Traditional Scottish Christmas Cake

I have been making this cake for over 40 years to give as gifts during the holidays and also to serve to family and friends.


1 cup butter (2 sticks) 2 cups sugar 6 extra large eggs 2 tsp. vanilla or almond flavoring 3 cups flour 2 jars maraschino cherries, well drained 1 cup walnuts or almonds or pecans

Nutritional information

No nutrition information available


Cream butter and sugar till light and fluffy. Add eggs 1 at a time and keep beating. Turn mixer low while adding flavoring... then back up and gradually add flour, stopping as soon as flour is incorporated. Fold cherries and nuts in by hand. Pour into a bundt pan sprayed with Pam and spread evenly. Bake at 325 degrees for one hour, then turn oven down to 300 degrees and bake another half hour. Let cool in pan for 10 minutes then turn out. Cool completely before wrapping. You should get 20 or more slices.......this way you are cutting through the nuts and cherries. The cake keeps well for about a month if well wrapped. Adds a festive touch to your cookie plate or serve on its own. Great for afternoon tea.