ANGELA NILSEN'S CHRISTMAS CAKE
A long-life Christmas cake that's bursting with flavours of spices and vanilla
Provided by Angela Nilsen
Categories Dessert
Time 3h30m
Yield Cuts into 16 slices
Number Of Ingredients 16
Steps:
- Heat oven to 160C/fan 140C/gas 3. Line the base and sides of a 20 cm round, 7.5 cm deep cake tin. Beat the butter and sugar with an electric hand mixer for 1-2 mins until very creamy and pale in colour, scraping down the sides of the bowl half way through. Stir in a spoonful of the flour, then stir in the beaten egg and the rest of the flour alternately, a quarter at a time, beating well each time with a wooden spoon. Stir in the almonds.
- Mix in the sherry (the mix will look curdled), then add the peel, cherries, raisins, cherries, nuts, lemon zest, spice, rosewater and vanilla. Beat together to mix, then stir in the baking powder.
- Spoon mixture into the tin and smooth the top, making a slight dip in the centre. Bake for 30 mins, then lower temperature to 150C/fan 130C/gas 2 and bake a further 2-2¼ hrs, until a skewer insterted in the middle comes out clean. Leave to cool in the tin, then take out of the tin and peel off the lining paper. When completely cold, wrap well in cling film and foil to store until ready to decorate. The cake will keep for several months.
Nutrition Facts : Calories 427 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.42 milligram of sodium
CHRISTMAS ANGEL CAKE
Celebrate the joy of Christmas with this delicious angel cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with nonstick cooking spray. Line bottom with waxed paper; spray and lightly flour paper. Generously spray and flour 10-oz. custard cup.
- In large bowl, combine cake mix, water, oil and egg whites; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour 1/2 cup batter into sprayed and floured custard cup. Pour remaining batter evenly into sprayed and floured paper-lined pan.
- Bake at 350°F. until cake springs back when touched lightly in center. Bake custard cup for 20 to 30 minutes; bake 13x9-inch pan for 28 to 33 minutes. Cool cakes in pan and cup for 15 minutes. Invert cakes onto wire rack; remove pan, cup and paper. Cool 30 minutes or until completely cooled.
- Invert large cake onto flat serving tray or foil-covered 20x15-inch cardboard. To form angel shape, starting at center of one short side, make 2 diagonal cuts to corners of opposite short side, forming a triangular piece in center. Separate piece 1 and 2 from piece 3 at bottom of cake to form wings. (See diagrams.)
- For angel's halo and head, flatten foil baking cup; place at point of center triangle between wings. Invert small round cake onto halo.
- In medium bowl, combine frosting and whipped topping; blend well. Reserve 1/4 cup frosting mixture for hair. Frost sides and tops of cake pieces. Sprinkle coconut over wings. Sprinkle wings with edible glitter.
- Place candies on cake for eyes, mouth and buttons. Add yellow food color to reserved frosting; blend well. Spread or pipe frosting on head for hair. Cut wafer cookie and add to cake for songbook. Attach small candies with frosting for hands. Store in refrigerator.
Nutrition Facts : Calories 550, Carbohydrate 80 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 58 g
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