This is a lovely white cake with cherries and raisins added for those of you who don't want to go to the trouble of making traditional fruitcakes. This freezes well.

Carol
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan.

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  • Cream butter or margarine and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.

  • Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake). Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined. Pour batter into prepared pan.

  • Bake at 300 degrees F (150 degrees C) for 2-1/2 hours. Don't serve until several days old. Wrap the cake in plastic wrap or foil and store in a sealed tin.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

205.1 calories; 2 g protein; 32.5 g carbohydrates; 35.8 mg cholesterol; 94.1 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2003
The cake came out very elegant and was delicious.I used 3/4 cup oil instead of butter. The texture and taste is very close to fruit cake. The only difficulty was to prevent ourselves from eating before the cake was mature. I plan to make one more today. Thanks for a great recipe. Read More
(34)

Most helpful critical review

Rating: 2 stars
10/21/2005
i think the baking time for this has been wrong cause when i made it the cake was burnt and that was with an hour still to go according to the recipe. Read More
(10)
13 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/21/2003
The cake came out very elegant and was delicious.I used 3/4 cup oil instead of butter. The texture and taste is very close to fruit cake. The only difficulty was to prevent ourselves from eating before the cake was mature. I plan to make one more today. Thanks for a great recipe. Read More
(34)
Rating: 5 stars
12/20/2004
Absolutely amazing. Delicious! I cut back the cooking time to 1 3/4 hours though. Read More
(19)
Rating: 5 stars
12/22/2003
This is an insanely good cake. Very easy to make and it really does get better after a few days. It is also good chilled. Keep an eye on the baking time. Read More
(18)
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Rating: 5 stars
12/21/2008
Even though I haven't tasted this cake yet (I am saving it for Christmas Day) it was easy to make and smells so good! I used multi-coloured glace cherries and added finely chopped almonds and pistachios. My guests will be impressed for sure! Read More
(16)
Rating: 2 stars
10/21/2005
i think the baking time for this has been wrong cause when i made it the cake was burnt and that was with an hour still to go according to the recipe. Read More
(10)
Rating: 1 stars
06/11/2004
this is a horrible cake I made it according to directions and I made my husband through up. Don't try it Read More
(9)
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Rating: 5 stars
12/22/2010
Wonderful cake!!! I use half butter and half shortening ( I don't really like the buttery taste) superfine sugar and cut the baking time to 2 hours. It comes out perfectly! My family finished the whole cake in just one day. This cake is definitely a keeper! Read More
(5)
Rating: 4 stars
05/12/2010
I made this for Christmas. Good! Read More
(5)
Rating: 4 stars
12/28/2010
Turned out really nice! Everyone really enjoyed and I used green cherries. Read More
(5)