Cathedral Window Cake Recipes

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CATHEDRAL WINDOWS II



Cathedral Windows II image

Easy and colorful cookies that resemble stained glass windows. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by Crystal

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 12

Number Of Ingredients 6

¼ cup butter
2 cups semisweet chocolate chips
2 eggs, beaten
1 (10.5 ounce) package rainbow colored miniature marshmallows
1 cup chopped pecans
⅓ cup confectioners' sugar for decoration

Steps:

  • Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
  • Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
  • Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 42.2 g, Cholesterol 41.2 mg, Fat 19.7 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 8.2 g, Sodium 61.6 mg, Sugar 33.1 g

CATHEDRAL WINDOW FRUITCAKE



Cathedral Window Fruitcake image

This recipe is from "My Great Recipes". I have not yet made this cake, but it sure looks good! ;-)

Provided by justmeterri

Categories     Dessert

Time 1h40m

Yield 2 cakes

Number Of Ingredients 11

1 lb candied pineapple
3 (6 ounce) packages pitted dates
1/2 lb candied red cherries
1/2 lb candied green cherries
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 cup sugar
8 cups pecan halves
vegetable shortening

Steps:

  • Cut pineapple and dates into coarse pieces. Mix with whole cherries in large bowl. Sift flour, baking powder and salt over fruit, mixing with hands.
  • Beat eggs well. Gradually beat in sugar. Combine with fruit mixture.
  • Add pecans, mixing with hands until uniformly mixed with fruit.
  • Use vegetable shortening to grease 2 9x5 inch loaf pans. Line bottom and sides with parchment paper. Then grease paper. Pack batter into lined pans.
  • Bake at 275 on middle shelf for 1 1/2 hours. Do not overbrown. Turn out onto racks. Remove paper. Cool and store airtight.
  • Let ripen several days or up to 2 to 3 weeks. Slice thinly to serve.
  • TIPS:.
  • Use kitchen sheers, dipped in water, to cut dates and pineapple. Prepare fruit ahead, if you wish. Pack in separate plastic bags; store in cool, dry place (Not freezer or refrigerator) Two 9-inch ring molds can be used in place of the loaf pans. Make cake a few days ahead to serve it at its best. Do not foil wrap fruitcakes. Acid fruits often cause holes in foil. Use plastic wrap or waxed paper. Store in airtight contained for ripening.

CATHEDRAL WINDOW HOLIDAY BARS



Cathedral Window Holiday Bars image

A cookie base with colored marshmallows and chocolate.

Provided by Gerry Burns

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 12

Number Of Ingredients 11

1 cup butter
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
½ teaspoon salt
8 (1 ounce) squares German sweet chocolate
½ cup butter
2 cups confectioners' sugar
2 eggs
1 (10.5 ounce) package rainbow colored miniature marshmallows
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Mix 1 cup butter, 1 cup brown sugar and 2 eggs. Stir in 2 cups flour and 1/2 teaspoon salt. Press in ungreased 9 x 13 pan.
  • Bake for 25 minutes. Let cool.
  • Heat chocolate and 1/2 cup butter over low heat, stirring constantly until melted. Remove from heat.
  • Stir in 2 cups powdered sugar and 2 eggs. Beat until smooth. Stir in marshmallows and pecans. Spread mixture over cookie-base. Refrigerate 2 hours. Cut into bars.

Nutrition Facts : Calories 685.5 calories, Carbohydrate 86.2 g, Cholesterol 123 mg, Fat 37.9 g, Fiber 2.5 g, Protein 6.5 g, SaturatedFat 19.5 g, Sodium 312 mg, Sugar 61.6 g

CATHEDRAL CHRISTMAS CAKE



Cathedral Christmas Cake image

This spectacular and decorative cake is mainly nuts and glace fruit! When a slice is held up to the light, it resembles a stained glass window.

Provided by cjanddp

Categories     Dessert

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 14

3 cups brazil nuts
1 cup blanched almond
1 cup cashews or 1 cup pecans
1 cup glace red cherries
1/2 cup glace green cherries (optional)
3 -4 cups glace fruit (eg, pineapple, mango, papaya, melon (crystallised, cantaloupe)
1 cup sultana
1 cup raisins or 1 cup currants
4 large eggs
1 cup brown sugar
1 teaspoon vanilla
1 1/2 cups plain flour (standard)
1 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Method.
  • Heat oven to 130°C (120°C fanbake), with rack just below the middle. Completely line a 20 or 30cm ring pan, or two medium-sized loaf pans with baking paper or liners.
  • Measure out the nuts, cherries and crystallised and dried fruits into a large container, putting some aside for decorating the top. Cut up large pieces of fruit, but leave some long thin pieces if desired, especially if using melon strips (which give a wonderful colour).
  • In a large bowl mix eggs, sugar and vanilla. Mix in the sifted flour, baking powder and salt until smooth. Add nuts and fruit and mix thoroughly by hand.
  • Press evenly into the prepared cake pan/s (if pan is lined with baking paper coat evenly with non-stick spray just before use). Press reserved cherries, fruit and nuts into the top for decoration (if adding strips of crystallised fruit, put them in place after adding part of the cake mixture, then cover with remaining mixture). Bake for two to three hours until cake feels firm when pressed in the middle. Cool, remove from pan and peel away liner/s. Brush all over with rum, brandy or whisky. Brush the top with a light coating of oil for a shine. Store at room temperature in greaseproof paper, or refrigerate in a plastic bag. This cake will keep well for several months (after long storage, brush again with spirits and leave 24 hours or longer before eating). Cut in thin slices with a sharp serrated knife.

Nutrition Facts : Calories 713.6, Fat 43.9, SaturatedFat 8.9, Cholesterol 84.6, Sodium 286.1, Carbohydrate 73.2, Fiber 6.8, Sugar 42.2, Protein 16.8

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