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!

Recipe

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

Scripture

Isaiah 7:10-16

Prayer

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.