Easy Christmas Cake

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There’s something magical about a traditional Christmas cake, rich with fruits and spices, that evokes memories of festive seasons past. This Easy Christmas Cake is a delightful, dark, moist fruit cake that’s perfect for the holiday table. Add a layer of almond paste icing for an extra festive touch. Traditionally, this cake is started in October or November to allow the flavors to mellow beautifully before Christmas.

I fondly recall my mother carefully storing her fruit cake in an antique butter churn passed down from my grandmother and great-grandmother. I cherish those memories and wish I had that charming old crock today.

Why You’ll Love This Recipe

This recipe is a must for anyone who loves the rich, traditional flavors of Christmas. It’s packed with a variety of candied fruits, nuts, and warm spices that come together to create a truly festive treat. Plus, making it early lets you savor the anticipation of the holiday season as the cake matures.

Kitchen Equipment You’ll Need

• Medium bowl
• Small bowl
• Large mixing bowl
• 8x8x3 inch fruit cake pan
• Parchment paper
• Measuring cups and spoons
• Mixing spoon
• Electric mixer (optional)
• Toothpick
• Airtight container for storage

Ingredients

• 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, for dredging
• 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

Directions

1. In a medium bowl, combine the candied cherries, citrus peel, raisins, currants, dates, and almonds. Stir in the brandy and let the mixture stand for 2 hours or overnight. Dredge the soaked fruit with 1/2 cup flour.
2. Preheat your oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line it with parchment paper, and grease again.
3. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
4. In a large bowl, cream the butter until light. Gradually blend in the brown sugar and eggs. Mix together the molasses and apple juice. Beat this mixture into the butter, alternating with the flour mixture, making four dry and three liquid additions.
5. Fold in the floured fruit. Pour the batter into the prepared pan.
6. 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. Remove from the pan and lift off the parchment paper. Allow the cake to cool completely, then wrap it loosely in wax paper and store it in an airtight container.

Tips for Success

• Start the cake early—October or November—to allow the flavors to develop fully by Christmas.
• Make sure to thoroughly grease the pan and line it with parchment to ensure easy removal.
• Allow the cake to cool completely before wrapping and storing.

Additional Tips and Variations

• For a festive touch, frost the cake with almond paste icing.
• Substitute rum for brandy if preferred.

Nutritional Highlights (Per Serving)

This cake is richly flavored and packed with fruit, making it a more indulgent holiday treat. As the cake is dense, enjoy it in moderation as part of your festive celebrations.

Frequently Asked Questions (FAQ)

Can I use different types of nuts? Absolutely! Feel free to substitute your favorite nuts, such as walnuts or pecans.

How long will the cake keep? When stored in an airtight container, this cake can last for several weeks, making it perfect for the holiday season.

Conclusion

This Easy Christmas Cake is a cherished tradition that brings warmth and nostalgia to the festive season. Whether you’re making it for the first time or continuing a family tradition, it’s sure to be a delightful addition to your holiday celebrations. I invite you to try this recipe and share your experiences. Happy baking!

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