Grandma's Christmas Cake Recipe

5 1 2
Grandma's Christmas Cake Recipe
Grandma's Christmas Cake Recipe photo by Taste of Home
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Grandma's Christmas Cake Recipe

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5 1 2
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Grandma's Christmas Cake in Country Woman December/January 2009, p23

Nutritional Facts

1 slice: 833 calories, 47g fat (25g saturated fat), 176mg cholesterol, 334mg sodium, 99g carbohydrate (65g sugars, 3g fiber), 7g protein.

  • 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
  1. 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.
  2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.
  3. 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 touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. 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.
Originally published as Grandma's Christmas Cake in Country Woman December/January 2009, p23

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MY REVIEW
cyndeemacphee User ID: 7938511 142759
Reviewed Aug. 28, 2014

"We really enjoyed this with little change really. I only added bacon bits on top and a few sprinkles of parsley as well. Thanks for the lovely recipe:)"

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