English Christmas Cake

Recipe Ingredients

1		Yeast - dry
1 1/2 cups	355ml	Water - warm
2 cups	125g / 4.4oz	Flour
1 lb	454g / 16oz	Butter - room temperature
1 lb	454g / 16oz	Sugar - powdered
1 tablespoon	15ml	Cinnamon
1 1/2 teaspoons	7.5ml	Coriander - ground
1 teaspoon	5ml	Nutmeg
2 tablespoons	30ml	Caraway seed
1/2 cup	118ml	Milk - or sweet red wine
7		Egg
6 cups	375g / 13oz	Flour

Recipe Instructions

Dissolve yeast in warm water. Stir in two cups flour and set aside to proof.

Meanwhile, cream butter with sugar. Add cinnamon, coriander, nutmeg, and caraway seed.

Stir in milk or wine.

In a separate bowl, beat eggs until smooth and thick and stir them into the butter mixture alternately with the proofed yeast mixture.

Add remaining flour. Divide the batter between two 10" buttered and floured 10" Springform pans.

Set in a warm place and allow to rise until double.

Bake in a preheated 350F oven for about 1 1/2 hours, or until the cake is golden brown and tests done in the middle.

Cool slightly in pans before removing to a wire rack.

Makes two cakes.

Source:
Early American Life magazine December 1991

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