Christmas Keeping Cake (Fruitcake-Like, Less Fruit)

Recipe by EURrosa1
READY IN: 3hrs
SERVES: 12-14
YIELD: 1 cake




  • Cream butter and sugar. Beat in egg yolks until fluffy.
  • Dissolve baking soda in buttermilk; beat it into eggs.
  • Combine 2 1/2 cups flour with spices. Add to egg mixture, alternately with jam.
  • Beat egg whites until almost stiff and fold into batter.
  • Combine remaining flour with pecans, raisins and dates; fold into batter.
  • Pour into well-greased and floured 10" tube pan. (I used bundt pan.). Bake at 300 F 3 to 3 1/3 hours (depends on oven). (NOTE: I believe it took mine no more than 2 hours to bake.) Place on wire rack until completely cool.
  • Soak cheesecloth in liquor and wrap cake. Wrap with foil. Brush with more liquor every week, closing tight with foil. Let age 4-6 weeks in cool place.