Martha’s Christmas Cake Recipe 🎄🍰

Introduction:

Martha’s Christmas cake is a cherished recipe passed down through generations, originating from Martha’s English grandmother in Quebec. This delightful dessert has been a staple at holiday gatherings since 1975, when Martha graciously shared it with her friend, imbued with the warmth of shared memories and festive cheer. With a rich history and tantalizing flavors, this cake is sure to become a beloved tradition in your own family.

Recipe Overview:

• Preparation Time: 45 minutes
• Cooking Time: 4 hours and 30 minutes
• Total Time: 5 hours and 15 minutes
• Servings: 2 Tins
• Keywords: Christmas, Weeknight

Ingredients:

• 10 tablespoons of butter
• 10 tablespoons of dark brown sugar
• 1 cup of molasses
• Zest of 2 lemons
• 5 eggs
• 2 tablespoons of brandy
• 12 tablespoons of sherry wine
• 1 cup of plain flour
• 1 1/2 teaspoons of mixed spice
• 3/4 teaspoon of cinnamon
• 3/4 cup of currants
• 4 cups of sultanas
• 4 cups of raisins

Instructions:

1. Cream Butter and Sugar:
   • In a large mixing bowl, cream together the butter and dark brown sugar until smooth and fluffy.
2. Incorporate Molasses and Lemon Zest:
   • To the creamed mixture, add the molasses and the zest of 2 lemons. Mix well until fully combined.
3. Beat in Eggs and Liquids:
   • In a separate bowl, whisk together the eggs, brandy, and sherry wine. Gradually add this mixture to the creamed butter mixture, beating continuously. If the mixture starts to curdle, sift in a little plain flour to help stabilize it.
4. Combine Fruit and Spices:
   • Gently fold in the currants, sultanas, and raisins, ensuring they are evenly distributed throughout the batter. Sprinkle in the mixed spice and cinnamon, mixing until just combined. Be careful not to overmix.
5. Prepare Cake Tin:
   • Preheat your oven to 325-350 degrees Fahrenheit (160-175 degrees Celsius). Grease two cake tins generously with butter to prevent sticking.
6. Bake:
   • Divide the cake batter evenly between the prepared cake tins. Place them in the preheated oven and bake for approximately 1-1/4 hours.
   • After this initial baking time, reduce the oven temperature to 300 degrees Fahrenheit (150 degrees Celsius) and continue baking for an additional 2-1/2 to 3 hours, or until the cakes are golden brown and a skewer inserted into the center comes out clean.
7. Cool and Finish:
   • Once baked, allow the cakes to cool in their tins for a short while before carefully tipping them out onto wire racks to cool completely.
   • While still warm, baste the cakes with additional sherry wine for extra flavor.
   • Once completely cooled, wrap the cakes tightly in foil to seal in moisture.
8. Aging Process:
   • For optimal flavor, allow the cakes to age for at least a few days before serving. This aging process allows the flavors to meld and intensify, resulting in a truly exquisite Christmas treat.

Nutritional Information (Per Serving):

• Calories: 5193.6
• Fat: 163.8g
  • Saturated Fat: 79.9g
• Cholesterol: 833.5mg
• Sodium: 1439mg
• Carbohydrates: 924g
  • Fiber: 55.4g
  • Sugar: 668.7g
• Protein: 75.4g

Conclusion:

Martha’s Christmas cake is more than just a recipe; it’s a piece of culinary history infused with love and tradition. Whether enjoyed as a centerpiece at holiday gatherings or savored as a sweet indulgence on cozy winter evenings, this cake is sure to delight your taste buds and warm your heart. Start your own tradition today with Martha’s timeless recipe! 🎅🏼✨