1) Almond Butter Christmas Cake
Ingredients:
* 3 cup - Cake Flour (sifted)
* 3 tsp - Baking Powder
* ½ tsp - Salt
* ¾ cup - Butter or shortening
* 1 ½ cup - Sugar
* 3 - Eggs
* ½ cup - Almonds (finely chopped)
* ½ cup - Raisins (finely cut)
* 1 cup - Milk
* 1 tsp - Vanilla
* Lemon Butter Frosting
* Things to decorate with
Method:
* Sift flour once.
* Add baking powder and salt to it and sift together thrice.
* Cream butter thoroughly while adding sugar gradually until light and fluffy.
* Add eggs, one at a time, beating thoroughly.
* Add nuts and raisins and beat well.
* Add flour, alternately with small amount of milk, beating after each addition until smooth.
* Add vanilla.
* Bake in two greased 9-inch layer pans at 375 oF for 25 minutes.
* Spread frosting between layers and on top and sides of cake.
* Decorate top of cake with wreath of holly, maraschino cherries or red cinnamon candies can be used as berries and slices of angelica or citron can be used as leaves and stems.
* Alternatively, decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.
2) White Christmas Cake
Ingredients:
* ½ cup - Water
* 4 oz - White Confectionery Coating
* 1 cup - Butter or Margarine (softened)
* 2 cup - Sugar
* 4 - Eggs (separated)
* 1 tbsp - Vanilla Extract
* 2 ½ cup - All-purpose Flour
* 1 tsp - Baking Soda
* 1 cup - Buttermilk
* 1 cup - Flaked Coconut
* 1 cup - Chopped Pecans
For Frosting:
* 8 oz - Cream Cheese (softened)
* ½ cup - Butter or Margarine (softened)
* 1 tsp - Vanilla Extract
* 1 lb - Confectioners' Sugar
* 1 tbsp - Milk
Method:
* In a saucepan, bring the water to a boil.
* Remove from the heat.
* Stir in confectionery coating until melted.
* Cool for 20 minutes.
* Meanwhile, in a mixing bowl, cream butter and sugar.
* Add egg yolks and mix well.
* Beat in coating and vanilla.
* Mix flour and baking soda.
* Add to creamed mixture alternately with buttermilk and mix well.
* Stir in the coconut and pecans.
* Beat egg whites until stiff peak forms.
* Fold into the batter.
* Pour into three greased and floured 8-in square baking pans.
* Bake at 350 oF for about half an hour.
* Cool in pan for 10 minutes.
* Let it cool completely on wire rack.
* Mix Combine frosting ingredients in a mixing bowl and beat well.
* Frost top and side of cake.
3) Dark Christmas Fruit Cake
Ingredients:
* 1 lb - Blanched Almonds
* 3 lb - Seedless Raisins
* 2 lb - Currants
* 1 lb - Candied cherries (cut in half)
* 1 lb - Dried Figs (chopped)
* 1 lb - Dates (cut-up)
* 1 ½ lb - Chopped and mixed Candied Peels
* 1 lb - Candied Pineapple (cut-up)
* 1 cup - All-purpose Flour
* 3 cup - Soft Butter
* 3 cup - Brown Sugar (packed)
* 12 - Egg Yokes (separated)
* 12 - Egg Whites (separated)
* 5 ½ cup - All-purpose Flour (sifted)
* 1 tsp - Salt
* 2 tsp - Cinnamon
* 2 tsp - Mace
* 2 tsp - Allspice
* 2 tsp - Nutmeg
* 1 tsp - Cloves
* 3 tsp - Baking Soda
* ¾ cup - Prune Juice
* ¼ cup - Brandy
Method:
* Mix nuts and fruit in a very large bowl or roasting pan.
* Add 1 cup of flour and toss by hand to coat fruit with flour.
* Cream butter well.
* Add sugar and beat until fluffy.
* Beat in egg yolks and transfer mixture to a large bowl.
* Sift 5 ½ cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy.
* Mix with a wooden spoon.
* Add this mixture to the fruit and nuts and blend well.
