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Best Christmas Cake

Published by Ramona Pfahl

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Ham, turkey, dressing, green beans, and cranberry sauce are all standard holiday fare but everyone knows that desserts are what sets the mouth drooling and heart pounding. Along with main courses comes the end of the meal treats. Pumpkin pie, chocolate cake, and candy can bring a smile to even Scrooge’s face. But many people stick to the same desserts as their grandparents served.

Christmas Food Traditions

Because Christmas is a time of traditions many families have standard dishes that are part of their celebration, however new dishes, especially desserts can be introduced to the delight of many. From adding different ingrediants to old favorites to searching out and trying new delights now is the time to bring some new taste and flavor to the holiday table while serving some of the old favorites.

 

Christmas Mandarin Cream Cake is a dessert that is enjoyed by all ages. The light, fluffy texture and fruity taste brings a hint of summer to winter time gatherings. Another benefit of this recipe is the ease in preparation and how it seems to only taste better the longer it is kept.

Christmas Mandarin Cream Cake

  • 1 white cake mix
  • 1 small can of Mandarin oranges
  • 1 small can crushed pineapple
  • 1 cup pecan bits
  • 1 large container Cool Whip
  • Eggs
  • Cooking oil
  • Water
  • 2 crushed soft peppermint candies, sprigs of mint.

Directions for Cream Cake

  1. Grease (2) 9 inch round pans with non-cooking spray and set aside
  2. Mix cake mix according to directions adding nuts and the drained can of oranges (chopped into small pieces) You can add a little of the juice from the oranges but make sure the liquid that is added is the same. For example if you add a tablespoon of orange juice then remove 1 tablespoon from the water that is required for the cake mix.
  3. Pour into round pans and bake according to directions
  4. When cake is done allow to cool completely, and then mix drained pineapple and cool whip together. Frost bottom layer and then top with second layer, cover the remaining cake with icing. Garnish with bits of crushed peppermint and a few sprigs of mint for a festive look.
  5. Cover and store in refrigerator when not being eaten.

Substitutions for Christmas Cake

This cake will covert even people who hate desserts. It is very light and almost has a pudding consistency from the whip cream. I have made it without out the pecans and it is still yummy. At Easter I substitute coconut instead of the pecans to give it a more Easter flair.

I have also used yellow cake mix instead of the white when in a pinch. They are both good but the white mix makes for a lighter cake. The secret with the peppermints is to use very little to not overwhelm the taste. They are more for a splash of color and any red or green addition can be used. Cherries, strawberries, and even a few springs of mint will make the cake fit in perfectly to your holiday table.

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