Grandma’s Christmas Cake

“One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce.” —Linda Stemen, Monroeville, Indiana

Grandma’s Christmas CakePhoto: Taste of Home
Servings Prep Time Cook Time
16servings (2-2/3 cups sauce) 25minutes 45minutes + cooling
Servings Prep Time
16servings (2-2/3 cups sauce) 25minutes
Cook Time
45minutes + cooling
Portions: servings (2-2/3 cups sauce)
Portions: servings (2-2/3 cups sauce)
  1. In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. 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° until cake springs back when lightly touched, 45-55 minutes. 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.
Recipe Notes

Nutrition Facts
1 slice with about 3 tablespoons sauce: 624 calories, 35g fat (19g saturated fat), 124mg cholesterol, 271mg sodium, 75g carbohydrate (49g sugars, 2g fibre), 5g protein.