This Christmas cake is made with dried fruits and candied citrus peel soaked in brandy to add flavor and make a rich, moist fruitcake that's very popular at Christmas. Delicious as-is or cover it with almond paste and royal icing for a more festive touch. 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
- containers candied cherries: 2 piece (8 ounce)
- candied mixed citrus peel: 1 container (8 ounce container)
- blanched slivered almonds: 2 packages (2.25 ounce packages)
- raisins: 2 cups
- currants: 1 cup (dried)
- dates, pitted and: 1 cup (chopped)
- brandy: 0.5 cup
- ½ cups all-purpose flour: 2 piece (divided)
- ground cloves: 1 tsp
- ground allspice: 1 tsp
- ground cinnamon: 1 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- molasses: 0.75 cup
- apple juice: 0.75 cup
- unsalted butter: 1 cup (softened)
- packed brown sugar: 2 cups
- eggs: 6 piece
Metric Conversion
Stages of cooking
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Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA
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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. ALLRECIPES / DIANA CHISTRUGA
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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. ALLRECIPES / DIANA CHISTRUGA
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Dredge brandy-soaked fruit with 1/2 cup flour. ALLRECIPES / DIANA CHISTRUGA
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Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl. ALLRECIPES / DIANA CHISTRUGA
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Stir molasses and apple juice together in a separate bowl until combined. ALLRECIPES / DIANA CHISTRUGA
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Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs. ALLRECIPES / DIANA CHISTRUGA
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Add flour mixture in 4 batches, alternating with molasses mixture. ALLRECIPES / DIANA CHISTRUGA
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Fold in floured fruit, then turn batter into the prepared pan. ALLRECIPES / DIANA CHISTRUGA
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Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours. ALLRECIPES / DIANA CHISTRUGA
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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. ALLRECIPES / DIANA CHISTRUGA
