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.Make your own Christmas cake with our easy Christmas cake recipe. This simple, all-in-one recipe makes the perfect fruit base for your festive treat. This hearty Christmas cake will serve between 14-21 people and will take around 3hrs to prepare and bake. It’s well worth making this classic Christmas cake in advance so its got plenty of time to absorb all of the flavours from the mixed fruit and brandy. And if you’re trying to be good this Christmas, you’ll be glad to know that a slice of this mouth-watering fruit cake works out at only 242 calories per serving – yes, really! This tasty Christmas cake has been tested in the GoodtoKnow kitchen and is certainly a favourite. Once you’ve mastered this recipe you can get decorating with your chosen topping, be it traditional fondant and marzipan or royal icing or if you’re looking to keep it simple, don’t decorate this cake at all and serve glazed in a light drizzle of honey, golden syrup or warmed apricot jam.After being faced with the reality that I’m going to have to start thinking about Christmas trees, house decorations, food and presents pretty rapidly, I decided to get going with my first festive tradition – the Christmas cake.I’d always been a little intimidated when it came to making Christmas Cakes, I think it was a combination of so many ingredients and the length of time these cakes can take to bake. However this Christmas Cake recipe changed all of that and each year I make a minimum of six of these little gems to give to family and friends.However don’t be alarmed if you haven’t started making Christmas Cakes this year, this cake still tastes amazing when cooked and eaten within a couple of days.
- 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
- 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.