Christmas Cake Recipes

1 (16-ounce) package Honey Maid Honey Grahams, finely crushed (about 5 cups crumbs)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup raisins
1 cup pitted dates, finely chopped
1 1/2 cups mixed candied fruit
1 cup Planters Walnut Pieces
1/2 cup orange juice
1/3 cup light corn syrup

1. Line 8 x 5-inch loaf pan with foil, with ends of foil extending over sides of pan; set aside.
2. Mix graham crumbs, spices, raisins, dates, candied fruit and walnuts in large bowl.
3. Mix orange juice and corn syrup until well blended. Add to crumb mixture; stir just until crumbs are moistened.
4. Press graham mixture firmly into prepared pan; cover tightly. Refrigerate at least 2 days.
5. Remove cake from pan just before serving, using foil handles. Discard foil.
6. Drizzle cake with Powdered Sugar Glaze (recipe follows), if desired. Let stand until firm. Store, tighty wrapped, in refrigerator.

Makes 16 servings.

Powdered Sugar Glaze:
Mix 1 1/2 cups powdered sugar and 2 tablespoons milk until well blended. Makes 2/3 cup or 12 servings, about 1 tablespoon each.

Great Substitute:
Substitute dried cranberries for the raisins.

Nutrition (per serving): Calories 300, Total fat 7g, Saturated fat 1g, Cholesterol 0mg, Sodium 200mg,
Carbohydrate 57g, Dietary fiber 3g, Sugars 35g, Protein 3g, Vitamin A 0%DV, Vitamin C 6%DV,
Calcium 2%DV, Iron 10%DV.

1 3/4 cups all-purpose flour
1 cup Quakerr Oats (Quick or Old Fashioned, uncooked)
1/3 cup granulated sugar
1 tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 cup skim milk
1/2 cup molasses
1/3 cup vegetable oil
1 large egg, lightly beaten
GLAZE:
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1/2 teaspoon grated lemon peel (optional)

1. Heat oven to 375øF. Line 12 medium muffin cups with paper baking cups.
2. In large bowl, combine flour, oats, sugar, ginger, baking soda, cinnamon and salt; mix well.
3. In medium bowl, combine milk, molasses, oil and egg; mix well. Add to dry ingredients all at once; mix until well blended.
4. Fill muffin cups almost full.
5. Bake 20 to 23 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on wire rack.
6. Combine glaze ingredients, adding enough lemon juice for desired consistency; mix until smooth.
7. Drizzle glaze over cooled cupcakes. Store loosely covered.

Makes 12 cupcakes.

NUTRITION INFORMATION: 1 cupcake.
Calories 250, Calories From Fat 60, Total Fat 7g, Saturated Fat 1g, Cholesterol 15mg, Sodium 110mg, Total Carbohydrate 44g, Dietary Fiber 1g, Protein 4g.

1 3/4 cups all-purpose flour
1 cup Quakerr Oats (Quick or Old Fashioned, uncooked)
1/3 cup granulated sugar
1 tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 cup skim milk
1/2 cup molasses
1/3 cup vegetable oil
1 large egg, lightly beaten
GLAZE:
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1/2 teaspoon grated lemon peel (optional)

1. Heat oven to 375øF. Line 12 medium muffin cups with paper baking cups.
2. In large bowl, combine flour, oats, sugar, ginger, baking soda, cinnamon and salt; mix well.
3. In medium bowl, combine milk, molasses, oil and egg; mix well. Add to dry ingredients all at once; mix until well blended.
4. Fill muffin cups almost full.
5. Bake 20 to 23 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on wire rack.
6. Combine glaze ingredients, adding enough lemon juice for desired consistency; mix until smooth.
7. Drizzle glaze over cooled cupcakes. Store loosely covered.

Makes 12 cupcakes.

NUTRITION INFORMATION: 1 cupcake.
Calories 250, Calories From Fat 60, Total Fat 7g, Saturated Fat 1g, Cholesterol 15mg, Sodium 110mg, Total Carbohydrate 44g, Dietary Fiber 1g, Protein 4g.