Christmas Cake (Warsaw Fruitcake)
By Yankee Magazine|Nov 30 2014|
Christmas Cake (Warsaw Fruitcake)
Photo Credit: Heath RobbinsThis Christmas cake — also called Warsaw fruitcake — should be part of every holiday tradition.
Yield
about 8 servings
Total Time
1 hour 30 minutes minutes
Hands-on Time
30 minutes minutes
Ingredients
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
Instructions
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.
Everything on the counter to make this Christmas Cake for my Mother. Hummmmm – no eggs. I’m not sure what to do; I’ve never made a cake without eggs! Comments appreciated! Thank you Yankee; I’ve been an admirer & subscriber for years.
Hi Lora! We know it might seem a bit unusual, but there are no eggs in this recipe. A Yankee staffer who has made the cake said it’s dense and moist, but bakes up as shown without the eggs. Happy baking!