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Name: Dark Christmas Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Christmas baking
Ingredients: 1 Cup Pitted dates Cut up; 3 Cups Red glace cherries; 3 Cups Green candied cherries; 2 Cups Mixed candies fruit; 1 Cup Pecans; 1 1/2 Cup Blanched almonds; 2 Cups Walnuts; 5 Cups Raisins; 1 Cup Candied pineapples Mixed colours; 3 cups Cake and pastry flour sifted; 1 1/2 cup Sugar; 6 Large Eggs Whites and yolks divided; 1/2 Cup Light Corn Syrup; 3/4 teaspoon Salt; 1/2 Cup Butter; 1 teaspoon Lemon extract; 3/4 Cup Cooking sherry or brandy; 1/2 teaspoon Cinnamon; 1 teaspoon Cream of Tartar; 1/2 teaspoon Baking soda

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INGREDIENTS

1 Cup Pitted dates ; Cut up
3 Cups Red glace cherries
3 Cups Green candied cherries
2 Cups Mixed candies fruit
1 Cup Pecans
1 1/2 Cup Blanched almonds
2 Cups Walnuts
5 Cups Raisins
1 Cup Candied pineapples ; Mixed colours
3 cups Cake and pastry flour ; sifted
1 1/2 cup Sugar
6 Large Eggs ; Whites and yolks divided
1/2 Cup Light Corn Syrup
3/4 teaspoon Salt
1/2 Cup Butter
1 teaspoon Lemon extract
3/4 Cup Cooking sherry or brandy
1/2 teaspoon Cinnamon
1 teaspoon Cream of Tartar
1/2 teaspoon Baking soda

INSTRUCTIONS

Combine all fruit and nuts in a large bowl or pot. Add sherry or brandy and corn syrup and mix well. Let stand preferably over night.

Cream together butter, sugar and lemon extract until very light (had to add 1/4 more butter for the mix to cream. Add egg yolks and beat for 5 minutes.

Sift and measure flour and sift again with soda, cream of tartar, salt and spices.

Stir butter mixture into fruit mixture along with sifted ingredients.

Beat reserved egg whites until stiff and stir until mixture is thoroughly blended.

Baking

Have triple waxed paper lined loaf pans. Turn batter into pans pushing into corners and smoothing top. In bottom rack of oven have a water pan (Pyrex dish) with boiling water and at centre of oven placed cakes.

Bake at 275

8 small loaf pans in bottom oven for 1 hr 35 min

8 (four per pan) loaf pans in top oven for 1 hour 40 minutes

(Recipe called for 4 loaf pans for 2 1/2 to 2 3/4 hours)

Switch pan positions after 1 hour

Cool cakes in pans, then turn out on rack to thoroughly cooled, then wrap in triple plastic bags.

Cake freezes well and slices better when cold

NOTES

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Dark Christmas Cake

1 Cup Pitted dates Cut up
3 Cups Red glace cherries
3 Cups Green candied cherries
2 Cups Mixed candies fruit
1 Cup Pecans
1 1/2 Cup Blanched almonds
2 Cups Walnuts
5 Cups Raisins
1 Cup Candied pineapples Mixed colours
3 cups Cake and pastry flour sifted
1 1/2 cup Sugar
6 Large Eggs Whites and yolks divided
1/2 Cup Light Corn Syrup
3/4 teaspoon Salt
1/2 Cup Butter
1 teaspoon Lemon extract
3/4 Cup Cooking sherry or brandy
1/2 teaspoon Cinnamon
1 teaspoon Cream of Tartar
1/2 teaspoon Baking soda

Combine all fruit and nuts in a large bowl or pot. Add sherry or brandy and corn syrup and mix well.  Let stand preferably over night.
Cream together butter, sugar and lemon extract until very light (had to add 1/4 more butter for the mix to cream.  Add egg yolks and beat for 5 minutes.
Sift and measure flour and sift again with soda, cream of tartar, salt and spices.
Stir butter mixture into fruit mixture along with sifted ingredients.
Beat reserved egg whites until stiff and stir until mixture is thoroughly blended.
Baking
Have triple waxed paper lined loaf pans.  Turn batter into pans pushing into corners and smoothing top.  In bottom rack of oven have a water pan (Pyrex dish) with boiling water and at centre of oven placed cakes.
Bake at 275 
        8 small loaf pans in bottom oven for 1 hr 35 min
        8 (four per pan) loaf pans in top oven for 1 hour 40 minutes 
(Recipe called for 4 loaf pans for 2 1/2 to 2 3/4 hours)
Switch pan positions after 1 hour
Cool cakes in pans, then turn out on rack to thoroughly cooled, then wrap in triple plastic bags.
Cake freezes well and slices better when cold

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Nutrition

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Serving Size: 1 Serving (3975g)
Recipe Makes: 1 Servings

Calories: 13630
Calories from Fat: 5309 (39%)

Amt Per Serving		% DV

	Total Fat 589.9g	787 %
	Saturated Fat 160.2g	801 %
	Monounsaturated Fat 223.7g
	Polyunsanturated Fat 155.4g
Cholesterol 3026.1mg		931 %
Sodium 86698.9mg		2990 %
Potassium 12597.5mg		332 %
Total Carbohydrate 1938.1g		570 %
	Dietary Fiber 113.3g	453 %
	Sugars, other 1824.8g
Protein 280.6g		401 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13630

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