BY ANN CIPPERLY
Tall, delicious, homemade cakes are the centerpiece of many Christmas desserts that have become family traditions passed from one generation to another, with most being handwritten. Whether they are red velvet, coconut or chocolate, they are lovingly handmade every year at Christmas and the favorite dessert at family gatherings. When entertaining during the Christmas season, a special cake can turn a dinner into a memorable occasion.
When my father was growing up in the country outside Opelika, he looked forward to Christmas, as his mother would bake a delicious chocolate cake among two or three others. Although his mother was crippled with rheumatoid arthritis, during the Christmas season she would somehow manage to get around the kitchen to bake the cakes. He remembered that she placed them in a pie safe, and he could hardly wait until Christmas to enjoy the cakes.
My mom learned how to cook from her mother, “Little Granny,” while growing up on a peanut farm in south Alabama. Mom and her sisters helped prepare meals for farm workers, and they all became excellent cooks and bakers.
Little Granny would bake amazing tall, thin layered cakes filled with slow-cooked chocolate and sometimes filled with huckleberries or wild blueberries. I have dined on superb desserts in Paris, but they did not compare to these cakes. Unfortunately, my Little Granny cooked without recipes, but Mom and her sisters could create the best cakes from other recipes. My Aunt Lorese in Pensacola, Florida, is still baking them.
At Christmas, Mom would bake a variety of cakes. For a coconut cake, she would use fresh coconut. Dad would crack the whole coconut with a hammer, and Mom would remove the moist coconut and grate it. The fresh coconut made fabulous cakes.
Mom also made the best Red Velvet Cake, which would get better after a day or two if there was any left. Since I am always “playing” and experimenting in the kitchen, I adapted the cake one year by putting a crustless cheesecake in the center. Another time, I filled the center with white chocolate mousse, put cream cheese frosting on top and garnished it with long-stemmed cherries dipped halfway in melted white chocolate. (Don is always asking why I have to change every recipe. He prefers Mom’s classic version.)
I am including the recipe for both. One thing I like about Mom’s cake recipe over others is that she always used half a bottle of red food dye instead of the entire bottle. This gives the cake a lovely raspberry color instead of being so dark.
While most recipes for cream cheese frosting call for one 8-ounce package of cream cheese and one stick of butter, I have adapted my recipes to use 12 ounces of cream cheese and four tablespoons of butter, which gives the frosting a richer flavor. Be sure to have the cream cheese and butter both at room temperature before making the frosting.
Another cake experiment in the kitchen has been with cake rolls, or roulage cakes. One year, I made two and sliced the second one to add “branches” to the first cake. I also make meringue mushrooms to place along the log. I didn’t include a recipe for the meringue mushrooms, so if you want to try those, you can use Google to find a recipe. I wish I could find the photo for the one I made since I don’t think I am going to spend another entire day making another one.
The Mocha Almond Torte has been another family favorite for many years. This cake is better made a day or two ahead and stored in the refrigerator. Remove from the refrigerator about 30 minutes before serving. I sometimes garnish with buttercream rosettes around the top edge and add a chocolate-covered coffee bean on each one.
To assure the cake layers look attractive, line cake pans with parchment paper or foil and coat with a non-stick spray. After the layers have baked and cooled, pull the cake out of the pan using the paper or foil. Turn the layer onto a cake plate and peel off the paper or foil. Most cake layers will freeze well. Just be sure to wrap them tightly.
In the season of giving, prepare a couple of special southern cakes for gifts and your family, as you create memories around the table, celebrating the birth of Christ at Christmas.
Red Velvet Cake with White Chocolate Mousse Filling and White Chocolate Covered Cherries
For this festive cake, I baked my mother’s classic Red Velvet Cake recipe and added the mousse filling, topped it with cream cheese frosting and then garnished it with long-stemmed red cherries dipped halfway into melted white chocolate. Her classic recipe follows this version.
2 eggs
2 cups sugar
1½ cups cooking oil
1 cup buttermilk
1 tsp. white vinegar
½ bottle (1 Tbsp.) red food color
2½ cups all-purpose flour
2 tsp. cocoa
1 tsp. baking soda
Preheat oven to 350 degrees. Grease and flour two cake pans. Beat eggs; add sugar. Combine oil, buttermilk, vinegar and food color. In another bowl combine dry ingredients. Add dry and wet ingredients alternately to batter, beginning and ending with flour.
