Christmas Cake

Prep Time:
30 mins

Cook Time:
3 hrs

Additional Time:
2 hrs

Total Time:
5 hrs 30 mins

Servings:
16

Yield:
1 (8-inch) Christmas cake

Ingredients

Directions

Gather all ingredients.

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

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

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

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Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl.

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Stir molasses and apple juice together in a separate bowl until combined.

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Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.

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Add flour mixture in 4 batches, alternating with molasses mixture.

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Fold in floured fruit, then turn batter into the prepared pan.

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

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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.

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Cook’s Note

This Christmas cake is best made in October or November so it has time to mellow before the holidays.

Nutrition Facts (per serving)