As soon as you turn the corner and see the aromas dancing from her chimney, you can almost smell the sweet treat that’s in store for you. Christmas-at-Grandma’s Cake is the tradition that keeps on giving. This moist, seasonally spiced cake is full of plump raisins and chopped pecans, all served with an amazing brandy butter sauce that Grandma has had a little fun perfecting over the years, if you know what we mean (ha, ha). Everyone looks forward to Christmas-at-Grandma’s Cake and you will, too! It’s the most wonderful time of the year!
Ingredients
For the cake:
- 3 1/2 cups all-purpose flour, plus more, to taste, for dusting the pan
- 2 cups granulated sugar
- 2 cups raisins
- 2 cups water
- 1 cup butter, cubed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 1 cup pecans, chopped
For the brandy butter sauce:
- 4 large egg yolks
- 1 cup heavy whipping cream
- 1 cup butter, cubed
- 1 cup granulated sugar
- 1/4 cup brandy
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 10-inch fluted tube pan, and then, using the extra flour, lightly dust the greased pan.
Step 3 –In a large saucepan over medium-high heat, add 2 cups of the granulated sugar, the raisins, the water, and 1 cup of the butter and cook, stirring frequently, until the mixture boils.
Step 4 –Reduce the stovetop heat to medium.
Step 5 –Cook the raisin mixture, uncovered, until the sugar is dissolved, about 5 minutes.
Step 6 –Transfer the raisin mixture from the stovetop to a wire rack and let it cool.
Step 7 –In a large bowl, add 3 1/2 cups of the flour, the baking soda, the cinnamon, the nutmeg, and the cloves and whisk to combine.
Step 8 –With an electric hand mixer, add the cooled raisin mixture to the flour mixture and beat until blended.
Step 9 –Add the pecans to the cake mixture and fold to combine.
Step 10 –Evenly pour the cake mixture into the prepared fluted tube pan.
Step 11 –Bake until the cake springs back when lightly touched, about 45-55 minutes.
Step 12 –Transfer the baked cake from the oven to a wire rack and let it cool in the pan, about 10 minutes.
Step 13 –Remove the cake from the pan and place it directly onto the wire rack to cool completely.
Step 14 –Once ready to serve the cake, add the egg yolks and lightly beat them with a whisk in a medium bowl.
Step 15 –In a large saucepan over medium heat, add the heavy cream and cook, while stirring frequently, until it comes to a boil.
Step 16 –Add the remaining butter and the remaining sugar to the boiled heavy cream and stir until smooth.
Step 17 –Slowly drizzle a portion of the heavy cream mixture into the egg yolk mixture, while constantly whisking, until the eggs are tempered.
Step 18 –Transfer the tempered egg yolk mixture to the heavy cream mixture and cook, while stirring constantly, until the sauce mixture is thick enough to coat the back of a spoon. Do not let the sauce boil.
Step 19 –Transfer the sauce mixture from the stovetop to a wire rack.
Step 20 –Add the brandy to the sauce mixture and stir to combine.
Step 21 –Serve the cake with the brandy butter sauce.
