All throughout the Christmas season, we see plenty of red and green. We also see plenty of silver, gold, white and even blue, but red and green are always the main colors of the holidays. Just thinking about these colors can put you in a festive holiday mood!
Let’s bake something that brings out these beautiful Christmas colors! The recipe I’m sharing is for “Christmas Cake”. This is a really attractive cake, with snowy-white layers and a filling/frosting that contains red and green cherries. It’s very pretty to look at and is very good eating, too!
The cake layers are made with the “short-cut” method of mixing. Instead of creaming the shortening with sugar, adding the eggs, etc., the dry ingredients are mixed first. The shortening and part of the milk are added and the mixture is mixed for about two minutes. Then, the remaining milk, egg whites and vanilla extract goes in and is mixed for two more minutes. The batter goes into the pans and into the oven!
The filling and frosting is a cooked mixture of butter, sugar and eggs. Then, crushed pineapple, coconut and the red and green cherries are added. This filling goes between the layers and on top of the cake, but not on the sides. As you can see, it’s not a hard cake to make!
If you plan to serve this cake soon after making it (within 24 hours), it can remain at room temperature. However, if you have any cake left after that, I would recommend storing it in the refrigerator with an airtight cover. The filling makes the cake very moist and keeping it at room temperature anymore than this would make the cake prone to molding, which of course you don’t want to happen. Hopefully, those you serve it to will enjoy it to where there won’t be too much leftover!
Another popular cake at Christmas is the classic “Red Velvet Cake”. I gave this recipe last Christmas and if you missed it, here’s the link to get it again:
Also, if you’re wanting to find out about making a good pie this holiday season, here’s a video link that will go over that with you:
Let’s bring out the red and green colors in a cake that celebrates the season!
- 2-1/2 cups cake flour
- 1-2/3 cups sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup white vegetable shortening
- 1-1/4 cups milk
- 5 egg whites, at room temperature
- 1 teaspoon vanilla extract
In a large bowl, sift together the dry ingredients. Add the shortening and 1/2 of the milk. Beat at low speed until moistened, then increase speed to medium and beat for 2 minutes. Add the remaining milk, egg whites and vanilla extract. Beat for 2 more minutes at medium speed. Turn into 3 greased and floured 8-inch layer pans and bake at 350 degrees for 25 minutes or until the centers test done. Let cool in the pans for 10 minutes, then remove from pans onto wire racks to cool completely.
- 2 sticks butter
- 1 cup sugar
- 2 eggs
- 1 large can crushed pineapple, drained
- 1-1/3 cups flaked coconut
- 1 medium jar red maraschino cherries, drained
- 1 medium jar green maraschino cherries, drained
- 1 cup chopped nuts
In a saucepan, cook the butter, sugar and eggs over medium heat until thickened. Remove from heat and stir in the remaining ingredients. Fill the cake layers, tops and sides. Yield: about 12 servings.