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Christmas Cake

Christmas Cake
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Yield: Serves 16-20.

Packed with fruit this cake will keep for months.


  • 1/2 pound butter
  • 1/2 pound brown sugar
  • 5 eggs, separated
  • 1/2 teaspoon baking soda
  • 1 cup molasses
  • 3 cups flour
  • 1/2 teaspoon ginger
  • 1-1/2 teaspoons cloves
  • 1-1/2 teaspoons nutmeg
  • 1 tablespoon cinnamon
  • 1/2 cup fruit juice
  • 1/2 pound citron, finely sliced
  • 1/2 pound dates
  • 1/2 pound figs
  • 1-1/2 pounds raisins
  • 1 pound almonds


Preheat oven to 325 degrees F. Crease a deep, round cake tin (9 inches across, 3-1/2 inches deep) and line it with greased waxed paper. Cream butter and sugar, and add lightly beaten egg yolks. Stir soda into molasses and combine with butter and egg mixture. Sift together flour and spices, and add to mixture, along with fruit juice. Dredge fruit with flour, set aside citron, and add remaining fruit and almonds to mixture. Beat egg whites until stiff and fold in. Pour a layer of batter into paper-lined tin, then a layer of citron, and alternately add layers of batter and citron until all is used, ending with a layer of batter on top. Bake for 1 hour; reduce heat to 300 degrees F and bake another 2-1/2 to 3 hours.
Updated Tuesday, October 2nd, 2007

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