Friday, November 25, 2016

Christmas Cherry Cake

This cake dates from 1709 according to Sadie Dell the Brit. Those who posted on the old AOL Comfort Food Board remember her well.  In pace requiescat et in amore.

Sadie was a WWII war bride and a famous baker. Sadie translated the British recipe into American measurements. This is a terrific alternative to Fruit Cake.

Christmas Cherry Cake

1 cup Sugar
4 Eggs
1 cup all purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
1/2 pound Cherries, candied
1 pound Dates, pitted
1 pound Pecans, chopped
2 slices candied Pineapple
1/2 pound Coconut

Mix Sugar, Eggs, Flour, Baking Powder, Salt and Vanilla. Put Cherries, Dates, and Pineapple through a food grinder on coarse. Add ground fruit to the sugar mixture; then add Pecans and Coconut. You will have to use your hands to mix it. Grease and flour an angel food cake tin. Place mixture evenly in the bottom and cover with waxed paper, then brown paper. Tie with string. Bake at 350 degrees for one hour. When cake is cool, pour Sherry over it and let it sit until Christmas.

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