|by John Runne|
A story by Tom G. Robertson, illustrated by John Runne, this is a delightful holiday fable for kids of all ages.
Results 1 - 10 of 107 for pecan christmas cake
Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add lemon juice, peel, and vanilla. Mix raisins, nuts and 1/4 cup flour. Sift ...
Cream butter and ... sweeter and moister cake, mix 1/4 ... with 1/4 cup of sugar and pour over cake while still hot. This can be frozen until ready for use.
Combine all ingredients in large bowl of electric mixer and beat on medium speed until well blended. Line bottom of tube pan with waxed paper and ...
Mix number 1 ... white paper. Put cake mixture in ring. ... refrigerate and use as needed. Beats fruit cake if you need that type of cake over holidays.
Cream butter and sugar. Add beaten eggs. Use a little flour to coat raisins. Add salt and baking powder to flour. Add raisins and flour to egg ...
Mix in order ... can go through cake as it bakes. ... hours at 350 degrees. Best to test with straw and if straw comes out not sticky or gummy it is done.
Cream butter; add sugar and mix. Add eggs and beat thoroughly; add vanilla. Sift dry ingredients separately. Mix all fruit and nuts into the dry ...
Mix dry ingredients and add to sugar, eggs, salad oil, baby food and food coloring. Cook in tube pan at 350 degrees for 1 hour.
Add choice of ... to above applesauce cake for Christmas cake. Soak overnight ... minutes. Reduce heat to 325 degrees for 45 minutes. Makes 12 servings.
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.
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