Making this Christmas cake has been a longtime tradition for Chef Jamie Kennedy. His mom started making it after reading in the newspaper about Christmas in the White House and what First Lady Jackie Kennedy was serving her family.
Yield, 3 loaf pan cakes
Ingredients:
1 1/2 cups dried currants
3 cups raisins
1 1/2 cups dried tart cherries
3 cups slivered almonds (optional)
1 cup brandy or amber rum
2 cups butter
4 cups confectioner’s sugar
8 egg yolks
2 tsp. vanilla
1/2 tsp almond extract
8 egg whites
3 cups all purpose flour
Method:
1) Combine all the fruit and nuts in a ceramic crock with a tight fitting lid. Add the brandy or rum. Cover and leave in a cool place for a month at least, or longer, stirring from time to time.
2) Line 3 loaf pans with parchment paper and preheat the oven to 275 degrees Fahrenheit.
3) Cream together the butter and sugar in a stand mixer with the paddle attachment until light and fluffy. Add the egg yolks one by one and continue to beat. Add the flavourings.
4) Fold the flour into the mixture slowly.
5) Whisk the egg whites until stiff peaks form and fold into the mix.
6) Divide the batter evenly in the 3 forms.
7) Bake immediately for 2- 2.5 hours. Cool for 2 hours then remove from the forms.
8) Wrap each cake in a single layer of cheesecloth. Douse each cake after wrapping with additional rum or brandy. Wrap in plastic and cure for one further month before enjoying (this step is optional).
For information about Jamie, his books, the Summer Dinner Series, JK Fries or the rental of the White House on the farm, visit: www.jamiekennedy.ca
