Comida Kraft
Recipe Box

Holiday Gift Cake

(12) 10 Reviews
Prep Time
Total Time

16 servings

Whether you're giving it as a gift or serving it at a holiday party, this pretty cherry-dotted cake will be accompanied by smiles.

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What You Need

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Make It

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  • Preheat oven to 325°F. Grease 12-cup fluted tube pan or 10-inch tube pan; sprinkle with 1/2 cup finely chopped pecans.
  • Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition; set aside. Sift 2 cups of the flour with the baking powder. Gradually add to cream cheese mixture, beating well after each addition. Toss remaining 1/4 cup flour with the cherries and 1/2 cup chopped pecans; gently stir into batter. Pour into prepared pan.
  • Bake 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen cake from side of pan with spatula or knife; gently remove cake from pan. Cool completely on wire rack. Mix powdered sugar and milk; drizzle over cake.

Size Wise

At 16 servings, this cake can serve a crowd at an annual get-together. It also doubles as a perfect holiday or hostess gift.


Substitute 2 cups all-purpose flour for the cake flour.


Prepare batter as directed; pour evenly into 5 greased and floured 5x3-inch loaf pans. Bake at 325°F for 45 to 50 minutes or until wooden toothpick inserted in centers comes out clean.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 400
% Daily Value
Total fat 23g
Saturated fat 10g
Cholesterol 100mg
Sodium 200mg
Carbohydrate 46g
Dietary fiber 1g
Sugars 31g
Protein 5g
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • dulceamy |

    Too dry... i try this in 3 ocassions,but NO

  • dragonlady53003 |

    make this every Christmas everyone loves it

  • Arcusfp |

    Have made this recipe since the early 80's, very rich, has never failed to satisfy. The original idea was to coat the inside of a 1lb. coffee can with butter or shortening and finely chopped nuts, then once baked and cooled, put the lid on and rap it up for giving. Still the way I do it, just a bit tougher finding the old style metal coffee cans.

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