Almond Butter Christmas Cake Recipe

Name: Almond Butter Christmas Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour sifted; 3 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cups butter or shortening; 1 1/2 cup sugar; 3 large eggs unbeaten; 1/2 cup almonds finely chopped; 1/2 cup raisins, seedless finely chopped; 1 cup milk; 1 teaspoon vanilla extract

Servings: persons

1
Sift flour once, measure, add baking powder and salt, and sift together three times.
2
Cream butter thoroughly.
3
Add sugar gradually, and cream together until light and fluffy.
4
Add eggs, one at a time, beating thoroughly after each.
5
Add nuts and raisins and beat well.
6
Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.
7
Add vanilla.
8
Bake in two greased 9-inch layer pans in moderate oven (375 degrees F.) 25 minutes, or until done.
9
Spread Boiled Frosting (see recipe) between layers and on top and sides of cake.
10
Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems.
11
Or decorate with poinsettias made of candied cherries.
12
Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias.
13
If desired, Lemon Butter Frosting (see recipe) may be used.
14
--- Boiled Frosting --- 1/2 cup water 13 cup light corn syrup 2 1/2 cup sugar 2 ea egg whites, large 2 1/2 teaspoons vanilla Combine water, corn syrup and sugar in a medium saucepan.
15
Heat to boiling; boil until the mixture thickens and forms a ball when a small spoonful is dropped into cold water (about 240F on a candy thermometer).
16
Beat the egg whites in a large bowl of the electric mixer until stiff.
17
Slowly beat in the hot syrup.
18
Combine to beat until spreading consistency.
19
Beat in vanilla.
20
--- Lemon Butter Frosting --- 4 tablespoons butter 3 cup confectioner's sugar 2 tablespoons lemon juice 2 tablespoons water In bowl combine butter, sugar, lemon juice and enough water for spreading consistency; beat well.

1178

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups cake flour sifted, 3 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cups butter or shortening, and more.

Yes, Almond Butter Christmas Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Butter Christmas Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions