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Holiday Cake Ideas
by Brenda Arnold
Carrot Cake By: Brenda Arnold
Ingredients:
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3 cups grated carrots
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4 eggs
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1 1/4 cups vegetable oil
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2 cups white sugar
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2 cups sifted all-purpose flour
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2 teaspoons baking powder
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2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1 teaspoon salt
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1/2 teaspoon ground nutmeg
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1 cup golden raisins
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1 1/4 cups confectioners' sugar
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1 (3 ounce) package cream cheese
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1 tablespoon light corn syrup
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1/2 teaspoon vanilla extract

Instructions:
  1. Beat together the eggs, oil, and white sugar. Blend mixture for thirty seconds.
  2. Sift together flour, baking powder, baking soda, salt and spices. Add the carrots and raisins. Pour egg mixture into dry ingredients, and mix well.
  3. Pour batter into well greased 10 inch tube or Bundt pan. Bake at 350 degrees F (175 degrees C) oven for 60 to 70 minutes. Cool cake on wire rack, and then refrigerate until completely cooled.
  4. To make Cream Cheese Glaze: Blend together confectioners' sugar, cream cheese, corn syrup, and vanilla. Spread over cooled cake.


New Year's Champagne Cake: By Brenda Arnold
Toast in the New Year with a tasty Champagne Cake

Ingredients:
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1  2-layer-size white cake mix
- Champagne or sparkling wine
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2  16-ounce cans strawberry frosting
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Fresh strawberries

Instructions:

Preheat oven to 350 degrees F. Grease and lightly flour two 8x1 1/2-inch round cake pans; set aside.

Prepare cake mix according to package directions, except replace water with Champagne. Spread batter into prepared pans. Bake for 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. Place one cake layer, bottom side up, on a serving platter. Spread with about 1/2 can of frosting. Top with second cake layer, top side up. Spread top and sides of cake with remaining frosting. Garnish with strawberries.


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