Best 3 Grandmas Christmas Cake Recipes

GRANDMA'S CHRISTMAS CAKE

Steps:

• mix sugar, oil, eggs, Vanilla, apples, nuts, and raisins.
• mix well and add flour, salt, soda and cinnamon.
• pour into a 9x12 greased+ floured pan.
• Bake at 350 for 1 hour.
• Frosting Glaze: mix butter, sugar, corn syrup, cream and CARDAMOM.
• bring to boil/remove from heat and spread on cake after cake is cool.

GRANDMA'S BEST CHRISTMAS CAKE

Steps:

• Warm margarine to room temperature Cream the sugars and margarine until smooth and creamy. Add one egg at a time mixing one tablespoon of the flour between each egg (this prevents curdling).
• Blanche Almonds if necessary then add ALL the ingredients EXCEPT the remaining flour stirring well then add the remaining flour folding in well.
• Line an 8-9 inch metal cake tin with greaseproof paper place the mixture in making a bit of a dip in the middle, by doing this the cake will come out more even.
• Cook in a slow oven 150c for approx 3 hours check with a satay stick through the centre to see if its cooked then tip out onto a cake rack to cool.
• I usually cook this in the early afternoon and leave overnight to cool completely, just to make sure that there is no heat in the centre as once you wrap it up if there is, it will sweat and can make the cake go mouldy.
• Wrap in two layers of Foil and keep in a cupboard. at the start of December prick the top of the cake lightly and dribble over a tot of Brandy, reseal and turn over two weeks later.
• Mums idea:.
• Line the tin as usual but also wrap brown paper around the outside tying it tightly with some string leaving the level of the paper higher than the cake so if necessary you can put some paper over the top to stop it browning too much toward the end of cooking.
• Cook this cake late October or Early November.

GRANDMA'S RED VELVET CAKE

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.