Classic Christmas Cake
The Bundt cake of your holiday dreams.
Cream cheese, butter, maraschino cherries, and pecans baked into a gorgeous Bundt cake with a powdered sugar glaze. Garnish with pecan halves and candied cherries for maximum ‘80s presentation.
- Category
- Desserts
- Servings
- 16
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 1 package (8 oz) cream cheese, softened
- 1 cup butter or margarine, softened
- 1½ cups granulated sugar
- 1½ teaspoons vanilla
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 4 eggs
- 2¼ cups sifted cake flour
- 1½ teaspoons baking powder
- 1 jar (8 oz) maraschino cherries, drained and chopped
- 1 cup finely chopped pecans
- 1½ cups powdered sugar
- 2 tablespoons milk
- Pecan halves and red and green candied cherries for garnish
Instructions
- 1
Preheat oven to 325°F. Beat cream cheese, butter, granulated sugar, vanilla and spices.
- 2
Add eggs, one at a time, mixing well after each addition.
- 3
Combine flour and baking powder. Gradually add 2 cups of the flour mixture to the butter mixture. To remaining flour mixture, add maraschino cherries and ½ cup of the chopped pecans; fold into batter.
- 4
Grease a 10-inch Bundt or tube pan; sprinkle with remaining ½ cup pecans. Pour batter into prepared pan.
- 5
Bake at 325°F for 1 hour and 15 minutes. Let cool in pan on wire rack 5 minutes. Remove from pan. Cool completely.
- 6
Beat powdered sugar and milk until smooth. Spoon icing over cake. Garnish with pecan halves and candied cherries.
Recipe shared by Gerry D