Willard Scott's Christmas Cake
Submitted by cdurand
This delicious and moist Christmas cake will satisfy everyone at your dinner table.
YIELD
16 servingsPREP
20 minCOOK
20 minREADY
3 hrsIngredients
Frosting
Directions
Preheat oven to 350℉ (180℃).
Well grease and flour 3 9-inch cake pan. Set aside.
To make cake:
In large bowl with electric mixer, add all cake ingredients, beat at medium speed until well blended.
Pour into 3 prepared cake pans.
Bake for approximately 20 minutes until wooden skewer inserted center comes out almost clean.
Let cool in pan on wire racks completely.
To make frosting:
Beat first three ingredients together until fluffy.
Fold in 1½ cups pecans, reserving ½ cup to decorate the top of the cake.
Frost cooled cake layers, then decorate the top.
Chill cake one hour or more until frosting sets.
Slice and serve.
Comments
I’ve been baking this Christmas cake now since Mr Scott mentioned it in air in the 80’s or 90’s. And he is absolutely correct it is the most moist cake and the buttermilk gives it something extra. I’ve tried using just milk and it’s not the same. Worth the many dirty dishes to get it done!