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Light Christmas Cake

  Butter 3⁄4 Pound
  White sugar 1 1⁄2 Cup (24 tbs)
  Eggs 6
  Salt 1⁄4 Teaspoon
  Nutmeg 1 Teaspoon
  Vanilla 2 Teaspoon
  Crushed pineapple 19 Ounce, undrained (1 Tin)
  Warm water 1 Cup (16 tbs)
  Fine coconut 2 Cup (32 tbs)
  Pastry flour 4 1⁄2 Cup (72 tbs)
  Baking powder 1 Teaspoon
  Flour 1⁄2 Cup (8 tbs) (For Fruit)
  White raisins 2 Pound
  Candied pineapple 1⁄2 Pound, chopped (Red And Green)
  Cherries 1 Pound, halved (Red And Green Colored)
  Halved blanched almonds 3⁄4 Pound

1. Prepare 3 Christmas tins or 4 loaf tins. Grease, then line bottom and sides with heavy brown paper. Grease.
2. In a medium bowl, combine the 1/2 c. flour with the raisins, candied pineapple, cherries and almonds, and coat well. Set aside.
3. In a large bowl, cream together the butter and sugar until fluffy.
4. Add eggs, one at a time, beating after each addition.
5. Add salt, nutmeg, vanilla, crushed pineapple, warm water and coconut.
6. Combine flour and baking powder, and stir into the above ingredients.
7. Stir in the floured fruit and nuts.
8. Fill tins 3/4 full, and decorate the tops with cherries and almonds.
9. Place a pan of water in oven on bottom rack.10. Place cake tins in centre of oven set at 275° and bake for 4 hours.
11. Test before removing from oven.
12. Allow to cool. Remove from tins and remove paper.
13. Wrap in an old linen tea towel and then in tin foil.
14. Store in fruit cellar.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 387 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.5%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 58.8 mg19.6%

Sodium 51.8 mg2.2%

Total Carbohydrates 59 g19.8%

Dietary Fiber 6.9 g27.7%

Sugars 33 g

Protein 8 g15.4%

Vitamin A 6% Vitamin C 5.4%

Calcium 6.6% Iron 6.6%

*Based on a 2000 Calorie diet

Light Christmas Cake Recipe