Almond Butter Christmas Cake


by: Mommy_loves_to_cook

Delicious cake for holiday.


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serves: 5

3 cup cake flour, sifted

3 teaspoon baking powder

1/2 teaspoon salt

3/4 cup butter, or shortening

1 1/2 cup sugar

3 each eggs, unbeaten

1/2 cup almonds, finely chopped

1/2 cup raisins, finely cut

1 cup milk

1 teaspoon vanilla

Boiled Frosting

1/2 cup water

1/3 cup light corn syrup

2 1/2 cup sugar

2 large egg whites,

1 1/2 tsp vanilla

Lemon butter Frosting

4 tbsp butter

3 cup confectioner's sugar

2 tbsp lemon juice

2 tbsp water

Nutrition Facts
Almond Butter Christmas Cake

Servings Per Recipe: 5

Amount per Serving

Calories: 1588

  • Total Fat: 33.5 g
  •     Saturated Fat: 8.8 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 31.4 mg
  • Sodium: 365.4 mg
  • Total Carbs: 319.1 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 240.4 g
  • Protein: 9.8 g

how is this calculated?

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1.  Sift flour once, measure, add baking powder and salt, and sift together three times.

2.  Cream butter thoroughly.

3.  Add sugar gradually, and cream together until light and fluffy.

4.  Add eggs, one at a time, beating thoroughly after each.

5.  Add nuts and raisins and beat well.

6.  Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.

7.  Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or until done. Spread Boiled Frosting (see recipe) between layers and on top and sides of cake.

8.  Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems.

9.  Or decorate with poinsettias made of candied cherries.

10.  Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.

11.  If desired, Lemon butter Frosting (see recipe) may be used.

12.  Boiled Frosting: Combine water, corn syrup and sugar in a medium saucepan.

13.  Heat to boiling; boil until the mixture thickens and forms a ball when a small spoonful is dropped into cold water (about 240F on a candy thermometer).

14.  Beat the egg whites in a large bowl of the electric mixer until stiff.

15.  Slowly beat in the hot syrup. Combine to beat until spreading consistency.

16.  Beat in vanilla.

17.  Lemon butter Frosting: In bowl combine butter, sugar, lemon juice and enough water for spreading consistency; beat well.

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