Eaten Up

This is modified from a recipe called “Gram’s Christmas cake” collected by Carol Ferguson in Grandma’s Cookbook: Favorite Family Recipes. I believe it was from a supplement in Harrowsmith in the late 80s. I expect it’s the same Carol Ferguson who authored the The New Canadian Basics Cookbook a few years ago.

It takes a lot of ingredients but the outcome is better than store-bought, naturally.

1lb pineapple candied in syrup
1/2 pound candied cherries
1/4 candied lemon peel
1/8 pound candied orange peel
1 pound golden raisins
1/2 pound dark raisins
1/4 pound chopped prune
1/2 cup brandy
1/4 slivered blanched almonds
1/3 pound walnuts, chopped
2 cups whole wheat flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp mace
1/4 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar
5 eggs
1 tbsp milk
2 tsp almond extract

Finely chop the fruit and combine it. Add brandy. Stir and let stand overnight.

Add nuts. Toss with 1/2 cup flour.
Combine remaining flour with soda and spices.

Cream butter and sugar. Add eggs one at a time.
Beat in milk and almond extract.
Stir flour mix into creamed mixture.

Stir in fruit and nuts.

Spoon into 2 cake pans lined with parchment paper.

Bake 275 degrees for 3 1/2 hours or until tester comes out clean.

When cool, wrap airtight and store at least 2 weeks before slicing. Brush periodically with rest of brandy. (Weekly or so for 2-3 months.)

It ages and stores well so might be worth trying for aging a year.