Christmas Cherry and Fruit Cake

    Linda
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      Linda
    • < />
      Linda
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    Christmas Cherry and Fruit Cake

    Christmas Cherry and Fruit Cake

    (26)
    2hours30min


    41 people made this

    This is a lovely cake with cherries and raisins added for those of you who don't want to go to the trouble of making fruit cakes. It’s best if you can wait several days before eating to allow the flavours to develop. This cake also freezes well.

    Ingredients
    Serves: 8 

    • 250g butter
    • 200g white sugar
    • 2 eggs
    • 1/2 cup (125ml) orange juice
    • 2 cups (250g) plain flour
    • 1 teaspoon baking powder
    • 375g sultanas
    • 250g halved glace cherries

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Preheat oven to 150 degrees C. Grease and line a 22x13cm loaf tin with baking paper.
    2. Cream butter and sugar together until light and fluffy. Add beaten eggs and orange juice and mix well.
    3. Sift flour and baking powder. Reserve 1/3 cup of flour mixture and toss with sultanas and cherries (this will keep them from sinking to the bottom of the cake).
    4. Add flour mixture to batter and blend. Add floured raisins and cherries to dough and mix until just combined.
    5. Pour batter into prepared loaf tin. Bake in pre-heated oven for 2 1/2 hours.
    6. Wrap the cake in cling wrap or foil and store in a sealed tin for a couple of days before serving.
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    Reviews and Ratings
    Global Ratings:
    (26)

    Reviews in English (26)

    Linda
    by
    3

    I love recipes like these that look impressive yet were simple to make. This cake was enjoyed as morning tea throughout the festive season.  -  30 Dec 2008

    by
    0

    What a great, easy and tasty cake. I think next time I'll cook it for 2 1/4 hours. Was a little crumbly.  -  20 Dec 2011

    by
    33

    The cake came out very elegant and was delicious.I used 3/4 cup oil instead of butter. The texture and taste is very close to fruit cake. The only difficulty was to prevent ourselves from eating before the cake was mature. I plan to make one more today. Thanks for a great recipe.  -  10 Apr 2002  (Review from Allrecipes USA and Canada)

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