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.

Blackberry Jam Cake
Butter rum Pound Cake With Sauce
Chocolate Mint Layer Cake
Chocolate Praline Layer Cake
Elegant Tennessee Black Walnut Cake
Grandma's Ribbon Cake (Jam)
Gypsy John Cake
Hummingbird Cake
Hummingbird CakeII
Italian Cream Cake
Jack Daniels Cake
Milky Way Cake
Next Best Thing To Robert Redford
Old-Fashioned Three Layer Jam Cake
Orange Pineapple bread
Sour Cream Mocha Cake

Pages for these recipes.Click on name.
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.

Orange Pineapple bread

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.

Blackberry Jam Cake

Recipe By : Derbytown Winners Cookbook, 1975, p. 220

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)

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


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.


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)

Old-Fashioned Three Layer Jam Cake

Recipe By : Legends of Louisiana Cookbook, 1987, p. 224

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

1 c. butter
3 c. confectioner's sugar
4 tbs. milk
1 tsp. vanilla


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.


Mix ingredients and beat 10 minutes until creamy. Cover layers of cake, stack them and frost top and sides. Yield: 1 3-layer cake

Italian Cream 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.

Hummingbird Cake

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.

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

Hummingbird CakeII

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.

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!

Grandma's Ribbon Cake (Jam)

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.

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.

Milky Way Cake

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.

Jack Daniels Cake

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.

Chocolate Mint Layer Cake

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

chocolate leaves
chocolate curls
chocolate gratings


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


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.)


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.

Gypsy John Cake

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.

Next Best Thing To Robert Redford

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

Chocolate Praline Layer Cake

Grand Prize winner at the Pillsbury BAKE OFF Contest in San Diego,

Makes 12 servings


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

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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