Red Velvet Cake for Christmas
How’s this for a Christmastime wedding cake? Layers of red velvet and thick cream cheese icing. – from Heritage Gown.
There’s no rule that red velvet cake is only for Christmas. It also makes a big appearance around Valentine’s Day and Independence Day as well.
The red and white colors plus the rich, sweet taste is perfect for the Holidays. – from Southern Living.
But something about Christmas just makes us want a beautiful, delicious Red Velvet cake for dessert.
Red Velvet Sour Cream Bundt Cake – from Your Cup of Cake.
Ladies all around the South know to have a red velvet cake ready when company shows up. It’s a standard item on all the best tables.
These are called Red Velvet Pancakes, but really now, we know it’s cake. – from My Recipes.
Really and truly, do we love the cake, or the cream cheese icing best? I think it’s the combination of the two.
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Here’s a wonderful recipe from none other than Paula Deen  for her Grandmother’s take on traditional Red Velvet Cake. I omit the coconut, but that’s just my personal taste.
 Grandmother Paula’s Red Velvet Cake
from: Paula Deen
Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar
Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans
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Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
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Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.
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Read more at: http://www.foodnetwork.com/recipes/paula-deen/grandmother-pauls-red-velvet-cake-recipe.print.html?oc=linkback
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What dessert says, “Christmas” to you?
 Sharing this recipe with: Coastal Charm
A coconut or my grandmothers nut cake that my Mom as perfected.
Oh coconut! My Grandmother always had a coconut cake at her house too! Then again, we also had about five different cakes, four pies and 6 plates of cookies and candy!
Hands down, my mother’s fresh coconut cake. No frozen coconut, no food processor, etc. It was the old-timey snow white layers, 7-minute frosting and the coconut was hand grated. Daddy would smash a coconut with a hammer, after first punching a hole in the top and draining the milk. That was used to moisten the layers. The cake had to be stored in a chilly space, but not refrigerated. So many rules! But it was like heaven on a plate.
You have a way with food words.
You know a coconut cake is made from scratch when the recipe calls for a hammer!
Our family usually goes overboard with cookies so we have them for dessert for weeks! I would take any of these red velvet cakes over a truckload of cookies any day of the year!