Grandma's Christmas Cake

 

TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
MAKES: 12 servings

Ingredients

2 cups sugar
2 cups raisins
2 cups water
1 cup butter, cubed
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon each ground nutmeg and cloves
1 cup chopped pecans

BRANDY BUTTER SAUCE

1 cup heavy whipping cream
1 cup butter, cubed
1 cup sugar
4 egg yolks, lightly beaten
1/4 cup brandy

Directions

1. In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until sugar is dissolved. Remove from the heat; cool.

2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.

3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-55 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

4. For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake. Yield: 12 servings.