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Monday, 19 December 2011

Festive Cake Recipe For You

This is not your traditional Christmas cake, but a fail-proof recipe that I have been making for close to 30 years. It is unique, it lasts for few weeks and easy to make.

It all begins with lots of shopping. And since I wanted to gift some of them, I quadrupled my shopping.

The best quality & value for all you need for this cake is at Famous Foods (1595 Kingsway in Vancouver).

Prepare mixture "Fruit"

2 cups shredded coconut
1.5 cups candied cherries
1.5 cups candied pineapples
1.5 cups light raisins
1.5 cups almonds
1 cup flour

All mixed together, put aside. (I also added a bit of candied orange peels).

Prepare mixture "Flour"

1.75 cups flour
1 tsp baking powder
1 tsp salt

Prepare "Batter"

Cream 1 cup butter and 2 cups sugar
Add 4 eggs one at a time

Now add to "Batter" the "Flour" mixture gradually alternating with 1 cup of pineapple juice.

Blend in the "Fruit" mixture and mix all very well. You will end up with a beautiful cake batter ready to bake.

Baking it is a process on its own. Grease a 9" X 6" loaf pan, line it with foil paper and grease the foil paper as well.

In the oven, have a pot of hot water and keep it in throughout the baking period (not sure why, but it works).

Bake at 275 for 2.5 - 3 hours, until nicely brown on top.

Let it cool down, then pull it out and peel the foil paper off. 

It comes out perfectly easy, no mess and fuss and it is ready to serve right there and then or wrap well and keep in a cool place.

While the cakes lined up nice and proper, the mess the production created was not as lined up and nice.

Now quadrupling the recipe I have here created a lot of batter that I ran out of pans.

Into cupcakes the leftovers went. They bake slightly faster (close to 1.5 hours).

Wonder which follower will be the fist to bake this before Christmas? Enjoy.

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