RCI-BR.004.0269.001
Holiday Cake
This is from an old recipe book of my mother's. " This recipe makes three loaves. It's tricky to get right but it's well worth the time and effort. We usually make it around Christmastime.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- 1 cup
- 2 cups
- 1/2 cup
- 1 cup
- 3 cups
- eggs5 largeseparated
- 1 cup
- 2 tsp
- 3 1/2 cups
- 4 tsp
- 1/2 tsp
- 1/2 tsp
- 1/2 tsp
- 1 tsp
- 1 tsp
- 2 1/2 cups
Method
1
Preheat oven to 325°F (165°C) and grease two 9-inch round cake pans or one large loaf pan.
2
Chop the pitted dates into small pieces and combine with maraschino cherries and cherry juice in a bowl; set aside to soak.
3
Cream together butter and brown sugar in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
4
Beat egg yolks separately in a small bowl until pale, then add to the butter-sugar mixture along with vanilla and milk, mixing until combined.
5
In a separate bowl, whisk together flour, baking powder, cloves, allspice, nutmeg, cinnamon, and salt.
6
Fold the dry ingredients into the wet mixture until just combined, then fold in the dates and cherries with their juice along with the chopped nuts.
7
In a clean bowl, beat the separated egg whites until stiff peaks form using an electric mixer, then gently fold into the batter in two additions.
8
Divide batter evenly between prepared pans and smooth the tops.
9
Bake at 325°F for 55-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
60 minutes
10
Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely before serving.
15 minutes