Classic Christmas cake recipe

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 :

2 (8 ounce) containers candied cherries

1 (8 ounce) container candied mixed citrus peel

2 (2.25 ounce) packages blanched slivered almonds
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
½ cup brandy
2 ½ cups all-purpose flour, divided
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¾ cup molasses
¾ cup apple juice
1 cup unsalted butter, softened
2 cups packed brown sugar
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 and stir to combine. Cover and let sit for 2 hours or 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.

1. 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
2. Dredge brandy-soaked fruit with 1/2 cup flour.
3. Whisk together remaining 2 cups flour, cloves, allspice, cinnamon, baking soda, and salt in a medium bowl.
4. Stir molasses and apple juice together in a separate bowl until combined.
5. Cream butter in a large bowl until light and fluffy. Gradually blend in brown sugar and eggs.
6. Add flour mixture in 4 batches, alternating with molasses mixture.
7. Fold in floured fruit, then turn batter into the prepared pan.
8. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 3 to 3 1/2 hours.
9. 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.