Christmas Cake Recipes

Kentucky Christmas Cake

• 2 tsp. nutmeg
• 1 1/2 cup raisins
• 1/2 cup whiskey

Mix above ingredients and let stand at least 10 minutes.

Add 2 large pkgs of pound cake mix and 1 cup milk.

Beat 2 minutes at medium speed.

Add yolks of 4 eggs

Beat 2 minutes more.

Beat egg whites stiff, but not dry.

Fold into first mixture.

Chop 1 pound of walnuts or pecans. (save some halves to decorate top of cake)

Chop 1/2 pound of green and red candied cherries. Save a few for decorating.

Fold nuts and cherries in; pour into greased and floured tube pan. or 2 loaf pans. Add nut halves on top.

Bake one hour and 45 min. at 325 F. When done and out of pan but still warm, decorate with cherries and glaze.

GLAZE: Simmer reserved cherries in 1/2 cup sugar and 1/2 cup water.
Recipe from a 1963 church cookbook

Sugarplum Gumdrop Cake

• 1 pkg (1lb, 2 1/2 oz) white or yellow cake mix
• 1/4 cup shortening
• 1/2 cup boiling water
• 2 eggs
• 1 1/2 lbs. gumdrops, quartered
• 2 cups chopped walnuts or pecans
• Fruit Juice or brandy

Combine cake mix, shortening, and water; mix until ingredients are moistened and shortening is well blended. Let stand for 30 minutes (It is absolutely essential that the batter stand for 30 minutes before the eggs are added. Do not skip this very important step)

-Beat vigorously for 4 minutes, adding eggs after the first 2 minutes of beating. Stir in gumdrops and nuts; blend well. Spoon batter into 2 well-greased 9x13x2-inch loaf pans.

-Bake at 275 for about 1 1/2 hours. Wrap cooled cake in cloths soaked with fruit juice or brandy; overwrap in foil.

-To ripen, store in airtight containers for several days. To serve, cut in very thin slices as for fruitcake. Yield: 2 loaves.
Recipe from a 1966 church cookbook

Holiday Cake Special

• 3 1/4 c. sifted flour
• 3 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 c. butter or margarine
• 2 c. sugar
• 1 tsp. vanilla
• 1 c. milk
• 8 egg whites (use yolks in the filling)

Sift together flour, baking powder and salt. Cream butter, add sugar, then vanilla, beating until light and fluffy. Add dry ingredients alternately with milk, beating after each addition. Beat egg whites until stiff, but not dry. Fold in batter. Pour into 4 well greased 9" round layer pans. Bake in moderate oven (375) 15 minutes. Remove from oven. Let stand 5 minutes. Turn out on racks to cool.
*When cool, spread Fruit Filling between layers and on top of cake. Cake tastes best when stored several days in airtight container in cool place.

Fruit Filling

• Beat 8 egg yolks slightly.
• Blend in 1/2 c.soft butter or margarine.
• Add 1 1/4 c. sugar.

Place over medium heat; cook, stirring constantly, 5 to 10 minutes, until sugar is dissolved and mixture slightly thickened and glossy. Remove from heat; add:

• 1 c. chopped pecans
• 1 c. finely chopped raisins
• 1 c. flaked coconut
• 1 c. finely chopped candied cherries
• 1/4 tsp. salt
• 1/3 c. pineapple juice

Cool. Spread on cake

Waldorf Astoria Cake

• 1 cup Crisco
• 1 1/2 cup sugar
• 2 whole eggs
• 1 tsp. vanilla
Cream well and add:


• 2 oz of red food coloring and
• 1 cup buttermilk to which has been added 1 tsp vinegar.
Continue beating.

Sift together:

• 2 1/2 cups cake flour
• 2 tablespoons cocoa
• 1 tsp. baking soda
• 1 tsp. salt

Add above mixture and continue beating until well mixed. Pour into 2 - 9 in. greased and floured cake pans. Bake 40-45 min in 375 F oven.

FROSTING: 1 cup milk. 3 tablespoons flour. Cook until paste. Set aside to cool. Cream 1/2 lb. butter, 1 cup granulated sugar and 1 tsp. vanilla. Beat until fluffy. Add flour mixture to that and beat well.
Recipe from a 1963 church cookbook

Christmas Petit Fours

• 1 pkg yellow cake mix
• Vanilla frosting
• decorations

Line a 15x10 pan with wax paper. Prepare cake as directed on pkg. Bake 25 to 30 min. Turn cake out on towel and peel off wax paper. When cool, cut cake into small simple shapes with Christmas cookie cutters. Place cakes on a rack with wax paper underneath.

