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Mom Pollock’s Christmas Cake

Ellen Walton shared her family's seasonal favourite recipe as part of her Heritage Story
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Course Dessert

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!)