Black Walnut Christmas Cake Recipe
1/2 cup Butter
4 Eggs; separated
2 cup Flour; sifted
3/4 tsp Salt
1 cup Sugar
1 tsp Vanilla
2 tsp Baking powder
1/2 cup Milk
1 cup Black walnuts; fine chopped
Cream butter and sugar until light and fluffy. Beat in egg yolks all
at
once. Add vanilla. Sift dry ingredients together. Set aside 1 cup of
the
dry ingredients. Add the remaining flour mixture and the milk in small
portions, alternately, mixing well with each addition, starting and
ending with an addition of the dry ingredients.
Mix together, the reserved flour and the nuts, and stir into the
batter,
mixing just until blended. Beat the egg whites until stiff, but not
dry.
Fold them into the batter. Bake in a 9"x5" greased and floured loaf
pan,
or 3 quart mold at 350F about 50-60 minutes, or until done. Frost with
your favorite icing.
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Christmas Log Cake Recipe
CAKE:
1 cup Cake flour, sifted
1/4 tsp Salt
1 tsp Baking powder
4 Eggs
1 cup Sugar
1/4 cup water
1 tb Lemon juice
MERINGUE MUSHROOMS:
2 Egg whites
1/4 cup Cream of tartar
1/4 cup Sugar
Cocoa, powdered
BUTTER CREAM
1 cup Butter, sweet; softened
3 Egg yoke
ICING
1 tb Espresso, powdered
1 tb Milk
3 cup Sugar, confectioners; sifted
Food coloring, green
Grease a jellyroll-baking sheet. Line with parchment paper. Grease the
parchment paper. Sift dry ingredients together. Beat eggs at high
speed
about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating
until the butter is very thick. Then add lemon juice and water. Fold
in
dry ingredients in four stages, 1/4 cup at a time. Spread evenly on
the
baking sheet. Bake at 375 F. for 15 minutes or until the sponge
springs
back when tested.
Sift powdered sugar onto the sponge.
Turn cake out onto a clean tea towel. Remove parchment paper. Trim
edges
of the sponge if they are crispy. Roll up gently, leaving towel
inside,
while still warm. Let cool. Beat egg whites, and when foamy add the
cream of tartar. When soft peaks form, gradually beat in the sugar.
Beat
until meringue is stiff and glossy. Pipe meringue through a pastry
bag,
making and equal number of stems and caps to resemble small mushrooms.
Bake mushroom pieces at 250 F. about 45 minutes.
When cool, glue them together with butter cream icing and dust lightly
with cocoa in a fine strainer. Beat egg yolks and butter together
until
smooth. Add coffee and milk. Gradually add powdered sugar. Beat until
smooth. Mix about 1/3 cup to 1/2 cup of the frosting with green food
coloring for the ivy decoration.
TO ASSEMBLE: Unroll cooled sponge, remove towel, spread, and cake with
butter cream icing. Roll up. Cut off at a diagonal, a 2" slice. This
is
the tree stump. Frost the outside, then add the stump and frost. Make
ivy patterns. Add the mushrooms. Dust the whole cake very lightly with
powdered sugar, to simulate snow. Keep in refrigerator. Cut with
serrated knife.
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Candy Bar Angel Cake
1 Angel food cake (prepared) -- cut into 1 " cubes
3 oz Fat-free vanilla pudding (instant)
1 tsp pure vanilla extract
12 oz Cool Whip Lite. -- Thawed
3 2/3 oz Butterfingers. candy bar -- Crushed
Place angel food cake cubes in a 9 x 13" baking pan. Mix vanilla
pudding
according to package directions, adding the vanilla extract. Spoon
vanilla pudding mixture over the cake cubes. Then, spread whipped
topping over top pudding. Sprinkle with crushed candy bar.
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Christmas Tree Cake Recipe
1 pkg Cake Mix (any flavor)
5 cup Confectioners' Sugar
3/4 cup Crisco Shortening
1/2 cup Water
1/3 cup Non-dairy Creamer
2 tsp Vanilla Extract
1/2 tsp Salt
1 tb Green Food Coloring
Peppermint Candies
Pretzel Rods
Large Gumdrops
Preheat the oven to 350F. Grease and flour a 13x9 pan. Prepare, bake
and
cool cake following package directions. For decorator frosting:
Combine
confectioners sugar, shortening, water, non-dairy creamer, vanilla and
salt in large bowl. Beat at medium speed with electricup mixer for 3
minutes. Beat at high speed for 5 min. Add more confectioners sugar to
thicken or more water to thin as needed. Reserve 1 cup frosting. Tint
remaining frosting w/ 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, and use reserved white icing to make a tree
garland.
