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Christmas Cream Cake

Date added: November 25, 2007

  • Servings: 1 change
  • Calories per serving: 8,566
  • Prep time: 20
  • Cook time: 30

Ingredients

Cake
  • 5 eggs, whole, separated
  • 1/2 cup butter, unsalted
  • 1 cup shortening, frying, reg, hydrog soybean & cttnsd oil
  • 2 cup sugar
  • 1 tsp vanilla extract
  • 2 cup flour, all purpose, bleached, enrich
  • 1 tsp baking soda
  • 1 tsp baking powder, continuous action
  • 1/2 tsp salt, table
  • 1 cup buttermilk
  • 1 cup coconut, dried, unsulfured, unsweetened, fine macaroon
  • 1 cup nuts, walnuts, black, dried, chpd
Icing
  • 1 cup cream cheese, soften
  • 1 1/2 cup icing sugar
  • 1/2 cup butter, unsalted, soften
  • 1 cup cherries, maraschino, cnd, drained

Recipe Method

First make the cake. Preheat oven to 350 degrees. Cut waxed paper to fit the bottom of three 9-inch cake pans. Lightly grease and flour the paper. In a small bowl beat the egg whites well until they form peaks and then set aside. In a larger bowl, cream together the butter or margarine and the shortening, sugar, egg yolks and vanilla. Add the flour, baking soda, baking powder, salt and buttermilk and mix well. Now add the coconut and nuts and stir thoroughly. Carefully fold in the beaten egg whites. Pour batter into the prepared pans. Bake in preheated 350 degree oven for 25 to 30 minutes. Let cool in pan for 10 minutes before removing from the pans.
Cool thoroughly before making the icing. When it is time to make the icing, drain, rinse and chop the maraschino cherries. Set aside. Combine the cream cheese, confectioners' sugar, and butter or margarine. Cream together thoroughly until smooth. Add cherries, mix well and use to frost the cake.

Nutritional Facts

Per serving% Daily Value*
Calories 8,566428%
Fat 627g965%
Cholesterol 1,820mg607%
Sodium 4,005mg 167%
Carbohydrates 702g428%

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