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Christmas Cake

Cooking time: 3 ¼ – 3 ½ hours
Preparation time: 1 hour
Main cooking utensil: 8- to 9-inch spring form pan, brown and wax paper
Oven temperature: 325-350° F for 1 hour then 275-300° F for the rest of the time.
Oven position: center
For 20-26 servings:
½ lemon
1 cup butter
1 cup brown sugar, firmly packed
5 eggs
1 tablespoon brandy, sherry, or lemon juice
2 ½ cups all-purpose flour
½ teaspoon each of cinnamon and mixed spice
½ cup ground almonds
¼ cup candied cherries
scant ½ cup chopped candied peel
2 cups seedless white raisins
2 cups currants
⅔ cups raisins
Royal icing: See Card 9

  1. Grate rind from the lemon, squeeze the juice if using instead of brandy.
  2. Cream butter, sugar, and lemon rind until soft, then gradually add the eggs beaten with the brandy. Fold in a little sifted flour if the mixture shows signs of curdling.
  3. Add the rest of the ingredients.
  4. Put mixture into prepared pan and bake for the time and temperatures given. To test if cooked listen carefully, a faint humming indicates it is not fully cooked. With this type of cake you can cover the top with wax paper to prevent it becoming too dark.
  5. Cool in cake pan for 10 minutes. Finish cooling on a wire rack. Store in airtigh tin until ready to ice – see Card 9.

TO STORE: Can be stored for several weeks in an airtight tin.

To prepare for baking rich cakes: Line bottom with double round of brown and then wax paper, line sides with wax paper, tie a band of brown paper around outside.

Printed in CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Christmas-Cake Cookies

2 pkg (8-oz size) pitted dates, coarsely chopped
3 colored candied pineapple slices (4 oz), cut in thick wedges
1 jar (4 oz) candied red cherries, quartered
1 can (4 oz) toasted slivered almonds
1/2 cup (2 1/2 oz pkg) whole Brazil nuts, thinly sliced
2 tablespoons sherry
1 1/4 cups unsifted all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or regular margarine, softened
3/4 cup sugar
1 egg

1. In medium bowl, combine dates, pineapple, cherries, almonds, Brazil nuts, and sherry; mix well. Let stand at room temperature, 1 hour.

2. Sift flour with baking soda and salt; set aside.

3. In large bowl, with electric mixer at medium speed, beat butter, sugar, and egg until light and fluffy.

4. With spoon, stir in flour mixture until well combined; stir in fruit mixture.

5. Refrigerate, covered, 6 hours or overnight.

6. Preheat oven to 350F. Lightly grease cookie sheets.

7. Drop dough by level tablespoons, 2 inches apart, onto prepared cookie sheets. If desired, decorate with bits of candied peel.

8. Bake on middle rack of oven, 14 minutes, or just until golden brown. Remove cookies to wire rack; cool completely.

9. Store cookies in airtight container. (A slice of bread in container helps keep cookies moist. Replace bread often, to prevent mold.)

Makes about 5 to 6 dozen.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.