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Christmas Nut Cake - Rock Cookies - Fruit Cake

Nicholson Family Recipes


This recipe was my Mother's. She always made this for Christmas. Now that she is gone, my sister and I carry on the tradition by making this to take to our family Christmas party.

  • 1/2 cup butter  

  • 1 cup sugar

  • 1 cup chopped nuts 

  • 3/4 cup plain flour (not self rising)

  • 1/2 tsp salt  

  • 2 tablespoons cocoa

  • 2 eggs

Mix all these ingredients. Bake in a square cake pan at 350 degrees for 30 minutes. 

Top with marshmallow cremem while the cake is still hot.


1/3 box confectioner's sugar 

2 tablespoons softened butter

2 teaspoons vanilla  

2 tablespoons milk

Mix well and frost the cake. 

Allow the cake to sit in the refrigerator for about an hour before cutting.

When you cut it into squares, top each square with either a pecan half or half a marishino cherry

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  • 1 3/4 sticks butter   

  • 1 cup sugar

  • 2 eggs, lightly beaten  

  • 2 1/2 cups self rising flour

  • 1 teaspoon baking soda   

  • 1 teaspoon cinnamon

  • 1 teaspoon ground cloves  

  • 1/2 teaspoon salt  

  • 2 teaspoons water  

  • 1 pound chopped nuts

  • 1 pound chopped dates  

  • 1 pound raisins

Mix all ingredients together and drop by spoonfuls. Bake at 350 degrees for 5-7 minutes


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  • 6 eggs separated, beaten   

  • 2 cups sugar

  • 1 cup milk    

  • 1 cup butter 

  • 3 cups plain flour    

  • 4 tbsp baking powder

  • 1 cup chopped nuts   

  • 2 tsp each cloves, cinnamon and nutmeg

  • 2 cups raisins

Cream butter and sugar. Add egg yolks. 

Sift dry ingredients and add creamed mixture alternately with milk. 

Roll raisins and nuts in flour. 

Add to other ingredients. Fold in beaten egg whites. 

Bake in three 9" cake pans at 375 degrees until it tests done in the center. 

Frost between the layers with cream cheese icing

These layers can be frozen before frosting.



1 strick of butter, softened   8 oz cream cheese, softened

1 box powdered sugar   1 cup chopped nuts

Cream butter and cream cheese. Add sugar and blend until smooth. Add nuts




1 cup sugar    1 cup orange juice (fresh squeezed is best)

3 tbsp grated orange rind

Heat, do not boil. Cool slightly and spoon over cake until all is absorbed.

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