But Christmas has become so commercial, that I never wanted them to forget why we celebrated and in whose honor it was. So one tradition I started when they were very young was a special Birthday cake that was served on Christmas morning along with hot spiced cider. If they woke before we did (and they always did, LOL) they were allowed to open their stockings and nothing else. Once we were all up, we sang happy birthday to the baby Jesus, cut the cake and had cake and cider while we opened our gifts. The cake is more like a "coffee cake" with nuts and spices and my gang all love it.
Even though my oldest is giving me fits with his current 'beliefs', he still wanted me to send him the recipe for the cake and cider so he can continue the tradition of eating cake and drinking cider while opening gifts, with his daughters.
I thought maybe some of you might like to start a tradition of your own or just would like the cake as it’s really very good. LOL
1 box yellow cake mix
4 beaten eggs
1 cup sour cream
¼ cup vegetable oil
¾ cup hot water
1 package instant vanilla pudding
1 teaspoon vanilla
1 teaspoon butter extract
¼ cup sugar
2 teaspoons cinnamon
- Preheat over to 350º.
- Put all ingredients except sugar, cinnamon and walnuts into a glass bowl.
- Mix well with electric mixer.
- Grease Bundt pan well and line bottom and sides with walnuts.
- Combine sugar, cinnamon and more chopped walnuts in a separate bowl.
- Pour batter into pan by alternating between the first prepared mixture and the cinnamon mixture, ending with the first mixture.
- Bake 1 hour in oven.
- Cake is done when a knife inserted into the cake comes out clean.
- Turn a plate upside down on the cake and flip it over.
- If you have picky eaters, do not let them see you add the sour cream (my oldest didn’t know about this ingredient until I gave him the recipe several years ago LOL)
- Do not use butter to grease Bundt pan as it will cause the cake to stick.
- When you line the Bundt pan with walnuts, they will NOT stick all the way up the sides.
- When adding the cinnamon mixture, try to keep it away from the edges so that you will have less trouble with sticking
- Set the cake on a cooling rack for approximately 10 minutes before trying to flip it out of the pan
- If the cake sticks to the pan, tap carefully on the bottom and sides of the pan.
- If any pieces remain in pan, just stick them where they belong in the cake – it is moist enough that it will hold back together.
- If you decide to use pecans rather than walnuts, be very careful because pecans seem to cause more sticking
- You can make this without nuts if you don’t like them
- Tightly covering the cake while still slightly warm will keep it moist and fresh. Will last up to 5 days without refrigeration. Of course, it never lasts that long around my house. LOL
If you have any questions, please feel free to ask and if you try the recipe, as always, I would love any feedback you would care to give.