* Beat egg whites until stiff and fold into mixture.
* Measure into prepared pans and press well into the corners.
* Heat oven to 275 oF.
* The recipe makes about 28 cups of fruit cake batter and can be baked in a number of different sizes of pan.
* Bake cakes in 8x4x3-inch pans for about 3 hours to make several small cakes for gifts, in 9x5x3-inch pans or Bundt pans for about 3 hours and 15 minutes and in 10-inch tube pans about 3 1/2 hours.
* Let stand in pans a few minutes then turn out on racks and cool.
* Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.
* Makes about 15 lbs of fruit cake.
4) Christmas Tree Cake
Ingredients:
* 1 pkg - Cake Mix (any flavor)
* 5 cup - Confectioners' Sugar
* ¾ cup - Crisco Shortening
* ½ cup - Water
* 1/3 cup - Non-dairy Creamer
* 2 tsp - Vanilla Extract
* ½ tsp - Salt
* 1 tbsp - Green Food Coloring
* Peppermint Candies
* Pretzel Rods
* Large Gumdrops
Method:
* Preheat the oven to 350 oF.
* Grease and flour a 13x9 pan.
* Prepare, bake and cool cake following package directions.
For Frosting:
* Combine confectioners' sugar, shortening, water, non-dairy creamer, vanilla and salt in large bowl.
* Beat at medium speed with electric mixer for 3 minutes.
* Beat at high speed for 5 minutes.
* Add more confectioners' sugar to thicken or more water to thin as needed.
* Reserve 1 cup frosting.
* Tint remaining frosting with green food coloring.
* Cut cooled cake diagonally and invert one piece so that the cake takes on a tree shape with a wide base.
* Spread green frosting over cake.
* Decorate tree with reserved white frosting and peppermint candies.
* Make trunk from pretzel rods.
* Roll out large gumdrop and cut with star cookie cutter.
* Top tree with gumdrop star.
* Decorate with colored mint candies, as ornament decorations.
* Use reserved white icing to make a tree garland.
Ingredients:
* 3 cup - Cake Flour (sifted)
* 3 tsp - Baking Powder
* ½ tsp - Salt
* ¾ cup - Butter or shortening
* 1 ½ cup - Sugar
* 3 - Eggs
* ½ cup - Almonds (finely chopped)
* ½ cup - Raisins (finely cut)
* 1 cup - Milk
* 1 tsp - Vanilla
* Lemon Butter Frosting
* Things to decorate with
Method:
* Sift flour once.
* Add baking powder and salt to it and sift together thrice.
* Cream butter thoroughly while adding sugar gradually until light and fluffy.
* Add eggs, one at a time, beating thoroughly.
* Add nuts and raisins and beat well.
* Add flour, alternately with small amount of milk, beating after each addition until smooth.
* Add vanilla.
* Bake in two greased 9-inch layer pans at 375 oF for 25 minutes.
* Spread frosting between layers and on top and sides of cake.
* Decorate top of cake with wreath of holly, maraschino cherries or red cinnamon candies can be used as berries and slices of angelica or citron can be used as leaves and stems.
* Alternatively, decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.
2) White Christmas Cake
Ingredients:
* ½ cup - Water
* 4 oz - White Confectionery Coating
* 1 cup - Butter or Margarine (softened)
* 2 cup - Sugar
* 4 - Eggs (separated)
* 1 tbsp - Vanilla Extract
* 2 ½ cup - All-purpose Flour
* 1 tsp - Baking Soda
* 1 cup - Buttermilk
* 1 cup - Flaked Coconut
* 1 cup - Chopped Pecans
For Frosting:
* 8 oz - Cream Cheese (softened)
* ½ cup - Butter or Margarine (softened)
* 1 tsp - Vanilla Extract
* 1 lb - Confectioners' Sugar
* 1 tbsp - Milk
Method:
* In a saucepan, bring the water to a boil.
* Remove from the heat.
* Stir in confectionery coating until melted.
* Cool for 20 minutes.
