Christmas Cherry Cake

A delicious and never fail moist white cake and half the work of a regular Christmas cake and it freezes well

Christmas Cherry Cake
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Ingredients
  1. 1 cup white sugar
  2. 1 cup butter
  3. 2 eggs, beaten
  4. 1/2 cup orange juice
  5. 2 cups flour
  6. 1 tsp. baking powder
  7. 12 oz. sultana raisins
  8. 8 oz. halved red glace cherries (or use half red and half green cherries)
Instructions
  1. Cream butter and sugar. Add beaten eggs and orange juice.
  2. Sift four and baking powder. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (This will keep them from sinking to the bottom of the cake.)
  3. Add floured raisins and cherries to dough.
  4. Bake in a large greased, wax paper lined loaf pan at 300 F. for 2 1/2 hours.
Notes
  1. Don’t serve until several days old. Wrap in plastic or foil wrap and store in a sealed container.
The Best of Bridge http://www.bestofbridge.com/
Posted in Recipes, Desserts and tagged , .

2 Comments

  1. When you say don’t serve for several days, how many several days would you recommend? Also, can it be divided into smaller pans? Would it change cooking time?

  2. Hi Gina, It’s best to give the cake at least 4-7 days. We’ve never tried using smaller pans, but you could. The cooking time would likely be reduced so you just need to keep a closer eye on the cakes while they’re in the oven.

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