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My review
Christmas Cake
Carol
"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."
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Ingredients
6 h servings 645Original recipe yields 16 servings (1 - 8 inch square fruit cake)
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Directions
{{model.addEditText}} Print- 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 2 cups 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 batter 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, then wrap loosely in waxed paper. Store in an airtight container.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 109122 Ratings
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Most helpful positive review
11/5/2007
LOVE this cake! I suggest only a couple of modifications, but if you can't make the changes, make this cake anyway because it is a real crowd pleaser. First, use Demerara sugar instead of brow...
Most helpful critical review
1/10/2007
Did not rise properly, stayed raw in the middle maybe my mistake?? Help
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11/5/2007
LOVE this cake! I suggest only a couple of modifications, but if you can't make the changes, make this cake anyway because it is a real crowd pleaser. First, use Demerara sugar instead of brow...
12/19/2003
I've been making fruitcakes for several years, dutifully wrapping them in liquor-soaked cheesecloth which I refreshed on a regular basis. Well, all I can say is 'Thank you Carol! I'll never s...
11/12/2006
I made this recipe about 6 weeks before christmas and then resisted eating it until then. This is truly the best Christmas cake ever! It is really rich and moist. It did make a lot and I had ...
5/26/2000
Made this dark fruit cake last Christmas also made a light fruit cake. The dark cake was eaten before Christmas.
10/17/2005
I made this cake a couple weeks ago, I won't be trying it till xmas so I will update my review then. I left out the cinnamon and cloves and just used the allspice/mixed spice, my house smelt of ...
1/10/2007
Did not rise properly, stayed raw in the middle maybe my mistake?? Help
11/7/2003
I tried this cake last Christmas. It was the best, ever. I used apricot brandy. I did not feel icing was necessary. I will most definitely make this cake again. Thanks so much for sharing it!
9/30/2005
This recipe is awesome! The first year I've used it, I got several compliments from family and friends. The second year, I gave cakes away as gifts. Now people wait for it every Christmas. I ...
12/11/2002
Thank you Carol for sharing a great recipe. I have been on the look out for a simple and good recipe for quite some time now. This cake turned out perfect, just the way I like it. Since I hav...