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Name: Christmas cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 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 (2.25 ounce) packages blanched slivered almonds; 1/2 upbrandy; 1/2 upall-purpose flour; 2 cups all-purpose flour; 1/2 easpoonbaking soda; 1 teaspoon ground cloves; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1/2 easpoonsalt; 1 cup butter; 2 cups packed brown sugar; 6 large eggs eggs; 3/4 upmolasses; 3/4 upapple juice

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INGREDIENTS

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 (2.25 ounce) packages blanched slivered almonds
1/2 upbrandy
1/2 upall-purpose flour
2 cups all-purpose flour
1/2 easpoonbaking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 easpoonsalt
1 cup butter
2 cups packed brown sugar
6 large eggs eggs
3/4 upmolasses
3/4 upapple juice

INSTRUCTIONS

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

NOTES

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Christmas cake

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 (2.25 ounce) packages blanched slivered almonds
1/2 upbrandy
1/2 upall-purpose flour
2 cups all-purpose flour
1/2 easpoonbaking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 easpoonsalt
1 cup butter
2 cups packed brown sugar
6 large eggs eggs
3/4 upmolasses
3/4 upapple juice

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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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Nutrition

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Serving Size: 1 (1365g)
Recipe Makes: 1

Calories: 5249
Calories from Fat: 1698 (32%)

Amt Per Serving		% DV

	Total Fat 188.7g	252 %
	Saturated Fat 117.3g	587 %
	Monounsaturated Fat 48.2g
	Polyunsanturated Fat 8.3g
Cholesterol 488.1mg		150 %
Sodium 4647.4mg		160 %
Potassium 3772mg		99 %
Total Carbohydrate 898.1g		264 %
	Dietary Fiber 25.9g	104 %
	Sugars, other 872.2g
Protein 39.2g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5249

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