CHRISTMAS WREATH CAKE
A really good fruit cake recipe, one you can eat the same day you make it; it's even better if you let sit for awhile.
Provided by Karen D.
Categories Desserts Cakes Holiday Cake Recipes
Time 3h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
- In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
- In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
- Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.
Nutrition Facts : Calories 413 calories, Carbohydrate 62 g, Cholesterol 77 mg, Fat 17.3 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 8.7 g, Sodium 221.4 mg, Sugar 38.1 g
HOLIDAY WREATH CAKE
Truth is, some people like ice cream cake all year round. For them, there's this easy no-bake Holiday Wreath Cake.
Provided by My Food and Family
Categories Recipes
Time 4h40m
Yield Makes 15 servings.
Number Of Ingredients 10
Steps:
- Split 15 of the cookies, leaving filling on 1 side of each cookie. Stand cookies with filling attached, filling sides out, on edge around rim of 9-inch springform pan.
- Crush cookie halves without filling; mix with granulated sugar and butter. Press firmly onto bottom of pan. Coarsely chop remaining 10 whole cookies; stir into ice cream along with the mint candies. Spread evenly over crust. Freeze 4 hours or until firm.
- Tint whipped topping with green food coloring to desired shade of green; spread or pipe into wreath design on top of cake. Decorate with icing, cinnamon candies and colored sugar. Remove rim of pan just before serving. Cut dessert into 15 slices. Store leftover dessert in freezer.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
HOLIDAY BERRY MERINGUE WREATH
This edible wreath is almost too pretty to eat (but seriously, you should dive in -- it's delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
- For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
- Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
- Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
- Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.
Nutrition Facts : Calories 335, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 32 milligrams, Sodium 171 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 4 grams, Sugar 52 grams
FRUITCAKE CUPCAKE HOLIDAY WREATH RECIPE BY TASTY
Here's what you need: orange juice, dried apricot, golden raisin, dried cherry, raisin, dried fig, dried cranberry, unsalted butter, dark brown sugar, light brown sugar, large eggs, vanilla extract, ground cinnamon, ground nutmeg, allspice, kosher salt, all purpose flour, baking soda, pecan, lemon zest, nonstick cooking spray, powdered sugar, lemon juice
Provided by Frank Tiu
Categories Desserts
Yield 24 servings
Number Of Ingredients 23
Steps:
- Make the fruit: In a small pot, warm the orange juice over medium heat for 3 minutes.
- Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
- Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
- Preheat the oven to 350°F (180°C).
- Make the cake batter: In a large bowl, cream the butter with an electric hand mixer until fluffy.
- Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
- Add the eggs, 1 at a time, and beat until well combined.
- Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
- Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
- Grease 2 12-cup muffin tins with nonstick spray.
- Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
- Bake for 20 minutes, or until golden brown. Let cool before icing.
- Make the icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle the icing over the fruitcakes, then serve.
- Enjoy!
Nutrition Facts : Calories 229 calories, Carbohydrate 36 grams, Fat 8 grams, Fiber 1 gram, Protein 2 grams, Sugar 24 grams
CHRISTMAS WREATH CAKE
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
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.
RAINBOW CHRISTMAS WREATH
A welcome addition to any holiday table, our delicious Rainbow Christmas Wreath is made from Betty Crocker™ Super Moist™ white cake, fluffy white frosting, sprinkles and food coloring.
Provided by Arlene Cummings
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 5
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 eggs. Pour half of the batter into medium bowl; set aside. Divide the other half of batter equally between 2 small bowls. (You will be left with 3 bowls of batter.) Add red food color to 1 of the small bowls and mix well. Add green food color to the second small bowl and mix well.
- Pour half of the white batter from medium bowl into cake pan. Carefully pour red batter over white batter in pan. Carefully pour green batter over red batter. Then pour remaining white batter from medium bowl over the top. Do not mix the colors.
- Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack placed over a cookie sheet; remove pan. Cool completely, about 30 minutes. Place cake on serving plate.
- Divide frosting between 2 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; mix well with spoon until smooth enough to drizzle. With the spoon, drizzle white frosting back and forth around the whole cake in a striping pattern until you use all of the frosting (allow some frosting to drip down onto plate in middle of cake, if desired).
- Microwave second bowl of frosting; stir in a few drops of green food color. Drizzle over cake, scattering back and forth in the same type of striping pattern. Decorate with sprinkles. Let stand until frosting is set before serving.
Nutrition Facts : Calories 370, Carbohydrate 53 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 0 g
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