* Meanwhile, in a mixing bowl, cream butter and sugar.
* Add egg yolks and mix well.
* Beat in coating and vanilla.
* Mix flour and baking soda.
* Add to creamed mixture alternately with buttermilk and mix well.
* Stir in the coconut and pecans.
* Beat egg whites until stiff peak forms.
* Fold into the batter.
* Pour into three greased and floured 8-in square baking pans.
* Bake at 350 oF for about half an hour.
* Cool in pan for 10 minutes.
* Let it cool completely on wire rack.
* Mix Combine frosting ingredients in a mixing bowl and beat well.
* Frost top and side of cake.
3) Dark Christmas Fruit Cake
Ingredients:
* 1 lb - Blanched Almonds
* 3 lb - Seedless Raisins
* 2 lb - Currants
* 1 lb - Candied cherries (cut in half)
* 1 lb - Dried Figs (chopped)
* 1 lb - Dates (cut-up)
* 1 ½ lb - Chopped and mixed Candied Peels
* 1 lb - Candied Pineapple (cut-up)
* 1 cup - All-purpose Flour
* 3 cup - Soft Butter
* 3 cup - Brown Sugar (packed)
* 12 - Egg Yokes (separated)
* 12 - Egg Whites (separated)
* 5 ½ cup - All-purpose Flour (sifted)
* 1 tsp - Salt
* 2 tsp - Cinnamon
* 2 tsp - Mace
* 2 tsp - Allspice
* 2 tsp - Nutmeg
* 1 tsp - Cloves
* 3 tsp - Baking Soda
* ¾ cup - Prune Juice
* ¼ cup - Brandy
Method:
* Mix nuts and fruit in a very large bowl or roasting pan.
* Add 1 cup of flour and toss by hand to coat fruit with flour.
* Cream butter well.
* Add sugar and beat until fluffy.
* Beat in egg yolks and transfer mixture to a large bowl.
* Sift 5 ½ cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy.
* Mix with a wooden spoon.
* Add this mixture to the fruit and nuts and blend well.
* Beat egg whites until stiff and fold into mixture.
* Measure into prepared pans and press well into the corners.
* Heat oven to 275 oF.
* The recipe makes about 28 cups of fruit cake batter and can be baked in a number of different sizes of pan.
* Bake cakes in 8x4x3-inch pans for about 3 hours to make several small cakes for gifts, in 9x5x3-inch pans or Bundt pans for about 3 hours and 15 minutes and in 10-inch tube pans about 3 1/2 hours.
* Let stand in pans a few minutes then turn out on racks and cool.
* Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.
* Makes about 15 lbs of fruit cake.
4) Christmas Tree Cake
Ingredients:
* 1 pkg - Cake Mix (any flavor)
* 5 cup - Confectioners' Sugar
* ¾ cup - Crisco Shortening
* ½ cup - Water
* 1/3 cup - Non-dairy Creamer
* 2 tsp - Vanilla Extract
* ½ tsp - Salt
* 1 tbsp - Green Food Coloring
* Peppermint Candies
* Pretzel Rods
* Large Gumdrops
Method:
* Preheat the oven to 350 oF.
* Grease and flour a 13x9 pan.
* Prepare, bake and cool cake following package directions.
For Frosting:
* Combine confectioners' sugar, shortening, water, non-dairy creamer, vanilla and salt in large bowl.
* Beat at medium speed with electric mixer for 3 minutes.
* Beat at high speed for 5 minutes.
* Add more confectioners' sugar to thicken or more water to thin as needed.
* Reserve 1 cup frosting.
* Tint remaining frosting with green food coloring.
* Cut cooled cake diagonally and invert one piece so that the cake takes on a tree shape with a wide base.
* Spread green frosting over cake.
* Decorate tree with reserved white frosting and peppermint candies.
* Make trunk from pretzel rods.
* Roll out large gumdrop and cut with star cookie cutter.
* Top tree with gumdrop star.
* Decorate with colored mint candies, as ornament decorations.
* Use reserved white icing to make a tree garland.
No comments:
Post a Comment