Best Cathedral Window Cake Recipes

CATHEDRAL WINDOW COOKIES

Steps:

• Place marshmallows and nuts if desired in a large bowl; set aside. In a heavy saucepan, melt chocolate chips and butter over medium-low heat. Pour over marshmallow mixture and mix well. Cover and refrigerate for 1 hour, stirring occasionally., Shape marshmallow mixture into a 12-in. roll; wrap in waxed paper. Refrigerate for 4 hours or until firm. Unwrap and cut into 3/8-in. slices; cut slices in half.

CATHEDRAL WINDOWS II

Steps:

• Melt together the butter and chocolate chips in the top of a double boiler or in the microwave. Stir to blend, then stir in the eggs, colored marshmallows and pecans.
• Pour the mixture into a 9x5 inch loaf pan, lined with foil. Dust with powdered sugar and refrigerate until firm.
• Remove chilled dough from loaf pan, remove the foil, and slice into 1/4 inch slices.

CATHEDRAL WINDOW FRUITCAKE

Steps:

• Cut pineapple and dates into coarse pieces. Mix with whole cherries in large bowl. Sift flour, baking powder and salt over fruit, mixing with hands.
• Beat eggs well. Gradually beat in sugar. Combine with fruit mixture.
• Add pecans, mixing with hands until uniformly mixed with fruit.
• Use vegetable shortening to grease 2 9x5 inch loaf pans. Line bottom and sides with parchment paper. Then grease paper. Pack batter into lined pans.
• Bake at 275 on middle shelf for 1 1/2 hours. Do not overbrown. Turn out onto racks. Remove paper. Cool and store airtight.
• Let ripen several days or up to 2 to 3 weeks. Slice thinly to serve.
• TIPS:.
• Use kitchen sheers, dipped in water, to cut dates and pineapple. Prepare fruit ahead, if you wish. Pack in separate plastic bags; store in cool, dry place (Not freezer or refrigerator) Two 9-inch ring molds can be used in place of the loaf pans. Make cake a few days ahead to serve it at its best. Do not foil wrap fruitcakes. Acid fruits often cause holes in foil. Use plastic wrap or waxed paper. Store in airtight contained for ripening.

CATHEDRAL WINDOW CAKE

Steps:

• 1. Grease and flour a large tube pan or Bundt pan. Set aside. Preheat oven to 250°.
• 2. In a medium bowl, with a rotary mixer, cream together the butter and sugar until smooth.
• 3. Add eggs to the butter/sugar mixture, one at a time, beating well after each addition. Set aside.
• 4. In a separate small bowl, stir the baking soda and buttermilk together until soda is dissolved. Add this to the creamed butter/sugar/eggs mixture. Mix well with rotary mixer, and set aside.
• 5. Place flour in a large bowl (you might want to use a clean dish pan). Add the chopped dates, chopped jellied candies, nuts and coconut. Stir these well, coating each piece, so the dates and jellied candies don't clump and stick to themselves.
• 6. Add the creamed butter/sugar/eggs/buttermilk mixture to the flour mixture. This makes a very stiff dough, and should be mixed with the hands. When it is well mixed, put it into the prepared tube or Bundt pan.
• 7. Bake at 250° for 2 hrs. 10 mins., to 2 hrs. 30 minutes ... check for doneness, as ovens do vary and this cake is in the low oven for quite awhile!
• 8. Combine the orange juice and powdered sugar. Mix well to dissolve all the powdered sugar, then pour over the hot cake in the pan. Allow to stand in pan overnight.