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Christmas Fruit Cake

This Christmas Fruit Cake is a wonderful staple in the homes of Canadians during some of their most special days. Packed with dried fruits such as pineapples, cherries, raisins and dates, mixed with pecans and soaked in rum, its taste is unique and delicious. Try it with a cup of tea!
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Course: baking, Dessert
Cuisine: canada, canadian
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Servings: 2 large cakes, 4 individual loaves


Batter Ingredients

  • 1 lb butter or margarine, softened
  • 2 tbsp lemon juice
  • 4 tsp baking powder
  • 10 eggs, beaten lightly
  • 2 cups granulated sugar
  • 4 cups flour, leave one cup reserved


  • 2 lbs seeded raisins
  • 2 lbs dates
  • 1 lb mixed candied fruit
  • 1 lb candied cherries, red and green
  • ½ lb candied pineapple, chopped in slices
  • ½ lb chopped pecans


  • Rinse the candied fruit with water. Then soak the fruit in rum overnight to remove the stickiness and rehydrate.
  • Mix all of the dried fruit in a bowl. Sift one cup of reserved flour over fruit and mix until all of the fruit is coated in flour.
  • In a separate, VERY large bowl, cream together butter and eggs.
  • Add the lemon juice and beat again.
  • Add sugar, flour, and baking powder and beat until creamy and smooth.
  • Add all fruit and nuts into the batter and combine by hand.
  • Line wax paper into two 10.5”x5” loaf pans and 4 individual loaf pans and divide the batter among them.
  • Fill a 9x13 pan with water and place it in the bottom of the oven as a “water bath” for the cakes.
  • Put the cakes in the oven and bake at 250 degrees for about 2.5 hours, or until a toothpick is removed clean.
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