Root Beer Christmas Cake by Laura
Quarantiello
Every year it’s the same old
thing: fruitcakes and sugar cookies. Ho-hum! Holiday baking tops the list
of things to do this Christmas but the results are often uninspired. Why
not change the flavor this year and try something different? Here’s a
delicious recipe that everyone will rave about. It’s easy, too!
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INGREDIENTS:
2 cups flour
2 cups sugar
1 cup root beer
2 sticks of margarine
1/2 cup milk
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
1-1/2 cups miniature marshmallows (optional)
Mix flour and sugar. In a saucepan, combine 1 cup root beer and two
sticks of margarine, bring to a boil and add to the flour/sugar mixture.
Stir well. Add in 1/2 cup milk, 1 teaspoon baking soda, 1 teaspoon
vanilla, 1/2 teaspoon salt, and two eggs. Blend well. If desired, stir in
1-1/2 cups of miniature marshmallows. Bake in a 9x12 pan at 325F for 30
minutes.
Top your masterpiece off with root beer flavored frosting:
1/4 cup butter or margarine
1/8 teaspoon of salt
2 cups confectioner’s sugar
4 tablespoons cream or milk
1 teaspoon root beer extract (or 1 tablespoon of root beer from the can)
Work the butter and salt with a spoon or electric beater until fluffy
and creamy. Add in confectioner’s sugar and cream (or milk), continuing to
stir or beat. Add only enough cream or milk to achieve spreading
consistency. Add vanilla and spread over cake - and stand by for the
applause!
Laura Quarantiello is the author of “The Root Beer Book A Celebration
of America’s Favorite Soft Drink, which includes numerous recipes for
making your own root beer and using root beer as an ingredient in other
recipes. More info at:
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