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Almond Butter Christmas Cake II




Source of Recipe


Internet


List of Ingredients




3 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or shortening
1-1/2 cup sugar
3 eggs, unbeaten
1/2 cup almonds, finely chopped
1/2 cup raisins, finely cut
1 cup milk
1 teaspoon vanilla



Recipe



Sift flour once, measure, add baking powder and salt, and sift together three times.

Cream butter thoroughly. Add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well.

Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.

Bake in two greased 9-inch layer pans in moderate oven (375 degrees) 25 minutes, or until done.

Spread Boiled Frosting (see recipe) between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias. If desired, Lemon Butter Frosting (see recipe ) may be used.

Lemon Butter Frosting
1 teaspoon grated lemon rind
6 tablespoons butter
3 cups sifted confectioners' sugar
1/4 cup lemon juice, approximately
Dash of salt

Add lemon rind to butter; cream well. Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with lemon juice, beating thoroughly after each addition, until spreading consistency has been reached. Add salt and beat again.

Enough frosting to cover tops and sides of two (9-inch) layers or rounds