Christmas Cake

Christmas Cake

Recipe for Christmas Cake, brought over from Ireland to Pontiac County Quebec by Mrs. Ryan some time in the 1800s. Written out by Lola Keon. We are including this in the original handwriting, because handwriting is rare and becoming extinct.

Christmas Cake (Fruit)

1 pound butter
1 pound white sugar
2 pounds raisins
2 pounds currants
2 pounds dates
1 cup molasses
1 pound peel
10 eggs
5 cups flour
1 tsp soda
15 cups cherries
1.5 cups nuts
1 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

Grease pan and paper liners. Mix butter, eggs and sugar. In separate bowl, mix all fruit. In another bowl, mix flour, soda, and spices. Add fruit and flour mix alternately until all mixed. Fill pans to about 1/4 inch from top. Bake at 275 degrees—a large cake takes about 4 hours, smaller cakes somewhat less time.

This was Granny Keon’s recipe.

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