Canned Christmas Cake
A festive, moist Christmas cake made with maraschino cherries and pecans, perfect for holiday celebrations and sharing with family and friends.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine the diced red and green maraschino cherries, sugar, eggs, milk, and melted margarine.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Fold in the chopped pecans.
- Pour the batter into two 1 1/2-pint straight canning jars that have been prepared and greased.
- Bake in the preheated oven for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool before removing from the jars and serving.
Tips & Substitutions
For a more vibrant flavor, consider adding a splash of vanilla extract or a pinch of nutmeg to the batter. If you're out of maraschino cherries, you can substitute with dried cranberries or chopped fresh cherries. Ensure that the jars are properly greased to prevent sticking. This recipe can also be adapted into a loaf cake if you prefer a traditional shape.
Serving Suggestions
Serve the Canned Christmas Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Mock Angel Food Cake (Method: Stick) for a festive dessert spread. You can also enjoy it with a warm cup of spiced tea or coffee for a cozy afternoon snack.
Storage & Reheating
To store leftovers, keep the cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, which will extend their freshness for about a week. To reheat, simply microwave individual slices for 15-20 seconds or warm them in a preheated oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Christmas Cake contains roughly 398 calories, with 5g protein, 51g carbohydrates, and 21g fat. It is an excellent source of vitamin C (32% of the Daily Value) and calcium (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1364mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of nuts in this recipe?
Absolutely! While the recipe calls for pecans, you can easily substitute walnuts or almonds based on your preference. Just ensure the nuts are chopped to similar sizes for even distribution throughout the cake.
How do I know when the cakes are done baking?
The cakes are done when a toothpick inserted into the center comes out clean. Keep an eye on them around the 40-minute mark, as baking times may vary slightly depending on your oven and jar size.
Can I make this recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator until you're ready to bake. Just give it a gentle stir before pouring it into the jars. This can save time during busy holiday preparations.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).