Vernice's Holiday Gift Cake
This Holiday Gift Cake is a festive and flavorful treat made with cream cheese, maraschino cherries, and pecans, topped with a sweet glaze. Perfect for holiday gatherings or as a thoughtful edible gift, it’s a timeless recipe that brings warmth and joy to any celebration. Easy to make and full of holiday spirit!
Equipment
- 2 large mixing bowls one bowl for wet ingredients; the other for dry ingredients
- 1 electric mixer
- measuring cups and spoons
- 1 sifter to sift the cake flour and confectioners' sugar.
- 1 spatula for folding in cherries and pecans and scraping the bowl.
- 1 bundt pan or loaf pan a 10-inch bundt pan or two standard loaf pans, greased and floured.
- 1 whisk to mix the glaze
- 1 knife and cutting board to chop maraschino cherries and pecans.
- 1 toothpick to check if the cake is done.
Ingredients
- 1 8 oz. package cream cheese, softened
- 1 cup margarine, softened
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 2¾ cups sifted cake flour
- 2 tsp baking powder
- 1 cup well-drained, chopped maraschino cherries (reserve 1-2 tablespoons juice)
- 1 cup chopped pecans
For the Glaze:
- 1 cup sifted confectioners' sugar
- 2-3 tbsp milk
- 1-2 tsp reserved maraschino cherry juice (optional for pink color and flavor)
Instructions
Step 1: Prep Your Ingredients
- Preheat your oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or a loaf pan. (To grease, rub margarine or cooking spray inside the pan, then sprinkle with a light layer of flour.)
- Chop the maraschino cherries and drain them well using a paper towel to remove excess liquid.
Step 2: Make the Cake Batter
- Cream the fats and sugar: In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese, margarine, and granulated sugar together until fluffy and light (about 2-3 minutes).
- Add vanilla and eggs: Beat in the vanilla extract. Then add the eggs, one at a time, mixing well after each addition.
- Sift dry ingredients: In a separate bowl, combine the sifted cake flour and baking powder. Sift them together again to ensure even mixing.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the cream cheese mixture, beating on low speed. Mix just until combined; avoid overmixing.
- Fold in cherries and pecans: Gently fold the chopped maraschino cherries and pecans into the batter with a spatula.
Step 3: Bake the Cake
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Check the cake after 60 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Step 4: Make the Glaze
- In a medium bowl, whisk together the sifted confectioners' sugar, 2 tablespoons of milk, and maraschino cherry juice (if using). Add additional milk 1 teaspoon at a time until the glaze reaches a pourable consistency.
Step 5: Decorate the Cake
- Once the cake is completely cooled, drizzle the glaze evenly over the top, allowing it to drip down the sides for a festive look.
- Garnish with additional chopped pecans or whole maraschino cherries if desired.
Notes
Serving and Storage
- Slice and serve with coffee, tea, or milk.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.