Cake

Christmas Cake

Name: Christmas Cake
Cuisine: cake
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 all-purpose 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

18 ingredients

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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 all-purpose 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

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Instructions

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 8-inch fruitcake pan, line it with parchment paper, and grease again.
Dredge brandy-soaked fruit with 1/2 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 combined.
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 1/2 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.

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Original recipe: View Original

Christmas Cake

Ingredients

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