- Recipes Home
- Interest Groups
Kris Kringle Cake Recipe
|2 layer spice cake mix||20 Ounce (2 Packages)|
|Shortening||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Mixed chopped candied fruits and peels||7 Cup (112 tbs)|
|Broken walnuts||4 Cup (64 tbs)|
|Raisins||2 Cup (32 tbs)|
|Sifted confectioners sugar||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 18095 Calories from Fat 7023
% Daily Value*
Total Fat 791 g1217.2%
Saturated Fat 97.8 g488.8%
Trans Fat 13.5 g
Cholesterol 854.9 mg
Sodium 6592.9 mg274.7%
Total Carbohydrates 2621 g873.7%
Dietary Fiber 141.8 g567.2%
Sugars 2156.3 g
Protein 240 g480.7%
Vitamin A 27.7% Vitamin C 13.8%
Calcium 242.5% Iron 262.5%
*Based on a 2000 Calorie diet
Mix till well moistened; let stand 30 minutes.
Then beat at medium speed of electric mixer 2 minutes, scraping sides of bowl constantly.
Add eggs and sherry; beat mixture 2 minutes longer.
Combine candied fruits and peels, nuts, and raisins; stir into cake batter.
Grease one 6-inch springform pan and one 9-inch springform tube pan.
Line each with heavy paper.
Pour 4 cups batter into the 6-inch pan and remaining batter into the 9-inch pan.
Bake in 300° oven 2 hours 30 minutes for small cake and 2 hours 50 minutes for large cake.
Cook in pan.
When cool, remove from pans.
Place small layer atop large layer.
Combine confectioners' sugar and milk till of pourable but not runny consistency.
Frost tops and drizzle "icicles" of varying lengths down sides.
Garnish with gumdrop flowers, if desired.