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Grandma's Christmas Cake

One bite of this old-fashioned spice cake will start everyone reminiscing. Chock full of raisins and nuts, it tastes extra special drizzled with a rich, buttery sauce. —Linda Stemen, Monroeville, Indiana

12 ServingsPrep: 25 min. Bake: 45 min. + cooling

Ingredients

2 cups sugar
2 cups raisins
2 cups water
1 cup butter, cubed
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon 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 egg yolks, lightly beaten
1/4 cup brandy

Directions

In a large saucepan, combine the sugar, raisins, water and butter.
Bring to a boil. Reduce heat to medium; cook, uncovered, for 5
minutes or until sugar is dissolved. 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° for 45-55 minutes or until cake springs back when lightly

2 of 2

Grandma's Christmas Cake (continued)

Directions (continued)

touched. 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. Yield: 12 servings.

Nutrition Facts: 1 slice with about 1/4 cup sauce equals 833 calories, 47 g fat (25 g saturated fat), 176 mg cholesterol, 334 mg sodium, 99 g carbohydrate, 3 g fiber, 7 g protein.