Christmas Cake
a wonderful holiday cake says Mary P. The only change I made I used orange juice instead of apple juice. I will continue to make it every year.
This recipe is awesome according to one Allrecipes community member. The first year I 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.
Ingredients
2 8 ounce containers candied cherries
1 8 ounce container candied mixed citrus peel
2 2 25 ounce packages blanched slivered almonds
2 cups raisins
1 cup dried currants
1 cup dates pitted and chopped
½ cup brandy
2 ½ cups allpurpose flour divided
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¾ cup molasses
¾ cup apple juice
1 cup unsalted butter softened
2 cups packed brown sugar
6 large eggs
Directions
Gather all ingredients.
Combine candied cherries citrus peel and almonds in a medium bowl. Add raisins currants and dates pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.
When ready to bake preheat the oven to 275 degrees F 135 degrees C. Grease a deep 8inch fruitcake pan line it with parchment paper and grease again.
Dredge brandysoaked fruit with 12 cup flour.
Whisk together remaining 2 cups flour cloves allspice cinnamon baking soda and salt in a medium bowl.
Stir molasses and apple juice together in a separate bowl until combine
Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.
Add flour mixture in 4 batches alternating with molasses mixture.
Fold in floured fruit then turn batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean 3 to 3 12 hours
Remove cake from the pan and lift off the parchment paper. Cool cake completely then wrap loosely in waxed paper. Store in an airtight container in a cool dry place for up to 2 months or in the refrigerator for longer.
