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Christmas Cake Recipe

Ingredients:

  • 2 (8 ounce) containers candied cherries
  • 1 (8 ounce) container candied mixed citrus peel
  • 2 cups raisins
  • 1 cup dried currants
  • 1 cup dates, pitted and chopped
  • 2 (2.25 ounce) packages blanched slivered almonds
  • 1/2 cup brandy
  • 1/2 cup all-purpose flour
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 cups packed brown sugar
  • 6 eggs
  • 3/4 cup molasses
  • 3/4 cup apple juice

Method:

  • 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.
  • 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 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
  • 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 batter into prepared pan.
  • 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, then wrap loosely in waxed paper.
  • Store in an airtight container.

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