Mom Pollock’s Christmas Cake
Ellen Walton shared her family's seasonal favourite recipe as part of her Heritage Story
Ingredients
- 1 cup butter
- 1 cup sugar
- 3 eggs
- 1 lb sultana raisins
- 1/2 cup blanched almonds
- 1/2 cup chopped walnuts
- 2 cups candied citrus peel
- 1/2 lbs glazed cherries
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp brandy
- 1/4 cup fruit juice (plum or pineapple works well)
Instructions
- Cream butter and sugar until light and fluffy. Add well beaten eggs.
- Wash rasins and dry thoroughly. Blanch almonds and cut them, chop walnuts and cut the cherries.
- Place all fruit in a bowl. Sift over them flour, baking powder and salt. Mix well with flavouring and fruit juice.
- Turn into well greased tube pan, and bake in moderate oven for 2 to 2 1/2 hours depending on size of pan.
- When baked, remove and let cool. Sprinkle with fruit juice.
- Doubling the recipe does three cake tins – then follow direction of wedding cake for baking (if you are hoping to make wedding cake!)