Jodi Lea Stewart

Loving and Writing About the Southwest and the South

Grandma’s Christmas Candy Cake

Grandma’s Old-Fashioned Christmas Candy Cake

Old-Fashioned Version

  • 2 cups sifted flour
  • 3 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup sugar
  • ½ cup lard (shortening)
  • 3 eggs, separated. Put egg whites in the refrigerator.
  • ¾ cup milk
  • 1 tsp. vanilla


Sift flour, baking powder and salt three times. Work shortening with spoon until fluffy. Add sugar gradually. Continue to work with spoon until mixture is light. Beat egg yolks with a fork until thick. Add to sugar mixture. Add flour gradually, alternating with milk, beating each time until thoroughly mixed. Stir in vanilla. Bake in two greased and floured 8” round pans. Bake at 375° for 25 minutes* or until a matchstick** stuck in the middle of the cake comes out clean.

Cool. Remove from pans. Spread meringue between layers, on the sides and on top of the cake. Sprinkle crushed candy on top and sides. Put in stove and watch it. Take out when candy starts to melt. It won’t take long! Remove from stove and cool. To cut cake, put tip of knife in the center of the cake and tap hand to “break through” light crust of candy on top.

* Grandma Woods baked this cake in unreliable wood-burning cook stoves. She had to watch it closely or it would burn, sometimes on just one side.
** or you can use a toothpick or broom straw (very old-fashioned!).

Meringue (Frosting)

  • 4 egg whites (add one egg to the three whites left over from making the cake)
  • 3 Tbls. Sugar
  • 1 tsp. vanilla

Beat egg whites until frothy. Add vanilla. Add sugar a tablespoon at a time. Beat until stiff. Spread inside layers and over the sides and top of cake.

Crushed Candy Topping

Crush with a hammer inside a dishtowel:

  • 1 large peppermint stick
  • About a cup of ribbon Christmas candy (preferred) or any type of hard candy.

Newer Version of Grandma’s Christmas Candy Cake

New Version

Use any from-scratch or packaged yellow, white or spice cake recipe. Spice cake is extra delicious in this recipe. Bake in two 8” round pans. Cool. Spread New Version Meringue Topping between layers and on outside of cake. Sprinkle crushed candy on top and sides.

Put under broiler and watch constantly until candy begins to melt. If you leave it too long, you could mess up the Meringue Frosting. Remove from oven and cool. To cut, put tip of knife in the center of cake and tap hand to “break through” light crust of candy on top.


Meringue Frosting (new version)

This meringue “frosting” is a delicious, marshmallow-type topping. You can pile it high on pies or on this Christmas Cake.  It’s hard not to sneak a few tablespoons for yourself.

  • 1-1/2 cups sugar
  • 6 egg whites
  • 1 tsp. vanilla

Put sugar, egg whites and vanilla in a double boiler. Cook over simmering water, whipping constantly for 3 or 4 minutes or until mixture reaches 140° on a candy thermometer. Remove from heat and pour into a large bowl. Beat at high speed for 10 minutes or until thick and spreadable. This meringue tastes a lot like creamy marshmallows. The thin crust of melted candy on top is an unexpected treat. Delicious!

Read how this cake put face-cracking smiles on the faces of a bunch of kids in the Christmas of 1933! Christmas in a Sock


Jodi Lea Stewart is the author of a contemporary trilogy set in the Navajo Nation, as well as two historical adventure-mysteries. More are on the way!

Trouble sneaks in one Oklahoma afternoon in 1934 like an oily twister. A beloved neighbor is murdered, and a single piece of evidence sends the sheriff to arrest a Black man that Biddy, a sharecropper’s daughter, knows is innocent. Hauntingly terrifying sounds seeping from the woods lead Biddy into even deeper mysteries and despair and finally into the shocking truths of that fateful summer.

“Beyond the humor and entertaining antics of the main character, Biddy Woodson, BLACKBERRY ROAD has depth and meaning as it explores stirring universal themes that we expect in great literature” ~ D.B. Jackson, acclaimed Historical and Western author

BLACKBERRY ROAD is engaging, entertaining, and a book that is sure to linger with you . . . the trip is well worth the time ~ Cyrus Webb, Host of ConversationsLIVE, president of Conversations Radio Network, tv show host, author, and publicist



A beautiful display of culture . . . I thoroughly enjoyed Silki, The Girl of Many Scarves. As a Middle School Spanish teacher, I am always excited to find culturally and linguistically relevant literature for our youth. You will fall in love with the characters, and appreciate how authentically the Navajo language and traditions are conveyed. This trilogy is a must read! ~ Tara Moore

Just for fun . . .






6 thoughts on “Grandma’s Christmas Candy Cake

  1. Hello, I like your blog Grandma’s Christmas Cake | Jodi Lea Stewart and have bookmarked it on Digg 🙂 !

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    Gregg Booton

    1. Thank you, Gregg! This is a blog very close to my heart (for obvious reasons). If you like to bake, you might want to give the cake recipe a try. I suggest using the updated Meringue for the icing. When you pass your fork through that light candy crust into the creamy-sweet meringue, you’ll want to slap your daddy (as they say in the country)! Take it to any gathering and get ready for a clamor of recipe requests. Talk to you soon…

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