Mary’s Christmas Cake
Description: A cherished family recipe passed down through generations, originally known as Mary’s Wedding Cake, but transformed into a delightful Christmas tradition. This cake, a labor of love, is generously sized, boasting a light and pleasantly moist texture. While initially intended for weddings, it has found its place as a centerpiece on the holiday dessert table. The tradition continues each Christmas, accompanied by new experimental cakes, yet the family’s affection remains steadfastly with this timeless classic. The option to periodically “soak” the cake with sherry ensures a moist and flavorful treat throughout the festive season.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 625g | Butter |
| 625g | Brown sugar |
| 1 | Baking soda |
| 1/2 | Cream of tartar |
| 1 | Ginger ale |
| 3/4 | Sherry wine |
| 900g | Flour |
| 12 | Eggs |
| 1 1/2 | Assorted dried fruit (soaked) |
Nutritional Information (Per Serving):
- Calories: 12687.8
- Fat: 572.5g
- Saturated Fat: 339.6g
- Cholesterol: 3567.7mg
- Sodium: 6815.3mg
- Carbohydrates: 1700.5g
- Fiber: 52.8g
- Sugar: 639.3g
- Protein: 195.8g
Instructions:
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Preparation: The night before baking, combine the assorted dried fruit, baking soda, and cream of tartar in a bowl. Pour in the ginger ale and sherry, allowing the fruit to soak overnight, absorbing the rich flavors.
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Creaming: In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. This process creates the base for a moist and tender crumb in the finished cake.
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Incorporating Eggs: Gradually add the eggs to the creamed mixture, one at a time, ensuring each is fully incorporated before adding the next. This step contributes to the cake’s structure and richness.
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Flour Addition: If necessary to prevent curdling, incorporate a small amount of flour into the mixture as you add the eggs. This technique helps maintain a smooth and homogenous batter.
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Combining Ingredients: Once the eggs are fully integrated, add the soaked fruit mixture along with the flour. Gently fold the ingredients together until evenly distributed throughout the batter, being careful not to overmix.
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Preparing the Tin: Line a large cake tin with parchment paper and grease it generously to prevent sticking. This ensures the cake releases easily after baking, preserving its intact shape.
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Oven Preheating: Preheat the oven to 190°C (375°F) to establish the ideal baking environment for the cake.
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Baking: Transfer the cake batter into the prepared tin, spreading it evenly to ensure uniform baking. Place the tin in the preheated oven and bake for 1 hour at 190°C (375°F).
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Adjusting Temperature: After the initial hour of baking, reduce the oven temperature to 160°C (325°F) to gently finish baking the cake. Continue baking for an additional 4 to 4 1/2 hours, or until the cake is fully cooked. The extended baking time allows the flavors to develop and the cake to achieve its characteristic texture.
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Monitoring Browning: Keep an eye on the cake as it bakes, and if it begins to brown too much on the top, cover it with a piece of brown paper. This prevents excessive browning while ensuring the cake cooks evenly throughout.
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Cooling and Serving: Once baked, remove the cake from the oven and allow it to cool in the tin for a short while before transferring it to a wire rack to cool completely. Once cooled, slice and serve this delectable Christmas cake to delighted family and friends.
Note: For an extra indulgent touch, consider periodically soaking the cake with additional sherry to enhance its moistness and flavor, making it an irresistible treat throughout the holiday season.
With its rich history and irresistible flavor, Mary’s Christmas Cake is sure to become a cherished tradition in your family for generations to come. Enjoy the joy of baking and sharing this delightful masterpiece with your loved ones this holiday season! 🎄🍰
