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Good Holiday Cake



  • 1 tablespoon baking powder
  • 3 cups flour
  • 3/4 cup light brown sugar, packed
  • 8 tablespoons (1 stick) butter (and more for greasing the pan)
  • 3/4 cup currants
  • 3/4 cup raisins
  • 1/4 cup plus 1 tablespoon finely chopped candied ginger
  • 1/4 cup finely chopped lemon peel
  • 2 eggs
  • 3/4 cup milk


Preheat oven to 350º F.

  1. Mix baking powder with the flour and sugar. Cut in the butter with a pastry blender (or a food processor) until the mixture resembles course meal.
  2. Stir in the currants, raisins, 1/4 cup ginger and candied lemon peel.
  3. Whisk the eggs with the milk and stir into the cake mixture.
  4. Heavily butter a 12-inch loaf pan. Spoon in the dough, sprinkle on the tablespoon of ginger pieces and place in the oven.
  5. Bake about 60 minutes. “To tell when done: plunge a clean knife into the middle of cake, if removed clean the cake is done,” says the original Lyndhurst recipe.

Hudson Valley Restaurant Week is back this April 8-21!