Christmas Cake
Recipe information
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Cooking:
30 min.
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Servings per container:
16
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Source:

Ingredients for - Christmas Cake

1. Candied cherries - 2 (8 ounce) containers
2. Candied mixed citrus peel - 1 (8 ounce) container
3. Blanched slivered almonds - 2 (2.25 ounce) packages
4. Raisins - 2 cups
5. Dried currants - 1 cup
6. Dates, pitted and chopped - 1 cup
7. Brandy - ½ cup
8. All-purpose flour, divided - 2 ½ cups
9. Ground cloves - 1 teaspoon
10. Ground allspice - 1 teaspoon
11. Ground cinnamon - 1 teaspoon
12. Baking soda - ½ teaspoon
13. Salt - ½ teaspoon
14. Molasses - ¾ cup
15. Apple juice - ¾ cup
16. Unsalted butter, softened - 1 cup
17. Packed brown sugar - 2 cups
18. Eggs - 6 large

How to cook deliciously - Christmas Cake

1. Stage

Combine cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates, then pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.

2. Stage

When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease an 8-inch fruitcake pan, line it with parchment paper, and grease again.

3. Stage

Dredge brandy-soaked fruit with 1/2 cup flour.

4. Stage

Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl. Stir molasses and apple juice together in a separate bowl until combined.

5. Stage

Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs. Add flour mixture in 4 batches, alternating with molasses mixture. Fold in floured fruit, then turn batter into the prepared pan.

6. Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.

7. Stage

Remove cake from the pan, and lift off the parchment paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container in a cool, dry place for up to 2 months, or in the refrigerator for longer.