When you learn how to make Christmas cake recipes you want them to taste good but also to make a special holiday appearance. If I am serving one for a holiday dinner I want the presentation to be elegant and to carry out the Christmas theme. I often make a larger layer cake which will stand tall and elegant when finished and placed on a pretty cake stands. This alone, can serve as the centerpiece on the dinner table. Bundt cake centerpieces and beautifully arranged cakes make festive decorations.
Although large elegant cakes also look beautiful on a buffet, you will learn how to make Christmas cake recipes using pound cakes or other bundt cakes on a buffet. They are easy to make and I have some delicious recipes which I like to serve my guests. They are very easy to decorate to fit your holiday theme. Get some ideas from these Thanksgiving cakes and simply change to a Christmas theme.
When I learned how to make Christmas cake recipes, I wanted to utilize the colors of red, green and white. To me there is nothing more elegant than a large white layer cake with some red or green; or a touch of both red and green. A white or silver cake recipe is also very popular for all occasions; I love the flavor of a good white cake. “Red cranberries” are always a great choice to use at Christmas time.
I love using “lots of nuts” and all kinds in my Christmas cake recipes. All kinds of fruits, fresh, canned, candied or dried “say Christmas” when baking cakes and other baked goods for the holidays. I use so many lemons when baking for the holidays; it might be a little fresh juice, grated peel or candied rind but something in almost everything I bake.
I simply could not cook without all my spices. I love the taste of all the spices when used correctly in the recipes. The fragrance that is released when baking is an additional reward. Nothing is more inviting to your guests than when they enter your home they are greeted with the wonderful aroma of cinnamon, nutmeg, ginger or other spices. Many of my Christmas cake recipes have various spices included in the recipe.
The first of my Christmas cake recipes is made with a silver white cake recipe. Between the layers and on top, I use a cranberry pineapple filling. The sides are frosted with butter cream frosting. This is so delicious and very elegant.
Silver white cake:
Preheat oven to 350F degrees.
Grease 3 nine inch round cake pans, line with parchment paper, grease again and flour.
Measure sifted flour and combine with baking powder and salt; sift together three times.
Cream shortening and sugar; add 2 unbeaten egg whites and beat until light and fluffy.
Beat in dry ingredients with creamed mixture alternating with the milk; beat in vanilla.
Beat 8 egg whites until stiff peaks form; fold whites into cake batter.
Divide batter evenly among prepared pans; bake about 35 minutes or until pick comes out clean.
Cool about 10 minutes; remove from pans and cool completely.
Cranberry pineapple filling:
Drain pineapple and reserve 1/3 cup of juice; blend juice with cornstarch in a saucepan.
Stir in pineapple, cranberry sauce and red coloring.
Cook stirring constantly until mixture thickens and boils.
Boil and stir 1 minute longer; refrigerate until cool.
Butter cream frosting:
Beat together all ingredients adding enough milk (1 tablespoon at a time) until frosting is smooth and of spreading consistency
When cakes are cold and filling is cold spread 2/3 of the filling between cake layers.
Frost sides of cake with butter cream frosting and pipe frosting around the rim on the top.
Fill inside piped rim with cranberry pineapple filling.
Refrigerate cake several hours before cutting.
The cranberries, rum and lemon peel makes this a festive Christmas cake recipe.
Preheat oven to 325F degrees; grease a 9X5 inch loaf pan.
Combine cranberries water and rum in a small saucepan; bring to a boil, cover and set off heat.
In large mixing bowl cream butter and sugar; beat in eggs one at a time beating well after each.
Add flour alternating with the sour cream; beat well after each addition until blended.
Drain cranberry mixture; add cranberries and lemon peel to cake batter and blend well.
Pour batter into prepared pan; bake 70 minutes or until pick comes out clean.
Cool cake in pan on wire rack.
All the spices in this fruitcake give off a heavenly smell for the perfect Christmas cake recipe.
Preheat oven to 325F degrees; grease a 9 inch tube or Bundt pan.
Sift together flour, baking powder, salt and nutmeg; set aside.
In a large bowl combine currants, candied fruits and peels, raisins and cherries; mix well.
In a large bowl cream butter and sugar until light and fluffy; add eggs beating well after each.
On low speed gradually add the flour mixture to creamed mixture beating until well blended.
With a spoon stir fruit mixture into batter until blended.
Spoon batter into prepared pan; smooth top with spatula.
Arrange almonds on top of cake; bake 80 minutes or until pick comes out clean.
Cool cake in pan about 30 minutes; remove from pan and cool completely.
Wrap in plastic wrap and foil; store in cool place.
Preheat oven to 350F degrees; coat 12 cup Bundt cake pan with spray.
Over medium heat melt butter in small saucepan; add pecans and sauté 4 minutes or until browned.
Drain pecans reserving butter; set butter aside.
Stir together 1 tablespoon flour and pecans; set aside.
Combine reserved butter, corn syrup and ½ cup brown sugar in a large mixing bowl; beat well.
Add egg and beat well; add egg whites and beat well.
Combine 3 cups flour, baking soda and salt; add to brown sugar mixture alternately with buttermilk.
Mix well; stir in pecan mixture and vanilla.
Pour batter into prepared pan; bake 45 minutes or until pick comes out clean.
Cool 10 minutes and remove cake from pan to wire rack to cool completely.
Combine powdered sugar, 1 tablespoon brown sugar and milk; stir well to blend.
Drizzle sugar milk mixture over cake.
This Christmas cake recipe can be decorated with your favorite trimmings!
Preheat oven to 325F degrees; coat 10 inch tube or Bundt pan with cooking spray.
Cream butter with electric mixer; gradually add 2 2/3 cups of sugar beating well.
Add egg substitute and beat well.
Combine sour cream and soda in a small bowl; stir well.
Combine flour and salt in a medium bowl; stir well.
Add flour mixture to the butter mixture alternating with the sour cream mixture.
Beat mixture well and stir in vanilla.
Spoon batter in prepared pan; bake for 80 minutes or until pick comes out clean.
Cool cake in pan 10 minutes; remove from pan and cool completely on wire rack.
Combine powdered sugar, lemon rind and lemon juice; mix well.
Drizzle sugar glaze over cake; if desired garnish with lemon slices and lemon rind curls.