Pour mixture into pans and bake for about 25 minutes or until tests done.
When cool, place one layer on cake plate; top with White Chocolate Mousse and then the second layer. Spread Cream Cheese Frosting on top of cake. Top with dipped cherries. Chill until ready to serve.
White Chocolate Mousse:
1½ tsp. unflavored gelatin
12 oz. white chocolate chips or squares, chopped
3 cups heavy cream, whipped
Line cake pan with foil and plastic wrap; set aside.
Soften gelatin in ¼ cup cold water; set aside for 5 minutes.
Place 1/3 cup cream in saucepan. When hot, stir in gelatin to dissolve.
Melt chocolate in microwave. Gently fold in gelatin mixture; stir until smooth. Chill for about 10 minutes until just cool.
Fold in whipped cream. Place in prepared pan; cover with plastic wrap. Chill until firm. To place on cake layer, pull out of pan with foil and place upside down on cake. Carefully peel away foil and plastic wrap.
Cream Cheese Frosting:
4 oz. pkg. cream cheese, softened
2 Tbsp. butter, softened
2 cups powdered sugar
Cream together cream cheese and butter; add sugar and mix until smooth.
White Chocolate Covered Cherries:
1 jar cherries with stems
White chocolate or almond bark
Place cherries on paper towel to dry. Dip in melted chocolate. Place around edge of frosted cake.
Mom’s Classic Red Velvet Cake with Cream Cheese Frosting
Bake the red velvet cake in the above recipe and frost with the following cream cheese frosting.
Cream Cheese Frosting:
1 ½ boxes (12 oz.) cream cheese, room temperature
4 Tbsp. butter, room temperature
1 box confectioner’s sugar
1 tsp. vanilla
Cream together cream cheese and butter; add sugar. Then add vanilla.
Note: While many recipes call for one 8-oz. pkg. cream cheese and 1 stick butter, adding more cream cheese and less butter gives the frosting a richer flavor.
Yule Log Cake with Mocha Filling and Chocolate Frosting
The whipped cream makes light filling. For a richer filling, use the Mocha Buttercream Frosting recipe on the Mocha Almond Torte.
6 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
Beat egg whites until stiff. Add cream of tartar and sugar.
Beat 6 egg yolks well.
Add:
1/2 cup sugar
4 Tbsp. all-purpose flour
4 Tbsp. cocoa
1/4 tsp. salt
1 tsp. vanilla
Fold mixture into egg whites. Spread into a jellyroll pan that has been lined with foil and coated with nonstick spray. Bake at 325 degrees for 25 minutes.
Invert cake onto a dish towel sprinkled with powdered sugar. Gently remove foil; trim off edges if dry. Roll up in dishtowel; cool.
When cool, unroll and remove towel. Spread Mocha Filling over cake; roll up. Instead of Mocha Filling, can use 2 cups sweetened whipped cream.
Spread Chocolate Frosting over log. Run a fork over frosting for a “log” effect. Trim ends with a small slice for an even look. Chill until ready to serve.
Mocha Filling:
1 cup whipping cream
¼ cup powdered sugar
¼ cup cocoa
1 Tbsp. instant coffee granules
Dissolve coffee in 1 tsp. hot water; set aside to cool.
In a mixer beat cream and sugar until stiff; slowly beat in cocoa. Fold in cooled coffee until smooth. Double recipe for a thicker filling.
Chocolate Frosting:
4 Tbsp. butter, softened
3 Tbsp. cocoa
2 cups powdered sugar
3 to 4 tsp. milk
Cream butter; add cocoa. Alternate powdered sugar and milk until smooth.
Mocha Almond Torte
One of my family’s favorites for many years. For an attractive garnish, save some of the buttercream to put rosettes around the top edge, then place a chocolate covered coffee bean on each one.
2 ½ cups sugar, divided
3 Tbsp. water
2 (1-oz. each) squares unsweetened chocolate (half of a 4 oz. box)
¾ cup butter or margarine, room temperature
1 tsp. vanilla
4 eggs, separated
2 ¼ cups cake flour
½ tsp. baking soda
½ tsp. salt
1 cup milk
1 tsp. cream of tartar
Preheat oven to 350 degrees. Grease three or four 9-inch round cake pans. Line with waxed paper or foil, grease and flour.
