Christmas mice

Hi y’all! Hope you’re all having a wonderful holiday season, whether you celebrate Christmas, Hanukkah, Solstice, a different religious or secular holiday, or nothing at all but each individual day :) One of my favorite things about the holidays is baking with my kids. I don’t spend a lot of time baking most of the year, but when Christmas rolls around, the girl-child, the boy-child and I love to gather in the kitchen, put the holiday play list on the iTunes, and make our traditional recipes. We make different things, but our two big recipes that we make every year are sausage balls and nut cake.

Here’s what I was thinking. I was thinking, I’ll post my Nut Cake recipe — one my mom, my sister and I used to make when I was growing up — and anyone else who wants can post their own recipes to share. It’s fun to gather new recipes and share our favorites with everyone else. I know I’d love to see what everyone else’s favorite holiday recipes are :D

And so, from the old local Alabama cookbook Favorite Recipes of Conecuh County, here’s the labor-intensive but SO worth it recipe for Holiday Nut Cake. Enjoy!


1 cup softened butter
2 cups sugar
6 eggs, separated
4 cups all-purpose flour
2 tsp baking powder
dash of ground nutmeg
1 cup whiskey
4 cups pecan halves
1 pkg (8 oz.) chopped dates
1/2 pound chopped candied cherries


Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Combine 3&3/4 cups flour, baking powder, and nutmeg. Add to creamed mixture alternately with whiskey, beating well after each addition.

Combine remaining 1/4 cup flour, pecans, dates, and cherries; stir into batter. Beat egg whites until stiff and fold into batter. Spoon into greased and floured 10” tube pan. Bake at 350 degrees for 1 hour and 40 minutes. If cake browns too quickly, cover lightly with foil.

A few hints I’ve learned over the years:
- don’t use Wild Turkey for the whiskey; it’s too strong, the flavor gets into the cherries and overwhelms everything else. Canadian Club works well, or Maker’s Mark; you can also use spiced rum as a substitute, the flavor is different but very good
- walnuts can be used instead of pecans if you need to save a few dollars; pecans get pretty expensive
- if you make this cake, you will need a VERY BIG bowl to stir the batter. I had to buy a special giant bowl just to make this cake every year.
- the batter will fit into a Bundt pan, but barely; it goes right up to the edge; it won’t overflow when it bakes, though, probably because the batter’s pretty thick

Now bring on your own recipes! Let’s see what y’all are baking this holiday!

Written by Ally Blue

Ally is a rich and famous author of hot gay manlove. She travels the world in her private jet, being waited on hand and foot by her team of pretty young men who bring her umbrella drinks and make out for her pleasure . . . Okay, so that's her dream life. Her novels of Manlove & Angst are mostly written in her living room, in between working at the Evil Day Job and doing Mom Stuff. Oh, the glamorous life of an author!
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"Baking With Ally" by Ally Blue was published on December 18th, 2012 and is listed in Ally Blue.

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Comments on "Baking With Ally": 2 Comments

  1. James Buchanan wrote,

    It’s not mine per-se…but the gingerbread cookie recipe we use:

    It is the most wonderful gingerbread cookie recipe ever. Just the right amount of spice. Makes them just crispy enough and just chewy enough to be really good.

    Of course Thing 1 and Thing 2 (girlc hild and bff with the same name) were putting “boobies” on the stars…two white chocolate candy melts in the right place. I walked in and said…”the stars have boobies.” 0.o Managed to drop two 11 year old girls on the floor in tears laughing.

    and such are Holiday Memories made of.

  2. Ally Blue wrote,

    LOL, okay that’s great :D Boobie Stars, the new traditional Christmas treat!
    The gingerbread cookies sound awesome, thanks for sharing :D

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