-
-
My review
Christmas Cherry Cake
Carol
"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 fruit cakes. This freezes well."
Added to shopping list.
Go to shopping list.
Ingredients
servings 205 calsOriginal recipe yields 24 servings (1 9 x 5-inch loaf pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Grease and line with parchment paper one 9x5 inch loaf pan.
- 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.
Nutrition Facts
Per Serving: 205 calories; 8.3 g fat; 32.5 g carbohydrates; 2 g protein; 36 mg cholesterol; 94 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1012 Ratings
-
-
-
-
-
Most helpful positive review
4/10/2002
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...
Most helpful critical review
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.
Most helpful
Most positive
Least positive
Newest
4/10/2002
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...
12/20/2004
Absolutely amazing. Delicious! I cut back the cooking time to 1 3/4 hours, though.
12/13/2002
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.
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 pi...
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.
6/11/2004
this is a horrible cake , I made it according to directions and I made my husband through up . Don't try it
12/27/2010
Turned out really nice! Everyone really enjoyed and I used green cherries.
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 ...