Aunt Ann'S Christmas Cake
A vibrant red Christmas cake with rich cocoa flavor and moist texture, perfect for festive celebrations and sharing with loved ones during the holiday season.
Ingredients
Instructions
- Cream together the Crisco and sugar.
- Add eggs, red food coloring, and vanilla; mix thoroughly.
- Sift together the flour, salt, and soda in a separate bowl.
- Add the creamed mixture and dry ingredients alternately with the sour milk, beginning and ending with the dry ingredients.
- Fold in the soda dissolved in cider vinegar before baking.
Tips & Substitutions
For a twist, consider replacing Crisco with unsalted butter for a richer flavor. If you can't find sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk. When mixing the ingredients, be careful not to overmix once the dry ingredients are added to keep the cake light and fluffy.
Serving Suggestions
This vibrant cake is perfect for holiday celebrations and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, serve with a side of Jalapeno Grits for a delightful contrast. It's also delicious with a cup of coffee or tea.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, use the microwave in short bursts to avoid drying it out, or enjoy it cold for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ann'S Christmas Cake contains roughly 466 calories, with 13g protein, 59g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (87% of the Daily Value), iron (53% of the Daily Value), and potassium (38% of the Daily Value). Note that it is relatively high in sodium, at 515mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of food coloring?
Yes, you can substitute the red food coloring with another color if you prefer, but be aware that it will change the cake's overall appearance. Gel food coloring tends to provide a more vibrant hue and requires less quantity than liquid versions.
What can I do if I don't have sour milk?
If you don't have sour milk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5-10 minutes until it thickens slightly before using it in the recipe.
How can I ensure my cake turns out moist?
To keep your cake moist, avoid overbaking; check for doneness a few minutes early. Additionally, using ingredients at room temperature can help achieve a better texture. If you like, you can brush the cooled cake with a simple syrup made from equal parts water and sugar for added moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).