How to Make Christmas Cake

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How to make Christmas Cake: Now you can make easy and delicious Christmas Cake at home with the help of our Christmas Cake recipe. This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. You can simply try icing with almond paste for a more festive touch. Now you can learn how to cook Christmas Cake with us. We have special and easy recipe of Christmas cake. The best thing of this recipe is that you have to no worry to add so many ingredients in it because this is very simple and delicious. You can make your Christmas special with the help of our homemade Christmas Cake recipe.


Christmas cake 

Ingredients Required for Christmas Cake

Christmas Cake Ingredient

  • 2 (8 ounce) Containers candied cherries
  • 1( 8 ounce) container candied mixed citrus peel
  • 2 Cups Raisins
  • 1 cup dried currants
  • 1 cup dates, pitted and chopped
  • 2 (2.5 ounce) packages blanched silvered almonds
  • 1/2 cup all-purpose flour
  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 cups packed brown sugar
  • 6 egges
  • 3/4 cup molasses
  • 3/4 cup apple juice
  • Add all ingredients to list

Preparation of Christmas Cake

  • In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.

  • Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
  • In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
  • Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

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