One of my favorite things about the holidays is the food. I could eat just about anything you put in front of me. That especially includes dessert. Christmas is a perfect time of year to try out new recipes for your family get-togethers. Here are a few Christmas-themed recipes to add to your ever-growing list of staples to make during the holidays.
Ultimate Cranberry Pudding Cake
Recipe makes 1 – 10 inch Bundt pan
- 6 tablespoons butter
- 2 cups white sugar
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 cups evaporated milk
- 1 (12 ounce) package cranberries
- 1 cup butter
- 2 cups white sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
Ultimate Cranberry Pudding Cake (n.d.)
Retrieved from http://allrecipes.com/Recipe/Ultimate-Cranberry-Pudding-Cake/
Recipe makes 1 6-inch round pan
- 1/8 cup chopped dried cherries
- 1/8 cup chopped dried mango
- 1/4 cup dried cranberries
- 1/4 cup dried currants
- 2 tablespoons chopped candied citron
- 1/4 cup dark rum
- 1/2 cup butter
- 1/4 cup packed brown sugar
- 1 egg
- 1/2 cup all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsulfured molasses
- 2 tablespoons milk
- 1/4 cup chopped pecans
- 1/4 cup dark rum, divided
- Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
- Preheat oven to 325 degrees F (165 degrees C). Butter a 6×3-inch round pan or loaf pan and line it with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
- Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
- Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Christmas Fruitcake (n.d.)
Retrieved from http://allrecipes.com/Recipe/Christmas-Fruitcake/