Dark Christmas Cake

Recipe Ingredients

1 lb	454g / 16oz	Almonds - blanched
3 lbs	1362g / 48oz	Seedless raisins
2 lbs	908g / 32oz	Currants
1 lb	454g / 16oz	Candied cherries - cut in half
1 lb	454g / 16oz	Dried figs - chopped
1 lb	454g / 16oz	Dates - cut up
1 1/2 lbs	681g / 24oz	Mixed candied peels - chopped
1 lb	454g / 16oz	Candied pineapple - cut up
1 cup	62g / 2.2oz	All-purpose flour
3 cups	594g / 20oz	Soft butter
3 cups	480g / 16oz	Brown sugar - packed
12 cups	2376g / 83oz	Egg yolks (large)
5 1/2 cups	343g / 12oz	All-purpose flour - sifted
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Cinnamon
2 teaspoons	10ml	Mace
2 teaspoons	10ml	Allspice
2 teaspoons	10ml	Nutmeg
1 teaspoon	5ml	Cloves
3 teaspoons	15ml	Baking soda
3/4 cup	177ml	Prune juice
1/4 cup	59ml	Brandy
12 cups	2376g / 83oz	Egg whites (large)

Recipe Instructions

This recipe makes a very large amount (about 28 cups) of fruitcake batter and can be baked in a number of different sizes of pan. If you want to make several small cakes for gifts you can divide the batter among 9 8x4x3 inch loaf pans using a generous 3 cups of batter for each.

Or if you wish to use larger loaf pans you can put the batter in 6 9x5x3 inch pans using a generous 4 1/2 cups batter in each. Bundt pans make attractive cakes and this amount of batter is enough for 3 12 cup Bundt pans using a generous 9 cups of batter in each.

If you use 10-inch tube pans you can make 2 cakes using 12 cups of batter for each and an 8x4x2 1/2 inch loaf pan with the remaining batter. Of course you can also use any combination of these sizes.

For example, you can make a large cake in a Bundt pan, two 9x5x3-in loaves and three 8x4x3-inch loaves. If you wish you can prepare half the batter and bake it in three 9x5x3-inch loaf pans or in one 12-cup Bundt pan and one 9x5x3-inch loaf pan. Line greased pans with greased heavy brown paper, except for the Bundt pan which should be greased and floured.

COMBINE nuts and fruit in a very large bowl or roasting pan. Add 1 cup of flour and toss by hand to coat fruit with flour.

CREAM butter well ( you can use your electric mixer for this part of the recipe). Add sugar and beat until fluffy. Beat in egg yolks. Transfer mixture to a large bowl. Sift 5 1/2 cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy. Mix with a wooden spoon. Add this mixture to the fruit and nuts and blend well.

The easiest way to blend this large amount of mixture is with your hands. Beat egg whites until stiff and fold into mixture.

MEASURE into prepared pans and press well into the corners.

Heat oven to 275F.

Bake cakes in 8x4x3-inch pans for about 3 hours, in 9x5x3-inch pans or Bundt pans for about 3 hours and 15 minutes and in 10-inch tube pans about 3 1/2 hours or until a toothpick stuck in the center comes out clean.

Let stand in pans a few minutes, then turn out on racks and cool. Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.

Makes 15 lbs of fruit cake.

Source:
Recipes from Ghirardelli Chocolate Company of San Francisco

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