Holiday Gift Cake Recipes

HOLIDAY GIFT CAKE

Steps:

• Preheat oven to 325°F. Grease 12-cup fluted tube pan or 10-inch tube pan; sprinkle with 1/2 cup finely chopped pecans.
• Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition; set aside. Sift 2 cups of the flour with the baking powder. Gradually add to cream cheese mixture, beating well after each addition. Toss remaining 1/4 cup flour with the cherries and 1/2 cup chopped pecans; gently stir into batter. Pour into prepared pan.
• Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen cake from side of pan with spatula or knife; gently remove cake from pan. Cool completely on wire rack. Mix powdered sugar and milk; drizzle over cake.

HOLIDAY GIFT CAKE

Steps:

• In a bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; gradually add 2 cups to batter. Set aside five to six cherries for garnish. Chop the remaining cherries; add to remaining flour mixture with pecans. Fold into batter. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pan to a wire rack to cool completely. , For glaze, combine sugar and milk in a small bowl; stir until smooth. Drizzle over cake. Decorate with reserved cherries and candles if desired.

HOLIDAY GIFT CAKE

Steps:

• Mix all ingredients in one large mixing bowl:.
• - Combine the cream cheese and butter until smooth.
• - Add the sugar, cream well.
• - Add eggs and vanilla, cream well.
• - Blend in flour and baking powder, mix until smooth.
• - Fold in cherries,nuts and chocolate chips.
• - Spray 3 - 1 lb. tin loaf pans with Pam.
• - Pour the mixture into 3 - 1lb. tin loaf pans approximately 2/3 full.
• - Bake at 325 degrees for 50 minutes or until golden brown.

HOLIDAY GIFT CAKE

Steps:

• Cake: GREASE 12-cup fluted tube pan or 10-inch tube pan; sprinkle with finely chopped pecans.
• Beat cream cheese, butter, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition.
• Sift 2 cups of the flour and baking powder. Gradually add to cream cheese mixture; mix well. Toss remaining 1/4 cup flour with cherries and chopped pecans; gently stir into batter. Pour into prepared pan.
• Bake at 325 degrees F for 1 hour and 10 minutes. Cool in pan 5 minutes; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
• Glaze: MIX powdered sugar and milk; drizzle over cake.
• Variations: Omit finely chopped nuts. Pour batter into 5 greased and floured 5-3/4x3-1/4-inch loaf pans. Bake at 325 degrees F for 45 to 50 minutes.
• Substitute greased 9-inch springform pan with ring insert for 10-inch tube pan.
• Substitute chopped dried apricots for maraschino cherries and orange juice for milk. Add 1 teaspoon grated orange peel to Glaze.
• To Make Ahead: Bake cake; wrap securely in plastic wrap. Freeze. Thaw, wrapped, at room temperature for 12 hours. Glaze before serving.

HOLIDAY GIFT CAKE

Steps:

• Preheat oven to 325 degrees.
• Thoroughly blend cream cheese, margarine, sugar and vanilla. Add eggs one at a time, mixing well after each addition.
• Gradually add 2 cups of the sifted flour and baking powder to cream cheese mixture.
• Add the remaining flour, cherries and nuts.
• Pour batter into a greased and floured bundt pan. Put in preheated oven for 1 hour and 20 minutes or until tested done.
• Cool 5 minutes; remove from pan. Ice as desired.

HOLIDAY POUND CAKE

Steps:

• In a large bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour together with baking powder and salt; stir into creamed mixture. Fold in cherries and 1/2 cup nuts. Sprinkle remaining nuts into a greased 10-in. fluted tube pan. Pour batter into pan. Bake at 325° for about 70 minutes or until a toothpick comes out clean. Cool cake in pan 5 minutes on wire rack before removing from pan. Cool thoroughly. Make a glaze with confectioners' sugar and milk; drizzle over cake. Garnish top with cherries and pecans if desired.