My maternal grandparents immigrated to the USA from Scotland. Although they both were young when they passed away, my mother kept her mother’s memory alive during the Christmas holiday.
A favorite of mine was the cherry/raisin cake. Maybe because I would chop the cherries & eat a few in between…or maybe it is the aroma of it baking in the oven that takes me back to my mother’s kitchen.
This is a wonderful cake to slice and enjoy with a nice cup of Christmas Tea!
1 16 oz jar maraschino cherries, well drained (about 1 cup)
1 1/2 cups Sun-Maid Natural raisins
1 1/2 cups Sun-Maid golden raisins
1 cup coarsely chopped walnuts
2 1/2 cups all-purpose flour, divided
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
Preheat oven to 300.
Coat two 9×5-inch loaf pans with cooking spray.
Cut each cherry into quarters.
Pat cherries completely dry on paper towels.
Place cherries, raisins, and walnuts in a large bowl.
Toss lightly with 1/4 cup of the flour.
Beat butter, sugar, and vanilla until fluffy.
Beat in eggs one at a time.
Gradually beat in remaining flour, mixing until smooth.
Gently stir in fruit mixture.
Divide between prepared pans.
Bake about 1 hour 15 minutes or until pick inserted in center comes out clean.
Cool in pans 15 minutes.
Turn out and cool completely on wire rack.
Slice in thin 1/4 inch slices to serve.
Keeps well in the refrigerator for up to 3 months wrapped tightly in foil and plastic wrap.
Makes 2 loaves, 20 slices per loaf.
~ Janet Howard
O God, we thank you for that hopeful sign You gave Your people, namely that a woman shall bear a son and name him Emmanuel, which means You are with us. Help us to cherish Your constant presence with us. In Jesus’ name we pray. Amen.