Hard Caribbean Dessert

Christmas Cake

Name: Christmas Cake
Prep time: 32 min
Cook time: 103 min
Total time: 135 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 containerss candied cherries , 8 ounce; 1 container candied mixed citrus peel , 8 ounce; 2 packages blanched slivered almonds , 2.25 ounce; 2 cups raisins; 1 cup dried currants; 1 cup dates , pitted and chopped; 0.5 cups brandy; 2.5 cups all-purpose flour , divided; 1 teaspoon ground cloves; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 0.5 teaspoons baking soda; 0.5 teaspoons salt; 0.75 cups molasses; 0.75 cups apple juice; 1 cup unsalted butter , softened; 2 cups packed brown sugar; 6 large eggs

Total Time

2h 15m

32m prep · 103m cook

Servings

4 people

Rating

—

Difficulty

Hard

29 views

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This festive Christmas cake is made with dried fruits and candied citrus peel soaked in brandy to add flavor and make a rich, moist fruitcake for Christmas. Delicious as-is or cover it with almond paste and royal icing. I remember my mother storing her fruitcake in an old butter churn that belonged to my grandmother and great-grandmother... I wish I still had that old crock!

Ingredients

2 containerss candied cherries , 8 ounce
1 container candied mixed citrus peel , 8 ounce
2 packages blanched slivered almonds , 2.25 ounce
2 cups raisins
1 cup dried currants
1 cup dates , pitted and chopped
0.5 cups brandy
2.5 cups all-purpose flour , divided
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
0.5 teaspoons baking soda
0.5 teaspoons salt
0.75 cups molasses
0.75 cups apple juice
1 cup unsalted butter , softened
2 cups packed brown sugar
6 large eggs

Instructions

1

Gather all ingredients.
2

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.
3

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.
4

Dredge brandy-soaked fruit with 1/2 cup flour.
5

Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl.
6

Stir molasses and apple juice together in a separate bowl until combined.
7

Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.
8

Add flour mixture in 4 batches, alternating with molasses mixture.
9

Fold in floured fruit, then turn batter into the prepared pan.
10

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.
11

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.