Ingredients for My Mom's Light Christmas Cake
- Red Cherries
- Green Cherries
- Mixed Fruit
- Citrus Peel
- Pineapple Juice
- 1 cup (2 sticks) unsalted butter
- White Sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- White Raisins
- Brazil Nut
- Blanched Almond
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How to Make My Mom's Light Christmas Cake
- In a large bowl, combine 1 cup candied cherries, ½ cup candied peel, 1 cup currants (or ½ cup chopped dried apricots), and ½ cup pineapple juice (or white rum/brandy). Stir well and let stand for 48 hours, stirring frequently.
- Preheat oven to 300°F (150°C). Grease and flour two 9x5 inch loaf pans.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the soaked fruit mixture.
- Pour batter evenly into the prepared loaf pans.
- Bake for 3 hours, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Dust with powdered sugar before serving and enjoy this piece of family history!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
393g
Fat
165g
Carbs
58g
