Traditional Christmas
Cake
Ingredients:
2 sticks plus 2 tablespoons (9 ounces total) butter at room temperature, 1 1/2 cups dark brown sugar, 4 eggs, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon ground allspice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 1/2 cups each (currants, golden raisins, dark raisins), 1 1/3 cups soft dried
figs (chopped), 1 1/4 cups dates (pitted and chopped), 1 cup chopped stoned dried prunes, 1 3/4 cups chopped dried apricots, 3/4 cup blanched
almonds (chopped), 2/3 cup plus 4 tablespoons brandy, 2 teaspoons instant
espresso (mixed with 1 tablespoon water).
Method:
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed
paper. In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in
well. Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out
clean. Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool
slowly. When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3
months. This rich cake can be made at the last minute before Christmas--it doesn't need to mature.
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Christmas Eggnog Pound Cake
Ingredients:
1 c. butter, 1 c. Crisco shortening, 3 c. all-purpose flour, 1 c. commercial dairy eggnog, 1 c. flaked coconut, 3 c. sugar, 6 eggs, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 tsp. coconut extract .
Method:
Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan (on wire rack) before removing.
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Apricot Fruitcake
Ingredients:
2 cups Golden raisins, 2 cups Dried apricots (coarsely chopped), 2 cups Dates
(coarsely chopped), 2 cups Pecans (coarsely chopped), 2 cups Walnuts (coarsley chopped), 2 cups Brazil nuts( coarsely chopped), 1/2 cup Honey, 1/4 cup Water, 1 teaspoon Lemon juice, 1 cup Butter or
margarine (softened), 1 1/4 cups Brown sugar (packed), 4 Eggs, 2 cups All-purpose flour, 1 teaspoon Ground cinnamon, 1/2 teaspoon Ground cloves, 1/2 teaspoon Mace, 1/2 teaspoon Nutmeg, 1/2 teaspoon Salt, 1/4 teaspoon Baking soda.
Method
In a large bowl, combine the fruits, nuts, honey, water and lemon juice; set aside. In a mixing bowl, cream butter and sugar. Add eggs and mix well. Fold into fruit mixture. Combine dry ingredients; gradually fold into the fruit mixture until evenly coated. Pour into 2 greased and waxed paper-lined 9 x 5 x 3-inch loaf pans. With a shallow pan of water in the bottom of the oven, bake at 275 degrees for 2 1/2 hours or until cake tests done. Cover with foil during the last 30 minutes. Cool 10 minutes; remove to wire rack to cool completely. Remove waxed paper and wrap each cake in foil. Place in plastic bags and store in a cool dry place.
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Chocolate Rum Cake
Ingredients:
1 pk Chocolate cake mix, 1 pk Chocolate Instant Pudding(4-serving size), 4 Eggs, 1/2 c Dark Rum, 1/4 c Cold water, 1/2 c Oil, 1/2 c Slivered almonds or nuts.
Filling:
1 1/2 c Cold milk, 1/4 c Dark Rum, 1 pk Chocolate Instant Pudding, Envelope Dream Whip Topping.
Method
Preheat oven to 350F. Grease and flour two 9-in layer cake pans. Combine chocolate cake mix, instant pudding, eggs, rum, cold water, oil, and nuts together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared
pans. Bake for 30 minutes or until cake tests done. Do not under bake. Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers in half
horizontally. Spread 1 cup filling between each layer and over top of cake. Stack. Keep cake chilled. Serve cold.
For the Filling:
Combine milk, rum, pudding mix and dream whip topping mix in deep narrow-bottom bowl. Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.
Optional:
Garnish with chocolate curls.
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Black Forest Cake
Ingredients:
2 Cups plus 2 tablespoons all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa, 1.5 teaspoons baking soda, 3/4 teaspoon baking soda, 3/4 teaspoon salt, 3 eggs, 1 cup milk, 1/2 cup vegetable oil, 1 tablespoon vanilla.
Cherry Topping:
2 cans tart pitted cherries (un-drained), 1 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon vanilla.
Whipped Cream Frosting:
3 cups whipping cream, 1/3 cup powdered sugar.
Method:
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans with small amount of shortening. Line bottoms with waxed paper. Combine flour, granulated sugar, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with electric mixer at medium speed until well blended. Pour evenly into prepared pans. Bake 35 minutes or until wooden pick inserted in centers comes out clean. Cool cakes in pans for 10 minutes. Loosen edge of cakes with knife or flexible metal
spatula. Turn cakes and pans over and gently shake cakes to release from pans. Invert cakes to cool top side up. Cool completely. While cake is being baked prepare Cherry topping; set aside to
cool. With long serrated knife, split each cake horizontally in half. Tear one split layer into
crumbs; set aside. Prepare whipped cream frosting. reserve 1.5 cups for decorating
cake; set aside. To assemble, place one cake layer on plate. Spread with 1 cup Whipped cream frosting; top with 3/4 cup cherry topping. Top with second layer; repeat layers of frosting and topping. Top with third cake layer. Frost side of cake with remaining frosting. Gently press reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining topping onto top of cake. Store cake in refrigerator..
To Prepare Cherry Toppings:
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, granulated sugar and cornstarch in 2-quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool; set aside.
To Prepare Whipped Cream Frostings:
Chill large bowl and beaters thoroughly. Combine chilled whipping cream and powdered sugar in chilled bowl. Beat with electric mixer at high speed until stiff peaks form. To test, lift beaters from whipped cream; stiff peaks should remain on surface.
Recipe ©
101LifeStyle.com
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