Christmas Cakes Recipes

Christmas Tree Cakes, Devils Food Christmas Snowmen, Christmas Fruitcake, Festive Eggnog Cake for Christmas, Carrot Fruit Cake (christmas), HO HO Cake (Chrismas), and No-Bake Christmas Fruitcake.

Christmas Tree Cakes
      1 pk Yellow cake mix, 18.25 oz
      1 tb Grated orange peel
      1 c Softened butter
1 1/2 pk Softened cream cheese, 8 oz
1 1/2 ts Vanilla
1 1/2 pk Confectioners' sugar, 16 oz
           Green food coloring
           Assorted decorations: small Candies,
           Colored sugars, assorted
           Sprinkles, small Caramel rolls,
           Licorice sticks (cut in 1 1/2 inch pieces)

Heat oven to 350. Grease 15 1/2* 10 1/2* 1" jelly roll pan; line with waxed paper; grease paper.

Prepare cake mix according to package directions, beating in orange peel. Pour batter into pan; bake 20 minutes or until wooden pick comes out clean. Cool cake in pan at least 15 minutes.

Invert onto board covered with waxed paper; lift off pan; peel away paper from bottom of cake. Cool completely.

While cake cools, from lightweight cardboard, cut triangle pattern in one or more of the following sizes:
4" base, 5 1/2" sides.
3" base, 4" sides.
2 1/2" base, 3 1/2" sides
2 1/4" base, 2 3/4" sides

Using cardboard patterns, cut triangles of cake, turning and fitting patterns, as necessary, to use all of cake. Take care to remove waxed paper from under cake.

In large bowl with mixer at medium speed, beat butter, cream cheese & vanilla until light and fluffy. Gradually beat in confectioners' sugar; beat 5-7 minutes until thoroughly blended and smooth.

Remove half of frosting & stir in green food coloring to desired shade. Using flexible metal spatula, spread frosting over top & sides of cake triangle, smoothing it on or swirling gently to resemble tree branches.

Decorate cakes as desired with candies, colored sugars, and assorted sprinkles.

Using tip of small knife, gently hollow out small area in center of bottom edge of each tree; insert caramel roll or licorice sticks for trunks.

Devils Food Christmas Snowmen
      1 pk Devils food cake mix
1 1/4 c Water
    1/2 c Oil
      3 ea Eggs
      1 cn Vanilla frosting
      8 ea Small paper doilies
     40 ea Mini chocolate chips
     18 ea Small gumdrops
      1 ea Chewy fruit snack string

Heat oven to 350 degrees. Generously grease and flour bottoms and sides of 8 miniature muffin cups.

In large bowl, combine cake mix, water, oil, and eggs at low speed until moistened; beat 2 minutes at high speed.

Using about half of batter, fill greased muffin cups 2/3 full. Bake remaining batter according to package directions in paper lined muffin cups or greased and floured 8 inch round or square cake pan for later use.

Bake miniature cupcakes at 350 degrees for 12 to 15 minutes and regular cupcakes for 20 to 25 minutes or until cake springs back when touched lightly in center.

Cool in pan on wire rack 10 minutes, remove from pans. Cool completely.

To make each snowman, frost sides of 1 regular cupcake. Place dab of frosting on center of doily; place bottom of cupcake on doily. Frost top of cupcake. Frost sides of 1 miniature cupcake; place, right side up, in center of regular cupcake. Frost top. Smooth frosting over entire snowman, rounding shape slightly.

To decorate each snowman, use 2 miniature chocolate chips for eyes and 3 for buttons. Cut small sliver of orange gumdrop for nose and small piece of red gumdrop for mouth. Place large gumdrop on head for hat. Place 2 small gumdrops on sides of body for arms. Cut fruit snack string into 8 (7 inch long pieces) arrange around neck to resemble scarf.

Christmas Fruitcake
      1 c Glazed candied orange peel;
           . diced
      1 c Glazed candied lemon peel;
           . diced
      2 c Citron; diced
      1 c Currants
      2 c Seedless raisins; chopped
    1/2 c Dry red wine
    1/2 c Brandy
3 1/2 c Flour; all-purpose
      1 ts Ground cinnamon
      2 ts Nutmeg; grated
    1/2 ts Ground cloves
      1 ts Ground allspice
    1/2 ts Ground mace
      1 ts Baking powder
    1/2 ts Salt
      1 c + 6 Tbsp butter; softened
      2 c Brown sugar; packed
      5    Eggs; separated
    1/2 c Sorghum molasses

Mix all the fruit in a large bowl and pour in the wine and brandy. Stir gently and set aside to marinate for a few hours.

Butter a 10-inch tube pan or two 9-by-5-by-3-inch loaf pans and line it (or them) with clean parchment paper. Butter the paper.

Sift the flour with the spices twice. Add the baking powder and salt and sift again.

Put the butter into a large mixing bowl and cream until satiny. Add sugar and, using an electric mixer, cream until light and fluffy. Beat the egg yolks slightly and then add them to the bowl. Mix the batter well before you start to add the flour-spice mixture. Stir the batter as you add the flour, a litte at a time, stirring well after each addition. When the flour is thoroughly incorporated, add the molasses and stir. Finally, stir in the fruit and any soaking liquid in the bowl.

