Christmas Cake Recipes

Crust (see recipe)
32 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 egg
1 3/4 cups prepared eggnog
1 teaspoon vanilla extract
1 (8 ounce) container sour cream
Optional garnishes: 6 ounces white baking chocolate,
pinch ground nutmeg

Preheat oven to 350 degrees F.

Prepare crust. Leave oven on.

Prepare filling by beating cream cheese in medium-size bowl until smooth.

In small bowl, mix sugar, flour, nutmeg, cinnamon and cloves. Add to cream cheese; beat until smooth. Beat in egg. Add eggnog in slow stream, beating continuously. Beat in vanilla extract. Pour filling onto crust in pan; tap pan lightly to release air bubbles.

Bake in preheated oven 1 hour. Remove from oven; spread sour cream over top of cake. Bake 5 minutes longer. Cool in pan on rack until cake is cool to touch. Refrigerate until serving.

To prepare garnish, line 8-by-4-inch loaf pan with aluminum foil, leaving an overhang on both ends. Melt chocolate in top of double boiler over barely simmering, not boiling, water, stirring until smooth. Stir in nutmeg. Pour chocolate into pan, spreading evenly. Refrigerate until firm.

Lift foil out of pan to remove chocolate bar. Using vegetable peeler, scrape chocolate to make loose curls. Arrange curls on top of cake. Makes 12 to 16 servings.
Crust
1 cup graham cracker crumbs (about 8 whole
graham crackers, crushed)
1 teaspoon granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted

Combine crumbs, sugar, ginger, nutmeg, cinnamon and butter in a small bowl until well blended. Press over bottom of 9-inch springform pan. Bake 10 minutes. Transfer pan to wire rack to cool.

Crust (see recipe)
32 ounces cream cheese, at room temperature
3/4 cup granulated sugar
1/4 cup flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Pinch of ground cloves
1 egg
1 3/4 cups prepared eggnog
1 teaspoon vanilla extract
1 (8 ounce) container sour cream
Optional garnishes: 6 ounces white baking chocolate,
pinch ground nutmeg

Preheat oven to 350 degrees F.

Prepare crust. Leave oven on.

Prepare filling by beating cream cheese in medium-size bowl until smooth.

In small bowl, mix sugar, flour, nutmeg, cinnamon and cloves. Add to cream cheese; beat until smooth. Beat in egg. Add eggnog in slow stream, beating continuously. Beat in vanilla extract. Pour filling onto crust in pan; tap pan lightly to release air bubbles.

Bake in preheated oven 1 hour. Remove from oven; spread sour cream over top of cake. Bake 5 minutes longer. Cool in pan on rack until cake is cool to touch. Refrigerate until serving.

To prepare garnish, line 8-by-4-inch loaf pan with aluminum foil, leaving an overhang on both ends. Melt chocolate in top of double boiler over barely simmering, not boiling, water, stirring until smooth. Stir in nutmeg. Pour chocolate into pan, spreading evenly. Refrigerate until firm.

Lift foil out of pan to remove chocolate bar. Using vegetable peeler, scrape chocolate to make loose curls. Arrange curls on top of cake. Makes 12 to 16 servings.
Crust
1 cup graham cracker crumbs (about 8 whole
graham crackers, crushed)
1 teaspoon granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, melted

Combine crumbs, sugar, ginger, nutmeg, cinnamon and butter in a small bowl until well blended. Press over bottom of 9-inch springform pan. Bake 10 minutes. Transfer pan to wire rack to cool.

1 cup (2 sticks) butter
1/2 cup Crisco®
3 cups granulated sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon rum extract
1 teaspoon butter extract
1 teaspoon brandy extract
1 teaspoon almond extract
1 teaspoon pineapple extract

Cream butter, Crisco® and sugar. Add eggs one at a time, beating well after each addition. Mix flour and baking powder and add one cup at a time, alternating with 1/3 cup milk at a time, beating well after each addition. Add extracts and beat well.

Pour into a Bundt or tube pan. Bake at 350 degrees F for 1 hour, 20 minutes. This is better if served after 2 or 3 days.