Not Quite Grandma's Christmas Cake Recipe

Name: Not Quite Grandma's Christmas Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces pitted prunes, chopped; 6 ounces dried apricots, chopped; 4 ounces sweetened dried pineapple, chopped; 3 ounces dried apple rings, chopped; 8 ounces dried figs, hard stem ends removed; 8 ounces thompson seedless grapes; ½ cup port wine; ¾ cup spiced rum; ¼ cup drambuie; ¼ cup sherry wine; 2 tablespoons honey; 1 (3 inch) cinnamon sticks; 1 inch piece ginger, peeled and sliced; 1 lemon, zest of; 1 orange, zest of; 1 cup all-purpose flour; 1 cup whole wheat flour; 1 tablespoon baking powder; 2 tablespoons Ener-G Egg Substitute, powder; 1 teaspoon salt; ¼ teaspoon nutmeg; ¼ teaspoon cinnamon; 1 pinch clove; 1 pinch allspice; 1 pinch white pepper; 1 pinch mustard powder; 2 ounces chopped candied cherries; ½ cup salted butter, softened; ½ cup coconut oil (grandma used lard or shortening); 1 cup dark brown sugar, packed

Servings: persons

6 ounces pitted prunes, chopped
6 ounces dried apricots, chopped
4 ounces sweetened dried pineapple, chopped
3 ounces dried apple rings, chopped
8 ounces dried figs, hard stem ends removed
8 ounces thompson seedless grapes
½ cup port wine
¾ cup spiced rum
¼ cup drambuie
¼ cup sherry wine
2 tablespoons honey
1 (3 inch) cinnamon sticks
1 inch piece ginger, peeled and sliced
1 lemon, zest of
1 orange, zest of
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
2 tablespoons Ener-G Egg Substitute, powder
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 pinch clove
1 pinch allspice
1 pinch white pepper
1 pinch mustard powder
2 ounces chopped candied cherries
½ cup salted butter, softened
½ cup coconut oil (grandma used lard or shortening)
1 cup dark brown sugar, packed
2 large eggs, at room temperature

1
Combine the dried fruit, alcohol, honey, cinnamon stick, ginger slices and zests in a Dutch oven or large heavy pot.
2
Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 10 minutes, until fruit mixture is plump and most of the liquid has been absorbed.
3
Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand one week, stirring every few days (my grandma used to soak hers in a big jar for 8 months!
4
).
5
Heat the oven to 275F and grease 5 mini (5 x 2 x 2) loaf pans.
6
In a bowl, whisk together the flours, baking powder, egg replacer, spices and candied cherries.
7
In a large bowl, beat together the butter, coconut oil and brown sugar until fluffy.
8
Add the eggs and beat for 3 minutes.
9
Scrape down the sides, add the flour mixture and beat until just combined (batter will be somewhat thin).
10
Remove the cinnamon stick and ginger slices from the soaked fruit mixture and add it, along with any liquid.
11
Stir until just combined.
12
Divide batter between the pans and bake for 2 hours and 30 minutes, deep brown and a knife comes out with slightly moist crumbs clinging to it (think brownies).
13
Let cakes cool in pans for 30 minutes, then carefully turn out onto a wire rack and cool fully.
14
Wrap cooled cakes in plastic wrap, then foil, and keep at room temperature for up to 2 weeks, or freeze for longer storage.

1177

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 6 ounces pitted prunes, chopped, 6 ounces dried apricots, chopped, 4 ounces sweetened dried pineapple, chopped, 3 ounces dried apple rings, chopped, and more.

Yes, Not Quite Grandma's Christmas Cake 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.

That's it — enjoy your meal!

Not Quite Grandma's Christmas Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions