Grandmas Christmas Cake Recipes

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GRANDMA'S CHRISTMAS CAKE



Grandma's Christmas Cake image

One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings (2-2/3 cups sauce).

Number Of Ingredients 15

2 cups sugar
2 cups raisins
2 cups water
1 cup butter, cubed
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon each ground nutmeg and cloves
1 cup chopped pecans
BRANDY BUTTER SAUCE:
1 cup heavy whipping cream
1 cup butter, cubed
1 cup sugar
4 large egg yolks, lightly beaten
1/4 cup brandy

Steps:

  • In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool., In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.

Nutrition Facts : Calories 624 calories, Fat 35g fat (19g saturated fat), Cholesterol 124mg cholesterol, Sodium 271mg sodium, Carbohydrate 75g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.

GRANDMA'S BEST CHRISTMAS CAKE



Grandma's Best Christmas Cake image

This delightful Christmas cake is traditionally rich, moist and full of flavour, it's probably as old as the hills! It came from my mother's old hand written recipe book written well before the last World War. Mum told me that she got it from her mother and even then it was called mums best Christmas cake - so we wonder just how many generations this goes back. If only recipes could talk what tales they could tell. The only alteration I have made to this cake is to cut the eggs down from 6 to 5 as eggs these days are so big compared to years ago. The ingredients were carefully saved over a few months as rationing was on for many years and this cake always took pride of place for afternoon tea on Christmas day. This cake is so well worth taking the time to make it, I have cut down the amount of eggs to 5 as eggs these days are so much larger than they used to be.

Provided by JoyfulCook

Categories     Fruit

Time 3h45m

Yield 12-14 serving(s)

Number Of Ingredients 13

10 ounces currants
10 ounces sultanas
7 ounces raisins
5 ounces glace cherries
4 ounces blanched almonds
10 ounces margarine
10 ounces plain flour
5 ounces white sugar
5 ounces brown sugar
2 tablespoons chunky marmalade
1 teaspoon mixed spice
5 eggs
1 pinch salt

Steps:

  • Warm margarine to room temperature Cream the sugars and margarine until smooth and creamy. Add one egg at a time mixing one tablespoon of the flour between each egg (this prevents curdling).
  • Blanche Almonds if necessary then add ALL the ingredients EXCEPT the remaining flour stirring well then add the remaining flour folding in well.
  • Line an 8-9 inch metal cake tin with greaseproof paper place the mixture in making a bit of a dip in the middle, by doing this the cake will come out more even.
  • Cook in a slow oven 150c for approx 3 hours check with a satay stick through the centre to see if its cooked then tip out onto a cake rack to cool.
  • I usually cook this in the early afternoon and leave overnight to cool completely, just to make sure that there is no heat in the centre as once you wrap it up if there is, it will sweat and can make the cake go mouldy.
  • Wrap in two layers of Foil and keep in a cupboard. at the start of December prick the top of the cake lightly and dribble over a tot of Brandy, reseal and turn over two weeks later.
  • Mums idea:.
  • Line the tin as usual but also wrap brown paper around the outside tying it tightly with some string leaving the level of the paper higher than the cake so if necessary you can put some paper over the top to stop it browning too much toward the end of cooking.
  • Cook this cake late October or Early November.

GRANDMA'S CHRISTMAS CAKE



Grandma's Christmas Cake image

This cake was a hit with when we went to visit Grandma.She was a great cook and loved too,we all miss her.She was from Odessa

Provided by Paul Presler

Categories     Dessert

Time 1h40m

Yield 1 Cake

Number Of Ingredients 16

2 cups sugar
1/2 cup oil
2 eggs (well beaten)
2 teaspoons vanilla
4 cups coarsly diced peeled apples
1 cup chopped nuts
1/4 cup raisins
2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
4 tablespoons butter
1 cup sugar
2 tablespoons corn syrup
4 tablespoons cream
1/4 teaspoon ground cardamom

Steps:

  • mix sugar, oil, eggs, Vanilla, apples, nuts, and raisins.
  • mix well and add flour, salt, soda and cinnamon.
  • pour into a 9x12 greased+ floured pan.
  • Bake at 350 for 1 hour.
  • Frosting Glaze: mix butter, sugar, corn syrup, cream and CARDAMOM.
  • bring to boil/remove from heat and spread on cake after cake is cool.

Nutrition Facts : Calories 6251.6, Fat 257.7, SaturatedFat 68, Cholesterol 611.7, Sodium 6263.5, Carbohydrate 959.6, Fiber 35, Sugar 692, Protein 66.5

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