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Christmas Cherry Cake

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

  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)
  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.
  1. Don’t serve until several days old. Wrap in plastic or foil wrap and store in a sealed container.
The Best of Bridge

This recipe is available in the book Best of Bridge Holiday Classics.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume One.

Join the discussion 5 Comments

  • Gina says:

    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?

    • 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.

  • Pat Lumley says:

    I baked the cake for 2 hours and aged it for 7 days. Found the cake to be dry. Should I have baked it with a pan of water in the oven.

    • Best of Bridge Editors says:

      Hi Pat, that’s unfortunate that the cake was drier than expected. The cake does not need to be baked with a pan of water. Wondering if you are measuring the flour by the spoon and level method? It’s very easy to add too much flour if it is simply scooped up into the measuring cup. The cake can be “saved” by drizzling some sugar syrup over top to moisten it, or cutting it up to make a trifle or crumbled up and stirred together with frosting to make cake balls.

  • Liz Mckenzie says:

    Just to say this is the best fruit cake! I bought best of bridge when we lived in Calgary in 1982. We now live back in the UK and I make this cake all year round…it is a family favourite. I’m not a fan of the traditional dark British Christmas cake, but this is perfect.
    Thank you for a brilliant recipe.

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