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Rich Christmas Cake Recipe

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This recipe for Rich Christmas Cake, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katherine Sawatzky
Added: Tuesday, June 9, 2009


2 lbs seedless raisins
1 lb currants
1/2 cup water
1/2 lb mixed candied peel
1/2 lb candied cherries
1/4 lb broken walnuts
1 cup drained pineapple
3 1/2 cup pastry flour
1 1/2 tsp ground cinnamon
1/2 tsp each, nutmeg, ginger, allspice
1 tsp salt
1 1/2 tsp baking powder
1/2 lb shortening
1 1/4 cup brown sugar
6 eggs
1 cup pineapple juice

Prepare fruit the day before assembling cake. Combine cleaned raisins and currants, add water and simmer for 5 minutes. Add candied peel. In separate container combine halved cherries, walnuts and pineapple chunks. Let stand until next day. Measure flour and add spices, salt and baking powder. Cream shortening then blend in sugar and well beaten eggs. Sift in part of dry mixture, combining well. Add prepared fruit and nuts. Sift in remaining dry ingredients with juice. Turn into pans that have been lined with greased brown paper. Bake at 275 for 2 3/4 hours to 4 hours depending on size of tins. This batter is large enough to make a 3 layer wedding cake or 4 to 5 loaf tins to put away for Christmas. This recipe has been revised by the vonNiessen family and has been our family favorite for many years.




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