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Willard Scott's Christmas Cake

 

This delicious and moist Christmas cake will satisfy everyone at your dinner table.

Yield

16

servings

Prep

20

min

Cook

20

min

Ready

3

hrs

Trans-fat Free
 

Ingredients

2 1/2 cups flour, self-rising
self rising
1 teaspoon white vinegar
1 1/2 cups sugar
1 teaspoon baking soda
1 cup buttermilk
2 large eggs
1 teaspoon cocoa powder
1 teaspoon vanilla extract
1 1/2 cups vegetable oil
1/4 cup food coloring
red
*
Frosting
1/3 pound butter
softened
1 pound powdered sugar
10 ounces cream cheese
softened
2 cups pecans
finely chopped and toasted, or walnuts

Directions

Preheat oven to 350℉ (180℃).

Well grease and flour 3 9-inch cake pan. Set aside.

To make cake:

In large bowl with electric mixer, add all cake ingredients, beat at medium speed until well blended.

Pour into 3 prepared cake pans.

Bake for approximately 20 minutes until wooden skewer inserted center comes out almost clean.

Let cool in pan on wire racks completely.

To make frosting:

Beat first three ingredients together until fluffy.

Fold in 1½ cups pecans, reserving ½ cup to decorate the top of the cake.

Frost cooled cake layers, then decorate the top.

Chill cake one hour or more until frosting sets.

Slice and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 67360% of calories from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 416mg 17%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 1%
Calcium 11% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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