About this recipe

Italian-style Christmas cake. It’s light (not lumpy like yours). Let your raisins soak, and then get to it.


Into a bowl, whisk together:

  • 3 extra-large eggs,
  • 1 cup sugar,
  • 6 tbsp. vegetable oil,
  • juice from 1-2 oranges,
  • grated rind from 1 whole lemon,
  • 1 cup raisins first soaked in 2-3 oz. liquor (Tia Maria or Kahlua) for around 10 minutes,
  • liquor from the above raisins.

Make a yeast mixture with:

  • 1 package yeast, 1 tsp. sugar, and 1½ cups warm water.

Mix yeast, sugar, and water with a spoon. Cover and let sit 10 minutes. Then add to egg mixture and mix.

Gradually add:

  • approx. 6 cups flour (while stirring with a wooden spoon).

Knead for about 10 minutes—the dough should be soft and smooth. Put into a bowl, cover with a tea towel and a bath towel (to keep warm), and let rise until it doubles in size (approx. 2 hours). Once risen, pour onto counter and punch down (you might need a little sprinkle of flour).

Put into tall, round baking pans sprayed with Pam (large coffee cans work nicely). Again, let rise until dough doubles in size (approx. 1½ hours).

Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.


    Use convection if you have it.

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