What’s the secret behind this Secret Christmas Cake? It’s your secret holiday weapon! A super tender, deeply fragrant cake infused with all the best winter spices for that joyful warmth the season is known for, with jammy raisins and crunchy pecans added in for good measure! On top? Well, that’s the secret weapon’s secret weapon; a rich brandy butter sauce that’s the perfect balance of creamy, salty, and sweet! There is no secret about how delicious this Secret Christmas Cake tastes!
Ingredients
For the cake:
- 3 1/2 cups all-purpose flour, plus more, to taste, for dusting the pan
- 2 cups 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:
- 1 cup heavy cream
- 1 cup butter, cubed
- 1 cup sugar
- 4 large egg yolks, lightly beaten
- 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 sugar, the raisins, the water, and 1 cup of the butter and stir to combine.
Step 4 –Bring the sugar mixture to a boil.
Step 5 –Reduce the heat to medium and cook uncovered, while stirring, until the sugar is dissolved, about 5 minutes.
Step 6 –Transfer the saucepan from the heat and allow the sugar mixture to 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.
Step 8 –Add the flour mixture to the sugar mixture and beat until it is blended.
Step 9 –Fold the pecans into the batter.
Step 10 –Pour the batter into the prepared tube pan.
Step 11 –Bake until the cake springs back when lightly touched, about 45-55 minutes.
Step 12 –Allow the cake to cool in the pan for 10 minutes.
Step 13 –Transfer the cake to a wire rack to cool completely.
Step 14 –In a large saucepan over medium-high heat, add the heavy cream and bring it to a boil.
Step 15 –Add the remaining butter and the remaining sugar to the hot cream and stir until smooth.
Step 16 –Reduce the heat to low.
Step 17 –In a separate bowl, add a small amount of the hot cream mixture into the beaten egg yolks, while whisking constantly.
Step 18 –Continue to add a little bit of the hot cream mixture to the egg yolks and whisk until the eggs are tempered, achieving a rich and silky texture.
Step 19 –Add the egg yolk mixture to the remaining hot cream mixture in the saucepan and cook, while stirring constantly, until the sauce is slightly thickened and eagerly coats the back of a spoon. Make sure not to boil the sauce.
Step 20 –Transfer the saucepan from the heat.
Step 21 –Add the brandy and stir to combine.
Step 22 –Serve the cake drizzled with the warm brandy butter sauce.
