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Fruit and Nut Shortbread
Dessert

Fruit and Nut Shortbread

4.0

Prep
Cook
Total

Instructions

  1. 1 Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

By Carol

Punch Bowl Cookies
Dessert

Punch Bowl Cookies

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Beat butter and sugar together in a large bowl until creamy and smooth; scoop by teaspoonful onto the prepared baking sheet. Make an indentation in the center of each portion and insert a cherry half.
  3. 3 Bake in the preheated oven until cookies are light brown, about 12 minutes.

By chef_tigger

Marshmallow Log
Dessert

Marshmallow Log

4.6

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Sprinkle coconut evenly on a sheet of waxed paper.
  2. 2 In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts, and cherries. Shape into a log; place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.

By Laura Moffatt

Cherry Dots
Dessert

Cherry Dots

4.0

Prep
40 min
Cook
15 min
Total
295 min

Instructions

  1. 1 Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir in milk and vanilla extract. Mix in the flour and salt.
  2. 2 Divide the dough into two equal pieces, and shape each half into a 12 inch roll on a sheet of waxed paper. Place 17 candied cherries side by side on top of each roll, and press into the roll until the cherries are centered. Mold dough around cherries. Sprinkle the outside evenly with chopped walnuts. Wrap the dough in the waxed paper, and refrigerate 4 hours to overnight.
  3. 3 Preheat an oven to 350 degrees F (175 degrees C).
  4. 4 Cut each roll into 1/4 inch slices, and place the slices onto ungreased baking sheets. Bake in the preheated oven until golden, 12 to 15 minutes.

By Miss Moneypenny

Coconut Rolled Sugar Cookies
Dessert

Coconut Rolled Sugar Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
  2. 2 Add the flour and beat until well mixed. Stir in the cherries and pecans.
  3. 3 Shape into three 7-inch long rolls. Roll in the coconut to coat.
  4. 4 Wrap in plastic wrap and chill for several hours or overnight.
  5. 5 Preheat oven to 375 degrees F.
  6. 6 Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool.

By Laria Tabul

Cherry Bourbon Balls
Dessert

Cherry Bourbon Balls

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In the microwave oven or over a double boiler, melt chocolate chips, stirring occasionally until smooth. Remove from heat and stir in the bourbon and corn syrup.
  2. 2 In a medium bowl, toss together the crushed vanilla wafers and ground walnuts. Pour the chocolate mixture over the crumbs in the bowl and blend well using your hands. Shape into 1 inch balls and press a cherry half into the center of each one. Roll each cookie in confectioners' sugar to coat.
  3. 3 Store in an airtight tin for at least a week before serving.

By Cindy Laudico

Cherry Rum Balls
Dessert

Cherry Rum Balls

4.1

Prep
Cook
Total

Instructions

  1. 1 Melt the chocolate chips and stir in the rum and corn syrup.
  2. 2 Stir together the vanilla wafer crumbs, pecans and 1/2 cup of the confectioners' sugar. Drizzle the chocolate mixture over the crumb mixture and stir until blended.
  3. 3 Shape mixture into 1 inch balls. Roll balls in the remaining confectioners' sugar. Place cherry half in center of each cookie, pressing down lightly. Store in an airtight container for several days to develop flavor.

By Tena

Never Fail Fruit Cake
Dessert American

Never Fail Fruit Cake

4.2

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 10-inch tube pan. Line bottom of pan with greased parchment paper. Set aside.
  2. 2 Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well.
  3. 3 Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.

By Cathy

Noel Crisps
Dessert

Noel Crisps

4.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and almond extract. Stir in flour, baking powder and salt. When the mixture is creamy, stir in chocolate chips, coconut and cherries. Drop the dough by teaspoonful onto a greased cookie sheet.
  3. 3 Bake for 12 to 15 minutes.

By theresa

Cherry Cream Cheese Cake
Dessert

Cherry Cream Cheese Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
  3. 3 Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
  4. 4 Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

By Carol

Fruitcake Cookies II
Dessert

Fruitcake Cookies II

4.0

Prep
Cook
Total

Instructions

  1. 1 Sift the flour, measure and sift it again with the baking soda and salt.
  2. 2 Cream the shortening add the sugar and eggs. Beat until light and fluffy. Add the milk and flour mixture, mixing well. Stir in the nuts, dates, cherries and candied peel. Cover and chill dough for several hours.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Drop chilled dough by teaspoons, 2 inches apart, onto lightly greased baking sheets. Top each cookie with a half of a candied cherry. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

By Jeri Mortinson

Cherry-Cornflake Cookies
Dessert

Cherry-Cornflake Cookies

4.2

Prep
Cook
Total

Instructions

  1. 1 Mix together flour, baking powder and salt and set aside.
  2. 2 In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla, then add flour mixture. Combine well. Add nuts, raisins and chopped cherries.
  3. 3 Shape dough into balls using level tablespoon as measure. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter.
  4. 4 Bake at 375 degrees F (190 degrees C) for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.