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Dark Christmas Fruit Cake Recipe
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 1/2 lb Chopped mixed candied peels
1 lb Candied pineapple, cut up
1 cup All-purpose flour
3 cup Soft butter
3 cup Brown sugar, packed
12 lg Egg yokes
5 1/2 cup Sifted all-purpose flour
1 tsp Salt
2 tsp Cinnamon
2 tsp Mace
2 tsp Allspice
2 tsp Nutmeg
1 tsp Cloves
3 tsp Baking soda
3/4 cup Prune juice
1/4 cup Brandy
12 lg Egg whites
This recipe makes a very large amount (about 28 cups) of fruit cake
batter and can be baked in a number of different sizes of pan. If you
want to make several small cakes for gifts you can divide the batter
among 9 8x4x3-inch loaf pans using a generous 3 cups of batter for
each.
Or if you wish to use larger loaf pans you can put the batter in 6
9x5x3-inch pans using a generous 4 1/2 cups batter in each. Bundt pans
make attractive cakes and this amount of batter is enough for 3 12-cup
Bundt pans using a generous 9 cups of batter in each. If you use 10-
inch
tube pans you can make 2 cakes using 12 cups of batter for each and an
8x4x2 1/2-inch loaf pan with the remaining batter.
Combine 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
(you can use your electric mixer for this part of the recipe). Add
sugar
and beat until fluffy. Beat in egg yolks. Transfer mixture to a large
bowl.
Sift 5 1/2 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. The
easiest way to blend this large amount of mixture is with your hands.
Beat egg whites until stiff and fold into mixture.
Measure into prepared pans and press well into the corners. Heat oven
to
275F. Bake cakes in 8x4x3-inch pans for about 3 hours, 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 or until a toothpick stuck in the center comes
out clean. 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 15 LBS OF
FRUITCAKE.
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White Christmas Cake Recipe
1/2 cup Water
4 oz White confectionery coating
1 cup Butter or margarine, -softened
2 cup Sugar
4 Eggs, separated
1 tb Vanilla extract
2 1/2 cup All-purpose flour
1 tsp Baking soda
1 cup Buttermilk
1 cup Flaked coconut
1 cup Chopped pecans
FROSTING
8 oz Cream cheese, softened
1/2 cup Butter or margarine, -softened
1 tsp Vanilla extract
1 lb Confectioners' sugar
1 tb Milk
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; mix well. Beat in
coating and vanilla. Combine flour and baking soda; add to creamed
mixture alternately with buttermilk. Mix well. Stir in the coconut and
pecans. Beat egg whites until stiff peak form; fold into the batter.
Pour into three greased and floured 8- in. Square baking pans.
Bake at 350F for 25-30 minutes or until cake tests done. Cool in pans
10
minutes; remove to wire rack to cool completely. Combine frosting
ingredients in a mixing bowl; beat well. Frost tops of two layers;
stack
on serving plat with plain layer on top. Frost top and side of cake.
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Christmas Orange Bread Recipe
1/2 cup Prunes (baby food jar)
3 Eggs
1/2 cup Orange juice
4 tsp Baking powder
3/4 tsp Salt
1/4 cup Raisins
1/2 cup Chopped nuts
1/2 cup Sugar
1/2 cup Mashed banana
2 1/2 cup Unbleached flour
1 1/2 cup Mixed candied fruit
Mix flour, sugar, baking powder, salt, raisins, nuts, and candied
fruit
together. Combine and beat slightly the banana and orange juice; Set
aside. Beat eggs into prunes one at a time. Alternately, add prune/egg
mixture and banana/orange mixture to dry ingredients mixed with fruits
and nuts. Pack into 9X5X3-loaf pan lightly sprayed with Pam and lined
with wax paper. Bake at 350F for 1 hr. or until done. Cool 20 min.
before removing wax paper and turning out on a rack. Cool before
icing.
Icing- Mix powdered sugar into an egg white until smooth thin icing is
made. Dot icing with cut up candied glaze cherries as desired. After
frosting is firm, wrap in aluminum foil and refrigerate. Improves with
freezing.
