Christmas Cake Recipes

A thick, deep batter and one that is spread out thin present two different baking problems--they require different oven temperatures and baking times.
Use the type of pan specified in the recipe.
Prepare the pan or pans before mixing.
Butter is the preferred method for greasing because of the good flavor it gives to the crust.
A pastry brush is a convenient utensil for greasing. Wash and dry thoroughly after each use to keep it in good condition.
Start heating the oven in advance and make sure the racks are in the proper place before oven gets hot.
Place pans in oven carefully. Do not crowd the pans--allow for air circulation.

Christmas Chocolate Cake: Ingredients--1/3 cup shortening; 2 cups sugar; 2 eggs; 2 cups flour; 1 tsp baking powder; 1 tsp soda; 3/4 cup baking cocoa; pinch of salt; 1 cup milk; 1 cup hot coffee; 1 tsp vanilla. Directions: Cream shortening and sugar in mixer until light and fluffy. Blend in eggs. Add mixture of dry ingredients alternately with milk and coffee, mixing well after each addition. Mix in vanilla. Spoon into greased and floured tube pan. Bake at 350 degrees for 30 minutes. Cool on wire rack.

Hot Fudge Pudding Cake: Ingredients--1/3 cup sugar; 3 tbsp baking cocoa; 1/2 cup boiling water; 2/3 cup evaporated milk; 2/3 cup flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup sugar; 3 tbsp baking cocoa; 2/3 cup chopped nuts; 3 tbsp milk; 2 tbsp vegetable oil; 3 tbsp water/ 3/4 tsp vanilla. Directions: Mix 1/3 cup sugar and 3 tbsp cocoa in small bowl. Stir in boiling water. Add evaporated milk; mix well. Set aside. Sift flour, baking powder, salt, 1/2 cup sugar and 3 tbsp cocoa into bowl. Add nuts. Add remaining ingredients all at once; mix quickly. Spoon into greased 9x9 baking pan. Pour reserved cocoa mixture evenly over top; do not mix. Bake at 350 degrees for 30 minutes or until top is firm. Serve warm, spooning sauce over servings.

Holiday Orange-Nut Cake: Ingredients--1 cup butter, softened; 2 cups sugar; 4 eggs separated; 1/3 cup buttermilk; 2 tsp baking soda; 2 cups flour; 1 pkg (14 oz) dates, chopped; 2 cups chopped nuts; juice of four oranges; 2 cups sugar. Directions: Cream butter and 2 cups sugar in mixer until well mixed. Blend in egg yolks. Add next 5 ingredients in order listed, mixing well after each addition. Beat egg whites in mixer bowl until stiff peaks form. Fold gently into batter. Spoon into tube pan lined with greased foil. Bake at 375 degrees for 1 hour 20 minutes. Bring orange juice and 2 cups sugar to a boil in saucepan, stirring to dissolve sugar. Pour over hot cake. Cool cake in pan. When cool, remove from pan and wrap in foil. Ripen in refrigerator for 2 weeks.

Pumpkin Yule Log: Ingredients--3 eggs; 1 cup sugar; 2/3 cup pumpkin; 1 tsp lemon juice; 3/4 cup flour; 1 tsp baking powder; 2 tsp cinnamon; 1 tsp ginger; 1/2 tsp nutmeg; 1/2 tsp salt; 2 cups chopped walnuts; 6 oz. cream cheese, softened; 1/4 cup butter, softened; 1 cup powdered sugar; 1 tsp vanilla. Directions: Beat eggs at high speed in mixer for 5 minutes. Add sugar gradually, beating constantly. Stir in pumpkin and lemon juice. Fold in sifted flour, baking powder, spices and salt. Spoon into greased and floured 10x5 baking pan. Sprinkle with 1 cup walnuts. Bake at 375 degrees for 15 minutes. Invert cake onto damp cloth sprinkled with powdered sugar and remaining 1 cup walnuts. Roll cake and towel as for jelly roll. Cool. Beat cream and remaining ingredients until smooth. Unroll cake; spread with filling. Re-roll. Place on serving plate. Garnish with cherries.

Walnut-Raisin Spice Cake: Ingredients--1 1/2 cups raisins; 1 1/2 cups walnuts; 1 1/2 tsp baking soda; 1 1/2 cups boiling water; 2 1/4 cups siftedflour; 1 1/2 tsp cinnamon; 1/4 tsp salt; 3/4 cup butter; 1 1/2 cups sugar; 2 eggs; 2 egg yolks; 1 1/2 tsp lemon juice; 1 1/2 tsp vanilla. Frosting: 1 pkg (8 oz) cream cheese, softened; 1/2 cup butter; 3 tsp vanilla; 1 1/2 lbs powdered sugar. Directions: Finely chop raisins and 1 cup walnuts; place in medium bowl. Add baking soda and stir in boiling water. Let mixture cool for 1/2 hour. Sift flour with cinnamon and salt. In large bowl with mixer at medium speed, cream butter until creamy. Add sugar, a little at a time, beat until light. Scrape sides of bowl with spatula. Add eggs and egg yolks. Beat until light. Add lemon juice and vanilla. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture. Pour batter into three greased and floured 8 inch cake pans. Bake in 350 degree oven 25 - 30 minutes or until done. Cool on wire rack for 5 minutes. With small spatula loosen edge. Turn out on rack; turn top up; cool completely (about 1 hour). In a large bowl with mixer at medium speed, beat cream cheese with butter and vanilla until creamy. Add powdered
and beat until well mixed. Using 1 1/2 cups frosting, put layers together. Use remaining frosting to cover top and sides of cake. With metal spatula, make decorative swirls in frosting; coarsely chop remaining 1/2 cup nuts; sprinkle around top. Refrigerate.

Poppyseed-Honey Cake: Ingredients--2/3 cup poppyseed; 1/3 cup honey; 2 1/2 cups flour, stir to aerate before measuring; 1 tsp baking soda; 1/4 cup water; 1 tsp salt; 1 cup butter; 1 1/2 cups sugar; 4 large eggs, separated; 1 cup sour cream; 1 tsp vanilla. Directions: Grease and flour a 10-inch angel cake pan. In a small saucepan simmer the poppyseed, honey and water for 5 minutes, stirring often; cool. Thoroughly stir flour, baking soda and salt. In the large bowl of the mixer cream butter and sugar; beat in poppyseed mixture. At moderate speed,
thoroughly beat in the egg yolks, one at a time; add sour cream and flour mixture. With a clean beater, in a small mixing bowl, beat egg whites until they form stiff, straight peaks when the beater is slowly withdrawn; fold into batter. Turn into prepared pan. Bake in a preheated 350 degree oven for 55 minutes or until done. Let stand on wire rack for 5 minutes. With a small metal spatula, loosen edges and around tube and turn out on rack; cool completely. Serve as is or spread top with vanilla-flavor frosting. Sprinkle top with extra poppyseed.

"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
Jim Davis, 'Garfield'--www.foodreference.com