Best 11 Winter Cake Recipes

WINTER FRUIT COFFEE CAKE

Steps:

• In a small bowl, soak the raisins in brandy for 1 hour. , In a small bowl, combine brown sugar and cinnamon. With clean hands, work butter into sugar mixture until well combined. Add pecans. Refrigerate for 15 minutes., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, spices and salt; add to creamed mixture alternately with sour cream. Fold in the apple, pear and raisins (do not drain raisins). Pour into a greased 13x9-in. baking dish., Sprinkle with topping., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

NADIA'S MORNING COFFEE CAKE WITH WINTER FRUITS

Steps:

• Turn on the oven to 375°.
• Choose a mixing bowl that can subsequently contain all the ingredients. Put in the eggs and sugar and beat them until they are foamy and form yellow ribbons.
• Add the salt, olive oil, and grated orange peel - making sure you haven't grated any of the bitter white pith beneath the orange skin - and mix thoroughly.
• Peel all the fruit. Core the pear and apple and cut them into thin 1/2-inch pieces. Slice the banana very thin. Put the fruit into a separate bowl and toss with the lemon juice.
• Combine the flour and baking powder and mix them into the beaten eggs, incorporating them thoroughly.
• Add the fruit to the bowl with the eggs and flour, mixing well to distribute it evenly.
• Smear the bottom and sides of the springform pan with butter, then pour into it the fruit batter. Level off by shaking the pan from side to side; do not press down on the batter.
• Bake on the middle level of the preheated oven for 50 to 55 minutes, until the top of the cake becomes colored a light gold.

WINTER SPICE CAKE WITH CARAMELIZED APPLE TOPPING

Steps:

• Preheat oven to 350°F. Spray bottom of 9-inch-diameter springform pan with nonstick spray. Line bottom with foil; spray foil. Wrap outside of pan with foil.
• Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; sprinkle with 1 tablespoon sugar. Sauté apples until almost tender and beginning to brown, about 6 minutes. Sprinkle with 3 tablespoons sugar. Increase heat to high and toss until sugar melts and apples are deep brown, about 4 minutes. Pour apple mixture onto large plate (do not clean skillet).
• Melt 4 tablespoons butter in same skillet over medium-high heat. Add 3/4 cup sugar and cook until mixture is deep golden brown, stirring often, about 7 minutes (mixture will be grainy). Add cream and vinegar (do not stir). Cover skillet, reduce heat to medium-low and simmer without stirring until most of caramel bits dissolve, about 8 minutes. Uncover and whisk until sauce is slightly thick, deep brown and reduced to generous 1 cup, about 3 minutes longer. Pour caramel sauce into small saucepan.
• Spread 3 tablespoons caramel sauce over bottom of prepared pan. Arrange apple wedges side by side, rounded side down, in caramel in 2 concentric circles. Sift flour and next 6 ingredients into bowl. Beat 6 tablespoons butter and 1 cup sugar in large bowl to blend (mixture will be grainy). Beat in eggs 1 at a time, then vanilla and 1/4 cup caramel sauce. Beat in half of dry ingredients, then sour cream, then remaining dry ingredients.
• Spoon batter evenly over apples. Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes.
• Cut around cake; remove pan sides. Cool cake 15 minutes longer. Place platter atop cake; invert cake onto platter. Remove pan bottom and foil. Replace any dislodged apples. Rewarm remaining caramel sauce. Serve cake warm or at room temperature with sauce.

WINTER SNOW CAKE

Steps:

• Cream shortening and sugar. Add vanilla. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Beat often each addition. Go outside and get in snow; fold in snow.
• Bake in greased and floured 8 inch square pan, at 350°F for 30 minutes or until pick inserted in center comes out clean.
• Cool in pan.
• Frost with favorite icing.

WARM WINTER LEMON CAKE

Steps:

• Preheat oven to 350.
• Prepare cake mix as directed on package with one egg and 1/2 cup water. Pour batter into greased 8 inch pan.
• Pour milk and water into bowl and add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended.
• Pour over cake batter in dish (do not stir) and place on baking sheet to catch drippings.
• Bake 30-35 minutes until toothpick comes out clean .
• Cool and sprinkle with powdered sugar.

WARM WINTER LEMON CAKE

Steps:

• 1. HEAT oven to 350ºF.
• 2. PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.
• 3. BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
• 4. BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. May top with raspberries if desired. Serve warm. Refrigerate leftovers.

