...and make it last the whole year through.
Monday, December 29, 2014
Thursday, December 4, 2014
This is a recipe my Auntie Marlene gave me when we lived in Canada. She always makes at least two cakes for herself and Uncle M (i.e. for entertaining) and more to give as gifts. Ever since, it has been our favourite too - my husband loves it (shhh! and so do I) so I've ended up making more than one batch myself. For those of you who do not like the traditional rich Christmas fruit cake or if you'd like to try something different this year, this is a sure winner.
CHRISTMAS BUNDT CAKE
~ AUNTIE MARLENE'S RECIPE ~
Utensils to be used: 10"Bundt pan or tube pan. Two large bowls, one for the batter and one for the dry ingredients.Time to prepare: 2 hoursNumber of servings: 12
Measurements: 1 cup is equal to 8 oz. or 250g
1 cup Butter1 (200g) Pkt. Cream cheese1.5 cups Granulated sugar1 teaspoons Vanilla essence2 teaspoons Grated lemon rind4 Eggs1.75 cups Self-raising flour1.5 teaspoons Baking powder0.5 cup Seedless raisins0.5 cup Golden raisins0.5 cup Mixed candied fruit or peel0.5 cup Maraschino cherries, drained /chopped candied cherries0.5 cup Chopped nuts (pref. walnuts)0.5 cup All purpose flour to toss fruit in1 tub or less Betty Crocker icing to cover (Optional)OR some icing sugar to dust cake.
With electric mixer cream butter and cream cheese. Add sugar and cream well. Beat in vanilla and lemon rind.Add eggs one at a time beating well after each one.Sift flour with baking powder and blend in.In a separate bowl combine fruit and nuts and toss with 1/2 cup flour. Stir these dry ingredients into batter.Pour into greased and floured 10" bundt pan or tube pan.Bake in 300F oven (Gas mark 2) for 70 to 80 minutes or until toothpick in centre comes out clean.Cool in pan for about 20 mins. Turn out on a wire rack to cool completely.Dust the cake with icing sugar or cover with Betty Crocker icing.
The picture is one I took of an actual cake we made.