|The Christmas Kitchen|
|by Lorraine Bodger|
This carefully developed collection of delicious holiday recipes will be a welcome addition to every cook's library.
Tip: Try christmas cake for more results.
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.)
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.
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.
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.
Combine coconut (optional), dates, cherries, pineapple, pecans and walnuts. Sift flour over mixture. Stir to mix well. Add Eagle Brand and mix well. ...
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 ...
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.
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.
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