Christmas Cake

SUBMITTED BY: Carol

"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."

PREP TIME	30 Min
COOK TIME	3 Hrs 30 Min
READY IN	6 Hrs

SERVINGS & SCALING

Original recipe yield: 1 - 8 inch fruit cake

USMETRIC

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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

READ REVIEWS (3)

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 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 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 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, and then wrap loosely in wax paper. Store in an airtight container.

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REVIEWS

Reviewed on Mar. 6, 2005 by ROSE1812

THE SPICE WASN'T A GOOD TOUCH.

8 users found this review helpful

Reviewed on Dec. 8, 2006 by Deb L

A realy beautiful cake with a totally different flavor

3 users found this review helpful

Reviewed on Oct. 31, 2006 by 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!

2 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 1033

Total Fat: 28.6g
Cholesterol: 177mg
Sodium: 467mg
Total Carbs: 181.8g
Dietary Fiber: 6.5g
Protein: 11.8g

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