All Recipes

Callie’s Christmas Cake

This cake is reminiscent of the Victorian sandwich cake, a staple on the English tea table. The recipe comes from Callie Minks, one of our talented pastry chefs.

Cake
3/4 cup butter, softened
3/4 cup sugar
3 eggs, beaten
1 1/2 cups self-rising flour
4 teaspoons boiling water

Preheat oven to 325° F. Grease two 8-inch round cake pans and line with wax paper. In a large bowl, beat together butter and sugar until light and fluffy. Gradually beat in eggs. Fold in flour. Stir in boiling water to make a soft batter. Divide batter between prepared pans. Bake 25 to 30 minutes or until cakes are lightly browned. Cool in pans five minutes, then turn out. Peel off wax paper liner and transfer to wire rack to cool completely.

Raspberry Curd Filling
3 eggs, beaten
1/2 cup unsalted butter, melted and cooled
1 cup sugar
1/2 cup raspberry puree (fresh or frozen raspberries may be used)

In the top of double boiler, heat eggs until frothy. Stir in melted butter, sugar and raspberry puree. Place over simmering water. Stir constantly for 20 minutes. The mixture should become slightly thickened. Remove from heat and spoon into pint-sized container. Cool to room temperature, cover, and refrigerate for at least two hours before serving.

Frosting
1 cup powdered sugar, sifted
2 teaspoons lemon juice
red food coloring

Mix together powdered sugar, lemon juice, a drop of food coloring, and enough water to make a good consistency for drizzling over cake. To assemble, place one cake on a cake plate. Spread top with Raspberry Curd. Top with second cake. Drizzle frosting in a crisscross pattern.