Christmas Cake

After my Christmas Pudding post last year, one might think that Pudding was the only dessert Grandma made during the holidays. If so, one would be wrong because she also made cake, the one pictured above and the one below.  

Over the years, these two cakes somehow merged in my mind, and I began making a Christmas cake with the batter of the top recipe and the orange slice candy of the bottom one. You can imagine my surprise when I looked through her box and found two cake recipes that weren't at all the same.  

For this test, I decided I'd better return to the original Christmas Cake and follow it faithfully. I knew the cake itself was good, but I couldn't remember what it tasted like with the candied fruit and nuts. 

How to make Christmas Cake

I started by softening the butter and the cream cheese. I then added them to a bowl along with the sugar and vanilla. 

I beat that together until it was creamy and smooth. 

I then added the eggs, one by one, beating between each addition, as Grandma said to do. The resulting mixture was fluffy and very yellow. 

Fortunately, I had read the whole recipe before I started, so I knew to put 1/2 cup of the flour aside. The rest of the flour went into a sieve with the baking powder. 

After sifting the flour into the egg mixture, I beat it all together. 

The next step was to toss the remaining flour with the candied fruit and chopped pecans. 

I dumped that mixture in with the rest of the batter and mixed it. 

The recipe doesn't say what pan size to use, but I distinctly remembered eating slices of this cake in Bundt or tube pan form. I chose a Bundt pan, greased it well, and spooned the batter in. 

The baking temperature was lower than for most cakes, and thus it took longer to bake. After an hour and ten minutes, it came out looking golden brown and beautiful. 

The recipe also doesn't say anything about frosting, but I don't ever remember eating a cake of hers without it. I made a simple buttercream that was thin enough to pipe over the cake. For fun, I sprinkled on some red sugar to give it a festive air.  

The Verdict

To be honest, this cake went into the freezer to be brought out for Christmas. However, I did taste a small portion from a hidden area, and it was mouth-watering. 

The cream cheese must be the secret ingredient that makes the crumb so tender and moist. It is somewhat dense, like a pound cake, but this delight is not the leaden doorstop found in so many fruitcake jokes. There's just enough candied fruit to add brightness and texture, but not enough to weigh the cake down. However, you do have options. If the thought of that old-fashioned ingredient puts you off, try another type of dried fruit. Or, do what I did for years and use Orange Slice candy instead.  

If you enjoy a special occasion cake that's also a step back in time, you can't go wrong with Grandma's Christmas Cake. Put your own spin on it if you must, but this recipe is worthy of a place at your dessert table. Click on the arrow at the top right corner to download or print it out. Happy holiday baking!