Christmas Cherry Cake

Christmas Cherry Cake

6
Carol 0

"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."

Ingredients {{adjustedServings}} servings 205 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  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 6

  1. 8 Ratings

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DA174
12/21/2003

The cake came out very elegant and was delicious.I used 3/4 cup oil instead of butter. The texture and taste is very close to fruit cake. The only difficulty was to prevent ourselves from eating before the cake was mature. I plan to make one more today. Thanks for a great recipe.

DAPHNICA
12/20/2004

Absolutely amazing. Delicious! I cut back the cooking time to 1 3/4 hours, though.

Linda
12/21/2008

Even though I haven't tasted this cake yet (I am saving it for Christmas Day) it was easy to make and smells so good! I used multi-coloured glace cherries and added finely chopped almonds and pistachios. My guests will be impressed for sure!