Christmas Cherry Cake

3 Reviews Add a Pic
Recipe by  Carol

“This is a lovely white cake with cherries and raisins added for those of you who don't want to go to the trouble of making fruit cakes. This freezes well.”

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Adjust Servings

Original recipe yields 1 - 9 x 5 inch loaf pan



  1. Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan.
  2. Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
  3. Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan.
  4. Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin.

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Reviews (3)

Rate This Recipe


This is an insanely good cake. Very easy to make and it really does get better after a few days. It is also good chilled. Keep an eye on the baking time.



i think the baking time for this has been wrong cause when i made it the cake was burnt and that was with an hour still to go according to the recipe.



this is a horrible cake , I made it according to directions and I made my husband through up . Don't try it

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Amount Per Serving (12 total)

  • Calories
  • 423 cal
  • 21%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 67.7 g
  • 22%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 177 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Cherry Pound Cake


next recipe:

The Extreme Cherry Cake