Pour Icy Christmas Cakes

Festive holiday cakes. Made with no-lump Brownulated Brand Sugar — the great-tasting brown sugar that pours. The only one that’s so easy to measure.

1969-Icy Christmas Cakes recipe

Icy Christmas Cakes


3/4 cup honey
1-1/2 cups Brownulated Brown Sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 egg
1 tablespoon lemon juice
1 teaspoon grated lemon rind
2-3/4 cups sifted all-purpose flour
1/2 cup chopped citron
1/3 cup chopped nuts
Almond halves (blanched and skinned)
Candied cherry halves


Bring honey to boil. Blend sugar, salt, soda and spices. Stir honey, egg, lemon juice, rind and flour into mix-ture separately. Work in citron and nuts. Chill. Place 3/4″ balls on greased cookie sheets. Form daisy by pressing in almond halves. Center cherry half. Bake at 400 F 8-9 minutes. Cool.

Glaze recipe


1-1/2 cups Domino Granulated Sugar
1 teaspoon light corn syrup
1/2 cup water
4 tablespoons Domino 10-X Confectioners Sugar


Glaze: Combine granulated sugar, corn syrup and water. Cook and stir until sugar dissolves. Boil without stirring to 230 F. Remove from heat. Blend in confectioners sugar. Stir until slightly thick. Brush onto cakes. Cool. Store in airtight container. Yield: 6-7 dozen cakes.

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Filed under: 1960s, Dessert recipes, Food & drink, Vintage advertisements

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