Cake Recipes for Christmas

Making cake recipes for Christmas dates back to ancient times. We have come a long way since that time utilizing so many more ingredients in our cake baking. In early times bakers had to use what was available. Often one had to take into consideration how the baked goods had to be stored. This is why fruit cakes were so popular way back in ancient times. Many of these recipes will last for years without refrigeration. A few years back I read about a fruitcake which was a decade old. 

Cake Recipes for ChristmasCake Recipes for Christmas

Today we make cake recipes for Christmas with all kinds of ingredients. Because of our shipping from all over the world, almost nothing is beyond reach. What would we do in American without our chocolate being brought in to us?  Even the things grown in this country have to be shipped into the other areas. My mother would not believe all the ingredients which I have now to use in cooking. Today, we also do not worry about the storage. There is not much which I do not put in my freezer and never have a problem with taste. Our conveniences are so wonderful!


When I make cake recipes for Christmas I want them to be special.  Special in the sense of extra fantastic taste, an extra special presentation or having both these qualities is even better. Once you decide on a cake recipe which has great taste the presentation is easy. There are many ways to turn a great tasting cake into a beautiful Christmas by decorating. Decorating can be done with different colors of frosting, simply decorating with frosted Christmas cookies or let your imagination create your own special cake.

Make FABULOUS CAKE RECIPES FOR CHRISTMAS

CREAM FILLED HAZELNUT CAKE 

Cake recipes for Christmas often include many kinds of nuts.

  • ¼ Cup flour
  • ½ Teaspoon baking powder
  • ¼ Teaspoon ground cinnamon
  • ½ Cup softened butter
  • 2/3 Cup sugar
  • 3 Egg yolks
  • 1 Cup finely ground toasted hazelnuts (Divided) (OR filberts or other nuts)
  • 3 Egg whites
  • 1 ½ Cups whipping cream
  • ¼ Cup sugar
  • 2 Tablespoons finely ground hazelnuts

Preheat oven to 350F degrees.

Grease, line and grease bottom of 8 inch round cake pan; set aside.

Stir together flour, baking powder and cinnamon in bowl; set aside.

In large mixing bowl beat butter on medium speed until creamy.

Gradually beat in sugar beating until well blended.

Beat in the eggs; add flour mixture beating well.

Stir in ½ CUP of the nuts; set aside.

Using CLEAN bowl and beaters beat egg whites until stiff peaks form.

Fold beaten whites into the cake batter; turn batter into prepared pan.

Bake cake for 30 to 35 minutes or until pick comes out clean.

Cool in pan 10 minutes; remove from pan and remove paper liner.

Cool completely on wire rack.

Chill cake about 1 hour; slice in half horizontally with serrated knife.

Place 1 layer on a freezer proof plate; set aside.

Combine cream and ¼ cup sugar in large mixing bowl; beat until stiff.

Divide cream mixture in half; fold ½ CUP of the nuts into HALF the whipped cream.

Spread whipped cream with nuts over layer on the plate; top with remaining cake layer.

Spread remaining plain whipped cream over the top and sides.

Garnish with 2 tablespoons of nuts; place in freezer uncovered.

Cover tightly with a couple layers of plastic wrap; return to freezer for up to 14 days.

Serves 12.

OLD FASHIONED BLACKBERRY CAKE

Years ago cake recipes for Christmas usually included various types of fruits which were preserved during the summer.

  • 1 Cup solid shortening
  • 3 Cups sugar (Divided)
  • 4 Eggs
  • 1 Teaspoon baking soda
  • 1 Cup buttermilk
  • 1 Cup blackberries
  • 3 Cups flour
  • Pinch salt
  • 2 Teaspoons baking powder
  • 1 Teaspoon cinnamon
  • 1 Teaspoon nutmeg

Preheat oven to 375F degrees; grease and flour large tube pan.

Cream butter and 2 CUPS of the sugar in large mixing bowl until creamy.

Stir 1 CUP of the sugar into the blackberries; set aside.

Add eggs beating until light and fluffy; set aside.

Stir the baking soda into the buttermilk; set aside.

Sift together the flour, salt, baking powder, cinnamon and nutmeg.

Add the dry ingredients to the creamed mixture alternating with buttermilk.

Stir blackberry mixture into the batter; pour into prepared pan.

Bake cake 50-60 minutes or until pick comes out clean

FROSTED FRUIT SPICE CAKE

Frosted Fruit Spice CakeFrosted Fruit Spice Cake
Frosted Fruit Spice CakeFrosted Fruit Spice Cake

Most of us include a fruitcake in our collection of cake recipes for Christmas.

