Yule Desserts Recipes

Yule Desserts Recipes

Yule Desserts Recipes

 

 

 

Rum-Vanilla Bean Bundt Cake
Ingredients

3/4 cup butter
2 eggs
1 egg yolk
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup milk
1/4 cup light rum
2 vanilla beans, split lengthwise
3/4 cup granulated sugar
1/4 cup packed brown sugar
Powdered sugar
Directions

Allow butter, eggs, and egg yolk to stand at room temperature for 30 minutes. Meanwhile, generously grease and lightly flour a 10-inch fluted tube pan; set aside. In a small bowl stir together flour and baking powder. In a medium bowl combine milk and rum. Using the tip of a small sharp knife, scrape out seeds from vanilla beans. Stir vanilla seeds into milk mixture; set aside.
Preheat oven to 325 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating about 10 minutes or until light and fluffy. Add eggs and egg yolk; beat for 1 minute. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan, spreading evenly.
Bake about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Sprinkle with powdered sugar.

Make-Ahead Tip:
Do not sprinkle cake with powdered sugar. Wrap cooled cake in plastic wrap; over wrap tightly with foil. Freeze for up to 1 month. Thaw overnight at room temperature. Before serving, sprinkle with powdered sugar.

 

 

Yule Desserts Recipes Carrot-Coconut Cream Cake with Raisin-Rum Filling
Ingredients

Carrot Cake Layer
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup finely shredded carrots
1/2 cup packed brown sugar
1/2 cup chopped walnuts, toasted
1/2 cup vegetable oil
1/4 cup buttermilk
Coconut Cake Layer
1/3 cup butter
1 egg
1 egg white
1 cup all-purpose flour
1 teaspoon baking powder
2/3 cup granulated sugar
2 teaspoons vanilla
1 cup unsweetened coconut milk
1 cup sweetened flaked coconut
Raisin-Rum Filling
1/4 cup dark rum
1/2 cup raisins
1/3 cup evaporated milk
1/4 cup packed brown sugar
3 tablespoons butter
1 egg yolk
3/4 cup sweetened flaked coconut
1/3 cup chopped walnuts, toasted
1/2 teaspoon vanilla
1 recipe Cream Cheese Frosting
Chopped walnuts, toasted
Shaved coconut, toasted (optional)
Directions

Allow eggs, butter, and egg white for cake layers to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Grease and flour two 8×1 1/2-inch round cake pans; set aside.
For Carrot Cake Layer, in a large bowl stir together flour, baking soda, cinnamon, and ginger; set aside. In a medium bowl combine egg, carrots, brown sugar, walnuts, oil, and buttermilk. Add egg mixture to flour mixture; stir until combined. Pour batter into one of the prepared pans, spreading evenly. Bake for 22 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.
For Coconut Cake Layer, in a small bowl stir together flour and baking powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg and egg white; beat just until combined. Alternately add flour mixture and coconut milk to butter mixture, beating on low speed after each addition just until combined. Stir in coconut. Pour batter into the remaining prepared pan, spreading evenly. Bake alongside carrot cake layer for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks.
Meanwhile, for Raisin-Rum Filling, in a small saucepan bring rum just to boiling over medium-high heat. Remove from heat. Stir in raisins. Let stand, covered, for 5 minutes. Drain, discarding rum. Set raisins aside. In the same saucepan combine evaporated milk, brown sugar, butter, and egg yolk. Cook and stir over medium heat until thickened and bubbly (165 degrees F). Stir in raisins, coconut, walnuts, and vanilla; cool. Cover and chill until needed.
To assemble, place carrot cake layer, bottom (flat) side up, on a serving platter. Spread with Raisin-Rum Filling. Top with coconut cake layer, top (rounded) side up. Spread top and sides with Cream Cheese Frosting. Sprinkle with toasted walnuts and, if desired, toasted coconut. Chill for 30 minutes before serving. Store any leftover cake, covered, in the refrigerator for up to 3 days.
Cream Cheese Frosting
Ingredients
2 ounce of cream cheese
1/2 cup of butter
1 teaspoon of vanilla
4 cups of powdered sugar
Directions
Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.

