Cakes for the Holidays
I think most families grew up with "special" recipes being brought out during the holidays.These are just a few of those enduring recipes that are passed down from generation to generation.I hope these bring back fond memories .Deep appreciation is felt for all those who so generously share their family favorites.All information sent along with these recipes are always included.
Chocolate Cake Recipes |
Pound and Butter Cakes |
Vintage Cake Recipes |
All Time Favorite Cake Recipes |
Sour
Cream Mocha Cake
Recipe from: Nestle Toll
House
2 c. (12-ounce package)
semisweet chocolate chips
1/2 c. sour cream, at room temperature
1/2 c. vegetable oil
2 eggs
2 c. granulated sugar
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
2 tbs. instant coffee crystals
1 c. warm water
1/2 c. chopped nuts
Microwave 1 cup chocolate
chips
in a small, microwave safe bowl on high (100 percent power) for 1
minute;
stir. Cook at additional 10 to 20 second
intervals, stirring until
smooth. Cool to room temperature.
Beat melted chocolate, sour
cream, oil and eggs in a large mixer bowl. Beat in sugar, flour, baking
soda and salt. Dissolve coffee crystals in water;gradually beat into
batter.
Pour into greased 13- by 9-inch baking pan. Bake in a preheated
350°
F oven for 40 to 45 minutes or until wooden pick inserted in center
comes
out clean. Sprinkle remaining chips and nuts over warm cake. Cool
completely
in pan.
Makes 12 servings.
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. brown sugar
1/4 c. shortening
1 egg, slightly beaten
1/2 c. frozen orange juice, undiluted, thawed
1 (8.75-ounce) can crushed pineapple
1/2 c. chopped nuts
Preheat oven to
350°F.
Grease and flour an 8 1/2-inch loaf pan.
Measure flour into a large
bowl. Add baking soda and salt; combine with a
whisk until thoroughly
blended.
In another bowl, combine the orange juice
and crushed pineapple.
Set both bowls aside.
In a mixing bowl, cream
together
the brown sugar and the shortening.
Alternately add the contents
of the first two bowls (the flour mixture and the orange
juice/pineapple
mixture) to the creamed butter and sugar in the mixing bowl until all
ingredients
are combined. Fold in the nuts.
Spread batter evenly in the
prepared loaf pan. Bake at 350 ° F for
one hour or until a
toothpick
inserted in the center of the loaf comes out
clean.
Makes 1 loaf.
Recipe By : Derbytown
Winners
Cookbook, 1975, p. 220
Cake
1 c. butter
2 c. white or brown sugar
1 c. buttermilk
1 tsp. soda
4 eggs (4 to 6)
3 c. flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. vanilla
2 c. blackberry jam
1 c. nuts -- chopped
1/3 c. bourbon -- (optional)
2 tsp. cocoa -- (optional)
Icing
4 tbs. butter
1/2 c. brown sugar
1/8 tsp. salt
1/3 c. rich or evaporated milk
2 c. confectioners sugar
1/2 tsp. vanilla or 1 tsp. rum
1/2 c. nuts -- chopped
CAKE:
Cream butter with sugar
thoroughly.
Add soda to buttermilk and let set
until ready to use. Sift all
dry ingredients. Add eggs to creamed
mixture. Alternate milk with
dry ingredients and then add jam, Bourbon,
and cocoa. Makes three
9-inch
layers. Bake at 350° for 35
minutes. Can also be baked
in tube pan at 300° for 15 minutes,
then 350° for 45 minutes.
ICING:
Combine and heat in a
double
boiler butter, sugar, salt and milk. Cook
until smooth. Cool slightly
and bet in enough sugar to make spreading
consistency. Add vanilla and
nuts. Double for layer cake. (Mrs.
