Decorate this rich buttery Christmas fruit pound cake with candied cherries.
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1 1/2 cups sugar
1 cup Land O Lakes® Butter, softened
4 ounces cream cheese, softened
6 large Land O Lakes® Eggs
1 tablespoon freshly grated orange zest
1 tablespoon vanilla
1 teaspoon rum extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup green candied cherries, coarsely chopped
1/2 cup red candied cherries, coarsely chopped
1/2 cup raisins
3/4 cup powdered sugar
1/2 teaspoon rum extract
3 to 4 teaspoons milk
Green and/or red candied cherries, if desired
Heat oven to 350°F. Grease and flour 12-cup Bundt® or 10-inch tube pan; set aside.
Combine sugar, butter, cream cheese, eggs, orange zest, vanilla and 1 teaspoon rum extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and baking powder. Beat at low speed until well mixed. Stir in 1/2 cup green candied cherries, 1/2 cup red candied cherries and raisins.
Spoon batter into prepared pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Combine powdered sugar, 1/2 teaspoon rum extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake. Garnish with additional green and red candied cherries, if desired.
Explore reviews fromour online community
I made this cake today, I decreased the sugar to 270g (the recipe calls for 1 1/2 cups, i.e 300g) and the cake suited my taste. My son really liked it. The cake was moist and soft with lovely aroma of orange peels. I didn't have rum extract so I soaked raisins in rum for about an hour then drained (rum discarded). I think this cake is great for the holiday because it's easy to make, beautiful to look at (especially when you cut it into slices) and delicious to eat. Thanks for the recipe.
I have made this cake every year for the holidays. My husband specifically asked for this cake. Nice alternative to regular fruit cake. Highly recommend it.
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