holiday cakePosted: December 25, 2014
This holiday recipe is a continuation of the ultimate holiday meal which begins with this tomato bisque recipe, which you’ve gotta check out if you want your holiday meal to be complete. ;)
You’ll also be able to read a little more about how this recipe was selected for Betty’s Cook Nook plus learn about the photographer who took the picture of the 1970s Christmas family below.
foodie tips ~
♥ Butter instead of margarine? Call me hard-headed, but yes. Plus, I don’t like to anger Mother Nature.
♥ Green maraschino cherries? I had trouble finding them at my local HEB so I went red all the way. Below, when it calls for well-drained cherries, after draining them in a colander transfer them to a paper towel then blot them with a paper towel.
♥ I had lots more glaze leftover. You could easily cut the powdered sugar and milk quantities below in half unless you want more glaze than what’s pictured above.
1 cup | falfurrias butter, softened (falfurrias is from Texas, y’all)
1 package (8 ounce) | philadelphia cream cheese, softened ahead of time
1 ½ cups | sugar
1 ½ teaspoons | vanilla extract
4 | cage free eggs
2 ¼ cups | cake flour, sifted and divided into 2 cups in one bowl and ¼ cup in another
1 ½ teaspoons | baking powder
¾ cup | red and or green maraschino cherries, well drained
1 cup | pecans, chopped and divided into halves (½ cup each)
1 ½ cups | powdered sugar, sifted
¼ cup | milk
to top | more maraschino cherries
ii. what to do
1. Make sure your butter is softened then preheat your oven to 325°F. Things are about to heat up!
2. Combine butter, cream cheese and sugar then cream together until light and fluffy. We used our tried and true KitchenAid mixer for the ultimate fluffy.
3. Stir in the vanilla. Add eggs one at a time, beating well with every addition.
4. In a medium bowl gently hand mix 2 cups flour and baking powder then gradually add to the creamed mixture.
5. Combine the remaining flour, cherries and ½ cup of the pecans and fold into the cake batter.
6. Sprinkle the remaining pecans into a greased 10-inch Bundt or tube pan; pour in the cake batter.
7. Bake for 1 hour or until cake tests done. Cool 5 minutes then remove from pan.
8. Combine powdered sugar and milk. Pour this glaze over the cake and garnish with cherries.
Here’s a scan of the original recipe! Note the missing Apple Cider recipe (how could they?!). No worries – I have a substitute recipe coming soon.