Advertisement
Recipe: Almond Butter Christmas Cake
Similar Categories: Almond, Butter, Christmas, Cake
3 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter OR shortening
1 1/2 cups sugar
3 eggs, unbeaten
1/2 cup almonds, finely chopped
1/2 cup raisins, finely chopped
1 cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly. add sugar gradually,
and cream together until light and fluffy. Add eggs, one at a time,
beating thoroughly after each. Add nuts and raisins and beat well.
Add flour, alternately with milk, a small amount at a time, beating
after each addition until smooth. Add vanilla. Bake in two greased 9-
inch layer pans in moderate oven (375ºF.) 25 minutes, or until done.
Spread Boiled Frosting between layers and on top and sides of cake.
Decorate top of cake with wreath of holly, using pieces of maraschino
cherries or red cinnamon candies for berries, and slices of angelica
or citron for leaves and stems. Or decorate with poinsettias made of
candied cherries. Slice cherries in rings, cut rings in half, and
arrange to form petals of poinsettias.
Boiled Frosting
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
2/3 cup boiling water
2 egg whiles
1 teaspoon vanilla
PREPARATION:
Combine granulated sugar and cream of tartar in saucepan. Add boiling
water and stir until sugar is dissolved. Place saucepan over heat and
bring mixture to a boil. Boil rapidly, without stirring, for about 10
minutes or until syrup forms a soft ball in cold water, or until
candy thermometer indicates 240 degrees. Remove from heat while
testing. Beat egg whites until stiff. Pour hot syrup in fine stream
over egg whites, beating constantly with electric mixer until
frosting is cool and of proper spreading consistency. Stir in vanilla.
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter OR shortening
1 1/2 cups sugar
3 eggs, unbeaten
1/2 cup almonds, finely chopped
1/2 cup raisins, finely chopped
1 cup milk
1 teaspoon vanilla
Sift flour once, measure, add baking powder and salt, and sift
together three times. Cream butter thoroughly. add sugar gradually,
and cream together until light and fluffy. Add eggs, one at a time,
beating thoroughly after each. Add nuts and raisins and beat well.
Add flour, alternately with milk, a small amount at a time, beating
after each addition until smooth. Add vanilla. Bake in two greased 9-
inch layer pans in moderate oven (375ºF.) 25 minutes, or until done.
Spread Boiled Frosting between layers and on top and sides of cake.
Decorate top of cake with wreath of holly, using pieces of maraschino
cherries or red cinnamon candies for berries, and slices of angelica
or citron for leaves and stems. Or decorate with poinsettias made of
candied cherries. Slice cherries in rings, cut rings in half, and
arrange to form petals of poinsettias.
Boiled Frosting
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
2/3 cup boiling water
2 egg whiles
1 teaspoon vanilla
PREPARATION:
Combine granulated sugar and cream of tartar in saucepan. Add boiling
water and stir until sugar is dissolved. Place saucepan over heat and
bring mixture to a boil. Boil rapidly, without stirring, for about 10
minutes or until syrup forms a soft ball in cold water, or until
candy thermometer indicates 240 degrees. Remove from heat while
testing. Beat egg whites until stiff. Pour hot syrup in fine stream
over egg whites, beating constantly with electric mixer until
frosting is cool and of proper spreading consistency. Stir in vanilla.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Almond, Butter, Christmas, Cake
| Almond Butter Bread | Almond Butter Coffee Cake |