German Christmas Cake


1 lb. raisins
1 c. hot water
1 lb. bulk pork sausage
1 tsp. soda
2 1/2 c. all-purpose flour
1 lb. pitted dates, cut roughly
1 lb. English walnut halves
1 lb. dark brown sugar
1 c. mixed candied fruits
1 tsp. ground cloves
1 tsp. ground cinnamon
1/2 tsp. ground allspice
Pinch of salt


Combine raisins and hot water, cooking until slightly plumped; set aside. Place sausage in a large mixing bowl; sprinkle with soda. Pour water in which raisins were cooked in over sausage. Mix with hands or on lowest speed of electric mixer. Add remaining ingredients mixing slowly, but well. Place mixture into 6 to 7 lightly greased small loaf pans (5×3 inches). Bake at 375 degrees for 2 1/2 hours. Yield: 6 to 7 cakes. Note: Add 1/2 cup bourbon or cognac to mixture if desired. Make cakes 3 weeks ahead of serving time for best results. Store in a cool, dark place and brush with bourbon or cognac each week.


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