LOCATION: Recipes >> Cake Recipes >> Fruit 22
ROYAL CHRISTMAS CAKE
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups currants
1 1/2 cups dark or light raisins
1 1/2 cups diced mixed candied fruits and peels
1 cup candied red and/or green cherries
1/2 cup ground almonds (2 ounces)
1 cup granulated sugar
3/4 cup butter or margarine, melted
1/2 cup rum, brandy, or orange juice
3 tablespoons lemon juice, rum, brandy or orange juice
8-ounce can almond paste
Grease two 9 x 1 1/2-inch round baking pans. Line bottom and sides
with parchment or waxed paper; grease the paper. Set pans aside.
In a large mixing bowl stir together the flour, cinnamon, baking
powder, baking soda, nutmeg, and cloves. Stir in the currants,
raisins, candied fruits and peels, candied cherries, and almonds,
set aside. In a small mixing bowl beat the eggs slightly with a
fork. Add the sugar, butter, 1/2 cup rum, and lemon juice; stir
until combined. Pour the egg mixture into the flour mixture and
stir until well mixed. Pour the batter into the prepared pans.
Bake in a 300F. oven for 1 1/4 to 1 1/2 hours or until a wooden
toothpick inserted near the center of each cake comes out clean.
(Cover pans loosely with foil after 1 hour of baking to prevent
overbrowning.) Completely cool cakes in pans on a wire rack. Remove
cooled cake from pans.
Wrap layers separately in rum-, brandy-, or juice-moistened 100%
cotton cheesecloth. Overwrap with foil. Store in the refrigerator
for 1 to 2 weeks to mellow flavors. Remoisten cheesecloth with
rum, brandy, or juice every 3 to 4 days or when dry. To assemble,
place one cake layer, top side down, on a serving plate. spread
with half of the almond paste. (Or, if paste is to thick to spread,
divide into 2 balls. Place each ball between two sheets of waxed
paper; flatten slightly. With a rolling pin, roll each portion
from center to edges until 10 inches in diameter; trim to form a
9 inch circle. Remove one sheet of paper from one circle; invert
onto cake. Peel off remaining paper.) Spread some of the Royal
icing over almond paste on first cake layer. Add second cake layer,
top side up, top with remaining paste. Frost top and sides of cake
with remaining Royal Icing. Cover and store in the refrigerator
for up to 1 week. Makes 16 servings.
In a large mixing bowl combine 4 cups sifted powdered sugar, 1/2
cup water, 1/4 cup meringue powder, and 1 teaspoon vanilla. Beat
with an electric mixer on high speed for 7 to 10 minutes or until
very stiff. Use immediately, covering icing in bowl with a damp
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