Cake

  • ¾ Cup softened butter
  • 1 Cup brown sugar
  • 4 Eggs
  • Grated peel of 1 lemon
  • 2 Tablespoons brandy
  • 2 Cups currants
  • 1 1/3 Cups light raisins
  • ¾ Cup dark raisins
  • 1/3 Cup red candied cherries (Cut in halves)
  • 1/3 Cup mix candied fruit
  • 1/3 Cup blanched almonds
  • ½ Cup ground almonds
  • 1 ¾ Cups flour
  • 1 Teaspoon cinnamon
  • ½ Teaspoon nutmeg
  • ½ Teaspoon allspice

Preheat oven to 325F degrees.

Grease a spring form pan (8 inches), line with parchment paper, grease paper.

Beat butter and brown sugar in a bowl until smooth and well blended.

Beat in the eggs and lemon peel; add brandy and beat until well blended.

Stir together in a large bowl: currants, raisins, candied cherries, mixed fruit, chopped and ground almonds.

Sift together the flour, cinnamon, nutmeg and allspice in a small bowl.

Spoon sifted flour mixture over the fruit; mix well with spoon.

Add fruit mixture to the butter and sugar mixture; mix until well blended.

Spoon into prepared pan smoothing top; bake for 1 1/4 to 1 ½ hours until pick comes out clean.

Cool completely in pan on wire rack; remove from pan and remove paper lining.

Wrap cold cake in 2 to 3 layers of plastic wrap. 

STORE CAKE IN A COOL PLACE 1 MONTH BEFORE FINISHING AND SERVING.

Baked and Cooled Fruit CakeBaked and Cooled Fruit Cake

To Finish Cake

Topping

  • 1/3 cup apricot jam (melted and cooled)
  • 2 Packages (7 Ounces each) marzipan

Icing

  • 3 Egg whites
  • ½ Teaspoon cream of tartar
  • 1 Package (16 Ounces) sifted powdered sugar

To Decorate

  • 1 Package (7 Ounces) marzipan
  • Food coloring

TO FINISH brush top and sides with melted jam.

Roll out 1 package marzipan between wax paper to 9 inch circle.

Center marzipan circle on top of cake pressing to the sides of the cake.

Roll out second package of marzipan to a strip 2 inches wide and 25 inches long.

Brush strip with jam and wrap jam side in around the cake smoothing the edges.

Place cake on serving plate.

Brush with Apricot PreservesBrush with Apricot Preserves
Measure 9 inch Circle of MarzipanMeasure 9 inch Circle of Marzipan
Measure a 2 Inch Wide Strip 25 Inches Long of MarzipanMeasure a 2 Inch Wide Strip 25 Inches Long of Marzipan
Measure a 2 Inch Wide Strip 25 Inches Long of MarzipanMeasure a 2 Inch Wide Strip 25 Inches Long of Marzipan
Cover Cake with MarzipanCover Cake with Marzipan
Cover Cake with MarzipanCover Cake with Marzipan
Cover Cake with MarzipanCover Cake with Marzipan
Covered with MarzipanCovered with Marzipan

FOR ICING

Beat egg whites and cream of tartar in a large bowl until soft peaks form.

Gradually beat in the powdered sugar; beat until stiff peaks form.

NOTE: Will be the consistency of marshmallow.

Spread a very thin layer of icing around the side and over the top of the cake.

NOTE: Cover bowl with damp cloth to prevent drying in between applications.

Let cake stand until icing is firm and dry; spread with a second layer of icing.

Let cake stand again until icing is firm and dry; spread with a third layer of icing.

Let cake stand until completely dry.

Icing Consistency of MarshmallowIcing Consistency of Marshmallow
Layer One of IcingLayer One of Icing
Layer Two of IcingLayer Two of Icing
Layer Three of IcingLayer Three of Icing

TO DECORATE use a package of marzipan to color and decorate the top of cake.

For my candle design follow the directions below:

Tint pieces red, green and 1 piece yellow/brown.

Roll the red between 2 sheets of wax paper; cut a candle and holly berries.

Roll the green marzipan between wax paper; cut out holly leaves.

Roll out the yellow and cut candle flame and brown candle holder.

Brush one side of marzipan pieces with jam and arrange on cake with jam side down.

Tie Christmas ribbon around cake; serves 16 to 24.

AMBROSIA CAKE RECIPE

Oranges and orange juice make great cake recipes for Christmas.

