Christmas Cake (Warsaw Fruitcake)

By Yankee Magazine

Nov 30 2014


Christmas Cake (Warsaw Fruitcake)

Photo Credit : Heath Robbins

This Christmas cake — also called Warsaw fruitcake — should be part of every holiday tradition.


about 8 servings


3 cups all-purpose flour, plus more for pan(s)
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon kosher or sea salt
1/2 cup unsalted butter, softened, plus more for pan(s)
2 cups buttermilk or kefir
1 cup raisins, chopped dates, or mixed dried fruits
1/2 cup chopped almonds or walnuts


Preheat your oven to 350°. Butter and flour a 9-inch tube pan or two loaf pans. Set aside.

In a large bowl, mix together the dry ingredients. Cut the butter in until the mix is crumbly. Add the buttermilk (or kefir) and stir until the batter is smooth. Add the fruit and nuts.

Scrape the batter into the tube pan (or loaf pans). Bake about 1 hour or until a knife comes out clean. When the cake is done, turn it out onto a wire rack and let cool 15-20 minutes before serving. Serve warm or cold.