Christmas Cake

For Cheryl, Paisley's Post Mistress who insisted on buying this cake every year so she could stuff an old Christmas tradition into her grown children's stockings. Interestingly enough, it is only called Christmas cake when it is served at Christmas time. Otherwise, this recipe is similar to Scottish Dundee Cake but we didn't soak the raisins in whiskey.

We baked this cake in single-serving loaves and wrapped them in wax paper, foil, and then gauzy thick ribbon for gift giving. These cakes; unlike their heavier rum-soaked counterparts, do not last long on the shelf. They must be refrigerated or frozen (so I found out) if making ahead of time.

• 2 cups glazed or dried cherries
• 2/3 cup dried apricots, chopped
• 1 cup Thompson raisins
• 1 cup currants
• 1 cup sliced or slivered almonds
• 1 orange, zest
• 1/3 cup whiskey, rum, or orange juice
• 1 lb butter
• 1 cup brown sugar
• 6 eggs
• 2-1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt

1. Soak all of the fruit and almonds including orange zest for one hour prior to baking in either orange juice or alcohol depending on your choice.
2. Cream together butter and sugar.
3. Add eggs, one at a time, mixing well after each addition.
4. Mix remaining dry ingredients into a small bowl.
5. Fold dry ingredients into fruit mixture gradually, making sure to mix well after each addition.
6. Grease and line chosen pans (loaf, springform, mini loaf, bunt pan) with parchment paper.
7. Fill pans and bake at 350 F for a period between 45 minutes for large pans and 25 to 30 minutes for small loaf pans.

This cake can be iced with traditional Butter Cream or fondant. It is equally good plain.