Robert Shipley)
Recipe By : Legends of
Louisiana
Cookbook, 1987, p. 224
CAKE
1 c. butter
1 c. sugar
5 egg yolks
1 c. strawberry jam
1 c. apricot jam
1 c. seedless blackberry jam (or jelly)
3 c. all purpose flour
1 tbs. nutmeg
1 tbs. baking soda
1 c. buttermilk
1 tbs. baking soda
1 c. walnuts -- chopped (optional)
5 egg whites -- stiffly beaten
FROSTING
1 c. butter
3 c. confectioner's sugar
4 tbs. milk
1 tsp. vanilla
CAKE:
Cream butter and sugar
until
fluffy and light. Beat egg yolks well and
add to above mixture. Mix
well. Add the jams and mix well. Sift
flour, cinnamon and nutmeg
together. Dissolve soda in buttermilk. Add
flour mixture alternately
with buttermilk into creamed mixture. Stir in
nuts. Beat egg whites until
stiff and fold into batter gently. Bake in
three greased and floured
9-inch baking pans for 35 to 40 minutes at 350°.
Cool before frosting.
FROSTING:
Mix ingredients and beat 10 minutes until creamy. Cover layers of cake, stack them and frost top and sides. Yield: 1 3-layer cake
1 stick margarine
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 cups flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 small can coconut
1 c. chopped nuts ( I
prefer
pecans)
5 egg whites, stiffly beaten
Cream margarine and
shortening.
Add sugar and beat until mixture is
smooth. Add egg yolks and
beat well. Combine flour and soda and add to
creamed mixture alternately
with buttermilk. Stir in vanilla extract.
Add coconut and nuts. Fold
in egg whites. Pour into 3 greased and
floured 8 inch cake pans.
Bake at 350 ° for 25 minutes or until
cake tests done; cool. Frost
with cream cheese frosting.
Cream Cheese Frosting
1 8 oz. softened cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
chopped pecans
Beat cream cheese and margarine until well blended. Add sugar and mix well. Add vanilla and beat until smooth, spread on cake. Sprinkle with pecans.
3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 tsp. vanilla
1 1/2 c. oil
3 eggs, beaten
1 1/2 c. crushed pineapple
1 1/2 c. mashed bananas
1 c. chopped pecans
With a large spoon, mix
dry
ingredients. Mix eggs and oil and stir
gently into dry ingredients.
Add vanilla, pineapple, bananas, and
pecans. Bake in three 9 inch
round cake pans which have been greased and
floured. Bake for 30 minutes
at 350 ° oven. Cool on wire rack.
Frosting
1 package (8 oz) cream cheese
1//2 stick margarine
1 pound powdered sugar
small amount of milk
Have all ingredients at
room
temperature. Cream margarine and cream
cheese thoroughly, then add
powdered sugar a small amount at a time.
Blend well. Thin to desired
consistency with milk. Spread between
layers, on top, and sides
of cake
Recipe By : Southern
Living
- Mrs. L. H. Wiggins, Greensboro, NC
Serving Size : 18
3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 eggs -- beaten
1 c. vegetable oil
1 1/2 tsp. vanilla
1 8 oz can crushed pineapple -- undrained
1 c. pecans -- chopped
2 c. bananas -- chopped
Cream cheese frosting
1 8 oz cream cheese -- softened
1/2 c. butter or margarine -- softened
1 16 oz. powdered sugar -- sifted, I never do!
Combine first five ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do NOT beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Spoon batter into three greased and floured 9-inch round cake pans. Bake at 350 ° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.
Spread frosting between layers and on top and sides of cake; then sprinkle 1/2 cup chopped pecans on top.
FROSTING
combine cream cheese and
butter,
beating until smooth. Add powdered sugar and vanilla; beat until light
and fluffy. Yield: enough frosting for one
3-layer cake.
This is a much requested
recipe
at my house and has been since the very
first Christmas that I made
it!! Enjoy!
My grandmother from the midwest made this cake every Christmas, and called it"Ribbon Cake" - apparently the recipe. was from her mother who brought it from North Carolina.
My grandmother always made her batter from scratch, but I use cake mix these days for mine. I remember this as being the BEST part of Christmas. This cake is dense, sweet and very rich. As kids, we only got thin slices of it.It's a bit of work - but well worth it.Jan Engan
Grandma's Ribbon Cake
1 batch sweet white cake batter (or 1 box commercial white cake mix prepared according to directions- I'm using French Vanilla this year)
16 oz carton of sour cream
3 - 6 different types jam
or
jelly. (Apricot, Green apple, raspberry,
blackberry - the more colors
the better! **)
Two cookie sheets
Preheat oven to 350° or to setting indicated on cake mix package.
