Fabulous Holiday Cakes

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It’s getting down to the wire! Hopefully, you have menus made, gifts wrapped, and the house decorated. Everything on the list is complete and you can just sit back and bask in the glow of the fire and sip something good. Right?  If you are like me, and a million other people, there is still a lot to be done. It seems like there is always one more gift, whether it’s a hostess gift or a neighbor gift or a dessert to take somewhere. Here is a solution…the Fabulous Holiday Cake. (The house smells terrific when these cakes are baking)

This cake is easy because you start with a boxed cake mix and a bottle of Irish Cream, Amaretto, or your favorite Orange Liqueur. It can also be frozen and then pulled out when you need it and it is still very yummy.  Just put it on a plate from the Dollar Store, wrap it in cellophane wrap, and tie with a ribbon. You have just created a Gravy Company worthy food gift.  Don’t worry, the alcohol bakes and cooks out of the cake and glaze, so the kiddies can eat it.

Fabulous Irish Cream Holiday Cake

1 French Vanilla cake mix

1 small box French Vanilla Instant pudding

4 large eggs

1/4 cup water

1/2 cup vegetable oil

3/4 cup Irish Cream Liqueur

1 teaspoon vanilla

Glaze mixture:

1/2 cup butter

1/4 cup water

1 cup powdered sugar

1/4 cup Irish Cream Liqueur

To make the cake: Preheat oven to 325 degrees. Spray a bundt pan. In a medium bowl, sift together the cake mix and pudding. Add the remaining ingredients and mix well until smooth. Pour into the prepared bundt pan.

Bake for 1 hour or until skewer inserted comes out clean. Allow cake to cool for 10 minutes in the pan. Make glaze while cake is cooling. Turn out onto a serving dish, poke holes with bamboo skewer and spoon glaze over top and brush onto sides of cake. Allow to absorb glaze and repeat until all glaze is used up. May be frozen after it is cooled completely and wrapped twice in plastic wrap.

To make the glaze: In a saucepan, combine butter, water, sugar and Irish Cream. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and let it stop boiling, then brush on the cake until all of it is soaked in.

 

Fabulous Amaretto Holiday Cake

1 French Vanilla cake mix

1 small box French Vanilla Instant pudding

3 tablespoons Amaretto Liqueur

4 large eggs

1/2 cup vegetable oil

1/4 teaspoon almond extract

1 teaspoon vanilla

1/2 cup water

Glaze mixture:

1 cup powdered sugar

1/2 cup Amaretto Liqueur

To Make the Cake: Preheat oven to 325 degrees. Spray a bundt pan. In a medium bowl, sift together the cake mix and pudding. Add the remaining ingredients and mix well until smooth. Pour into the prepared bundt pan.

Bake for 1 hour or until skewer inserted into the center of the cake comes out clean. Remove cake from oven and poke holes with a bamboo skewer. Drizzle with all of the Amaretto Glaze. Let the cake cool for at least 2 hours before removing from the pan. May be frozen after it is completely cooled and then wrapped with two layers of plastic wrap.

To Make the Glaze: Mix the powdered sugar and the Amaretto in a saucepan on Medium heat, stirring until dissolved.

 

Fabulous Orange Holiday Cake

1 yellow or vanilla cake mix

1 small box vanilla instant pudding

4 large eggs

1/2 cup vegetable oil

3 Tablespoons Orange Liqueur

1/2 cup orange juice or Clementine juice

zest from one large orange or 2 Clementines

Glaze mixture:

1 cup powdered sugar

1/4 cup orange juice or Clementine juice

1/4 cup Orange Liqueur

1/2 cup butter

zest from 1/2 orange or 1 Clementine

To make the cake: Preheat oven to 325 degrees. Spray a bundt pan. In a medium bowl, sift together the cake mix and pudding. Add the remaining ingredients and mix well until smooth.

Bake for 1 hour or until skewer inserted comes out clean. Allow cake to cool for 10 minutes in the pan. Make glaze while cake is cooling. Turn out onto a serving dish, poke holes with bamboo skewer and spoon glaze over top and brush onto sides of cake. Allow to absorb glaze and repeat until all glaze is used up. May be frozen after it is cooled completely and wrapped twice in plastic wrap.

To make the glaze: In a saucepan, combine butter, water, sugar, zest, and Orange Liqueur. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and let it stop boiling then brush on the cake until it is all soaked in.

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