In a small saucepan, combine ½ cup sugar, water and chocolate. Place over low heat until chocolate melts. Set aside to cool.
Combine remaining 2 cups sugar and butter; beat until fluffy. Add vanilla and egg yolks, beating well after each addition. Stir in chocolate mixture.
Combine flour, soda and salt; add to creamed mixture alternately with milk, beating well. In a separate bowl, beat egg whites until frothy; add cream of tartar. Beat until stiff peaks form. Fold into batter.
Pour batter into pans. Bake for about 23 minutes or until test done. Cool on wire racks.
Spread with Mocha Almond Buttercream Frosting. Store in refrigerator. Cake is better made a day ahead. Remove from refrigerator about 30 minutes before serving. Freezes well.
Mocha Almond
Buttercream Frosting:
1 ½ cups unsalted butter, room temperature
1 box confectioners’ sugar
5 tsp. instant coffee
2 tsp. cocoa
2 tsp. hot water
2 Tbsp. almond extract
Cream butter and 2 cups sugar until fluffy. Dissolve coffee and cocoa in hot water; add to creamed mixture. Add remaining sugar and almond extract; beat until smooth. Frost cake.
Eight Layer Yellow Cake with Chocolate Fudge Filling and Chocolate Frosting
Cherry Bruce
With a love of cooking, Cherry creates an assortment of desserts at Christmas. This cake is one of her most requested desserts.
4 (9-inch) round cake pans
Flour cooking spray
4 rounds parchment paper
2 boxes Duncan Hines Classic Butter Golden, plus 1 extra egg
Preheat oven to 350 degrees.
With electric mixer, follow cake box instructions and add 1 extra egg to cake batter. Divide cake batter among four pans.
Bake according to directions on box. Make sure when a toothpick is inserted that it comes out clean. Remove from oven and let sit for 5 minutes or more, until pans are easy to handle.
Remove cake from pans and place on cooling rack until cool enough to cut the layers.
Cut each layer in two. Leave the layers together until you are ready to start assembling the cake. While layers are still cooling, make the fudge filling.
Chocolate Fudge Filling:
1½ sticks butter, melted
2 cups granulated sugar
3-5 Tbsp. cocoa powder (your preference as to how much cocoa)
2 tsp. vanilla
Mix butter and sugar over medium heat in a double boiler or in a heavy bottom pan. Heat until sugar is dissolved; add cocoa powder and stir. Remove from heat and add vanilla.
Mixture will be like a thick syrup. Spoon onto and spread between cake layers and some on top.
Chocolate Icing:
1 stick butter, softened
8 oz. pkg. cream cheese, softened
3 Tbsp. cocoa powder
1 tsp. vanilla
1 box powdered sugar
1-2 Tbsp. cream or milk
Mix butter and cream cheese well. Add in cocoa, powdered sugar and vanilla. Use cream or milk to make it easier to spread. Spread frosting over cake and refrigerate.
Coconut Cake with Custard Filling and Snow Peak Frosting
Patricia Fox
3/4 cup shortening
1½ cups sugar
3 large eggs
2 1/4 cup sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1 tsp. vanilla
Custard Filling
Snow Peak Frosting
2 cups freshly grated coconut or use frozen
Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
Pour batter into two greased and floured 9-inch round cake pans. Bake at 375 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans. Cool on wire racks.
Split cake layers in half horizontally to make four layers, spread Custard Filling between layers. Spread Snow Peak Frosting on top and sides of cake. Sprinkle top and sides of cake with fresh or frozen coconut.
Custard Filling:
2 cups milk
1/2 cup sugar
1/3 cup cornstarch
4 egg yolks, lightly beaten
3 Tbsp. Grand Marnier or 2 to 3 tsp. orange extract (optional)
1 cup grated coconut
Combine milk, sugar, cornstarch and egg yolks in a medium saucepan; cook over medium heat, stirring constantly, 10 minutes or until thickened. Stir in flavoring.
Transfer to a medium bowl; cover and chill. Stir in coconut. Makes 3 cups.
