Grandma’s Christmas Cake
“One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce.” —Linda Stemen, Monroeville, Indiana
| Servings | Prep Time | Cook Time |
| 16servings (2-2/3 cups sauce) | 25minutes | 45minutes + cooling |
| Servings | Prep Time |
| 16servings (2-2/3 cups sauce) | 25minutes |
| Cook Time |
| 45minutes + cooling |
Ingredients
- 2 cups sugar
- 2 cups raisins
- 2 cups water
- 1 cup butter cubed
- 3-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp each ground nutmeg and cloves
- 1 cup chopped pecans
- brandy butter sauce:
- 1 cup heavy whipping cream
- 1 cup butter cubed
- 1 cup sugar
- 4 large egg yolks lightly beaten
- 1/4 cup Brandy
- 1/4 cup Brandy
Portions: servings (2-2/3 cups sauce)
Units:
|
Ingredients
Portions: servings (2-2/3 cups sauce)
Units:
|
Instructions
- In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool.
- In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.
Recipe Notes
Nutrition Facts
1 slice with about 3 tablespoons sauce: 624 calories, 35g fat (19g saturated fat), 124mg cholesterol, 271mg sodium, 75g carbohydrate (49g sugars, 2g fibre), 5g protein.
