There’s no doubt you’ve already been baking plenty of homemade desserts all December long. Thanks to all the cookie recipes begging to be baked—especially the sugar cookies—your kitchen has been filled with the heavenly scent of sweets baking in the oven. And although the everyday treats are nice, as December 25 approaches, and you’re planning out your holiday menu, you’ll want to make a treat that’s truly unforgettable for Christmas dinner. Any one of these festive Christmas cakes will definitely impress your holiday guests. Not only are these cakes absolutely stunning, but they’re unbelievably delicious too.
If you love the most popular flavors of the holiday season, such as eggnog and gingerbread, you’ll really enjoy these recipes. The caramel gingerbread cake with caramel cream cheese buttercream, spiked eggnog cake, and chocolate gingerbread cake are especially delicious. There are also plenty of peppermint-flavored options, including the candy cane cake, peppermint chocolate cake with peppermint buttercream frosting, and candy cane peppermint and white chocolate swirl cake. With so many utterly decadent ideas, it will be difficult to choose just one cake to bake. The solution? Ask your family members to help out and make a few options everyone will love.
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INGREDIENTS
- 2 (8 ounce) containers candied cherries
- 1 (8 ounce) container candied mixed citrus peel
- 2 cups raisins
- 1 cup dried currants
- 1 cup dates, pitted and chopped
- 2 (2.25 ounce) packages blanched slivered almonds
- 1/2 cup brandy
- 1/2 cup all-purpose flour
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup butter
- 2 cups packed brown sugar
- 6 eggs
- 3/4 cup molasses
- 3/4 cup apple juice
DIRECTIONS
- In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
- Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
- In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn into prepared pan.
- Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, and then wrap loosely in wax paper. Store in an airtight container.
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
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