Christmas Light Cake Food

I don't think I ever saws my Mom make a cake from a mix; she was a superb baker and all around cook, but lovingly remembered for her wonderful Christmas creations (let alone Easter!) amongst which is this rich and lovely Christmas Cake, that I can share with you. In attempting this one, you need remember that it was "always on a budget", so the cherries, peel, etc are not the ones packed in expensive syrupy fluid, but rather the cheaper "candied" ones, often bought in today's "Bulk Barn"... Mom never advocated drinking, but using white rum or brandy in place of the pineapple juice was not unusual, I just can't imagine her writing that out for dissemination in the family reunion cookbook I'm pulling this up from... Where "fruit" is mentioned as an ingredient, most often this meant currants, in semi-dried form, but I'll go out on a limb and suggest chopped dried apricots would work well, too...(remember, this is a "heritage" recipe, Mom was into her 20's in the Dirty Thirties, when you worked from the cheapest ingredients, and there weren't a lot of choices!)

Provided by John DOH

Categories     Dessert

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 15

• Ingredients

This was one of my mothers favorite Christmas cakes. The recipe came from the "Edith Adams Christmas baking" flyer. She was a nutritionist for the Vancouver Province paper in the 40's & 50's

Provided by Bergy

Categories     Dessert

Time 3h40m

Yield 2 Cakes

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 3230.6, Fat 166.8, SaturatedFat 67.7, Cholesterol 878.5, Sodium 1195.8, Carbohydrate 391.6, Fiber 32.8, Sugar 218.5, Protein 64.8