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Grandma's Christmas Cake

 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.
Nutritional 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.