Grandma’s Christmas Cake with Brandy Butter Sauce Recipe

Introduction

Grandma’s Christmas Cake is a timeless holiday favorite, rich with warm spices, raisins, and pecans. Topped with a luscious brandy butter sauce, this cake brings festive cheer and comforting flavors to any celebration.

Ingredients

• 2 cups sugar
• 2 cups raisins
• 2 cups water
• 1 cup butter, cubed
• 3-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup chopped pecans

Brandy Butter Sauce:

• 1 cup heavy whipping cream
• 1 cup butter, cubed
• 1 cup sugar
• 4 large egg yolks, lightly beaten
• 1/4 cup brandy

Instructions

1. Step 1: In a large saucepan, combine sugar, raisins, water, and cubed butter. Bring to a boil, then reduce heat to medium and cook uncovered until the sugar dissolves, about 5 minutes. Remove from heat and let cool.
2. Step 2: In a large bowl, mix flour, baking soda, cinnamon, nutmeg, and cloves. Add the cooled raisin mixture and beat until blended. Fold in chopped pecans.
3. Step 3: Pour the batter into a greased and floured 10-inch fluted tube pan. Bake at 350°F until the cake springs back when lightly touched, about 45-55 minutes. Let cool for 10 minutes before removing from the pan, then transfer to a wire rack to cool completely.
4. Step 4: For the brandy butter sauce, bring heavy cream to a boil in a large saucepan. Stir in butter and sugar until smooth. Gradually stir a small amount of the hot liquid into the beaten egg yolks, then return all to the pan. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon. Do not boil.
5. Step 5: Remove the sauce from heat and stir in the brandy. Serve the warm sauce alongside slices of the cake.

Tips & Variations

• For a deeper flavor, soak the raisins in brandy overnight before cooking.
• Swap pecans for walnuts or almonds for a different nutty texture.
• If you prefer a less rich sauce, substitute half the heavy cream with milk.
• Use a bundt pan if a fluted tube pan isn’t available; just adjust baking time as needed.

Storage

Store the cooled cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 5 days. The brandy butter sauce should be refrigerated in a sealed container and used within 3 days. Reheat the sauce gently on the stove before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually benefits from resting a day or two to let the flavors meld. Keep it wrapped well to maintain moisture.

Is there a non-alcoholic option for the sauce?

You can omit the brandy in the sauce and replace it with an equal amount of water or orange juice for a similar richness without alcohol.

Grandma’s Christmas Cake with Brandy Butter Sauce Recipe

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★★★★★

4.9 from 149 reviews

• Author: Hugo
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

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Description

Grandma’s Christmas Cake is a rich and flavorful holiday dessert featuring a moist, spiced raisin cake studded with pecans and served with a luscious brandy butter sauce. This traditional recipe combines warming spices and brandy for a festive treat perfect for holiday gatherings.

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Ingredients

Scale 1x2x3x

Cake:

• 2 cups sugar
• 2 cups raisins
• 2 cups water
• 1 cup butter, cubed
• 3–1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup chopped pecans

Brandy Butter Sauce:

• 1 cup heavy whipping cream
• 1 cup butter, cubed
• 1 cup sugar
• 4 large egg yolks, lightly beaten
• 1/4 cup brandy

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Instructions

1. Prepare Raisin Mixture: In a large saucepan, combine the sugar, raisins, water, and cubed butter. Bring mixture to a boil over medium-high heat. Once boiling, reduce heat to medium and cook uncovered until the sugar dissolves, about 5 minutes. Remove from heat and allow it to cool.
2. Mix Dry Ingredients and Combine: In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and cloves. Gradually add the cooled raisin mixture to the dry ingredients, beating well until fully blended. Gently fold in the chopped pecans to incorporate evenly.
3. Prepare to Bake: Grease and flour a 10-inch fluted tube pan thoroughly. Pour the batter evenly into the prepared pan.
4. Bake the Cake: Preheat your oven to 350°F (175°C). Bake the cake for 45 to 55 minutes, or until a light touch on the cake springs back. Remove from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the cake from the pan and transfer to a wire rack to cool completely.
5. Make Brandy Butter Sauce: In a large saucepan, bring the heavy whipping cream to a boil. Stir in the cubed butter and sugar until the mixture is smooth and the butter has melted. Slowly add a small amount of the hot liquid into the beaten egg yolks, stirring constantly to temper the eggs.
6. Finish Sauce: Return the egg yolk mixture to the saucepan with the remaining hot cream mixture, stirring constantly over low heat. Cook gently until the sauce thickens slightly and coats the back of a spoon, being careful not to let it boil.
7. Add Brandy and Serve: Remove the sauce from heat and stir in the brandy. Serve the warm brandy butter sauce alongside slices of the Christmas cake for a rich and festive dessert experience.

Notes

• Ensure the cake is completely cooled before slicing to get clean pieces.
• When tempering the eggs, add hot liquid gradually to avoid curdling.
• Store leftover cake wrapped tightly at room temperature for up to 3 days or refrigerate for up to 1 week.
• The brandy butter sauce can be gently reheated before serving if needed.
• To make it nut-free, omit the pecans or substitute with seeds if desired.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas cake, holiday dessert, spiced cake, raisin cake, brandy butter sauce, festive cake, pecan cake