Sultana Christmas Cake
For those who aren’t big fans of traditional holiday fruitcake, this cake is much lighter and less laden with fruit, and actually tastes better as it ages.
- 2 cups White sugar
- 1 cup Butter
- 4 Eggs
- 2 tsp Lemon extract
- 1 ¼ cups Milk
- 1 tsp Salt
- 3 ½ cups Flour (not sifted)
- 3 ½ tsp Baking powder
- 1 pack (15 ounces) Sultana raisins
- Large jar Maraschino cherries (cut in half)
Preheat oven to 325 F.
Grease two sheets of brown paper, and three sheets of waxed paper.
Line bottom of funnel pan with brown paper on bottom of pan, and then cover brown paper with waxed paper.
Cream together butter and sugar.
Add eggs, one at a time.
Add dry ingredients & milk.
Pour cake mixture into pan.
Bake at 325 F for two hours, or until knife comes out clean.
Cool 10 minutes and then turn out.
Tip: To help prevent fruits from falling to the bottom of the cake, lightly toss raisins and cherries in flour, before pouring into mixture.