Old Fashioned Christmas Cake

or, how I got 14 pounds of Christmas cake from a 10 pound recipe.

My daughter Laura asked for a ChristChistmas cakesmas Cake.  “Just like the one you used to make when I was a kid”.   Great request, I like it,  and I’ll send one out to my grown son Robert in Red Deer, and one to my daughter, Amber in Sechelt, BC.  (My recipe makes a lot of cake.)

It’s a bit late, in the past I made this in October, but with a bit of booze, it will be fine.  It’s also a good thing our local bulk food store was having a sale this weekend.

So off to the bulk store with my list I go.  6 cups of this, 6 cups of that, 3 of cherries, 2 of raisins, I sort of just measured and estimated as I shopped.  $37 dollars later I had most of my ingredients.

The recipe has me dump all the fruit and nuts into a large bowl and toss in 2 cups of flour.  I didn’t want any leftover fruit or nuts, so I just emptied each bag of raisins, cherries, walnuts and candied fruit right into the bowl.  No measuring.  After all, I sort of did that at the bulk store.

Christmas Cake unbakedThis mixing bowl is 18 inches across and it’s pretty well full.

Here’s my recipe, it’s delicious, my kids say so.

And, if you make it my way, you might get 14 pounds, too.

 

 

Old Fashioned Christmas Fruitcake
Yields 10
A medium dark fruitcake that's moist, solid, traditional and can be mailed.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 3 cups whole candied cherries
  2. 6 cups of candied fruit
  3. 2 cups of raisins
  4. 6 cups of walnut pieces
  5. 1 pound of butter, melted just to liquid
  6. 1 cup brown sugar
  7. 2 cups white sugar
  8. 8 large eggs
  9. 6 cups all purpose flour
  10. 2 heaping teaspoons baking powder
  11. 4 teaspoons salt
  12. 4 teaspoons allspice
  13. 2 teaspoons ground cloves
  14. 2 teaspoons ground nutmeg
  15. 1/4 cup vanilla
  16. 2 cups cooled strong black tea
Instructions
  1. Dump all the fruit and nuts into a large mixing bowl. Sprinkle with 2 cups of the flour and stir until mixed well.
  2. In another bowl, melt the butter, add the sugar, vanilla, then the eggs when the butter is cool enough. Beat it all together with a mixing spoon.
  3. In another fairly large bowl mix the remaining 4 cups of flour with the baking powder, salt and spices. Add the butter mixture and the tea and beat to make a smooth batter.
  4. Pour the batter over the fruit and mix well.
  5. Divide between loaf pans that have been either greased and floured, or, my way, lined with parchment paper.
  6. I fill them about 2/3 full.
  7. Bake at 275'F for 2 1/2 to 3 hours.
  8. Test with a toothpick, when it comes out clean the cakes are done.
  9. Cool on racks, then wrap and store in a cool place.
Notes
  1. I wrap mine in cotton muslin that had been well washed, then I dribble rum over top and store in an airtight plastic container.
  2. This makes a lot of cake. You could easily halve the recipe.
Adapted from from years of making this, original is hand written
Adapted from from years of making this, original is hand written
SewWhatYvette? http://www.sewwhatyvette.com/

2 thoughts on “Old Fashioned Christmas Cake”

  1. Yvette I would love to make these cakes but have a question
    Can they be frozen? I also would halve the recipe as not everyone
    in my family likes Christmas Cake – Hope you and your family have a lovely holiday season lol Sharon

    1. Yes Sharon, these freeze well. Let them “ripen” in the fridge for about a week, dribbling some booze or fruit juice over them and wrapping well. Then freeze them. You can also use smaller loaf pans, mine are really big.

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