MAKE-AHEAD HOLIDAY CAKE
Julia Kinard of Dallastown, Pennsylvania recommends this impressive make-ahead dessert to please a crowd. "For my granddaughter's birthday, my daughter placed slivered almonds artfully to decorate this cake as a bear instead. It was a big hit," she reports.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16-20 servings.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; set aside. In a large bowl, combine milk and chocolate syrup; fold in whipped cream. Pour into prepared pan; cover and freeze for 6 hours. , Prepare and bake cake according to package directions, using a greased and floured 13-in. x 9-in. baking pan. Cool for 10 minutes; invert onto a wire rack to cool completely. Transfer to a serving platter. , Remove cream mixture from the freezer; carefully invert onto cake and remove foil. Spread whipped topping over top and sides. Return to the freezer for 2 hours. , May be frozen for up to 2 months. Let stand at room temperature for 10 minutes before cutting., Just before serving, drizzle with additional chocolate syrup; garnish with mint and cherries.
Nutrition Facts :
OLD-FASHIONED WHISKEY CAKE
This came from my sister's mother-in-law many, many years ago and has been handed down over the years. It's not only a great dessert, it also makes a wonderful gift at Christmastime.
Provided by Cookin Katie
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- CAKE: Combine all ingredients and mix for 3 minutes by hand.
- Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
- Toothpick should come out clean.
- ICING:.
- Cook on stovetop on med.
- heat until sugar is dissolved and mixture is brown.
- Leave cake in pan and using a toothpick, poke several holes into cake.
- Pour 3/4 of icing onto cake.
- Let set 15 minutes.
- Flip cake onto plate.
- Brush remaining icing onto top& sides of cake.
MOIST HOLIDAY HONEYCAKE
Spiced fragrant honey cake is a tradition on Rosh Hashanah (the Jewish New Year, which generally falls in September). Unfortunately, most honey cakes turn out to be dry, brick-like things, inedible except with a hot beverage. Some call honey cake the fruitcake of the Jewish people. BUT NOT THIS ONE! This cake is genuinely moist and yummy. It will serve about 12 guests at a holiday meal, but I promise that your family will chisel away at it until it's gone before the morning comes.
Provided by Amybobamy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 17
Steps:
- Place an oven shelf in an upper position in oven, and preheat oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as a Bundt® pan) with cooking spray.
- In a bowl, whisk together the unbleached flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together the canola oil, honey, white and brown sugar, eggs, vanilla extract, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until the batter is thoroughly incorporated. Pour the batter into the prepared pan.
- Bake on upper shelf in the preheated oven until the cake is golden brown and a toothpick inserted into the cake comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning the cake out onto a serving platter.
Nutrition Facts : Calories 554.5 calories, Carbohydrate 87.3 g, Cholesterol 46.5 mg, Fat 20.4 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 1.9 g, Sodium 308.7 mg, Sugar 58.1 g
DATE AND WHISKY CAKE
This cake is moist but not heavy. Dates and almonds give a nice sweet flavor and texture to this delicious cake. Other alcohol can be substituted for whisky if you prefer. Serve warm with a thick cream.
Provided by RooGirl
Categories Desserts Cakes Fruitcake Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 10 inch round cake pan, and line with parchment paper. Combine the dates and whiskey in a small saucepan over medium heat. Simmer for 1 minute, then set aside.
- In a large bowl, beat the butter, sugar, and golden syrup until smooth. Stir in the eggs one at a time, then mix in the almond meal. Combine the flour and baking powder; stir into the batter alternately with the milk, and beat until smooth. Blend in the date mixture, mixing only as much as necessary. Pour into the prepared pan, and spread evenly.
- Bake for 1 hour in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a plate and dust with confectioners' sugar.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 75.3 g, Cholesterol 94.7 mg, Fat 22.9 g, Fiber 2.2 g, Protein 13.9 g, SaturatedFat 12.1 g, Sodium 291 mg, Sugar 36.8 g
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