Grannys Ultimate Christmas Cake Food

GRANDMA'S CHRISTMAS CAKE

Steps:

• mix sugar, oil, eggs, Vanilla, apples, nuts, and raisins.
• mix well and add flour, salt, soda and cinnamon.
• pour into a 9x12 greased+ floured pan.
• Bake at 350 for 1 hour.
• Frosting Glaze: mix butter, sugar, corn syrup, cream and CARDAMOM.
• bring to boil/remove from heat and spread on cake after cake is cool.

GRANDMA'S CHRISTMAS CAKE

Steps:

• In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool., In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake.

ADDICTING GRANNY CAKE

Steps:

• Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
• In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple.
• Pour batter into your pan and top with an even layer of pecans and brown sugar.
• Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
• While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil.
• Remove from heat and stir in vanilla extract, then pour over hot cake.
• Let cake cool so it absorbs icing, then slice, serve and enjoy.

GRANDMA'S BEST CHRISTMAS CAKE

Steps:

• Warm margarine to room temperature Cream the sugars and margarine until smooth and creamy. Add one egg at a time mixing one tablespoon of the flour between each egg (this prevents curdling).
• Blanche Almonds if necessary then add ALL the ingredients EXCEPT the remaining flour stirring well then add the remaining flour folding in well.
• Line an 8-9 inch metal cake tin with greaseproof paper place the mixture in making a bit of a dip in the middle, by doing this the cake will come out more even.
• Cook in a slow oven 150c for approx 3 hours check with a satay stick through the centre to see if its cooked then tip out onto a cake rack to cool.
• I usually cook this in the early afternoon and leave overnight to cool completely, just to make sure that there is no heat in the centre as once you wrap it up if there is, it will sweat and can make the cake go mouldy.
• Wrap in two layers of Foil and keep in a cupboard. at the start of December prick the top of the cake lightly and dribble over a tot of Brandy, reseal and turn over two weeks later.
• Mums idea:.
• Line the tin as usual but also wrap brown paper around the outside tying it tightly with some string leaving the level of the paper higher than the cake so if necessary you can put some paper over the top to stop it browning too much toward the end of cooking.
• Cook this cake late October or Early November.