Title

St. Nicholas Cake

Subject

flour

sugar

baking powder

salt

shortening

milk

rum flavoring

vanilla

eggs

white raisins

pecans

green candied cherries

red candied cherries

powdered sugar

butter

margarine

light cream

Description

St. Nicholas Cake
(Mrs. Beverly Bajus)

2 1/3 c. flour (regular or
instant blending)
1 3/4 c. sugar
2 tsp. baking powder
1 tsp. salt
1 c. shortening
3/4 c. milk
1 tsp. rum flavoring
1 tsp. vanilla
4 eggs
1/2 c. white raisins
1/2 c. chopped pecans
1/4 c. cut-up green
candied cherries
1/4 c. cut-up red candied
cherries

Spoon or pour flour into dry measuring cup. Level
off and pour measured flour into mixing bowl. Add
sugar, baking powder and salt to flour. Stir well to
blend.

Back:
Add shortening, milk and flavorings. Beat two min-
utes with electric mixer (medium speed) or by hand
(150 strokes per minute). Add eggs and beat two
minutes more.

Stir in fruit and nuts. Spread evenly in well-
greased, 10-inch tube pan. Bake in moderately hot
oven (375 degrees) for 60 to 65 minutes.

Cool on rack 15 minutes before removing from pan.
Frost when cool or spread top of cake with powdered
sugar glaze and let glaze run down sides. Decorate
with cherries and nuts, if desired.

To make frosting, combine 2 cups powdered sugar,
1/4 cup butter or margarine, 2 tablespoons light cream
or milk and 1 teaspoon rum flavoring. Beat until
smooth.

---

# St. Nicholas Cake

## Ingredients

- 2 1/3 cups flour (regular or instant blending)
- 1 3/4 cups sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup shortening
- 3/4 cup milk
- 1 tsp rum flavoring
- 1 tsp vanilla
- 4 eggs
- 1/2 cup white raisins
- 1/2 cup chopped pecans
- 1/4 cup cut-up green candied cherries
- 1/4 cup cut-up red candied cherries

## Instructions

1. Spoon or pour flour into dry measuring cup. Level off and pour measured flour into mixing bowl.
2. Add sugar, baking powder, and salt to flour. Stir well to blend.
3. Add shortening, milk, and flavorings. Beat two minutes with electric mixer (medium speed) or by hand (150 strokes per minute).
4. Add eggs and beat two minutes more.
5. Stir in fruit and nuts.
6. Spread evenly in well-greased, 10-inch tube pan.
7. Bake in moderately hot oven (375 degrees) for 60 to 65 minutes.
8. Cool on rack 15 minutes before removing from pan.
9. Frost when cool or spread top of cake with powdered sugar glaze and let glaze run down sides. Decorate with cherries and nuts, if desired.

## Frosting

- 2 cups powdered sugar
- 1/4 cup butter or margarine
- 2 Tbsp light cream or milk
- 1 tsp rum flavoring

1. Combine all ingredients and beat until smooth.

Source

RCA0004 - Vintage Handwritten Recipes 3x5 Index Cards Grandma Grannycore Cottagecore (eBay)

Date

1950s

Contributor

Beverly Bajus

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0004-20260522-0001

Coverage

Florida, US