Icy Christmas cakes recipe: Mini glazed cakes from 1969 - Click Americana (2024)

Icy Christmas cakes recipe: Mini glazed cakes from 1969 - Click Americana (1)

  • Categories:1960s, Vintage advertisem*nts, Vintage Christmas, Vintage dessert recipes
  • By The Click Americana Team
  • Added or last updatedDecember 7, 2017

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Little glazed cakes for the holiday season

Icy Christmas cakes are little festive holiday cakes — like glazed cookies with a warm spiced flavor, plus a sweet burst from candied cherries. (This recipe suggests Brownulated Brown Sugar.)

Icy Christmas cakes

Icy Christmas cakes recipe: Mini glazed cakes from 1969 - Click Americana (2)

Cherry thumbprint Christmas cookies

Yield: 36 cookies

Prep Time: 20 minutes

Cook Time: 25 minutes

Additional Time: 2 hours

Total Time: 2 hours 45 minutes

These rich and tender cherry thumbprint Christmas cookies have bright and colorful button centers, made by placing pretty halved red or green candied cherries into the middle of each one.

This recipe makes 36 small cookies, but you can easily double the ingredients and make more.

Ingredients

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon peel
  • 1 tablespoon grated orange peel
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg white, slightly beaten
  • 1/2 cup finely-chopped walnuts (or pecans)
  • 1/2 cup red and green candied cherries, halved

Instructions

  1. Cream butter; add sugar and continue beating until blended.
  2. Separate one egg.
  3. Beat in egg yolk, vanilla, lemon juice and peels.
  4. Combine flour and salt; add to creamed mixture; blend well.
  5. Chill dough for 2 to 4 hours.
  6. Preheat oven to 300 F.
  7. Remove dough from refrigerator and shape into 1-inch balls.
  8. Dip balls in the slightly-beaten egg white, then in the chopped nuts.
  9. Place on buttered cookie sheets.
  10. Make a thumbprint in each dough ball, and place a red or green candied cherry half (curved side up) into the indentation at the top of each cookie.
  11. Bake for 20 to 25 minutes.
  12. Remove to wire rack to cool.

Notes

Candied cherries are not the same thing as maraschino cherries.

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Nutrition Information:

Yield: 36Serving Size: 1
Amount Per Serving:Calories: 63Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 45mgCarbohydrates: 10gFiber: 0gSugar: 6gProtein: 0g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Icy Christmas cakes recipe: Mini glazed cakes from 1969 - Click Americana (6)

MORE:The yummiest, best-eating Christmas cookies ever (1966)

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  • Categories: 1960s, Vintage advertisem*nts, Vintage Christmas, Vintage dessert recipes
  • Tags: 1968, 1969, 1970, almonds, brown sugar, candied fruit, christmas, christmas cookies, christmas recipes, cinnamon, coupons, fruitcake, recipes
  • Added or last updatedDecember 7, 2017
  • Comments: None yet - Want to leave one?

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Note: ClickAmericana.com features authentic historical information, and is not intended to represent current best practices on any topic, particularly with regard to health and safety, but also in terms of outdated cultural depictions and social values. Material on this site is provided for purposes of education, criticism, commentary, cultural reporting, entertainment, historical reference, and news reporting/analysis. Also, as an Amazon Associate, we earn from qualifying purchases. Now that you know, have fun looking around!

Icy Christmas cakes recipe: Mini glazed cakes from 1969 - Click Americana (2024)

FAQs

Do you turn a Christmas cake upside down to ice? ›

Turn the cake upside down as this gives you a perfect flat surface to start with. You then need to sieve the apricot jam so it is totally smooth as you don't want lumps of apricots under your marzipan and icing. Warm the jam slightly and get a pastry brush ready.

How to ice a Christmas fruit cake? ›

Brush the cake with a colourless alcohol (vodka is a good option) or cold boiled water to help the icing stick. Start by laying the icing at the back of the cake and lower it down to the front. Use the flats of your hands to smooth the icing over the cake. Neatly trim away any excess icing.

