Amish Christmas Cake

This recipe looks boring but it is a little deceiving. It does not have that heavy fruit density of fruitcake but has the flavor and nonperishable qualities. It is easy to make, very moist, nice texture and is good as is, but can be dressed up with sauces.







1 cup chopped pecans
1 cups (2 sticks butter)
2 cups sugar
2 cups seedless raisins
2 cups water
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon grated lemon rind
1 tablespoon orange rind
3 1/2 cups sifted all-purpose flour
1 teaspoon baking soda


Preheat oven to 350 Degrees F. In a large, deep kettle, combine the first 8 ingredients. Simmer, uncovered, over medium heat for 4 minutes then let it cool to room temperature. Add the lemon and orange rinds and transfer to a large mixer bowl.

Sift together the flour and baking soda and using slow speed gradually beat it into the raisin mixture. Pour the batter into an oiled and floured 10 inch pan. Bake for 1 hour or until top loaf the cake is medium brown and springs back up when touched with your finger. Let cool in the pan for 10 to 15 minutes, then tip out into a wire rack to finish cooling. This cake freezes well and will keep, rightly wrapped in foil, for 2 weeks in the refrigerator.