My cousin Marjorie found her mother’s white Christmas cake recipe that I had asked her for. At first she didn’t think she had it and then one day, she was cleaning my aunt’s house and came across it. I was so grateful as my aunt would no longer remember it and my uncle (her brother) really likes that cake. There was only one problem; the recipe card only lists the ingredients, no prep method. It took a few tries, but I made it today and I think I’ve nailed it down pretty good. It’s labour-intensive, but definitely worth it!
A couple of things to note…
- I don’t like a ton of fruit in my cakes so I put far less quantities in mine than what the recipe calls for. I’ll give the quantities as they are listed on the recipe card. One can adjust it as they see fit.
- I’ve substituted the white sugar with Splenda and have also done a half and half split. They all work, just remember, if you use Splenda, it won’t last as long sitting out so you might want to shove it in the fridge.
- I’ve used both a food processor with a dough blade and a Mix Master to make this cake. I had more problems with the Mix Master. The food processor was easier, but do NOT mix your fruit in it! It will turn it into a pink mess (trust me hahaha). I don’t even recommend mixing the fruit in with a Mix Master. Do that part manually.
- 1 lb butter (I use room temperature, not melted)
- 2 c white sugar
- 6 eggs beaten separately
- 1 tsp vanilla
- 1/2 lb mixed peel
- 1/2 lb red cherries
- 1/2 lb green cherries
- 1/2 lb sliced almonds
- 1/2 lbs pineapple
- 1 1/2 lbs raisins (optional, I use golden raisins)
- 4 c all purpose flour
- 2 tsp baking powder (I use 2 tbsp, it rises better and you don’t taste it)
- 3/4 c milk
Preheat oven to 325º F. In a mixing bowl, add flour and baking powder, then mix well and set aside. Cream butter and sugar. Slowly add eggs and mix to a silky smooth consistency. Add vanilla and milk. Continue blending until smooth. Slowly add flour mixture and blend until it forms a nice thick smooth consistency making sure to occasionally scrape down the sides of the bowl. Once the batter is smooth, pour into a large mixing bowl and start adding all the fruits and almonds. Mix very well. Pour into a large greased baking dish and smooth out. Bake for about 30 minutes and check doneness with a toothpick. Bake until it’s cooked through (when toothpick comes out clean). Let cool. Add icing (Nanny’s cream cheese icing is good!) if desired.