Favorite Christmas cakes

Well, Christmas is upon us and the weather feels like snow. Hope your shopping is done and that you can stay in and do your baking. Here are a few of my favorites. Take care and I’ll be seeing you around…agnes

German Chocolate Cake

Melt together 1 package sweet German chocolate and ½ cup water and cool.

Sift together: 3 cups plain flour, 1 teaspoon baking soda and ½ teaspoon salt and set aside.

Measure: 1 cup room temperature butter and 2 cups sugar into mixing bowl and cream until light and fluffy. Beat in 1 whole egg, 3 egg whites, chocolate mixture and 1 teaspoon vanilla, beating well after each addition. Add dry ingredients alternately with 1 cup buttermilk. Mix well and pour into three or four greased and floured 9-inch cake pans. Bake in a preheated 350 degree oven for 25 to 30 minutes or till done. Remove from pans and cool. Top layers with the following frosting and stack.

Coconut Pecan Frosting: Combine the following in a double boiler:

1 cup evaporated milk

2 cups sugar

2 tablespoons flour

3 egg yolks

1 stick soft butter

1 teaspoon vanilla

Cook stirring constantly, over medium heat until thickens (about 12 minutes). Add 1 tall can shredded coconut and 1 cup chopped pecans. Spread over tops of layers and stack.

During the holidays, some of you will be making cream cheese icing for your desserts. The following gives you the real one and a substitute that works well for those having problems with cream cheese or if you are out of it…agnes

Cream Cheese Icing: The real thing…Have ingredients at room temperature.

1-8 oz. package of cream cheese

½ stick butter

Cream until fluffy and beat in 1 tablespoon vanilla and 1 pound box of 10X sugar, sifted. If icing is too stiff, add a few drops of evaporated milk. If desired, stir in 1 small can of coconut and/or 1 cup chopped nuts. Spread on top of layers and sides to cover cake.

Non-Cream Cheese Icing:

Mix 3 tablespoon flour and 1 cup milk and cook until thick, stirring often and set aside to cool. Put in mixing bowl and cream until fluffy: ¾ to 1 pound butter, 1 cup 10X sugar and 1 teaspoon vanilla. Beat the thickening mixture into the butter/sugar mixture and add as much 10X sugar as needed to make a good spreadable icing. Stir in 1 small can coconut and/or 1 cup chopped pecans. Spread on top and sides of layers.

Red Velvet Cake

1 cup butter

2 cups sugar

2 eggs

1 tablespoon vinegar and 1 tablespoon cocoa, mixed together and set aside

2 ½ cups plain flour, 1 ½ tsp soda and 1 tsp. salt, sifted and set aside

1 cup buttermilk and 1 tablespoon vanilla, mixed and set aside

1 ounce bottle red food coloring

3 – 9 inch cake pans, greased and floured.

Preheat oven to 325 degrees. Cream butter and sugar until fluffy. Add eggs and beat well. Beat in cocoa/vinegar mixture to mix well. Beat in flour mixture alternately with milk mixture. Beat in food coloring and mix well. Pour into prepared pans and bake at 325 for 25-30 minutes or until done. Remove from pans and cool completely. Ice with cream cheese icing.

Japanese Fruit Cake

Layers:

1 cup butter

2 cups sugar

4 eggs

1 teaspoon vanilla

1 cup milk

2 cups self-rising flour

1 ¼ cups plain flour

4 – 9 inch cake pans, greased and floured

Preheat oven to 350 degrees. Sift flours and set aside. Add vanilla to milk and set aside. Cream butter and sugar. Beat in eggs, one at the time. Beat in flour and milk mixtures alternately. When well mixed, half the batter. Put ½ of the batter into two pans for two plain layers. To the remaining batter add: 1 teaspoon cloves, 1 teaspoon cinnamon, 1 cup raisins, and 1 cup chopped nuts. Mix well and divide among the two remaining pans for 2 dark layers. Bake all at 350 till done. (Dark layers will require a little longer to bake.) Cool and use the following filling:

Filling: In a heavy stainless steel boiler put:

Juice of 2 lemons

Grated rind of 1 lemon

1 fresh coconut grated or 2 packages of frozen coconut.

2 ¾ cups of sugar

½ cup flour

1 ½ cups of hot water

Cook stirring constantly until thick. Cool and ice layers. Sprinkle chopped nuts between layers and on top. You can put the filling on the sides or leave the side without the filling and use a seven minute icing around the out sides of the cake. Let sit for a day or two for the flavors to blend.

Something Different Quick Cake

1 ½ cups soft butter

2 2/3 cups sugar

5 eggs

3 cups plain flour

2/3 cup lemon-lime soda

Cream butter and sugar, with mixer, until light and fluffy. Beat in eggs one at the time add flour and lemon-lime soda and mix well. Spoon into a greased and floured tube pan and bake at 325 degrees for 45 minutes or until done. Cool in pan for 10 minutes, remove from pan and cool completely. You can serve as is or add a butter cream icing, seven minute frosting or glaze.

Something to think about:

Lord, it is my prayer that if I can’t be thin, make my friends look fat. Amen.

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