Try this Christmas cake recipe for a decadent fruitcake that brings back memories of old-time holidays. Candied fruits soaked in brandy add rich flavor.
Preparation Time
30 mins
Cooking Time
3 hr
Total Time
3 hr 30 mins
Calories
645 Calories
Recipe Instructions
Step 1
Combine cherries, citrus peel, and almonds in a medium bowl. Add raisins, currants, and dates, then pour in brandy and stir to combine. Cover and let sit for 2 hours or overnight.
Step 2
When ready to bake, preheat the oven to 275 degrees F (135 degrees C). Grease an 8-inch fruitcake pan, line it with parchment paper, and grease again.
Step 3
Dredge brandy-soaked fruit with 1/2 cup flour.
Step 4
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.
Step 5
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.
Step 6
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.
Step 7
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.