For a glaze, heat frosting slightly until thin enough to pour. Add food coloring to a portion if desired. Pour the icing over the cakes. Decorate with a different colored frosting or colored sugar or sprinkles. (or see glaze recipes)
Recipe from a 1983 Cooking Magazine

Also see other recipes to make with cake mixes

Spanish Bar Cake

• 3 cups seedless raisins (15 oz.)
• 3 cups water
• 2 1/2 - 2 3/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. cinnamon
• 1 tsp. nutmeg
• 1/2 cup oleo or butter, soft
• 2 eggs
• 1 1/2 cups white sugar

Cover raisins and cook 20 minutes. Simmer after they start to boil. Drain. Keep 1 cup liquid. Cool raisins and liquid well, add raisins to cream mixture after eggs. Add dry ingredients plus liquid. Bake in 9x13 inch pan or loaf pans at 350 degrees for 60 to 70 minutes.

Cream Cheese Frosting: 1 1/2 cup sifted powdered sugar, 1 teaspoon vanilla, 3 ounces softened cream cheese

Mix well, and frost on cooled cake. Perfect for applesauce or carrot cake too.

Easy Homemade Carrot Cake

• 2 cups flour
• 2 cups sugar
• 2 tsp soda
• 1 1/2 cup salad oil
• 2 tsp cinnamon
• 1/4 tsp salt
• 3 cups grated carrots
• 4 eggs

Sift together flour, sugar, soda, salt and cinnamon. Add carrots and stir well. Add oil, then eggs one at a time, beating well after each. Put in greased 9x13 inch pan or 2 layers.

Note: can substitute 1/4 to 1/2 cup milk for equal part of oil. Bake at 325 about 50 minutes.

Optional: 1/2 cup parboiled raisins

Cream Cheese Frosting: 8 oz cream cheese, 1 tsp vanilla, 1/2 cup butter, 1 cup chopped nuts, powdered sugar to taste.
Have cream cheese and butter at room temperature, blend well. Add vanilla and sugar to taste, beat well.

Here's another recipe for carrot cake. And here's one more recipe for carrot cake with a Cream Cheese Frosting recipe.

Snowball Cake

• 1 cup coconut
• 1 large angel food cake
• 3 pkg. Dream Whip
• 1 (#2) can crushed pineapple, undrained
• 2 Tablespoons lemon juice
• 2 (3 oz) pkgs. lemon Jello
• 1 cup boiling water
• 4 Tablespoons cold water

Crumb or break cake in small pieces. Dissolve Jello in hot water; cool slightly. Add cold water, lemon juice, undrained pineapple and coconut to Jello. Cool.

Whip 2 pkgs. Dream Whip; fold into cooled Jello mix, then pour over crumbled angel food cake. Line large mixing bowl with wax paper. Pour all in lined bowl. Chill overnight.

Whip third package Dream Whip; spread over cake mold, after cake has been turned on plate. Sprinkle with coconut. Coconut may be colored, if desired. Makes a pretty party dessert.
Recipe from 1968 church cookbook

Original Pound Cake

• 1/2 pound margarine or butter
• 1/2 cup shortening
• 5 eggs
• 3 cups sugar
• 3 cups flour
• 1/2 tsp baking powder
• 1 cup milk
• 1 tsp vanilla
• 1 tsp coconut extract
• 1 tsp butter extract
• 1 tsp rum extract
• 1 tsp lemon extract

Glaze:

• 1 cup powdered sugar
• 2 tbsp water
• 1/2 tsp rum extract
• 1/2 tsp coconut extract
• 1/2 tsp lemon extract
• 1/2 tsp orange extract
• 1/2 tsp almond extract
• 1/2 tsp butter extract

Cream butter, shortening and sugar. Add eggs one at a time. Alternate liquids and dry ingredients. Add extracts one at a time and beat very well. Coat Bundt pan with non-stick cooking spray. Flour inside of pan and then sugar inside of pan. With this treatment, it will never stick. Bake at 325 for 1 1/2 hours. Cool for 15 minutes before removing from pan. Drizzle glaze over warm cake.

Mincemeat Cake or Muffins

Angel Food Cake

Chocolate Mint Dessert