adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Christmas Cake
0 Likes
Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
330 minutes
Decadent Christmas fruitcake with brandy, mixed fruit, almonds, and spices for a rich, moist, and festive treat.
Ingredients:
  • 2 (8 ounce) containers candied cherries
  • 1 (8 ounce) container candied mixed citrus peel
  • 2 (2.25 ounce) packages blanched slivered almonds
  • 2 cups raisins
  • 1 cup dried currants
  • 1 cup dates, pitted and chopped
  • 0.5 cup brandy
  • 2.5 cups all-purpose flour, divided
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 0.5 teaspoon baking soda
  • 0.75 cup molasses
  • 0.75 cup apple juice
  • 1 cup unsalted butter, softened
  • 2 cups packed brown sugar
  • 6 large eggs
Instructions:
  • Prepare all ingredients.
  • In a medium bowl, mix candied cherries, citrus peel, and almonds. Add raisins, currants, and dates; pour in brandy and stir well. Cover and refrigerate for 2 hours or overnight.
  • Preheat the oven to 275°F (135°C. Grease an 8-inch fruitcake pan, line with parchment paper, and grease once more for easy release.
  • Coat brandy-soaked fruit with 1/2 cup flour for a delicious crispy exterior.
  • In a medium bowl, combine the 2 cups of remaining flour with the cloves, allspice, cinnamon, baking soda, and salt, and whisk together until well combined.
  • Combine molasses and apple juice in a separate bowl, stirring until well mixed.
  • In a large bowl, cream the butter until light and fluffy. Gradually blend in the brown sugar and eggs.
  • Gradually add the flour mixture in four parts, alternating with the molasses mixture.
  • Incorporate the fruit dusted with flour gently, and transfer the batter into the pan.
  • Bake in the preheated oven for 3 to 3 1/2 hours or until a toothpick inserted into the center of the cake comes out clean.
  • Unmold the cake and peel off the parchment paper. Allow the cake to cool fully, then loosely wrap it in waxed paper. Store in an airtight container in a cool, dry place for up to 2 months or in the refrigerator for longer shelf life.

Similar Recipes