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Christmas Cake With Brown Sugar Icing

  • Serves 12-14.


  • 1 cup butter
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • Dash of salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1 cup stewed apples, sweetened
  • 1 bottle maraschino cherries, chopped 1 cup nuts, chopped (I use pecans)
  • Brown Sugar Icing
  • 3 cups light brown sugar
  • 1 cup sugar
  • 1-1/2 cups milk
  • 6 Tablespoons butter
  • 2 teaspoons vanilla


In mixing bowl, cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Add soda to buttermilk. Sift flour, salt, baking powder, and spices. Add to cream mixture, alternating with buttermilk. Mix until well-blended. Fold in stewed apples, chopped cherries, and nuts. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 350° for 20 to 25 minutes until toothpick inserted in center comes out clean. Frost with icing.


Combine sugars, milk, and butter. Cook over medium heat, stirring, to 242° using a candy thermometer. Remove from heat and add vanilla. Beat until mixture is of spreading consistency. Thin with half-and-half or evaporated milk if icing hardens too fast.

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