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    You are in: Home / Cookbooks / Holiday Cakes
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    101 recipes in

    Holiday Cakes

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    Also know as broken glass, stained glass or crown jewel cake. This desert can be color coordinated for any holiday celebration.

    Recipe #452919

    Made from two bundt cakes, this cake makes an ideal Halloween cake & centrepiece. It is both delicious & beautuful (& fun to make). To make this recipe easier & quicker, you can substitute three boxes of spice-cake mix for the cake ingredients - just follow the box instructions! There are quite a few steps to make this cake but it is NOT difficult & is well worth the effort!

    Recipe #326243

    I didn't base the merit of this recipe solely on the use of a boxed mix and canned frosting. Naturally, we all know that scratch is superior, but getting that out of the way it's hard to deny this to be adorable. Creative, easy and festive. Kids love it...even the kid within ourselves. Note: Use 8 inch cake pans are suggested, but may use 13x9 inch baking pan for a sheet-type cake or cup cakes (check box for baking time). http://www.imponline.com/FactsAndTips/Cooking/fireworks-cake.aspx?tag=Bake

    Recipe #432210

    You can bet that this cake will be the center of attention on your BBQ, picnic, or any 4th of July! This cake, from Good Housekeeping is a little long on Directions, but to make up for it,a little surprise: It starts with a cake mix and ends with purchased frosting! There are some things that you can get at any cake decorating or craft stores. Once you get all, of your ingredients in front of you, it goes quicker. My neighbor and I made one together 3 days ago. It doesn't last long! No one wanted to cut into it! Take a look at this cake: http://www.goodhousekeeping.com/recipefinder/easy-quilt-cake-ghk

    Recipe #380065

    Another great recipe for the Holiday Season, with a delicious Rum Butter Cream Frosting, Simply Delish!!

    Recipe #366016

    Full of orange zest and a shot of Grand Marnier makes this a very special cake. Any orange liquor can be substituted as well as packaged orange juice and orange zest in a bottle.

    Recipe #337107

    The perfect fall breakfast! Recipe from Stonyfield Farm website. FYI. . .I usually have to add extra milk or water to thin my batter out. Also, I have subbed Splenda for the sugar and flavored yogurt for the plain yogurt with great success.

    Recipe #320742

    This is a delicious not too sweet treat, excellent with a mid afternoon cup of coffee or tea or even for a special breakfast. The moist gingerbread oat base combined with the sweet glazed pineapple that has slight lemon tang is a perfect match. Although the grated apple does not provide much flavour, its addition results in a moist and delicious product. ----Recipe created by me for RSC #10!

    Recipe #243275

    I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!

    Recipe #47326

    My mother's recipe. Much lighter, easier to make, and neater to serve than traditional fruitcake, but still festive.

    Recipe #213687

    2 Reviews |  By Chella

    I developed this recipe for an open house/Iron Chef competition party. Our secret ingredient was "ginger". This recipe won first place in the desserts and "best in show".

    Recipe #139766

    Not your typical fruit cake! We eat this one down South (Florida) and Granmama finally let me have the recipe. No baking, no aging and none of that "whatsit?" fruit!

    Recipe #199508

    I got this recipe from a resident's grand-daughter. She made it as a birthday cake and everyone inhaled it. I was thrilled when I found out it started out with a cake mix.

    Recipe #87357

    Another festive favorite I like to make around the holidays. This is so pretty! (Cook time is cooling time)

    Recipe #198756

    This is one of my favourite Christmas cake recipes & is usually the one I end up making. It is a make-ahead cake which gets better for maturing a while. It's very fruity & has a delectable mulled wine taste to it - the nuts make it a very special cake too. I don't usually marzipan or ice this cake, although I have done when under pressure from my family - who want a "Traditional Cake with all the little Father Christmas figures & Robins on top!!!" It is nice with a fruit and nut glazed topping - as well as just being served plain with a festive frill around it! I will post more photos when I have decided how I am going to decorate it this year!

    Recipe #193383

    This Scandinavian spice cake is a great recipe to serve friends who come over for coffee. Adjust the icing to your liking... Recipe adapted from Savoring the Seasons of the Northern Heartland

    Recipe #169866

    This makes a great light textured cake, almost like angel cake. One I like to make because it's so easy. Put in the crockpot and let it do the work. In less than 4 hours you have a great pumpkin dessert. With a dollop of whipped cream this is easy home cooking at its best!

    Recipe #192951

    My stepmom sent me this recipe. I believe it came from Kraft. I made this yesterday and it was a hit with my kids. Dh hates pears so he was no help! It is a nice, different, VERY rich cake. She used pecans on her cake, I used mixed nut sundae topping. Also, I only used about 1/2 the lemon gelatin. I enjoyed a slice with my coffee this morning. Hope ya'll enjoy it too.

    Recipe #186644

    21 Reviews |  By Bec

    This is a recipe that my mom got from a co-worker. We haven't tried it yet, but we have been told that it is amazing how good it is for being so easy to prepare!

    Recipe #105304

    This is the richest, heaviest, moistest, most alcoholic Christmas cake you're likely to find anywhere! It's from Australia's "Better Homes and Gardens" magazine (December 2002). The tablespoon measurements for the spices are correct - this cake is so flavoursome it can take this quantity of spice.

    Recipe #104270

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