Grease and flour the BACKSIDE of your cookie sheet. Pour 1/4 cup of batter on the back and spread evenly to a thin layer. Put in oven and check after five minutes. Cake should be slightly brown on the edges. While cake is baking grease and flour the BACKSIDE of the second cookie sheet.
When cake is done remove
from
oven and let cool a few minutes on the sheet.
Pour 1/4 cup on the BACKSIDE
of the second cookie sheet, and spread as
before. Pop this one in the
oven and bake like the first.
While the second one is
baking,
spread a large piece of foil on the
countertop. Remove the first
baked layer, and place it on the foil. Spread
the layer with 1/8 - 1/4 cup
sour cream and 3 - 4 tablespoons of jam or
jelly. (Depending on how
much
sweets you like!) It's OK if it's goopy or a
little runny.
Using a dish towel or
paper
towels, wipe the crumbs and excess oil/flour
from the first cookie sheet.
(My grandma calls for washing the sheets completely between baking -
but
I found that just wiping them seems to do ok.) Grease and flour the
BACKSIDE
again.
When the second cake
layer
is done, remove from oven and let cool a few
minutes, while you prepare
the third layer as above. Place the second layer on top of the first -
and spread sour cream and a different type of
jam/jelly as above.
Continue baking the layers, and stacking them with the sour cream/jam/jelly spread until the cake batter is use up. Always bake the layers on the BACKSIDE of the cookie sheet, and remember to wipe, grease and flour the sheets before each new layer.
When you are done, the
stack
will look a little raggedy, and probably
lop-sided. Don't worry about
it! It will be beautiful!
Now - here's the fun
part.
Wrap the finished cake stack in the foil. Wrap
several more layers around
it - making sure that it is securely sealed all
the way around. Place on the
floor in a cool room and set 5 heavy books on
the stack. Nice big ones -
like the Dictionary.
Leave overnight. In the
morning,
remove the books and take the flattened
stack back to the kitchen
to unwrap. Trim off the brittle brown edges. (My grandmother always
made
hers perfectly square.) Frost the cake with your favorite cream cheese
icing.
** - the only jelly that
I
found that doesn't work too well is the green
mint jelly - it overpowers
the other flavors in the cake.
Butter rum Pound Cake With Sauce
Recipe By : Jo Anne Merrill
1/4 c. butter -- * see
note
1/4 c. packed brown sugar
2 tbs. whole milk
1 c. confectioner's sugar
1 tsp. rum -- ** see note
1 pound cake
* Using real butter
yields
a richer tasting cake, but solid margarine can
also be used -- NOT diet or
soft margarine.
** Add vanilla flavoring
instead
of rum if preferred.
Purchase a pound cake or
prepare
one from a mix, following directions on
package. For the frosting,
combine butter, brown sugar, and milk in a
saucepan. Bring to a full
boil and add the confectioner's sugar and rum or
vanilla flavoring. With a
whisk, beat mixture until smooth. Add a bit more
milk if needed, to make a
fairly thin sauce that will pour easily onto cake.
Punch holes in cake with
fork
tines. Pour the warm sauce slowly over cake.
NOTES : Easy to prepare
when
a dessert is needed quickly.
Elegant Tennessee Black Walnut Cake
Recipe By : Jo Anne Merrill
1 tsp. all-purpose flour
1 teaspoon salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
7 large eggs
1/4 tbs. cream of tartar
1/2 cup light corn syrup
1/2 cup light molasses
1 tsp. vanilla extract
black walnuts -- halved
--- Cream frosting: ---
1 egg white
1 c. heavy cream
3/4 c. powdered sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
3/4 c. black walnuts -- chopped
Separate eggs and save one egg white for the frosting.
CAKE:
1. Sift flour with salt,
baking
powder, cinnamon, nutmeg, and allspice
(substitute mace for
allspice
if preferred).
2. Beat 6 egg whites with
cream of tartar at high speed until light and
fluffy. Gradually add corn
syrup; continue beating until stiff peaks form.
DO NOT under beat.
3. Beat 7 egg yolks with
molasses
and vanilla at high speed until thick.