By Ceil Wallace

Empire Cookies
Dessert

Empire Cookies

4.5

Prep
Cook
Total

Instructions

  1. 1 Cream butter. Add sugar, creaming well. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture.
  2. 2 On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds, and place on ungreased baking sheets.
  3. 3 Bake at 350 degrees F (175 degrees C) for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
  4. 4 Spread half of the cookies with jam, and top with remaining cookies.
  5. 5 Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing. Frost tops of cookies. Top each with a small piece of candied cherry.

By Marguerite

Christmas Wreath Cake
Dessert

Christmas Wreath Cake

4.5

Prep
30 min
Cook
120 min
Total
210 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
  2. 2 In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
  3. 3 In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
  4. 4 Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.

By Karen D

Mrs. Walker's Fruit Cake
Dessert

Mrs. Walker's Fruit Cake

4.4

Prep
20 min
Cook
75 min
Total
155 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a 9-inch fluted tube pan, such as a Bundt®, with cooking spray.
  2. 2 Mix the cake mix, eggs, vegetable oil, lemon pudding mix, lemon extract, and vanilla extract together in a large bowl until smooth, and stir in candied cherries, pineapple, pecans, and dried cranberries. Pour the batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Allow to cool in the pan for 20 minutes before turning it out onto a cake plate to finish cooling. Store in a covered container to help retain moisture.

By suetoyou

Better Than Fruitcake Cookies
Dessert

Better Than Fruitcake Cookies

4.1

Prep
Cook
Total

Instructions

  1. 1 In a large bowl, combine fruits, honey, sherry, lemon juice, salt and walnuts. Cover and marinate overnight.
  2. 2 Cream together with butter, brown sugar and white sugar until smooth. Add egg and mix well. Combine the flour, salt and cloves; gradually blend into the butter mixture. Blend in the fruit and nut mixture
  3. 3 Lightly flour work surface and divide dough into 2 equal portions. Roll into logs and wrap in plastic wrap or waxed paper. Place dough in freezer for at least an hour.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Cut logs into thin rounds and place on cookie sheet spaced at least 1 inch apart.
  5. 5 Bake 10 to 13 minutes in the preheated oven, or until golden brown.

By Frieda

Apricot Fruitcake
Dessert

Apricot Fruitcake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
  2. 2 In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
  3. 3 Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
  4. 4 Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
  5. 5 Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
  6. 6 Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
  7. 7 Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

By Carol

Chocolate Cherry Biscotti
Dessert Italian

Chocolate Cherry Biscotti

4.7

Prep
25 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  2. 2 In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
  3. 3 With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
  4. 4 Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
  5. 5 Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

By Jennifer Wall

Festive Fruitcake I
Dessert

Festive Fruitcake I

4.8

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
  2. 2 In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
  3. 3 Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
  4. 4 In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
  5. 5 In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
  6. 6 Bake for about 3 hours until an inserted wooden pick comes out clean.

By Carol

Merry Cherry Bars
Dessert American

Merry Cherry Bars

4.6

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Beat butter and sugar together in a large bowl until light and fluffy. Beat in egg and almond extract. Combine flour and salt; stir into butter mixture until well blended. Stir in 1/2 cup cherries.
  3. 3 Press dough into an ungreased 9x13-inch baking pan; sprinkle remaining 1/4 cup cherries and candy-coated chocolate pieces on top. Press in lightly.
  4. 4 Bake in the preheated oven until edges are lightly browned, 30 to 35 minutes. Cool completely before icing.
  5. 5 Meanwhile, whisk confectioners' sugar and water together until reaches a drizzling consistency; drizzle evenly over cookies.

By AMYMCGS

White Fruitcake
Dessert American

White Fruitcake

4.8

Prep
35 min
Cook
120 min
Total
635 min

Instructions

  1. 1 Chop raisins, pineapple chunks, and cherries into smaller pieces and transfer to a large bowl.
  2. 2 Add currants, orange peel, and citron peel to the bowl. Pour in orange juice, cover, and soak, 8 hours to overnight.
  3. 3 Preheat the oven to 275 degrees F (135 degrees C). Place a small pan of water on a lower shelf in the oven. Line one 5x9-inch loaf pan and two 3x8-inch loaf pans with parchment paper.
  4. 4 Beat butter in a large bowl with an electric mixer until creamy. Gradually beat in confectioners' sugar until incorporated.
  5. 5 Whisk egg yolks in a separate bowl until thick and pale in color. Add to the butter mixture and mix until incorporated. Mix in soaked fruit and orange juice mixture, then gradually mix in sifted flour.
  6. 6 In another clean bowl, beat egg whites until peaks form. Fold egg whites into the batter. Fill each of the prepared pans 2/3 full with batter.
  7. 7 Bake in the preheated oven until golden brown and a toothpick comes out clean when inserted in the center, 2 to 2 ½ hours.