Can I ice a Christmas cake without marzipan? ›

You don't have to use marzipan (brush the cake with sieved and warmed apricot jam instead), but the natural lumpiness of fruit cakes means your finish won't be as smooth, and dark-coloured oils and liquids in the cake might 'leak' out and discolour the icing over time (a problem if you want to store the cake for more ...

What type of cake is traditionally eaten at Christmas time? ›

Christmas cake is a type of cake, often fruitcake, served at Christmas time in many countries.

How long before Christmas should you ice your cake? ›

The traditional coat of almond icing (marzipan) should be put on the cake a week before you want to ice it, to allow its oiliness to dry out. Cover the marzipan surface with a clean tea cloth and store out of the tin or container. Icing is best left to the last few days – in my case often until Christmas Eve.

How long do you leave a Christmas cake before icing? ›

The videos below give great tips on how to trim it neatly and create the perfect base for icing your Christmas cake. Leave the Christmas cake covered in marzipan in a cool, dry place. Allow it to dry for at least 24 hours before covering with fondant icing, and at least two days before covering with royal icing.

What is the icing on a Christmas cake? ›

Fruited Christmas Cakes are traditionally covered with marzipan followed by a layer of white icing. You may wish to Feed and Store your Christmas Cake before adding the icing layers. Traditionally the white layer would be royal icing although you could use vegan royal icing or shop bought fondant icing.

How long does royal icing take to dry on a Christmas cake? ›

If the icing is applied thinly then it should take 4 to 6 hours to dry completely (though the surface will be touch dry quite quickly) but if it is a very thick layer (such as "snowcene" icing on a christmas cake) then it can take a few days to dry completely.

What is the alternative icing for Christmas cake? ›

Instead of using royal icing, the cake can be iced with rolled fondant, which is a quick-and-easy way to create a smooth iced surface for your cake. You can use it alone or with the marzipan layer and even finish with a splash of royal icing if you are feeling a little decadent.

Do I put jam between marzipan and icing? ›

Always cover a fruitcake with marzipan before covering it with fondant or royal icing to keep moisture in the cake and stop oils from seeping into the outside covering and causing discolouration. If you are covering a fruitcake with marzipan, use boiled, sieved apricot jam to stick it to the cake not buttercream.

What is the difference between a fruit cake and a Christmas cake? ›

Christmas cakes are also commonly made with pudding while a fruit cake uses butter, however there are Christmas cake recipes that do contain butter. The traditional Scottish Christmas cake, also known as the Whisky Dundee, is very popular. It is a light crumbly cake with currants, raisins, cherries and Scotch whisky.

What do British call fruitcakes? ›

Did you know that the of eating fruitcake around the holidays stemmed from Great Britain? The traditional Christmas dessert isn't at all similar to the candied peel and citron cakes you might think of when “fruitcake” is mentioned. Called Christmas cake or plum cake in Great Britain, the dessert dates to Roman times!

What alcohol is good for fruit cake? ›

Other good choices of booze include brandy, rum, or whiskey. Feel free to use one or a mix of these to best complement your fruitcake. Once you've chosen the liquor, bake the cake, poke holes throughout the whole thing, and pour a few tablespoons of the alcohol over it. Or, you can brush the cake with the alcohol.

Do you have to flip an upside down cake? ›

Once your pineapple upside-down cake is baked and slightly cooled, you'll need to flip the cake out onto a serving plate.
  1. First, pick a low plate or cake stand.
  2. Run an off-set spatula or thin butter knife between the cake and the pan.
  3. Set the serving plate over the cake pan and flip the two together.

When should you flip an upside down cake? ›

I use a very heavy coating of non-stick baking spray that includes flour (like Baker's Joy), but you can also use a coating of butter and flour. Let the cake cool, but not completely. Before you flip the cake upside-down, let the cake cool in the pan for 10 minutes to let it finish setting up.

Which side of cake do you frost? ›

You want the bottom of the cake, which is the flattest part of the cake, facing up. The frosting will help “glue” the cake to the plate, making sure it won't move around as you frost.

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