Holiday Cake Recipes

Christmas Rum Cake Recipe
1 c. chopped nuts
4 eggs
1 pkg. yellow cake mix
1/2 c. cold water
1 (3 3/4 oz.) pkg. vanilla instant pudding
1/2 c. dark rum
1/2 c. salad oil

Preheat oven to 325 degrees. Grease and flour bundt pan. Pour nuts only in bottom of bundt pan. Mix all other ingredients together. Pour over nuts. Bake 1 hour and cool. Invert on serving plate. Prick top. Drizzle and soak glaze over top and sides.

GLAZE
1/4 lb. butter
1 c. sugar
1/4 c. water
1/2 c. dark rum

Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Add rum and drizzle.

Fruit Cocktail Christmas Cake Recipe
2 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
1 lg. (3 1/2 c.) can fruit cocktail
2 beaten eggs

TOPPING
1 c. brown sugar
1 c. nuts

Mix all together, then sprinkle with topping. Bake at 350 degrees for approximately 1 hour.

Christmas Coffee Cake Recipe
1/2 c. margarine
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 pt. sour cream

FILLING
1 c. firmly packed dark brown sugar
2 tsp. cinnamon
1 c. nuts (pecans)
6 tbsp. butter, softened

Cream shortening, sugar and vanilla; add eggs 1 at a time, beating each one for 1 minute. Sift together flour, baking powder and soda. Add to cream mixture, alternating with sour cream. Spread half of mixture in a greased tube pan. Cream butter, brown sugar and cinnamon; add nuts. Glob 3/4 of filling in center portion of cake mixture in pan. Careful not to touch sides of pan. Put rest of batter on top and bake at 350 degrees for 50 minutes. (When cooled, put remaining filling on top and put under broiler for a few minutes and watch carefully.)

In a large mixer bowl, dissolve yeast and warm water. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, sugar, baking powder and salt. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl. Stir in enough remaining flour to make dough easy to handle. Dough should remain soft and sticky. Turn dough onto well floured board. Knead 5 minutes. Shape dough into desired coffee cakes and rolls. Cover; let rise in warm place until doubled, about 1 hour. Bake at 375 degrees. GLAZE: Mix 2 cups confectioners' sugar, 2 to 3 tablespoons water or milk and 1 teaspoon vanilla. Cream until smooth. Trim with colored sugar.

In large bowl, beat cream cheese, butter, granulated sugar, vanilla and spices. Add eggs, 1 at a time, mixing well after each addition. In small bowl, combine flour with baking powder; gradually add 2 cups of the flour mixture to butter mixture. To remaining flour mixture add maraschino cherries and 1/2 cup of the chopped pecans; fold into batter. Grease 10 inch bundt pan or tube pan; sprinkle with remaining 1/2 cup chopped pecans. Pour batter into prepared pan. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean. Let cool in pan on wire rack 5 minutes. Loosen edge; remove from pan. Cool completely on wire rack. In small bowl, beat powdered sugar and milk until smooth. Spoon icing over cake. Garnish with pecan halves and candied cherries.

Mix cake and 1 package pudding together. Bake in bundt pan at 350 degrees for 40 to 45 minutes, don't over bake. Cool cake before tipping upside down.

FROSTING:
1 pkg. pistachio pudding
1/2 pt. whipping cream
1 c. milk

Mix together and frost cake. Add cut cherries (red and green) to make wreaths on top of cake.

Mix all ingredients except chocolate chips in large mixing bowl. Mix for 4 minutes. Add chocolate chips. Mix well. Pour batter in greased Bundt pan and bake at 350 degrees for 50 minutes. Remove from oven and let sit for 5 minutes. Remove from pan. Sprinkle powdered sugar on top if desired.

Mix the cake mix, flour and Jell-O together, add water and oil, blend well. Add the beaten eggs and sugar and mix well. Add strawberries and stir until thoroughly blended. Pour into two or three greased and floured cake pans. Bake at 350 degrees for 35 or 40 minutes.

FROSTING
1 box confectioners' sugar, sifted
1/2 c. melted butter
Crushed strawberries
Dash of salt

Add the melted butter to the confectioners' sugar, then add enough crushed strawberries to make the mixture the consistency to spread on the cake.

