Christmas Present Cake Recipes

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CHRISTMAS GIFT CAKE



Christmas Gift Cake image

Our home economists had a fun time "wrapping" up this extra-special dessert. Boxed cake mixes make it a snap to prepare while a fast frosting, fruit roll bow and fun candies add festive flair.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12-14 servings.

Number Of Ingredients 9

2 packages chocolate cake mix (regular size)
1 cup butter, softened
1 cup shortening
8 cups confectioners' sugar
6 to 8 tablespoons milk
2 teaspoons vanilla extract
Red gel food coloring
2 pieces (about 36 inches each) cherry fruit by the foot fruit roll
Assorted candies

Steps:

  • Line two 15x10x1-in. baking pans with waxed paper. Prepare one cake mix according to package directions; pour into one prepared pan. Repeat with remaining cake mix. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to wire racks to cool completely. Gently peel waxed paper from cakes. Trim tops to level cake., In a large bowl, cream butter and shortening until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar alternately with milk, beating well after each addition. Remove 2 cups frosting to a bowl; tint red. Referring to diagram below, cut each cake. (Save remaining cake pieces for another use.), Place one large cake layer on a 16x12-in. covered board. Frost top with 1/3 cup white frosting; top with second large layer. Frost top and sides white. Top with one medium cake layer; frost top with 1/3 cup white frosting. Top with remaining medium layer; frost top and sides red. Top with small cake layer; spread top with white frosting. Top with remaining small layer; frost top and sides white., For ribbon, cut one fruit roll into a 19-in. long strip; set aside remaining piece. Starting at the bottom short side of the cake, center fruit roll and drape over each layer, ending at bottom of opposite side. Cut another fruit roll into a 15-in. strip; set aside remaining piece. Repeat draping for the long side., For the bow, cut a 12-in. and 3-in. strip from a reserved fruit strip. Loop each end of the 12-in. strip toward center; pinch together to seal. With the 3-in. strip, form a circle. Place in center of bow and press to hold. Place on cake. Insert 1-1/4-in. foil balls inside bow loops and a 3/4-in. foil ball inside center loop to hold open. Cut the remaining fruit strip into four 3-1/2-in. strips; cut a "V" in one end of each. Tuck straight ends under base of bow. Decorate cake with candies. Remove foil balls just before serving.

Nutrition Facts :

CHRISTMAS PRESENT CAKE



Christmas Present Cake image

This must-make cake is undeniably impressive, but easier than it looks thanks to Betty Crocker™ cake mix and frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 24

Number Of Ingredients 10

2 boxes (15.25 oz) Betty Crocker™ Super Moist™ Vanilla Cake Mix
2 cups milk
1 cup vegetable oil
6 eggs
1 1/2 teaspoons almond extract
1/2 cup seedless strawberry jam
4 tubs (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
1 box (4.5 oz) Betty Crocker™ Fruit by the Foot™ strawberry chewy fruit snack rolls
Red, green and lime green paste food color
1 Gift Tag Cookie

Steps:

  • Heat oven to 350°F. Grease 3 (8-inch) square cake pans with shortening; lightly flour.
  • In large bowl, beat cake mix, milk, oil, eggs and almond extract on low speed 30 seconds, then on medium speed 2 minutes. Divide batter evenly among pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • With serrated knife, cut off domed top of each cake layer to level. Carefully brush off crumbs. Place 1 cake layer, cut side up, on serving plate; spread with 1/4 cup jam. Spread 3/4 cup frosting over jam. Repeat with second cake layer, cut side up, 1/4 cup jam and 3/4 cup frosting. Top with remaining cake layer, cut side down. Using large spatula, carefully spread thin layer of frosting over sides of cake, then over top, to seal in crumbs. Refrigerate 30 minutes. Apply second thicker layer of frosting to sides and top of cake, spreading until smooth.
  • Cut 4 (8-inch) pieces from fruit snacks. Place on top and sides of cake, pressing gently into frosting to look like ribbon. Spoon 1/4 cup frosting in mound on center of cake. Cut remaining fruit snacks into 4-inch pieces. Fold each piece in half to look like loops of bow; press into frosting mound to create large bow.
  • Place 1/3 cup frosting in each of 3 small bowls; tint 1 bowl red, 1 green and 1 lime green. Spoon each color frosting into separate small resealable food-storage plastic bags or disposable decorating bags; seal bags. Cut off tiny corner of each bag and fit with writing tip. Squeeze to pipe dots on cake. Place Gift Tag Cookie on cake.

