Christmas Cake

 

CHRISTMAS POUND CAKE

1 ½ cups butter, softened

8 oz cream cheese, softened

3 cups sugar

6 large eggs

3 cups flour

½ t salt

¼ cup bourbon

1 ½ t pure vanilla

1 cup chopped pecans, toasted
½ cup shredded coconut

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until the yellow yolk disappears. Sift together flour and salt. Add to butter mixture alternately with bourbon, beginning and ending with flour. Beat batter on low speed just until blended after each addition. Stir in vanilla, pecans and coconut. Pour batter into greased and floured 12 cup tube pan. Bake 325 degrees 1 hour and 30 minutes or until a long wooden pick inserted into center of cake comes out clean. Cool in pan on a wire rack. Remove from pan, cool completely on wire rack. This cake freezes well, before glazing.

POWDER SUGAR GLAZE

Stir together 2 cups sifted powder sugar, 3 T milk and 1 t vanilla until smooth, adding more milk if necessary for desired consistency.

SUGARED ROSEMARY

Microwave ½ cup corn syrup at HIGH for 10 seconds. Brush 10-12 rosemary sprigs lightly with corn syrup, sprinkle with sugar. Lay in single layer on wax or parchment paper. Use immediately, or let stand at room temperature, uncovered, up to 24 hours.

SUGARED CRANBERRIES

Bring ½ cup sugar, ½ cup water and 1 cup fresh cranberries to a gentle boil in small saucepan stirring often, over medium-high heat. Do not overcook, cranberries will swell, and just begin to pop. Drain. (you can reserve this liquid for another use such a Simple Syrup) Toss cranberries with ¼ cup sugar, arrange in single layer on wax or parchment paper. Use immediately, or let stand at room temperature, uncovered, up to 24 hours.

this recipe came from Southern Living December 2004