Holiday Ring Cake Recipes

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VANILLA RING CAKE



Vanilla Ring Cake image

Yes, the amount is correct-you add 2 tablespoons of vanilla to the batter. A friend who shared this recipe years ago loved the taste of vanilla and wanted this cake to taste just as good. I like to use Mexican vanilla in this recipe.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

1 cup shortening
2 cups sugar
4 large eggs, room temperature
2 tablespoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
DRIZZLE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition., Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over cake.

Nutrition Facts : Calories 466 calories, Fat 18g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 132mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.

HOLIDAY RING CAKE



Holiday Ring Cake image

Not your average fruit cake, this one is made with cream cheese and is a family favorite. A hot cup of tea and a slice of this is so good.

Provided by Calee

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup butter, softened
8 ounces cream cheese
1 1/2 cups sugar
2 teaspoons lemon zest, grated
1 teaspoon vanilla
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup raisins
1/2 cup golden raisin
1/2 cup mixed deluxe candied fruit
1/2 cup maraschino cherry, drain on paper towel

Steps:

  • With electric beaters, cream butter and cream cheese.
  • Add sugar mix well.
  • Beat in zest and vanilla.
  • Add eggs, one at a time beat well after each addition.
  • Reserve 1/4 cup flour.
  • Sift remaining flour with baking powder and blend into creamed mixture.
  • In a small bowl combine both kinds of raisins, candied fruit and maraschino cherries; toss with the 1/4 cup flour. (The cherries I like to leave whole--I think they look nice when the cake is cut, but its up to you to either leave them whole or chop them.).
  • Stir fruit into batter.
  • Pour into greased and floured 10-inch bundt or tube pan.
  • Bake 300°F for 70-80 minutes or until toothpick comes out clean. Let cool in pan for 10 minutes then turn out onto wire rack to cool completely.
  • I have made this cake in loaf pans (2) (Bake time for loaf is 45-55 minutes) which allows me to cut them into smaller servings and I put them on my Christmas goodie trays. This cake freezes well.

Nutrition Facts : Calories 436.4, Fat 23.9, SaturatedFat 14.4, Cholesterol 132, Sodium 235.5, Carbohydrate 51.4, Fiber 1.1, Sugar 32.4, Protein 6.2

HOLIDAY RING CAKE RECIPE - (5/5)



Holiday Ring Cake Recipe - (5/5) image

Provided by á-31091

Number Of Ingredients 14

1 cup butter/margarine
8 oz cream cheese, softened
1 1/2 cup sugar
1 tsp vanilla
2 tsp grated lemon rind
4 eggs
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 cup seedless raisins
1/2 cup golden raisins
1/2 cup mix fruit
1/2 cup chopped cherries
1/2 cup chopped nuts
1/4 cup flour

Steps:

  • Cream butter and cream cheese, add sugar and beat well. Add vanilla and lemon rind. Add eggs 1 at a time, beating after each. Sift flour and baking powder together and blend in. Toss nuts and fruit with ¼ cup flour. Add to mixture. Stir well. Pour into well greased tube pan. Bake for 70-80 minutes at 300F. Cool. Dust with icing or drizzle with icing and milk

COFFEE CAKE RING



Coffee Cake Ring image

The glaze on this delicious coffee cake makes is wonderful to serve at any get-together.-Jenny Reece, Lowry, Minnesota

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 7

1 recipe Basic Sweet Dough
1 recipe Chocolate Lover's or Cinnamon Nut or Fruity Cream Cheese Filling
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • Turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake.

Nutrition Facts :

RAINBOW RING EASTER BASKET CAKE



Rainbow Ring Easter Basket Cake image

Unleash your inner artist with this colorful cake that's almost as much fun to make as it is to eat. Be sure to snap a picture before everyone digs in, because each cake is utterly unique and undeniably beautiful.

Provided by Arlene Cummings

Categories     Dessert

Time 2h25m

Yield 12

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Yellow, red, blue and green food color
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
2 cups shredded coconut
Betty Crocker™ Decorating Decors® multicolored candy sprinkles

Steps:

  • Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites.
  • Divide batter among 3 small bowls. Add few drops yellow food color to 1 bowl; mix well. Add red food color to second bowl to make pink. Add red and blue food color to third bowl to make purple. Pour half of the yellow batter into cake pan. Carefully pour half of the pink batter over yellow batter. Carefully pour half of the purple batter over pink batter. Repeat layers (do not mix colors).
  • Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
  • Divide frosting among 3 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; add few drops yellow food color and stir until frosting is smooth enough to drizzle. With spoon, drizzle yellow frosting back and forth over cake in striping pattern until all frosting is used (allow some frosting to drip down onto plate in middle of cake, if desired). Microwave second bowl of frosting; add red and blue food color to make purple. Drizzle frosting over cake in same striping pattern. Repeat with last bowl, adding red food color to make pink frosting. Decorate cake with sprinkles.
  • Place coconut in resealable food-storage plastic bag; add few drops green food color. Seal bag and toss until coconut is evenly tinted. Sprinkle coconut on serving plate around cake and in center for "Easter grass."

Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 0 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 38 g, TransFat 0 g

HOLIDAY GIFT CAKE



Holiday Gift Cake image

Whether you're giving it as a gift or serving it at a holiday party, this beautiful glazed cake will be greeted with smiles.

Provided by My Food and Family

Categories     Flour

Time 1h40m

Yield Makes 16 servings.

Number Of Ingredients 12

1/2 cup finely chopped pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup (2 sticks) butter or margarine, softened
1-1/2 cups granulated sugar
1-1/2 tsp. vanilla
4 eggs
2-1/4 cups sifted cake flour, divided
1-1/2 tsp. baking powder
3/4 cup chopped maraschino cherries, well drained
1/2 cup chopped pecans
1-1/2 cups sifted powdered sugar
2 Tbsp. milk

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.

Nutrition Facts : Calories 400, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 100 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PUDDING RICH RING CAKE



Pudding Rich Ring Cake image

This recipe was featured in an email from the www.crisco.com website. The picture looks totally scrumptious! :-)

Provided by senseicheryl

Categories     Dessert

Time 55m

Yield 1 tube pan, 16 serving(s)

Number Of Ingredients 6

1 (18 1/4 ounce) box chocolate cake mix, Pillsbury brand recommended
1 (3 1/2 ounce) package instant chocolate pudding mix
1 1/4 cups water
1/3 cup vegetable oil
4 large eggs
1/2 cup chocolate frosting, the pre-made Pillsbury brand is recommended

Steps:

  • HEAT oven to 350°F
  • Generously spray a 12-cup fluted tube pan pan or 10-inch tube pan with flour no-stick cooking spray.
  • Combine cake ingredients in large bowl at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pan.
  • BAKE 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; invert onto serving plate. Cool completely.
  • HEAT frosting in small saucepan just until melted. Spoon glaze over cake, allowing some to run down sides.

Nutrition Facts : Calories 260.3, Fat 12.7, SaturatedFat 2.6, Cholesterol 52.9, Sodium 389.4, Carbohydrate 35.5, Fiber 1.1, Sugar 21.5, Protein 3.7

CHRISTMAS WREATH CAKE



Christmas wreath cake image

Turn one fruitcake into two with these festive ideas - this one is a decorative holly ring with fondant icing (find the second recipe in 'goes well with')

Provided by Cassie Best

Categories     Dessert

Time 1h15m

Yield Cuts into 12 slices

Number Of Ingredients 11

1 20cm-wide Christmas cake (see 'goes well with')
200g icing sugar , mixed with enough water to make a smooth runny icing, plus a little extra for rolling
4 tbsp apricot jam
500g pack marzipan
750g royal icing sugar
green food colouring
750g ready-to-roll white fondant icing
8cm round cookie cutter (optional)
20cm round cake board or cake stand
various-sized holly cutters
red ribbon

Steps:

  • Make sure the cake has completely cooled, remove from its tin and peel off the baking parchment. Use an 8cm round cookie cutter to cut a hole through the middle of the cake, pushing down as far as you can, then cut all the way down using a small sharp knife. Carefully remove the centre by lifting the cake and pushing the smaller cake up through the middle (you may need to get someone to help you with this). Keep the smaller cake to decorate and give as a gift (see 'goes well with').
  • Spread a little runny icing around the edges of a cake board or stand and invert the large cake on top.
  • On a clean surface dusted with icing sugar, roll out 100g marzipan into a long rectangular strip, about 8 x 20cm. Trim the edges, then use this piece to line the central hole of the cake. Trim away any excess. Roll out the remaining marzipan to a circle large enough to cover the cake - use a piece of kitchen string to help you check. Melt the apricot jam in a small pan with 1 tbsp water, then sieve and brush a little all over your cake. Use the marzipan to cover the cake, then trim any excess from the bottom and the centre.
  • In a large bowl, mix the royal icing sugar with enough water to make a thick, spreadable icing. Use the food colouring to dye it a rich leaf-green colour. Working quickly, spread the icing all over your cake - don't worry about being too neat as most of the icing will be covered. Break the fondant icing into 2 lumps and dye different shades of green. Roll the icing out and cut out lots of holly shapes with cutters. Use a little runny icing as glue to stick the holly leaves all over the top of the cake. Put a big red bow at the top to finish the look.

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