Nutrition Facts : Calories 640, Carbohydrate 94 g, Fat 5 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg

PRESENT CAKES



Present Cakes image

Your family will be delighted with these special cakes at the end of a holiday meal. They are so colorful and delicious too. -Joanie Ward, Brownsburg, Indiana

Provided by Taste of Home

Categories     Desserts

Time 2h50m

Yield 15-20 servings.

Number Of Ingredients 14

1 cup butter, cubed
1 cup water
2 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream
2 large eggs, beaten
1 teaspoon almond extract
DECORATING:
1 can (16 ounces) vanilla frosting
Ready-to-use white and primary colors rolled fondant (about 1 pound)
1 new small paintbrush

Steps:

  • Line a greased 15x10x1-in. baking pan with parchment paper and grease the paper; set aside. , In a large saucepan, bring butter and water just to a boil. Immediately remove from the heat. Combine the flour, sugar, salt, baking powder and baking soda; add to butter mixture. Stir in the sour cream, eggs and extract until smooth. , Pour into prepared pan. Bake at 375° for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , Invert cake onto a large cutting board or work surface. Gently peel off parchment paper. Cut cake into squares of varying sizes. Frost top and sides of each square., For each present, roll out a small amount of fondant into 1/16-in. thickness. Cut a fondant square that is about 2 in. larger than the top of the present. (Wrap remaining fondant in plastic wrap to prevent it from drying out.) Drape fondant over present, smoothing the top and sides. Trim excess. Let stand until set. , For ribbon trim, roll out a small amount of fondant to 1/16-in. thickness; cut into thin strips. Dip paintbrush in water; attach strips around bases of presents as desired. Let stand until set., Stack presents if desired, securing with a small amount of frosting between each. Shape additional fondant strips into ribbons and bows; attach with wet paintbrush. Let stand until set.

Nutrition Facts :

CHRISTMAS CAKE



Christmas Cake image

This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.

Provided by Carol

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Time 6h

Yield 16

Number Of Ingredients 19

2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
½ cup brandy
½ cup all-purpose flour
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
¾ cup molasses
¾ cup apple juice

Steps:

  • In a medium bowl, combine cherries, citrus peel, raisins, currants, dates, and almonds. Stir in brandy; let stand 2 hours, or overnight. Dredge soaked fruit with 1/2 cup flour.
  • Preheat oven to 275 degrees F (135 degrees C). Grease an 8x8x3 inch fruit cake pan, line with parchment paper, and grease again. In a small bowl, mix together 2 cups flour, baking soda, cloves, allspice, cinnamon, and salt; set aside.
  • In a large bowl, cream butter until light. Gradually blend in brown sugar and eggs. Mix together molasses and apple juice. Beat into butter mixture alternately with flour mixture, making 4 dry and 3 liquid additions. Fold in floured fruit. Turn batter into prepared pan.
  • Bake in preheated oven for 3 to 3 1/2 hours, or until a toothpick inserted into the center of cake comes out clean. Remove from pan, and lift off paper. Cool cake completely, then wrap loosely in waxed paper. Store in an airtight container.

Nutrition Facts : Calories 644.7 calories, Carbohydrate 113.4 g, Cholesterol 100.3 mg, Fat 17.8 g, Fiber 3.9 g, Protein 7.4 g, SaturatedFat 8.2 g, Sodium 255.9 mg, Sugar 73.6 g

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