  • 1 Cup softened butter
  • 2 Cups sugar
  • 4 Eggs
  • 1 Teaspoon butter flavor
  • 1 Teaspoon vanilla
  • 3 Cups sifted flour
  • 2 ½ Teaspoons baking powder
  • ½ Teaspoon salt
  • 1 Cup milk

Orange Filling

  • 1 Cup sugar
  • 3 Tablespoons cornstarch
  • ¼ Teaspoon salt
  • ¾ Cup orange juice
  • ¼ Cup lemon juice
  • ½ Cup water
  • 3 Egg yolks (Beaten)
  • 1 Tablespoon grated orange peel

Divinity Frosting

  • 1 ½ Cups sugar
  • ½ Teaspoon cream of tartar
  • ½ Cup water
  • 3 Egg whites (At room temperature)
  • ½ Teaspoon vanilla
  • 1/3 Cup shredded coconut

Preheat oven to 350F degrees.

Grease and flour 3 round cake pans (9 inches); set aside.

FOR CAKE beat butter in large mixing bowl; gradually add sugar beating until creamy.

Add eggs one at a time beating well after each addition; beat in flavorings.

In another bowl combine flour, baking powder and salt; stir to mix.

Add flour mixture to the creamed mixture alternating with the milk.

Mix batter on low speed of mixer just until blended; pour evenly into prepared pans.

Bake 20 to 25 minutes until pick comes out clean; cool in pans 10 minutes.

Remove cakes from the pans; cool completely on wire racks.

FOR FILLING combine sugar, cornstarch and salt in saucepan.

Gradually stir fruit juices and water into sugar cornstarch mixture.

Cook and stir over medium heat until it boils; stir and boil for 1 minute.

Slowly stir a small amount of hot mixture into the beaten yolks.

Stir yolk mixture back into hot mixture in saucepan stirring constantly.

Stir and boil another 1 minute until thickened.

Remove from heat and stir in orange peel; let cool.

FOR FROSTING combine sugar, cream of tartar and water in a heavy saucepan.

Cook and stir over medium heat until mixture is clear; cook to 240F degrees. 

Beat the egg whites until soft peaks form; slowly add syrup while beating.

Add vanilla beating until stiff peaks form and frosting is thick enough to spread.

TO ASSEMBLE place 1 layer on cake plate; top with half of the orange filling.

Top filling with another layer; spread remaining orange filling over cake.

Top with last layer; spread frosting on sides and top of cake.

APPLE PECAN LAYER CAKE

Apples make delicious cake recipes for Christmas or for any time of the year.

Cake

  • 2 ½ Cups flour
  • 2 Cups sugar
  • 1 Teaspoon baking soda
  • 1 Teaspoon baking powder
  • 1 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1 1/2 Cups applesauce
  • ¾ Cup vegetable oil
  • 2 Eggs
  • ½ Cup chopped pecans

Frosting

  • ½ Cup butter
  • 4 ½ Cups powdered sugar
  • 6-8 Tablespoons apple juice

Preheat oven to 350F degrees.

Grease and flour 2 round cake pans (9 Inches).

In large mixing bowl combine flour, sugar, soda, baking powder, salt and cinnamon.

Add applesauce, oil and eggs; blend on low speed of mixer until moistened.

Increase speed to high and beat for 2 minutes; stir in the pecans.

Pour batter evenly into prepared pans; bake 30-40 minutes until pick comes out clean.

Cool 10 minutes in pans; remove from pans and cool completely.

FOR FROSTING in heavy saucepan brown butter over medium heat.

NOTE: Stir butter constantly until golden brown.

Remove butter from heat and cool completely.

In large bowl combine the butter, sugar and 4 tablespoons of apple juice.

Beat on low speed until moistened; beat to spreading consistency adding more juice if needed.

Frost between layers, top and sides of cake; garnish if desired.

RICH CHOCOLATE NUT CAKE RECIPE

Rich Chocolate Nut Cake RecipeRich Chocolate Nut Cake Recipe
Rich Chocolate Nut Cake RecipeRich Chocolate Nut Cake Recipe
Rich Chocolate Nut Cake RecipeRich Chocolate Nut Cake Recipe

Everyone will be disappointed if chocolate is left out of their cake recipes for Christmas.

