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Photo of: Brazil Nut Fruitcake

Brazil Nut Fruitcake

Submitted by: Juanita 
This cake is more of a confection than a cake. It makes a beautiful, festive presentation. This recipe came to our family from a dear lady, Mrs. Barrows, in Corpus Christi in 1948. She shared this family recipe with my mother. Remember to leave all the fruits and nuts whole. Slice the cake thin. The slices are beautiful because you slice into the whole fruit and nuts. 
Photo of: Christmas Cheese Cake

Christmas Cheese Cake

Submitted by: Barbara Dudek 
A very festive-looking cheesecake for the holidays (calories don't count!). 
Photo of: Cherry Nut Cake II

Cherry Nut Cake II

Submitted by: Nancy Reeves 
I make this one cake every Christmas. It stays moist and delicious throughout the Holidays. 
Photo of: Texas Brazil Nut Fruitcake

Texas Brazil Nut Fruitcake

Submitted by: Juanita 
This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole. 
Photo of: Christmas Cherry Cake

Christmas Cherry Cake

Submitted by: Carol 
This is a lovely white cake studded with glace cherries and golden raisins-a nice alternative to fruitcake. This loaf freezes well, too. 
Photo of: Sausage Christmas Cake

Sausage Christmas Cake

Submitted by: Sandra Anderson 
Almost like a fruit cake without the fruit, very rich and the older it gets the better it tastes!! Pecans can be substituted for walnuts. 
Photo of: Icelandic Christmas Cake

Icelandic Christmas Cake

Submitted by: Gudny Bjorg Kjaerbo 
A good everyday cake (my grandfather loves it). Originally submitted to CakeRecipe.com. 
Photo of: Orange Date Nut Cake

Orange Date Nut Cake

Submitted by: Cathy 
This recipe makes a scrumptious orange-soaked date and nut cake. 
Photo of: Date Nut Loaf Cake

Date Nut Loaf Cake

Submitted by: Rae 
An easy and quick date nut loaf served with a warm brown sugar sauce. 
Photo of: Christmas Cake

Christmas Cake

Submitted by: Carol 
This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock. 
 
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