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ALMOND BUTTER CHRISTMAS CAKE
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Source: Kate Smith
| 3 cups | sifted Swans Down Cake Flour |
| 3 teaspoons | Calumet Baking Powder |
| 1/2 teaspoon | salt |
| 3/4 cup | butter or other shortening |
| 1 1/2 cups | sugar |
| 3 | eggs, unbeaten |
| 1/2 cup | finely chopped almonds |
| 1/2 cup | finely cut raisins |
| 1 cup | milk |
| 1 teaspoon | vanilla |
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° F.) 25 minutes, or until done.
Spread Boiled Frosting 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 may be used.
ALMOND BUTTER LOAF CAKE
Use recipe for Almond Butter Christmas Cake (above). Bake in two greased loaf pans, 7 1/2 x 3 1/2 x 2 1/2 inches, in moderate oven (350° F.) 1 hour, or until done. Spread any favorite butter frosting on tops and sides of cakes.
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