Christmas Cake, a tradition in some homes. I am not a lover of Traditional Christmas Fruit cake but admit to liking this one. The proportion of fruits to nuts is determined by your taste buds so I lean to wards more nuts.. Both times I baked it I used about half and half fruit and nuts.
Accessories: Stainless Bowl with roller and scraper
Quantity: 2 Large fruit cakes
Preheat oven to 225 degrees
- 1 cup softened Butter
- 2 cups White Sugar
- 6 Eggs
- 2 1/2 cups flour (remove 1 cup to add with fruit)
- 1 tsp. Vanilla Extract
- 1 tsp. Almond Extract
- 1 can drained pineapple (reserve juice)
- Candied Red and Green Cherries
- Candied Pineapple
- Candied Mixed Fruit
- Shredded Coconut
Blend together the butter and sugar, slowly beat in each egg till mixture is fluffy. Add 1 1/2 cups flour (I used fresh ground). Add the pineapple juice and mix till blended.
In another bowl blend together 10- 12 cups of fruits and nuts listed above this amount can vary according to if you love the cake or the filling. Add the remaining cup of flour to this mixture and mix till fruit is coated. Add the fruit and nut mixture to the batter and blend slowly till completely mixed. Pour into well greased pans. Tap pan on counter to ensure batter settles into corners properly. Bake for 2 12 hrs. till browned. If using small pans as I have in photos bake these about 1 3/4 hrs. till browned. Allow to cool in pans for 10 minutes and invert onto rack. Wrap in plastic and allow to sit on counter for 24 hrs. as this enriches fruit flavor. Then freeze if desired.