Eshun'S Creole Christmas Cake Recipe

Name: Eshun'S Creole Christmas Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chopped dried apricots; 2 cups dried cranberries or cherries; 2 cups chopped dried pineapple; 2 cups chopped pitted prunes; 2 cups yellow raisins; 2 cups Thompson raisins; 1 cup candied orange peel; 1 cup chopped dried figs; 1 cup rum; 1 cup brandy; 1 cup port; 1 cup Cointreau; 1 cup water; 2 teaspoons bitters; 1 (3-inch) cinnamon stick; 1 teaspoon ground cinnamon; 1 teaspoon fresh ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 2 cups unsalted butter, softened; 3 cups Demerara sugar; 8 large eggs, beaten; 3 cups self-rising flour; 2 teaspoons vanilla extract

Servings: persons

2 cups chopped dried apricots
2 cups dried cranberries or cherries
2 cups chopped dried pineapple
2 cups chopped pitted prunes
2 cups yellow raisins
2 cups Thompson raisins
1 cup candied orange peel
1 cup chopped dried figs
1 cup rum
1 cup brandy
1 cup port
1 cup Cointreau
1 cup water
2 teaspoons bitters
1 (3-inch) cinnamon stick
1 teaspoon ground cinnamon
1 teaspoon fresh ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups unsalted butter, softened
3 cups Demerara sugar
8 large eggs, beaten
3 cups self-rising flour
2 teaspoons vanilla extract

1
Combine fruit in a large pot. Stir in rum, brandy, port, Cointreau, water and bitters. Add cinnamon stick, cinnamon, nutmeg, cloves, allspice and salt. Bring mixture to a boil, reduce heat and simmer gently for 10 minutes. Remove fruit mixture to large bowl, cover with plastic wrap and let sit for five days, tossing it once a day.
2
Prepare cake pans. This is a large amount of cake and will fill eight gift- sized loaf pans, four 8-inch square pans or any combination of other sizes. Butter pans and line with parchment paper.
3
Preheat oven to 275 degrees F.
4
Beat together butter and sugar until well mixed. Gradually beat in eggs a little at a time, adding some of the flour if the mixture starts to curdle.
5
Stir in remaining flour. Add fruit mixture with liquid to flour and egg mixture. I find it easiest to use your hands to do this. Spoon into prepared pans and smooth the surface. Loosely cover top with a double layer of parchment paper. Bake for about 2 hours for small pans and up to 3 hours for large ones. Test with a wooden pick. It should come out clean although the cake will be quite moist in centre.
6
Cool pans on rack. Unmold and wrap with foil. Leave for a few days before cutting.

2168

kcal

Calories

113

Fat

266

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 cups chopped dried apricots, 2 cups dried cranberries or cherries, 2 cups chopped dried pineapple, 2 cups chopped pitted prunes, and more.

Yes, Eshun'S Creole Christmas Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eshun'S Creole Christmas Cake

How did you like this recipe?

Frequently Asked Questions