|by John Runne|
A story by Tom G. Robertson, illustrated by John Runne, this is a delightful holiday fable for kids of all ages.
Tip: Try christmas cake for more results.
1 - 10 of 15 for english christmas cake
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Wash and clean ... last. The finished cake mixture should be ... be as thick as the almost paste as it is a really rich cake, but it is a matter of taste.
Original adjusted for ... crumble thawed pound cake; add thawed ... again to set. When ready to serve, cover with Cool or Dream Whip and decorate as desired.
Cream butter and ... in foil and store in cool place. Sprinkle with sherry, if desired. (Can be made several weeks before Christmas. Keep in cool place.)
Bake as per ... Mix all ingredients together, press into tube pan and refrigerate as long as it lasts. Buy extra pineapple for decorating the top of cake.
Leave all fruit and nutmeats whole. Put into a very large pan for mixing. Sift over the fruit and nut mixture the dry ingredients. Mix well until all ...
Sift together flour, ... 1 1/4 to 1 1/2 hours at 350 degrees. Needs no frosting. A few maraschino cherries and nuts may be used to decorate top of cake.
Preheat oven to ... Chop walnuts. Empty cake mix in large ... saucepan, combine all ingredients; mix well. Bring to boil and boil 2 minutes, stirring constantly.
Cream the butter, ... last. Pour into cake mold and bake ... 250 degrees for 4 hours. Finished cake is better when allowed to stand for a couple of weeks.
Combine raisins and ... 6 to 7 cakes. Note: Add ... serving time for best results. Store in a cool, dark place and brush with bourbon or cognac each week.
Combine coconut (optional), dates, cherries, pineapple, pecans and walnuts. Sift flour over mixture. Stir to mix well. Add Eagle Brand and mix well. ...
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