Styles Of Christmas :: Christmas Desserts Articles :: Christmas Cake Recipes

Ingredients: 2 cups sugar, 3 cups flour, 3 teaspoons baking soda, 3 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, 1/2 teaspoon salt, 2 cups chopped dates or raisins, 2 cups chopped walnuts or pecans, 1 cup milk, 2 cups persimmon pulp (about 5 large persimmons, cut off the tops, scoop out the flesh and puree in a food proccessor), 2 teaspoons vanilla extract, 2 beaten eggs, 3 tablespoons melted butter.

Preheat oven to 325 degrees. Grease and flour one tube pan. Stir dry ingredients together in large bowl, add remaining ingredients, mix well and pour into prepar4ed tube pan. Bake for 1 1/2 hours. Cake will be moist. Serve with vanilla ice cream or whipped cream.

Ingredients: 6 tablespoons room temperature butter, 1 cup sugar, 1 cup cake flour, 2 teaspoons baking powder, 1/4 teaspoon salt, 4 tablespoons milk, 4 egg whites, 3/4 teaspoon almond extract, 1/2 cup of finely sliced almonds, 1/2 cup powdered sugar.

Preheat oven to 375 degrees. Grease one 9 inch cake pan. Combine the almonds and powdered sugar in a small bowl and set aside. In a large mixing bowl cream the butter, gradually stir in the sugar. In a sifter add the cake flour baking powder and salt sift into the butter alternating with the milk. Beating the mixture after each addition. Add the almond extract with the last addition of milk. Beat the egg with a hand held rotary beater until just stiff. Fold into the cake mixture. Pour into the greased cake pan. Before baking sprinkle the cake with the almond sugar mixture. Put into the preheated oven for 30 minutes then test for doneness by gently pressing the top of the cake with the bottom of a teaspoon. If the dent springs back it is done, if not leave it in the oven to bake for a few more minutes.

 

Ingredients: 1 9 inch ready to use graham cracker crumb crust, 2-8 ounce packages cream cheese (softened), 1/2 cup sugar, 1/2 teaspoon vanilla extract, 2 eggs, 1/2 cup persimmon pulp (about 1 large persimmon, 1/4 teaspoon cinnamon, 1/8 teaspoon cloves, 1/8 teaspoon nutmeg.

Preheat oven to 350 degrees. To make persimmon pulp cut off the top of the persimmon, scoop out the flesh and whirl in the food proccessor until it is pureed. Mix the softened cream cheese, sugar and vanilla with an electric mixer until blended, add the eggs and blend well.
Stir the 1/2 cup persimmon puree, cinnamon, cloves and nutmeg into one cup of the cream cheese batter. Pour the remaining cream cheese batter into the crust and top with the persimmon batter.
Bake for 40 minutes or until the center is almost set. Let cool, cover tightly and then refrigerate for at least three to 24 hours before serving.

Christmas Cake Recipes

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