Fancy cakes make elegant holiday gifts Christmas countdown

November 07, 1990|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

THESE FANCY CAKES are easy to make and freeze well. They also make wonderful sale items for church or community bazaars. Be sure to allow the liqueur cakes to cool in their pans for two hours before removing them.

A miniature Irish Cream cake is shown in our photograph.

$Chocolate Kahlua Cake

1 box chocolate cake mix

1/2 cup vegetable oil

1 package (6 ounces) instant chocolate pudding mix

4 eggs

3/4 cup Kahlua liqueur

1/2 cup water

6 tablespoons Kahlua liqueur

1 cup confectioners sugar, sifted

Preheat oven to 350 degrees. Combine first six ingredients in mixing bowl and blend well. Pour into greased and lightly floured pan or pans. This recipe will make one 9 1/2 -inch bundt cake or ten one-cup cakes. For the small cakes, use one-cup metal gelatin molds, cake molds or miniature bundt pans. The large cake will take about 45 to 50 minutes to bake. Smaller cakes will take about 25 to 30 minutes. Cake is done when it springs back lightly when touched.

Combine remaining Kahlua and confectioner's sugar. While cake still warm in pan, poke holes in cake; pour liqueur mixture over. Allow cake to cool in pan at least two hours before removing.

?1-- Adapted from "The Spirit of Christmas" edited by Anne Van Wagner Young; Leisure Arts -- 1988. Irish Cream Cakes

1 package 18.5 ounces white cake mix

1 package (5 1/4 -ounces) instant vanilla pudding mix

1 1/2 cups Irish Cream Liqueur

1 cup miniature semisweet chocolate chips

4 eggs

1/2 cup vegetable oil

1 cup Irish Cream liqueur

3 cups confectioner's sugar

Preheat oven to 350 degrees. In a large mixing bowl, combine first six ingredients. Blend well. Pour into ten greased and floured one-cup metal gelatin molds, cake molds or miniature bundt pans. Bake 25 to 30 minutes or until cake springs back when lightly touched.

In small bowl, combine remaining ingredients, blending well. While cakes are still warm and still in pans, poke holes in cakes; pour liqueur mixture over. Allow cakes to cool in pans at least two hours before removing from pans.

+ -- "The Spirit of Christmas"Golden Amaretto Cake

1 box yellow cake mix

1/2 cup vegetable oil

1 package (6 ounces) instant vanilla pudding mix

4 eggs

3/4 cup Amaretto liqueur

1/2 cup water

1/4 teaspoon almond extract

6 tablespoons Amaretto liqueur

1 cup confectioners sugar, sifted

Preheat oven to 350 degrees. Combine first seven ingredients in mixing bowl and blend well. Pour into greased and lightly floured 9 1/2 -inch bundt pan. Bake 45 to 50 minutes or until cake springs back when lightly touched. Combine six tablespoons Amaretto and confectioner's sugar. While cake is still warm in pan, poke holes in cake; pour liqueur mixture over. Allow cake to cook in pan at least two hours before removing.

'-- "The Spirit of Christmas"

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