Christmas Cake

Doreen Fish

By
@dfish

This is a fruit cake I make every Christmas for the past 35 years.
I have had so many people say...."I don't like fruit cake" and all of a sudden they want one of these baked for them.
It is so moist and so delicious ...the flavor of brandy really comes through. I love this cake and since I will be making this soon so it can ripen I am posting it now...will also take a pic once I make it.I also make this in 3 pans....a large, medium and small round pan with removable bottoms. You can just as easily use 2 or 3 loaf pans.


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Comments:

Serves:

Many!!!

Prep:

12 Hr

Cook:

3 Hr

Ingredients

2 c
raisins, any kind
1 c
currants
1 c
chopped dates
2 c
glace cherries
1 c
chopped mixed peel
1/2 c
chopped walnuts
1/2 c
brandy
1/2 c
ap flour
2 c
ap flour
1/2 tsp
salt
1/2 tsp
baking soda
1 tsp
cloves, ground
1 tsp
allspice, ground
1 tsp
cinnamon
1 c
butter
2 c
lightly packed brown sugar
6 large
eggs
3/4 c
molasses
3/4 c
apple juice

Directions Step-By-Step

1
This cake looks long and complicated but is so easy to make. It is also one of thoses recipes that if you don't like mixed peel or cherries you can use a fruit of your choice. One year I used dry mangoes so go ahead and use your imagination!!
First off combine all your fruit and nuts with brandy and mix well.(first 6 ingredients) Cover and let sit over night. The next day dredge your fruit in the 1/2 cup flour. Set aside. Now get your pan /pans ready. Grease them and line with brown paper, grease again. Set aside.
Stir together the flour with the salt, baking powder,cloves, allspice and cinnamon.
Cream in a large bowl the butter...gradually beat in the brown sugar and eggs. Mix together the molasses and apple juice.
2
Add stirred dry ingredients to creamed mixture alternately with liquids. make 3 dry and 2 liquid additions, combining after each addition. Fold in the floured fruit.
Turn into prepared pan(s) and bake in a 275 degree oven for 3 hours or until cake tests done with a toothpick. Remove from pans , peel off the brown paper and cool.
Now this is where it gets good!! As soon as the cake(s)are cool I take a large piece of cheese cloth , soak it in brandy and wrap the cake in it. I store mine in a tin in a cool place and every other day i sprinkle it with brandy. I do this for a bout a month or 2 till Christmas. The brandy keeps the cake moist and also keeps it from going moldy!1 This is so delicious!!I have a real hard time not cutting it!!

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy