Classic Christmas Cake
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich, dense, and buttery holiday cake packed with a pound of pecans and a pound of white raisins, flavored with whiskey. This traditional fruitcake-style dessert is a festive centerpiece for the holiday season.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 1 hour 30 mins | 30 mins | 1 tube cake |
🔪 Key Equipment
- Large tube or Bundt pan
- Large mixing bowls
- Electric mixer
- Wire cooling rack
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb (4 sticks) | Butter | softened |
| 2 Cups | Sugar | standard granulated |
| 6 | Eggs | large |
| 4 Cups | Flour | all-purpose |
| 1 tsp | Baking Powder | none |
| 1/2 Cup | Whiskey | none |
| 1 lb. | Pecans | chopped |
| 1 lb. | White Raisins | none |
Instructions
Step 1: Prep and Batter
- Preheat your oven to 325°F. Generously grease and flour a large tube or Bundt pan.
- In a large bowl, cream the 1 lb (4 sticks) butter and 2 cups sugar together with an electric mixer until light and fluffy.
- Add the 6 large eggs one at a time, beating well after each addition until fully incorporated.
Step 2: Dry Ingredients and Fruit Mix
- In a separate bowl, sift together the 4 cups flour and 1 tsp baking powder.
- In another bowl, toss the 1 lb. chopped pecans and 1 lb. white raisins with about 1/2 cup of the flour mixture until well coated to prevent sinking.
- Add the remaining flour mixture to the creamed butter mixture in three parts, alternating with the 1/2 cup whiskey in two parts, beginning and ending with the flour.
- Fold in the flour-coated pecans and white raisins gently until evenly distributed, noting that the batter will be very thick.
Step 3: Bake and Cool
- Spoon the batter into the prepared pan and spread evenly until smooth.
- Bake for 1 hour and 30 minutes, or until a long wooden skewer inserted into the center comes out clean and golden brown and fragrant.
- Let the cake cool in the pan for 20-30 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the tightly wrapped cake in an airtight container in a cool, dark place for up to several weeks, feeding occasionally with additional whiskey if desired.
Original Recipe Scan
