Christmas Blessings to you all.

...and make it last the whole year through.

 

 

 

 

Auntie Marlene's Christmas Bundt Cake

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 hours

Number of servings:       12

                    Measurements:                  1 cup is equal to 8 oz. or 250g

Ingredients

1 cup                   Butter

1 (200g) Pkt.      Cream cheese

1.5 cups              Granulated sugar

1 teaspoons       Vanilla essence

2 teaspoons        Grated lemon rind

4                            Eggs

1.75 cups             Self-raising flour

1.5 teaspoons      Baking powder

0.5 cup                  Seedless raisins

0.5 cup                  Golden raisins

0.5 cup                   Mixed candied fruit or peel

0.5 cup                   Maraschino cherries, drained /chopped candied cherries  

0.5 cup                   Chopped nuts (pref. walnuts)

0.5 cup                    All purpose flour to toss fruit in

1 tub or less            Betty Crocker icing to cover (Optional)

OR  some icing sugar to dust cake.

Method

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.

                                        ENJOY!

The picture is one I took of an actual cake we made.