Merry Christmas Eve, everybody! I am off in a few for dinner, presents and general merriment with the family. In the meantime, I’d like to share a bit of my family’s Christmas tradition.
Every year at Christmas, we spend an afternoon making the same delicious cake that my mom, my sister and I used to make every Christmas since I was a kid. I think the original recipe came from a cookbook called “Favorite Recpies of Conecuh County” (Conecuh County, Alabama, that is!). It’s a labor intensive effort, but SO worth it.
If you have a favorite Christmas recipe, why not share it here? Enjoy, and have a wonderful holiday!
HOLIDAY NUT CAKE
Ingredients:
1 cup softened butter
2 cups sugar
6 eggs, separated
4 cups all-purpose flour
2 tsp baking powder
dash of ground nutmeg
1 cup whiskey
4 cups pecan halves
1 pkg (8 oz.) chopped dates
1/2 pound chopped candied cherries
Instructions:
Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Combine 3-3/4 cups flour, baking powder, and nutmeg. Add to creamed mixture alternately with whiskey, beating well after each addition.
Combine remaining 1/4 cup flour, pecans, dates, and cherries; stir into batter. Beat egg whites until stiff and fold into batter. Spoon into greased and floured 10” tube pan. Bake at 350 degrees for 1 hour and 40 minutes. If cake browns too quickly, cover lightly with foil.
(Notes from Ally: You will need a really BIG bowl to mix the batter. Also, don’t use Wild Turkey or Jack Daniels, they’re way too strong. A nice smooth bourbon is best)
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