Difference between revisions of "Christmas Cake"
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Latest revision as of 11:18, 15 July 2012
Ingredients
Batter
Fruit stuff
- ½ cup of flour
- 1 lbs candied cherries
- 1 lbs candied pineapple
- 4 cups of chopped pecans
Procedures
- Mix batter items together.
- Flour the fruit stuff items.
- Place the fruit stuff into a greased angel food cake pan (I use a bundt pan) pour the batter over the fruit stuff.
- Bake at 300°F degrees until done - about 1½ hours.
Cupcake version
- Bake 15 minutes at 300°F, brush on honey.
- Continue to bake for 15 – 30 minutes more.
- Use two cupcake papers per serving.
Finishing
- With the cake freshly removed, I use a hypo (syringe) and inject with one shot of the following: rum, amaretto (almond flavor), triple sec or Grand Marnier (orange flavor).
- Make these a month or so early.
- Wrap in Saran Wrap place in refrigerator.
- Bring back to room temp before serving.
