Christmas Cherry Cake

Prep Time:
20 mins

Cook Time:
2 hrs 30 mins

Total Time:
2 hrs 50 mins

Servings:
12

Yield:
1 (9×5-inch) cherry cake

Ingredients

Directions

Preheat the oven to 300 degrees F (150 degrees C). Grease a 9×5-inch loaf pan and line with parchment paper.

Beat butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in orange juice until smooth.

Sift flour and baking powder. Reserve 1/3 cup of the flour mixture and toss with raisins and cherries to help keep them suspended in the batter. Stir remaining flour mixture into batter until just combined. Fold in floured raisins and cherries.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 2 hours and 15 minutes. Cool completely before wrapping tightly in plastic wrap or foil. Store in an airtight container at room temperature for several days to allow flavor to develop.

Cook’s Note

This cake improves in flavor after resting for 3 days. For longer storage, wrap tightly and freeze for up to 3 months.

Add a sweet glaze before slicing and serving: Whisk 1 cup confectioners’ sugar with 2 tablespoons orange juice until smooth. Drizzle over cooled cake and let it set for 30 minutes.

Nutrition Facts (per serving)