Put the egg whites in a grease-free bowl and beat with a clean beater until they hold stiff peaks. Fold them into the batter thor oughly and then spoon the batter into the prepared pan (or parns). Cover loosely with a clean cloth and let the batter sit overnight in a cool place to mellow.

The next day, heat the oven to 250 degrees. Place the fruitcake on the middle rack of the oven and bake for 3 1/2 to 4 hours.

After 1 1/2 hours, cover the pan with a piece of brown paper (do not use foil) or set the pan in a paper bag and return it to the oven.

When the cake has baked for 3 1/2 hours, remove it from the oven and listen closely for any quiet, bubbling noises. If you "hear'' the cake, it needs more baking. Or test the cake with a toothpick or cake tester. If the toothpick or tester comes out of the center of the cake clean, the cake is ready to take from the oven. Put it on a wire rack to cool, still in the pan.

When the cake is completely cool, turn it out of the pan (or pans), leaving the brown-paper lining on the cake. Wrap the cake with parchment, then aluminum foil, and pack the cake in a tin. Homemade fruitcakes need air, so punch a few holes in the lid of the tin or set the cover loosely on the tin.

Set the tin in a cool, undisturbed place, and every two or three weeks before Christmas, open the foil and sprinkle the cake with a liqueur, glassful of brandy, wine, or whiskey. The liquor will keep the cake moist and flavorful and help preserve it as well.

Festive Eggnog Cake for Christmas
      1    Yellow cake mix
      2    Eggs
     3 c Water
1 1/2 c Dairy eggnog
    1/4 c Butter or margarine; melted
    1/2 ts Ground nutmeg
    1/2 ts Rum extract
Eggnog Filling:
      3 tb Cornstarch
      2 c Eggnog
    1/2 ts Rum extract
Whipped Cream Frosting:
      2 c Heavy whipping cream
    1/4 c Sugar
        ds Salt
      1 ts Vanilla
    1/2 ts Rum extract
      1 ts Unflavored gelatin
      2 tb Water; cold
           Nutmeg; optional
           Red and green maraschino cherries

Combine cake mix; eggs, water, eggnog, butter, nutmeg and rum extract in large mixer bowl. Beat 4 minutes. Pour batter into 2 wax paper-lined greased and floured 8 or 9 inch cake pans. Bake at 375~F, 30 minutes or until cake tester comes out clean.

Cool 10 minutes, turn out onto wire rack and cool thoroughly. Spread cooled Eggnog Filling between layers. Frost with Whipped Cream Frosting and garnish with nutmeg and red and green cherries. Refrigerate until serving time up to 24 hours. Makes 16 servings.

   EGGNOG FILLING: Combine cornstarch with small amount of eggnog in stainless steel or glass saucepan. Blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool.

WHIPPED CREAM FROSTING: Combine whipping cream, sugar, salt and vanilla and rum extracts in mixing bowl, then chill. Whip until soft peaks form. Soften gelatin in 2 tablespoons cold water in cup. Place cup over hot water and gently stir gelatin until dissolved. Drizzle dissolved gelatin into whipped cream mixture and continue to beat until stiff.

Carrot Fruit Cake (christmas)
        6 ea carrots, grated
    2 2/3 c sugar
    2 TB butter
        1 lb raisins
    2 2/3 c water
        2 ts salt
        2 ts cinnamon
        2 ts cloves, ground
        2 ts allspice
        4 c flour
        4 ts baking soda
        1 lb candied fruit
        1 lb pecans -- (or walnuts)

Combine carrots, sugar, butter, raisins, water, salt, cinnamon, cloves, and allspice in a large pan and boil 5 minutes. Remove from the heat and cool. Stir in the flour, soda then the candied fruit and nuts.

Pour batter into well greased and floured loaf pans or one large bundt pan. Bake at 350 degrees for about an hour.

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HO HO Cake (Chrismas)
      2 tb Cornstarch
      1 c Milk
      1 pk Chocolate cake mix
      1 c Sugar
    1/2 c Shortening
    1/2 c Butter, softened
      1 ts Vanilla
    1/2 c Plus 2 T melted butter
      6 tb Baking cocoa
      3 c Confectioner's sugar
      1    Egg
2 1/2 tb Hot water
      1 ts Vanilla

Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. Set aside and let cool at room temperature.

. Prepare the cake mix as per directions for a 9x13 inch pan. Bake.

Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let cool completely!

Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. Mix well. Pour over cooled cake.

Chill in refrigerator until set.

No-Bake Christmas Fruitcake
      1 lb Graham crackers rolled fine
    1/2 ts Salt
    1/2 ts Ground cloves
    1/2 ts Allspice
1 1/2 c Chopped dates
      1 c Mixed candied fruit
    1/2 c Candied cherries
      2 c Whipping cream (unwhipped)
      1 ts Cinnamon
    1/2 ts Nutmeg
      2 c Chopped nuts
      1 c Glazed pineapple, chopped
    1/2 c White raisins
      2 c Miniature marshmallows

Put everything but cream and graham crackers in a large mixing bowl. Stir together well.

Whip the cream and add the fruit mixture to the whipped cream. Add the crumbs, gradually, mixing with hands.

Put in a graham cracker box lined with foil. Chill in refrigerator.

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