By Brenda

Grandma Bettie's Light Fruit Cake
Dessert American

Grandma Bettie's Light Fruit Cake

5.0

Prep
15 min
Cook
90 min
Total
20265 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two loaf pans with parchment paper.
  2. 2 Toss cherries, raisins, pineapple, and almonds with 1 cup flour in a bowl.
  3. 3 Beat sugar, butter, and eggs together in a separate bowl until creamy; sift in remaining 2 ½ cups flour, baking powder, and salt. Stir in extracts. Fold in dried fruit and almond mixture. Divide batter between the prepared pans, spreading evenly.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 1 ½ to 2 hours. Wrap cakes tightly; let age in a cool place for 2 to 4 weeks.

By Leanne Mentz

Grandma's Christmas Icebox Cookies
Dessert American

Grandma's Christmas Icebox Cookies

4.5

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Mix in 1/2 of the beaten eggs until completely blended. Beat in remaining beaten eggs and vanilla until combined.
  2. 2 Mix together flour, baking powder, and salt in a medium bowl; stir into creamed butter mixture until dough is just mixed. Fold in pecans and candied cherries. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Slice cookie dough to about 1/4-inch thickness and arrange on a baking sheet.
  5. 5 Bake in the preheated oven until edges are lightly browned, about 10 minutes.

By laurita

Candied Christmas Cookies
Dessert American

Candied Christmas Cookies

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F. Grease cookie sheets.
  2. 2 In large mixing bowl, cream together eggs, butter and brown sugar. Mix baking soda with the milk and add to mixture. Stir in orange juice and bourbon. In a small bowl, lightly toss candied fruits with a small amount of flour until fruits separate easily. Add to mixture. Add flour, dates and pecans. Stir until well blended. Drop by teaspoons about 2 inches apart onto cookie sheet.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Laria Tabul

Rich Dark Fruitcake
Dessert

Rich Dark Fruitcake

4.8

Prep
60 min
Cook
270 min
Total
360 min

Instructions

  1. 1 Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
  2. 2 Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  3. 3 Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
  4. 4 Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
  5. 5 Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  6. 6 Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

By Carol

Easter Simnel Cake
Dessert European

Easter Simnel Cake

4.8

Prep
30 min
Cook
160 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
  2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
  3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
  4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
  5. 5 Set the oven's broiler to high.
  6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
  7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
  8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

Dundee Cake
Dessert European

Dundee Cake

4.8

Prep
20 min
Cook
100 min
Total
120 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
  2. 2 Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
  3. 3 Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
  4. 4 Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
  7. 7 Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
  8. 8 Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

By Carol

My Grandma's Fruitcake Cookies
Dessert American

My Grandma's Fruitcake Cookies

4.8

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Grease several baking sheets.
  2. 2 Sift flour, cinnamon, and baking soda into a large bowl; set aside.
  3. 3 Beat butter and sugar together in a separate large bowl with an electric mixer until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.
  4. 4 Add flour mixture in batches, alternating with about 2 tablespoons of milk, beating batter briefly after each addition until the mixture is soft. Beat in sherry, then stir in nuts, pineapple, cherries, dates, and raisins until thoroughly mixed.
  5. 5 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  6. 6 Bake in the preheated oven until the cookies are set and the bottoms are very lightly browned, about 20 to 30 minutes.
  7. 7 Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By minky410

Lord Baltimore Cake
Dessert American

Lord Baltimore Cake

4.8

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round layer cake pans.
  2. 2 In small bowl combine flour, baking powder and salt. In another small mixer bowl beat egg yolks until thick and lemon colored; set aside.
  3. 3 In large mixer bowl combine butter and sugar. Beat until very light and fluffy, scraping bowl occasionally. Beat in egg yolks. With mixer at low speed add dry ingredients alternately with milk and vanilla, starting and ending with dry ingredients. Divide evenly among prepared pans. Spread to edges.
  4. 4 Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, until golden. Let cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
  5. 5 Make Seven Minute Frosting (see footnote). Remove one third of the Seven Minute Frosting and place it in a mixing bowl with the macaroon crumbs, pecans, almonds, cherries, lemon juice, and orange rind. Fold together until thoroughly blended. Use this mixture as the filling between the three cake layers, and use the remaining 2/3 of the frosting to cover the tops and sides of the cake.

By Carol