Mississippi Christmas Cake

Preparation info

  • Difficulty

    Easy

  • Yield:

    12

    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • ¾ pound butter
  • 2 cups sugar
  • 6 eggs
  • 4 cups flour
  • 1 cup bourbon, brandy, or rum
  • ½ cup dark corn syrup
  • 1 cup Fig Preserves
  • 6 cups raisins
  • 8 cups broken pecan halves
  • 1 teaspoon freshly grated nutmeg
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves

Method

  • Preheat the oven to 275 degrees.
  • Cream together the butter and sugar until light and fluffy. Beat in the eggs, 1 at a time, and fold in the flour. Combine the bourbon, corn syrup, and preserves and stir in.
  • Add the raisins, pecans, nutmeg, cinnamon, and cloves and fold to blend thoroughly. Pour and scrape the batter into a buttered 4-quart tube pan and bake 2½ hours, or slightly longer. Let stand until cool. Unmold.