Blend in dry ingredients.
Fold this mixture into egg whites, using a rubber
spatula to fold in gently
but completely.
4. Pour into ungreased
10-inch
tube pan.
5. Bake in preheated
350°
oven for 40-50 minutes or until cake springs back.
4 Milky Way candy
bars(2.1 oz)
1/2 lb. butter
2 c. sugar
4 eggs
1 c. buttermilk
2 1/2 c. flour, sifted
1/4 tsp. baking soda
2 tsp. vanilla extract
1 c. pecans, coarsely chopped
Melt Milky Ways and 8 T
butter
in double boiler. Let cool. Preheat oven to
350 °. Cream remaining
butter with sugar. Add eggs one at a time.
Add buttermilk alternately
with flour and soda. Add vanilla and Milky Way mixture and mix until
smooth.
Fold in pecans. Pour into
greased and floured bundt pan. Bake 1 hour, or
until cake tester comes out
clean. Cool 15 minutes in pan, then turn out on
wire cake rack. Note: The
nougat texture of Milky Way makes this cake
perfect as a heavy, moist
foundation for scoops of ice cream.
1 box yellow cake mix
1 box instant vanilla
pudding
mix
5 eggs -- slightly beaten
1/2 c. milk
1/2 c. Jack Daniels whiskey
1 1/2 sticks margarine
16 ounces butterscotch chips
1 c. walnuts
Sift cake mix and pudding
together.
Add eggs, milk, whiskey and melted
butter. Beat long and hard,
if doing by hand. Add chips and nuts, reserving 1/4 cup of each. Pour
batter
in 9 x 13 pan and sprinkle remaining chips and nuts over the batter.
Bake
at 350° for 45 to 60 min. Better after sitting a few days.
Yield: 8 servings
1 c mint chocolate
chips;nestles
1 1/4 c ;water, divided
2 1/4 c flour; unbleached
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 c brown sugar; firmly
packed
1/2 c butter, softened
3 eggs; large
chocolate mint frosting
1/2 c. mint chocolate
chips;nestles
1/4 c .butter
1 tsp. vanilla extract
1/4 tsp. salt
3 c. confectioners' sugar
6 tsp. milk
garnishes
chocolate leaves
chocolate curls
chocolate gratings
CAKE:
Preheat oven to 375 °
F.
In a small saucepan, combine mint chocolate
chips and 1/4 cup of water.
Cook over medium heat, stirring constantly,
until chips are melted and
mixture is smooth. Cool 10 minutes. In medium
bowl, combine flour, salt,
baking soda, and baking powder; set aside. In a
large bowl, combine brown
sugar and butter; beat until creamy. Add eggs, 1 at a time, beating
well
after each addition. Blend in chocolate mixture.
Gradually beat in flour
mixture
alternately with remaining 1 cup of water.
Pour into 2 greased and
floured
9-inch round baking pans. Bake at 375°
F. for 25 to 30
minutes,
or until cakes test done. Cool completely
on wire racks. Fill nd frost
with Chocolate Mint Frosting. Garnish as
desired.
CHOCOLATE MINT FROSTING:
Combine over hot (not
boiling)
water, the mint chocolate chips and butter.
Stir until chips are melted
and mixture is smooth. Stir in vanilla
extract and salt. Transfer
to a large bowl. Gradually beat in the
confectioners' sugar
alternately
with milk; beat until smooth. (if
necessary add more milk
until
desired consistency is reached.)
GARNISHES:
Use chocolate curls and
grated
chocolate on top of the cake. Form a ring
of grated chocolate pieces
around the outside edge and use the curls in the center. To make
chocolate
leaves, select several small leaves, wash and dry them and paint one
side
of them with melted chocolate. Chill until
firm and peel the leaf off
the chilled chocolate. Use as garnish.
Recipe By : Cole
Publishing
Group Recipe Collection
Serving Size : 8
Butter -- for aluminum
foil
6 large eggs -- separated
1 c. sugar
1/2 c. flour
1/2 c. unsweetened cocoa
powder
2 tbs. rum
Cocoa-Rum Filling -- see
recipe
2 tbs. red currant
jelly
Chocolate Frosting
Preheat oven to 350
°.
