Christmas Keeping Cake (Fruitcake-Like, Less Fruit) – a delicious recipe with butter, sugar, eggs, baking soda, buttermilk, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Cream butter and sugar. Beat in egg yolks until fluffy.", "Dissolve baking soda in buttermilk; beat it into eggs.", "Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam.", "Beat egg whites until almost stiff and fold into batter.", "Combine remaining flour with pecans, raisins and dates; fold into batter.", "Pour into well-greased and floured 10"" tube pan. (I used bundt pan.). Bake at 300 F 3 to 3 1/3 hours (depends on oven). (NOTE: I believe it took mine no more than 2 hours to bake.) Place on wire rack until completely cool.", "Soak cheesecloth in liquor and wrap cake. Wrap with foil. Brush with more liquor every week, closing tight with foil. Let age 4-6 weeks in cool place."]
1625
kcal
Calories
97
g
Fat
175
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 cup butter or 1 cup margarine, softened, 2 cups sugar, 3 eggs, separated, 1 teaspoon baking soda, and more.
Yes, Christmas Keeping Cake (Fruitcake-Like, Less Fruit) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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