Christmas Cake
Description
This classic Christmas cake made with brandy-soaked dried fruit, nuts, and spices is a decadent and moist festive fruitcake full of rich flavor.
Ingredients
•
2 (8 ounce) containers candied cherries
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1 (8 ounce) container candied mixed citrus peel
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2 (2 1/4 ounce) packages blanched slivered almonds
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2 cups raisins
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1 cup dried currants
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1 cup dates, pitted and chopped
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1/2 cup brandy
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2 1/2 cups all-purpose flour, divided
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1 teaspoon ground cloves
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1 teaspoon ground allspice
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1 teaspoon ground cinnamon
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup molasses
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3/4 cup apple juice
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1 cup unsalted butter, softened
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2 cups packed brown sugar
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6 large eggs
Directions
1
Gather all ingredients.
2
Combine candied cherries, citrus peel, and almonds in a medium bowl; add raisins, currants, and dates. Pour in brandy; stir to combine. Cover and let sit for 2 hours to 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
Toss brandy-soaked fruit with ½ cup flour in a bowl.
5
Whisk remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt together in a medium bowl.
6
Stir molasses and apple juice together in a separate bowl until combined.
7
Beat 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. Transfer batter to the prepared pan.
10
Bake in the preheated oven until a toothpick inserted into center of the cake comes out clean, 3 to 3 ½ hours.
11
Remove cake from the pan; peel off parchment paper. Cool cake completely.