Serves: 10
Total Calories: 439

1 1/2 cups raisins golden
1 1/2 cups currants
1 1/2 cups pecans
1/4 cup rum dark rum
1/2 cup butter or margarine
1 cup sugar
6 eggs
3 cups corn flakes crumbs
2 teaspoons cinnamon ground
1/2 teaspoon cloves ground
1/2 teaspoon mace ground
1/2 teaspoon allspice ground

Two hours or longer before baking (even the night before), place raisins, currants, pecans and rum or brandy in jar with cover. Shake from time to time so fruit and nuts will be in contact with rum or brandy.

Beat butter or margarine in large bowl of electric mixer until creamy gradually add sugar add eggs one at a time, beating well after each addition. Combine cornflake crumbs with spices stir in fruit and nut mixture. Carefully mix this into the creamed butter or margarine mixture being sure that fruits are well distributed. Spoon into a 10-inch angel food tin or a Bundt pan which has been well greased and dusted with flour. Place a round of greased wax paper over top of batter. Bake in a preheated 375° F oven for 30 to 40 minutes. Cool for 10 minutes in pan. Turn out onto cake rack and remove wax paper. Serve either warm or at room temperature with one of the following sauces.


(The sauces that followed this recipe in Holiday Cookbook were Spicy Butter Sauce and Hard Sauce.)

Nutritional Facts:

Serves: 10
Total Calories: 439
Calories from Fat: 191

More Recipes from the Holiday Cookbook Cookbook:
Baked Plum Pudding With Sauce
Chocolate Cherry Cordial Muffins
Chocolate Torte
Coffee Torte
Cranberry Pudding
Date-Nut Pudding
Easy Rumtopf
Frozen French Mints
Ginger-Pumpkin Dessert
Grasshopper Dessert Soufflé
Heavenly Hash
Lemon Ice With Raspberry Purée
Orange Blossom Bowl
Rainbow Bombe
Steamed Holiday Pudding
Steamed Plum Pudding
Toasting Coconut
Your Nativity Bake Set