Line a 9-inch-round metal colander with
aluminum foil and rub with
butter. In a bowl beat egg whites until soft
peaks form. Gradually add
1/4 cup of the sugar, beating constantly until
stiff peaks form. In a large
bowl combine egg yolks and the remaining sugar.
Beat until thick and fluffy.
Gently fold in egg white mixture alternately
with flour and cocoa. Pour
batter into foil lined colander. Bake 15 minutes,
then reduce oven temperature
to 325 ° and bake until a cake tester
inserted in center comes out
clean (30 to 35 minutes).
Remove from oven and let cake cool in colander. Cut a 1-inch-thick slice off top of cake and set aside. Form a 1-inch-thick cake shell by carefully scooping out inside of cake, keeping it intact as much as possible. Thinly slice inside of cake and place on a plate; sprinkle with rum.
Prepare filling. Spoon
about
one third of the filling into cake shell; arrange some cake slices on
top
in a single layer. Reserve leftover slices for another use.
Cocoa-Rum Filling
Recipe By : Cole
Publishing
Group Recipe Collection
Serving Size : 8
2 cups whipping cream
1/2 cup unsweetened powdered
cocoa
1/2 cup sugar
In a large bowl whip
cream
until stiff. Gently fold in cocoa and sugar,
adjusting amount of sugar
to desired sweetness.
NOTES : Use as a filling for Gypsy John Cake.
Yield: 4 1/4 cups.
first layer:
1 c. flour
1/2 c. butter, softened
1 c. finely chopped pecans
Prepare bottom crust by mixing flour, butter and nuts until crumbly. Press mix into greased 9x13 inch baking pan. Bake at 350° 15-20 minutes or until lightly golden. Cool.
second layer:
8 oz. pkg. of cream cheese
1 c. powdered sugar
1 c. whipping cream, whipped
Beat cream cheese with sugar
until smooth. Fold in whipped cream. Spread over cooled crust.
third layer:
1 large size instant
chocolate
pudding (6 3/4 oz pkg.
3 c. milk
Beat milk into pudding mix
until smooth and thickened. Spread over cream
cheese layer.
fourth layer:
1 c. whipping cream, whipped
chopped nuts
Spread whipped cream on top
and sprinkle with remaining nuts. Cover and
refrigerate overnight.
Serves
16
From: Favorite Recipes,
compiled
by United Methodist Women of Sudley Church
Grand Prize winner at the
Pillsbury
BAKE OFF Contest in San Diego,
California
Makes 12 servings
CAKE
8 tbs. (1 stick)
butter
or margarine
1/4 c.heavy cream
1 c. packed brown sugar
3/4 c. coarsely chopped
pecans
1 (16-ounce) package
Pillsbury
Plus Devil's Food Cake Mix
1 1/4 c. water
1/3 c. vegetable oil
3 eggs
TOPPING
1 3/4 c. heavy cream
l/4 c. powdered sugar
1/4 tsp. vanilla extract
Pecan halves, for
decoration
Chocolate curls, for
decoration
Preheat the oven to
325°
F. To make the cake, combine the butter, 1/4
cup cream and the brown
sugar
in a small heavy saucepan. Cook over low heat just until the butter is
melted, stirring occasionally. Pour into 2 (8- or 9-inch) round cake
pans
and sprinkle evenly with the chopped pecans. Combine the cake mix,
water,
oil and eggs in a large bowl; beat at low speed until moistened, then
beat
at high speed for 2 minutes. Carefully spoon the batter over the pecan
praline mixture in the pans. Bake for 35 to 45 minutes or until the
cake
springs back when touched lightly in the center. Cool the layers in the
pans for 5 minutes, then remove from the pans to wire racks to cool
completely.
To make the topping, beat
the
1 3/4 cups cream in a small bowl until soft
peaks form. Blend in the
powdered
sugar and vanilla and beat until stiff
peaks form. To assemble the
cake, place 1 layer on a serving plate, praline side up. Spread with
half
of the whipped cream. Top with the second layer,praline side up; spread
the remaining whipped cream on top. Decorate with pecan halves and
chocolate
curls. Store in the refrigerator.
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