Mother'S Christmas Cake
A rich, nut-filled Christmas cake featuring candied cherries and walnuts, perfect for holiday celebrations and festive gatherings with its moist texture and flavorful aroma.
Ingredients
Instructions
- Cream the oleo (shortening) and sugar together until well blended.
- Add the eggs one at a time, beating well after each addition.
- Mix in the lemon flavoring (extract).
- Gradually add the dry ingredients: flour, baking powder, and salt, mixing well after each addition.
- Stir in the English walnuts and candied cherries by hand.
- The batter will be very stiff.
- Spoon the batter into a well-greased and floured tube pan.
- Bake at 300°F (150°C) for 2 hours.
Tips & Substitutions
To ensure a moist cake, consider adding a tablespoon of milk to the batter if it seems too stiff. You can substitute the English walnuts with pecans for a different flavor profile. Additionally, using fresh lemon zest along with the extract can enhance the citrus notes. For a festive twist, try adding dried fruits like cranberries or raisins.
Serving Suggestions
This Mother'S Christmas Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Consider serving it alongside your favorite holiday beverages, such as spiced cider or eggnog. For a festive touch, garnish with candied fruits or a light dusting of powdered sugar.
Storage & Reheating
Store the cooled cake in an airtight container at room temperature for up to a week. To keep it fresh longer, you can freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Christmas Cake contains roughly 703 calories, with 13g protein, 133g carbohydrates, and 17g fat. It is an excellent source of vitamin C (61% of the Daily Value), calcium (44% of the Daily Value), and dietary fiber (27% of the Daily Value). Note that it is relatively high in sodium, at 2554mg per serving (111% 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 make this cake ahead of time?
Yes, this cake actually tastes better after a day or two as the flavors meld. You can bake it in advance and store it properly. Just make sure to let it cool completely before wrapping it to maintain moisture.
What can I use instead of oleo?
If you don’t have oleo, you can substitute it with unsalted butter or margarine. Using butter will give the cake a richer flavor, while margarine will keep it light. Just ensure it’s softened for easy creaming with the sugar.
How can I prevent the cake from sticking to the pan?
To prevent sticking, generously grease the tube pan with butter or shortening and dust it with flour before adding the batter. Additionally, lining the bottom with parchment paper can help ensure a smooth release after baking.
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).