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 Happy Christmas from coolesmag.com | | |
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| Ingredients : |
| 2 sticks plus 2 tablespoons (9 ounces total) butter at room temperature, 1 1/2 cups dark brown sugar, 4 eggs, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon ground allspice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 1/2 cups each (currants, golden raisins, dark raisins), 1 1/3 cups soft dried figs(chopped), 1 1/4 cups dates(pitted and chopped), 1 cup chopped stoned dried prunes, 1 3/4 cups chopped dried apricots, 3/4 cup blanched almonds(chopped), 2/3 cup plus 4 tablespoons brandy, 2 teaspoons instant espresso(mixed with 1 tablespoon water).
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| Preparation : |
| Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed paper.In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out clean.Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months.This rich cake can be made at the last minute before Christmas--it doesn't need to mature. |
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| Ingredients : |
| 1 c. butter, 1 c. Crisco shortening, 3 c. all-purpose flour, 1 c. commercial dairy eggnog, 1 c. flaked coconut, 3 c. sugar, 6 eggs, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 tsp. coconut extract. |
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| Preparation : |
| Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan (on wire rack) before removing. |
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