Eastern Shore of Virginia Recipes

COCONUT CHRISTMAS CAKE

Provided by Priscilla C. Beachboard


COCONUT CHRISTMAS CAKE


Recipe By     : Mary Pusey Bounds

Serving Size  : 12   Preparation Time :1:30

Categories    : Desserts



  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2      cups          sugar

     2/3  cup           butter

   3                    eggs -- beaten

   3      cups          flour -- sifted

     1/2  teaspoon      salt

   2      teaspoons     baking powder

   1      cup           milk

     1/2  teaspoon      lemon extract

     1/2  teaspoon      vanilla

   1      package       coconut -- frozen, grated

     1/4  teaspoon      cinnamon

     1/4  teaspoon      allspice

     1/4  teaspoon      cloves

     1/8  teaspoon      nutmeg

     1/4  cup           walnuts, black

     1/4  cup           raisins

     1/4  cup           citron

Grease and flour three 8-inch pans. Cream butter and sugar; beat in eggs. Combine sifted flour, baking powder and salt. Add dry ingredients to creamed mixture in three parts, alternating with milk. Add lemon and vanilla.

Remove one-third of the batter to a separate bowl. Stir in spices, walnuts, raisins and citron which has been cut fine.

Bake the fruitcake layer and two yellow layers in a 350 degree oven for 25 to 30 minutes. Cool on racks. Ice with 7-Minute Icing (see recipe), placing the fruitcake layer in the middle. Pat coconut into fresh icing on top and sides. Store in a cold place.

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Suggested Wine: Sherry or homemade grape

NOTES : Black walnuts mature and fall in late October. Because removing the husks is such a messy chore, they were often spread in a farm lane where passing wheels broke them away. The resulting rough little black wooden balls were stored in a basket in pantry or barn or attic to dry for several weeks until needed at Christmas. In order to crack the nuts, each walnut was placed on a brick or stone and whacked hard with a hammer, the broken pieces revealing tiny intricate tunnels containing the nut meats. Pointed nut picks were used to coax the rich walnut pieces from their hiding places.


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