Flour the dates, nuts and cherries with one cup and mix so fruit doesn't go to bottom of pan. Cream sugar and margarine and add unbeaten eggs one at a time. Vanilla goes in buttermilk. Soda goes in with salt and flour. Alternate flour mixture and liquid. Add fruit and nuts. Pour batter into well greased angel food tube pan or 3 loaf pans or salad rings. Bake at 325 degrees for 1 hour or until cake tests done. Have sauce ready and while cake is still warm, pour sauce over cake.

Sauce (Uncooked):

1 c. orange juice (or orange and lemon juice mixed
1/2 to 1 c. sugar
1 c. shredded coconut

Mix together and pour over cake.

Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add 2 cups flour sifted with baking powder. Combine 1/4 cup flour with candied fruit and nuts. Fold into batter. Grease a 10 inch Bundt pan. Sprinkle with a few chopped nuts. Pour batter into pan; bake at 325 degrees for 1 hour and 20 minutes. Cool 5 minutes. Remove from pan. Garnish with pineapple and cherries.

Mix together.

CAKE MIXTURE
1 1/2 c. sugar
1/2 c. butter
2 eggs
1 c. milk
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt

Mix together sugar, butter, eggs. Stir in milk. Sift together flour, baking powder, salt. Mix all. Grease and flour 9x13 inch pan, pour half of mixture and spread in pan, sprinkle half of streusel mixture, add remaining batter and streusel. Bake at 375 degrees for 25-30 minutes

Cream the butter, add sugar and mix. Add 2 cups flour, spices, eggs and soda. Sift 2 cups flour over gum drops and fruit and add to mixture. Bake 2 hours in a large pan, at 350 degrees.

FROSTING:
1 c. flaked coconut
Red & green candied cherries (optional)

Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of mixer. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk and oil, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings. Pour batter into greased and floured 9 inch round cake pans, (3). Bake at 350 degrees for 20 to 25 minutes or until wooden pick comes out clean. Cool cake in pan 10 minutes. Spread coconut frosting between layers and on top and sides of cake. Sprinkle with coconut and garnish with candied cherries, Cover and chill before serving.

Prepare cake as directed on package. Pour batter into 2 round pans (8 or 9 inch). Bake as directed. Cool 10 minutes. Remove from pans; cool completely. Place cake layers, top side up, back in the 2 pans (clean). Prick each layer with utility fork at 1/2 inch intervals. Pour 1 cup of the boiling water over the raspberry Jello in bowl. Stir until Jello is dissolved. Spoon over 1 layer of cake. Repeat with lime Jello and other layer of cake. Refrigerate 3 to 4 hours. Dip 1 layer in pan of warm water 10 seconds; invert on plate, gently shaking to loosen. Remove pan; spread layer with 1 cup of Cool Whip. Remove other layer from pan in same manner; invert onto first layer. Frost with remaining Cool Whip. Refrigerate; garnish with flattened gumdrops.

Combine applesauce, soda and oleo; heat and let cool. Mix sugar, cinnamon, cloves, nutmeg and flour; combine with applesauce mixture. Add preserves and nuts and bake at 325 degrees for 1 hour and 20 minutes in well greased and floured tube pan. No eggs in this cake.

Sift flour, cinnamon, nutmeg, and salt. Mix with raisins. Cream butter and add sugar. Add jam to this batter mixture. Add the flour mixture, alternating with buttermilk. When all flour and buttermilk have been added, add beaten eggs and soda dissolved in milk. Stir thoroughly. Bake at 350 degrees for 45 minutes to 1 hour.

Ice with following

ICING
3 c. brown sugar
Butter the size of an egg
1 c. water
1 c. raisins
1 c. dates
2 c. English walnuts

Mix dry ingredients and add to sugar, eggs, salad oil, baby food and food coloring. Cook in tube pan at 350 degrees for 1 hour.

Beat together butter and sugar until fluffy. Add eggs, beating after each egg. Add apples, rum, pumpkin pie spice, salt, and vanilla. Beat well. Pour boiling water over raisins and let set. Mix in flour and soda. Add raisins and juice. Add walnuts. Bake in 10"x15" pan or in muffin tins. Bake at 350 degrees for 35 to 50 minutes depending upon size of pan. Makes several small cakes for gifts and stays moist and rich.