  • 9 Squares (1 Ounce each) semisweet chocolate (Divided)
  • 6 Eggs (Separated)
  • 1 Cup softened butter
  • 2/3 Cup honey
  • 1 ¼ Cups sifted flour
  • 1 Tablespoon vegetable oil
  • 1 Cup of coarsely chopped hazelnuts
  • 1 Cup sliced almonds
  • 1 Tablespoon chocolate sprinkles 
  • Powdered sugar

Preheat oven to 350F degrees.

Lightly grease and line spring form pan (9 Inches).

Melt over low heat 8 OUNCES of the chocolate; set aside.

Beat egg whites with clean beaters until stiff peaks form; set aside.

Beat butter, honey and chocolate until smooth and creamy; beat in egg yolks.

Add flour and oil; mix well.

Add the chopped nuts; mix well with a spoon and set aside.

NOTE: Batter will be very thick.

Fold 1/3 of beaten whites into batter; blend in with a spoon.

Fold in remaining egg whites until blended and smooth.

Spoon batter into prepared pan; bake 45 to 50 minutes or until pick comes out clean.

Cool cake in pan 10 minutes; sprinkle chocolate sprinkles over warm cake.

Run knife around edges of pan and remove sides; cool completely.

TO MAKE CURLS melt remaining 1 ounce chocolate in saucepan.

Pour chocolate onto an oiled marble slab or hard cold baking tray.

When chocolate is set (not hard) scrape into thin strips with knife or pancake turner.

Refrigerate chocolate curls until ready to finish.

TO FINISH sift powdered sugar around edges; arrange chocolate curls in center.

LEMON SNOWFLAKE CAKE RECIPE

Cake recipes for Christmas are beautiful when topped with pretty snowflakes.

Lemon Filling

  • 1 Cup sugar
  • ¼ Cup cornstarch
  • ¼ Teaspoon salt
  • 1 Cup water
  • 4 Egg yolks (Beaten)
  • 2 Tablespoons butter
  • ½ Cup lemon juice
  • 1 Tablespoon finely grated lemon peel

Cake

  • 3 ½ Cups cake flour
  • 4 Teaspoons baking powder
  • ½ Teaspoon salt
  • 2 Cups sugar (Divided)
  • 1 Cup softened butter
  • 1 Tablespoon lemon juice
  • 1 Teaspoon finely grated lemon peel
  • 1 Teaspoon vanilla
  • 1 Cup milk
  • 7 Egg whites

White Chocolate Snowflakes and Frosting

  • 4 Bars (3 Ounces each) white chocolate (Chopped coarsely)
  • Silver dragees OPTIONAL
  • 1 ½ Packages (12 Ounces total) softened cream cheese
  • ½ Cup softened butter
  • 1 Tablespoon lemon juice

MAKE FILLING AHEAD several hours or a day before.

Combine sugar, cornstarch and salt in saucepan until well blended.

Gradually stir in the water until well blended and smooth.

Over medium heat bring to a boil whisking constantly.

Boil for 1 minute stirring until thickened. 

Quickly stir a PART of the hot mixture into the beaten egg yolks.

Stir egg yolk mixture back into hot mixture in saucepan; mix well.

REDUCE HEAT to low; add butter and cook 5 minutes stirring occasionally.

Remove from heat and stir in lemon juice and peel; cool to room temperature.

Cover surface with plastic wrap; refrigerate until filling is completely cold (2 Hours or longer).

FOR CAKE preheat oven to 375F degrees.

Grease 3 round cake pans (9 inches), line with parchment, grease and flour.

Combine flour, baking powder and salt in medium bowl; set aside.

Combine 1 ¾ CUPS of the sugar and butter in a large mixing bowl.

On medium speed of mixer beat mixture until light and fluffy.

Beat in the lemon juice, lemon peel and vanilla; add flour alternately with the milk.

Beat until smooth batter; set aside.

In another clean large mixing bowl and clean beaters, beat egg whites on high speed.

Gradually add remaining ¼ CUP of the sugar beating on high until stiff peaks form.

Gently fold beaten egg whites into the batter; divide evenly among prepared pans.

Bake about 25 minutes until pick comes out clean; cool 5 minutes in pans.

Remove cakes from the pans; cool completely on wire racks.

FOR FROSTING AND SNOWFLAKES melt white chocolate over low heat.

Stir chocolate until smooth; set off to cool.

Cream butter and cream cheese; beat in cooled chocolate and lemon juice.

Pipe frosting on wax paper lined cookie tray in shape of snowflakes.

Decorate snowflakes with silver dragees; place in refrigerator to harden.

TO ASSEMBLE CAKE on cake plate spread lemon filling between layers.

Spread remaining frosting on sides and top of cake; top with snowflakes.