Snow Peak Frosting:
1 cup sugar
1/3 cup water
2 Tbsp. light corn syrup
1/2 tsp. cream of tartar
3 egg whites
3/4 tsp. vanilla
Combine sugar, water, corn syrup and cream of tartar in a medium-size saucepan. Cook over low heat, stirring gently, until sugar dissolves. Bring to a boil over medium heat; cook, without stirring, until mixture reaches soft ball stage or candy thermometer registers 240 degrees.
Beat egg whites at high speed of an electric mixer until soft peaks form; continue to beat, adding hot syrup mixture in a slow, steady stream.
Add vanilla; beat until stiff peaks form and frosting is spreading consistency. Makes enough for a four-layer cake.
Devil’s Food Cake with Seven Minute Frosting and Chocolate Drizzle
Jessica Nicholson’s grandmother Joyce Solomon’s recipe for a special cake at Christmas
4 squares bittersweet chocolate, divided
1/2 cup butter
1 cup boiling water
2 cups flour
2 cups sugar
1 tsp. vanilla
1 tsp. salt
1 1/4 tsp. baking soda
2 eggs
1 cup sour cream
1 Tbsp. butter
Preheat oven to 350 degrees. Cut wax paper or parchment paper to fit two 9-inch pans, then grease and flour. Shake out excess flour. Melt 1/2 cup butter and only three squares chocolate in 1 cup boiling water and let cool. Mix or sift dry ingredients together.
Beat eggs with sour cream, sugar, and vanilla. Stir in melted chocolate mixture. Slowly beat half at a time into flour only until smooth. Batter will be thin.
Pour into prepared pans and bake until done (about 35 to 40 minutes) and center will spring back.
Frost cake with the Seven Minute Frosting, and then drizzle with Chocolate Drizzle.
Seven Minute Frosting:
2 egg whites
3/4 cup sugar
1/4 tsp. cream of tartar
1/3 cup white Karo syrup
2 Tbsp. water
1/8 tsp. salt
1 tsp. vanilla
Place egg whites, sugar, cream of tartar, Karo syrup, water and salt in the top of a double boiler and beat well. Place over heat and beat with electric hand mixer for about 7 minutes until it holds in peaks. Remove boiler from double boiler and add vanilla. Beat icing for several more minutes.
Chocolate Drizzle:
Melt together 1 Tbsp. butter and one square of chocolate and drizzle over top. Let it run down the sides.
Chocolate Truffle Cake
Nancy Smith
8 oz. dark sweet or semi-sweet chocolate
1 cup butter, room temperature
1 ½ cups sugar
5 eggs, beaten until foamy
Ganache
12 oz. semi-sweet chocolate
1 cup heavy cream
For the truffle cake, melt chocolate and stir until smooth; remove from heat and cool 1 to 2 minutes.
Add butter, bit by bit; beat with wire whisk until smooth. Add sugar, beating 1 minute with whisk. Add eggs and beat until well mixed.
Butter an 8-inch round cake pan and line with parchment. Pour in batter and set pan into a slightly larger pan about 1-inch deep with ½-inch water.
Bake at 350 degrees for 1½ hours. Cool 1 hour. Cake will fall. Refrigerate until set, at least 2 hours. Invert onto cake plate and spread ganache.
To make ganache, boil chocolate and cream together, stirring to blend. Refrigerate until spreadable. Frost tops and sides of cake. Makes 12 to 16 servings.
Southern Hummingbird Cake with Cream Cheese Frosting
Donna Woodham
3 cups all-purpose flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs, beaten
1½ cups oil
2 tsp. vanilla
8 oz. can crushed pineapple, not drained
1 1/2 cups chopped pecans
2 chopped bananas
In a large bowl, combine flour, sugar, salt, baking soda and cinnamon. Stir in eggs and oil, mixing until blended. Add vanilla, pineapple, bananas and pecans, stirring until blended.
Pour batter into three cake pans coated with nonstick spray. Bake at 350 degrees until cake tests done, about 25 to 30 minutes. Cool in pans about 10 minutes, then remove to rack.
Spread frosting between layers and on top.
Cream Cheese Frosting:
8-oz. pkg. cream cheese, softened
1 stick butter, softened
1 box confectioner’s sugar
1 tsp. vanilla
Cream together cream cheese and butter; add sugar and vanilla. Beat until smooth.
