My Christmas Recipes


2 lbs black currants
1 lb raisin
1 lb candied cherries, chopped
1 lb candied pineapple,chopped
1/2 cup brandy

Mix together and leave, covered for 24 hours.

2 cups unsalted butter
1 cup sugar
1 1/4 cups brown sugar

Whip together those 3 ingredients with Mixmaster at speed 8. Add 12 eggs, one at a time, at speed 10. Sift together 4 cups of self-raising flour ( or 4 cups of regular flour plus 1 1/2 tbsp of baking powder), then add gradually to eggs, at speed 3 until well mixed.
Place a pan containing hot water at bottom of oven. Preheat oven at 200 F.

1/4 cup flour
2 lbs filberts (before shelling)

Add flour to fruit. Shell walnuts and filberts, then mix well to the whole, with your own hands. No other tool would do it well enough. Butter 3 bread containers 9" x 5" x 3", line with wax paper, then butter the paper. Fill with mix.
Bake cakes for 4 hours at 200 F.
Raise temperature to 300 F and bake for 45 minutes longer. Remove cakes from oven and pour over each one a half glass of brandy. Let cool in pan for 1/2 hour, then unmould over grates until they reach room temperature.
Wrap each cake in brandy soaked cloth, then in aluminum foil. Each couple of weeks moisten with more brandy. Serve after 1 to 3 months.


In Mixer bowl, place:
1/2 cup ground almonds
1/2 cup icing sugar

With Mixmaster at speed 5 add 1 egg yolk and whip until smooth. Gradually add, at same speed:
1/4 butter at room temperature
1/4 cup brandy or rum
1 egg yolk
Spread over cake.
Cover additionally with:


3/4 cup sifted icing sugar
2 tbsp hot milk
1/2 tsp almond extract

Whip until smooth, then spread over cake and almond icing.

This one was posted by nobake.


1 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 cup margarine, melted

Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan.

1 envelope unflavored gelatin
1/4 cup cold water
1 8-ounce package PHILADELPHIA BRAND Cream Cheese, softened
1/4 cup sugar
1 cup eggnog
1 cup whipping cream, whipped

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Garnish with additional whipped cream and nutmeg, if desired.
10 to 12 servings
Preparation time: 25 minutes plus chilling


3 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 2/3 cups pitted dates, chopped
1 cup pecans, chopped
1 cup walnuts, chopped
1/2 cup raisins
1/2 cup golden raisins
2 cups sugar
1 cup unsalted butter, room temperature
4 large eggs
2 tsp vanilla
1/4 tsp lemon extract

Preheat oven to 325F. Butter and then flour 10-inch diameter angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, pecans, walnuts and all raisins and toss to coat. Using electric mixer, beat sugar and butter in another bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add both extracts. Fold in dry ingredients until just combined (batter will resemble cookie dough). Spoon batter into prepared pan and smooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour 45 min. Cool cake in pan on rack 10 min. Run a sharp knife around edges of cake to loosen and turn cake out onto rack. Cool completely. (Can be made 2 days ahead. Wrap tightly in plastic.)

this one was posted by Connie.