Christmas Cake

Christmas Cake

19

"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 servings 860 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 860 kcal
  • 43%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 151.2g
  • 49%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 341 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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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

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THE SPICE WASN'T A GOOD TOUCH.

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, ...

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 dred...

We are English so icing and marzipan were a must on this deliciously moist cake. I started making it at the beginning of December and soaked the fruit in brandy for two days. I was unable to g...

Moist, rich flavourfull cake that I recieved rave reviews on. I did afew changes to the recipe..omitted the coloured cherries used about 1/2 cup of home made pureed orange rind to have a touch o...

just emigrated from uk and left my usual recipe in uk, so even though late for me to do cake (nov) i chanced this one. What excellent results, the only change i made was instead of 2 cups raisin...

A realy beautiful cake with a totally different flavor

This is THE best Christmas cake ever! I grew up in the UK and have had many Xmas cakes and loved this the most. I made it a month before serving which is short but it still turned out flavourfu...

An excellent cake. I use 2x loaf pans vice a 8x8x3 inch pan and they work out great with roughly the same amount of cooking time.