White Christmas Cake

My Favorite Christmas Cake

Yes I really do like Christmas Cake. I think a big part of it is memories of making the cake every year with my mother. It was kind of a huge production. back in those days the fruits and nuts were not necessarily all nicely chopped and in a bag ready to go.

My favorite part, besides the wonderful rich smell in the air as it baked, was the final details of arranging nut slivers and candied cherries on the top to make pretty designs in the top of the final product.

1 c butter
1 c white sugar
5 eggs
3 c sifted flour
1 t salt
1 t vanilla
1/2 t almond extract
2 c crushed pineapple
1 lb bleached raisins
1 pound candied mixed peel
1/4 lb cherries (candied/glace)
1/4 lb almonds


Preheat over to 300 F.
Wash and dry the raisins. Blanch the almonds, cut in half. Dredge the fruit and the nuts in 1/2 cup of flour. In a large bowl, cream the butter, add sugar gradually. Next add the eggs one at a time. Beat well after each addition. Now add the flavorings and crushed pineapple. Add the rest of the flour. Fold the fruit and nuts into the mixture and turn into an 8x8x4 pan lined with parchment paper. Foil can be used but put one layer, and then add a second layer and grease it. Bake for about 3 hours or until done.