Don't miss another issue…      Subscribe

Classic Christmas Cake

 
Classic Christmas Cake
188

"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."

Yield

16

servings

Prep

30

min

Cook

hrs

Ready

6

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

8 ounces candied cherry halves
*
¾ cup molasses
6 large eggs
2 cups brown sugar
*
1 cup butter
½ teaspoon salt
1 teaspoon cinnamon
1 tablespoon allspice
1 teaspoon cloves, ground
½ teaspoon baking soda
2 cups all-purpose flour
½ cup all-purpose flour
½ cup brandy
*
2.25 ounces almonds
blanched slivered
1 cup dates
pitted and chopped
1 cup currants
dried
2 cups raisins, seedless
8 ounces mixed citrus peel
candied,peel
*
¾ cup apple juice

Directions

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 ½ cup flour.

Preheat oven to 275℉ (140℃) (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 3½ 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.

 

* not incl. in nutrient facts

Reviews

about 6 years

Our neighbour made this fruit cake recently for the coming-soon Christmas. She baked the cake in a regular loaf pan instead of cake pan, and it looked so appealing. Deeply browned, and the chunks of fruits are all over the cake from inside to outside.

The best of it is that this fruit cake can be made months in advance, then wrap it up with foil, put in the air-tight bag or container, and freeze it in the freezer until Christmas arrives.

Add review

 

 

Comments

Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 35538% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 208mg 9%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 10%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 30%
Calcium 8% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed