Christmas Cake

Christmas Cake

Carol 0

"This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock."

Ingredients 6 h {{adjustedServings}} servings 860 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 860 kcal
  • 43%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 151.2g
  • 49%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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  1. In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
  2. Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
  3. In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn into prepared pan.
  4. Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.
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Reviews 19

  1. 19 Ratings



Bella J.

After converting this recipe to metric I then poured the dry ingridents into Australian measuring cups. My husband helped, so we had two people ensuring the QA process, though if it goes wrong, blame the chef, not the recipe!! or me!! 2 1/2 cups glace cherries - not chopped; 1 1/2 cups mixed citrus peel; 2 cups raisins ;1 cup currants ;1 1/4 cup sultanas (substitution for dates); 1 1/4 cup slivered almonds; 120 ml brandy; 1/2 cup flour for the dredging; 2 cups flour for the batter; 1/2 teaspoon bicarbonate of soda (same as baking soda); 1/2 teaspoon cloves - I sub with ginger spice instead cloves too strong;1/2 teaspoon all spice - I add 1 teaspoon 1/2 teaspoon cinamon - I add one teaspoon ;1/2 teaspoon of salt; 250g butter, as I could not be bothered leaving behind the 25 grams - your choice;3 cups brown sugar; 6 eggs; 180ml treacle - same as molasses; 180ml apple juice - little tetra packs handy size to buy. Pleased double check ingredients against original recipe and for the spices please use your taste buds as some may require more. As there is heaps of batter use non stick baking paper to extend above the side of the tins, go at least 5cm as it does raise pretty high. Also from my experience it took about 3.5 hours in a fan forced oven. I based this on a 20cm round pan.

Jo D

I've used this recipe for my Christmas cake for the past three years and have had nothing but compliments. Have found using nutmeg instead of allspice gives better flavour. Make early and dredge in brandy weekly for best results!