip into your prepared tins. Level the tops with a spatula.
  5. Bake the small tin for 2 hours, the medium tin for 2 1/2 hours and the large tin for 3 hours. Test each tin for doneness, using a toothpick, which will come out clean when the cake is done.