Carole's Christmas Cake

You will be singing Christmas carols after enjoying this decadent cake made with candied cherries and pecans.

Yields:	6 servings
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Ingredients

6	large	eggs
1	cup	sugar
1/2	pound	butter	melted
1	cup	flour, all-purpose
1	teaspoon	vanilla extract
1/2	cup	flour, all-purpose
1	pound	candied cherries
1	pound	candied pineapple
4	cups	pecans	chopped

Directions

Batter: Mix batter items together. Flour the fruit stuff items. Place the fruit stuff into a greased Angel Food cake pan (I use a Bunt pan)

Pour the batter over the fruit stuff. Bake at 300 degrees until done (about 1 1/2 hour.

For a cupcake version: Bake 15 minutes at 300 degrees, brush on Honey.

Continue to bake for 15-30 minutes more. (use two cupcake papers per serving.

With the cake freshly removed, I use a hypo and inject with one shot of the following: Rum Amaretto (Almond flavor) Triple Sec (Orange)

Gran Marnier (Orange)

Make these a month or so early. Wrap in SaranWrap place in refrig.

Bring back to room temp. before serving. Hope you enjoy this as much as we have.

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Member Review

Dark Christmas Cake

So far so good. Have tasted it after one week. (I know! It's too soon but could not wait.) Did not put in the figs and added walnuts and pecans (big time). Tripled the brandy for soaking the fruit and nuts. Wrapped all of the cakes with 4 layers of cheese cloth soaked in brandy, then wrapped in foil. I am turning the cakes weekly to keep the juices flowing through the cake (my Mom told me about that one. Some of her cakes were aged up to 5 years.). After about 8 weeks turn them once a month for 4 months, then they should be ok. Always check about every 4 months to see if the cheese cloth is dry. If so, give it another brandy soak.

Reviewed by arrgee01

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