WINTER-WHITE FRUIT CAKE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Prepare cake batter as directed on package; blend in dry pudding mix and extract. Reserve 2 each red and green cherries for garnish. Remove stems, if necessary, from remaining cherries; rinse, then pat dry. Cut cherries into quarters. Stir into cake batter along with the nut mix. Pour into prepared pan. Bake 33 to 36 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Beat cream cheese and milk in medium bowl with mixer until blended. Gradually beat in sugar. Drizzle over cake. Garnish with reserved cherries.

WINTER CAKE

Steps:

• Decorating Ideas: Trees made from Bugle (horn shaped corn snacks) and pretzel trunks Marshmallow snowmen sporting gumdrop hats and noses and fruit by the foot chewy fruit snack roll scarves Teddy Grahams with chewing gum skates, gummy ring inner tubes or gum stick toboggans Ice Teddy Grahams with Mittens, Scarves, and Earmuffs.
• Bake cake as directed on package in 2, 9 inch round pans, using water, oil, and eggs.
• Cool 15 minutes.
• Remove from pans; cool 20 minutes or until completely cooled.
• Freeze one layer for at least 20 minutes.
• In medium bowl, combine frosting and marshmallow creme, beating until smooth.
• Place room temperature cake layer, rounded side down, on serving plate.
• Frost top of cake.
• Place frozen cake later, rounded side up, on cutting board.
• To make pound in cake layer, use small sharp knife to cut out an irregular 6x4 oval shaped hole, no closer than 1 1/2 inches from the edge of the cake.
• Remove oval piece from cake.
• Place frozen cake layer, rounded side up, on top of frosted cake layer.
• Frost side and top of cake.
• Thickly frost inside of the pond being sure to seal completely.
• Cut oval piece in half lengthwise.
• Place 1 half on top of cake close to the pond for sliding hill.
• Secure by inserting pretzels into the hill.
• Frost hill.
• Use other half to feed anxiously watching child Prepare jello as directed for speed set using the hot water and ice cubes.
• Carefully spoon slightly thickened gelatin into the pond to within 1/4 inch of the top of cake.
• Decorate as you desire, using ideas mentioned.

WARM WINTER LEMON CAKE

Steps:

• 1. Preheat oven to 350 degrees. Prepare cake batter as directed on package. Pour into greased 13x9 baking dish ;set aside.
• 2. Pour milk and water into large bowl. add dry pudding mixes and graulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes. (And make sure it is a large one... because it will bubble over)
• 3. Bake 55 min-1hr. or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes. Store left overs in refrigerator.
• 4. If you want to jazz it up add lemon flavor and/or lemon peel, lemon juice to pudding mix.

WARM WINTER LEMON CAKE

Steps:

• 1. preheat oven to 350. Prepare cake mix as directed on package. Pour batter into greased 13x9 baking dish.
• 2. Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wisk 2 min or until well blended. Pour over cake batter in dish. Place dish on a baking sheet to catch drippings.
• 3. Bake 55 to an hour or until toothpick comes out clean. Cool in pan 20 min then sprinkle with powdered sugar. Can garnish with berries if desired.
• 4. Good either served warm or cold. When the cake has cooled it will turn thick & custard like. Yummy!

WINTER CAKE

Steps:

• 1. Butter a plain 10-inch tube pan, line the bottom with a parchment paper cut to fit, and butter the paper. Dust the pan with flour, tapping out the excess. Set aside. 2. In a large mixing bowl, combine the ginger, golden and dark raisins, dates, and cherries. Pour the rum over the fruit, toss well, cover loosely with plastic wrap, and set aside for 1 hour. 3. Set the oven at 275 degrees. 4. In a bowl, sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. 5. In an electric mixer, cream the butter on medium speed for 3 minutes. Add the light brown sugar in 2 additions, beating for 1 minute on medium-high speed after each addition. Add the granulated sugar and continue beating for 1 minute more. Beat in the eggs, one at a time. Blend in the vanilla and apricot preserves, 6. With the mixer set on low speed, add flour mixture in 3 additions, just until it is absorbed. Scrape down the sides of the bowl often. 7. Remove the bowl from the mixer stand. Add marinated fruit and liquid and walnuts. Mix well to combine. Spoon the batter into the pan and smooth the top 8. Bake the cake for 2 hours to 2 hours and 15 minutes, or until a wooden pick inserted into the cake is clean with a few stray crumbs when withdrawn. The cake will pull away slightly from the sides of the pan. 9. Set the cake on a rack to cool for 15 minutes. Carefully invert the cake onto another cooling rack, peel away the parchment paper, then invert again so the cake is right-side up. Cool completely. Lisa