Christmas cake began appearing in the mid-nineteenth century. Essentially, it was a more cake-like version of plum pudding, omitting alcohol as an ingredient to make it more suitable for family gatherings. By the Gilded Age, there were several variations. Although most featured lemon as a flavoring in some form, some were baked in the fashion of a yellow cake, rich with butter, sugar, eggs, and cream, and others were laden with lots of dried fruit and maybe some nuts and/or anise seed. Then there were versions that were in between these two styles, such as the recipe featured below. Some cookbooks recommended making small Christmas cakes that could be decorated with “fanciful designs,” such as a flower (made from a candied cherry as the center and split almonds as the petals) or a turtle (crafted using a large raisin as the center and some whole cloves as the head and feet).

SERVES 12

• 2 sticks (1 cup) butter, softened
• 1 cup sugar
• 3 eggs
• 1 teaspoon lemon extract
• 3 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoons baking powder
• 1 cup raisins
• 1/2 cup dried currants
• 1/4 cup diced candied citron*
• 1 cup milk

Preheat oven to 350°F. Grease and flour a 9- to 10-inch Bundt pan (or two 6-inch ones).

Cream the butter and sugar in a bowl until a pale yellow color, about 1–2 minutes.
Add the eggs one at a time, continuing to beat until well mixed, then add lemon
extract. Sift the flour with the cinnamon, nutmeg, and baking powder in a separate
bowl, then stir in the dried fruit. Gradually add to the butter, sugar, and egg mixture,
alternating with the milk. Mix until thoroughly combined.

Pour batter into the Bundt pan(s). Place on the oven’s center rack and bake for about
50–60 minutes for a full-sized pan or 35–40 minutes for two smaller ones, or until a
toothpick inserted in the center comes out clean. Place pan on a wire rack to cool,
about 10–20 minutes, then place another wire rack over the base of the cake and
invert the pan to release the cake. You may need to run a knife along the pan edges
and/or tap the sides.

* Diced candied citron can be found in the baking section of grocery stores or online. Paradise is a brand commonly used.

When cool, drizzle with Lemon Vanilla Glaze.

LEMON VANILLA GLAZE

• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla

Place all ingredients in a small bowl and mix with a wire whisk until combined.

Drizzle on the cake with a spoon. If you want an extra punch, use a toothpick or wooden skewer to poke several holes in the top of the cake before applying the glaze; some of the sugary glaze will infuse the cake with moisture and sweetness.

This cake is best served the day it is made. Refrigerate any leftover cake and heat in the microwave for 30–60 seconds before serving, if desired.