 

 

 

Yule Desserts Recipes

Gooey Chocolate Pudding Cakes
Ingredients
1/2 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 tablespoon oil
1 teaspoon vanilla
1/4 cup chocolate-hazelnut spread (Nutella)
1/3 cup semisweet chocolate pieces
1/2 cup sugar
1/4 cup unsweetened cocoa powder
3/4 cup boiling water
Coffee-flavored or vanilla ice cream (optional)
Sliced strawberries (optional)
Unsweetened cocoa powder (optional)
Directions
Preheat oven to 350 degrees F. In a medium bowl combine flour, the 1/4 cup sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.
Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place in a 15 x 10 x 1-inch baking pan. Set aside. In the same bowl for the batter, stir together 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.
Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries. Sprinkle with additional cocoa powder.

 

Yule Desserts Recipes

 

 

 
Caballeros Pobres (Bread Pudding with Cinnamon-Pecan Syrup)
Ingredients
1 cup water
1 cup granulated sugar
6 ounces piloncillo or 1 cup brown sugar
1 teaspoon finely shredded lemon peel
4 sticks canella or other cinnamon
2 whole cloves
1/3 cup raisins
1/2 cup pecans or slivered almonds
Vegetable oil
4 egg whites
2 egg yolks
1 1/2 cups milk
2 tablespoons granulated sugar
2 tablespoons dark rum or cream sherry (optional)
1 teaspoon vanilla
1 8 ounce baguette, cut into 1/2-inch-thick slices
Directions

For the cinnamon-pecan syrup, in a medium saucepan combine the water, the 1 cup granulated sugar, the piloncillo, lemon peel, cinnamon, and cloves. Bring mixture to boiling over high heat; reduce heat to medium and simmer, uncovered, until sugars are dissolved and mixture is thickened and syrupy, stirring frequently. Cool for 15 minutes. Strain to remove cinnamon and cloves. Stir in raisins and nuts; set aside (mixture will continue to thicken).
Meanwhile, heat 1/2 inch of oil in a heavy large skillet to 350 degrees F. In a large bowl beat egg whites with an electric mixer on medium-high speed until stiff but not dry. In another bowl, whisk yolks until light and frothy, about 1 minute. Gently fold egg yolks into egg whites.
In a large bowl combine milk, the 2 tablespoons granulated sugar, the rum, and vanilla; stir to dissolve sugar. Dip one bread slice into milk mixture, turning to coat all sides and shaking gently over bowl to remove excess liquid. Dip the bread slice into the egg mixture to coat well, then transfer to the hot skillet; fry bread for 1 minute per side until lightly browned. Transfer fried bread to paper towels. Repeat with remaining bread and coatings, cooking about one-third of the slices at a time and reheatiing oil between batches.
Preheat oven to 350 degrees F. Line the bottom of a 2-quart rectangular baking dish with half of the bread slices. Spoon half of the syrup on top. Repeat with remaining bread slices and syrup. Bake 25 to 30 minutes or until syrup bubbles and begins to caramelize. Allow to cool for 15 minutes before serving.

Yule Desserts Recipes

 

Clove-Molasses Cake
Ingredients
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cloves
3 tablespoons butter, softened
1/2 cup packed brown sugar
1 egg
1/2 cup mild-flavored molasses
1/2 cup milk
Chocolate-Molasses Glaze (see recipe below)
Directions
Preheat oven to 350 degrees F. Grease and lightly flour one 3×2-inch, one 5×2-inch, and one 7×2-inch round cake pan. (Or grease and lightly flour an 8x8x2-inch baking pan.) Set aside. In a small bowl, stir together flour, baking soda, and cloves; set aside.
In a medium bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in egg until fluffy. Beat in molasses on low speed. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Pour 1/3 cup of the batter into the 3-inch pan, 1 cup of the batter into the 5-inch pan, and the remaining batter into the 7-inch pan. (Or spread all of the batter into the 8x8x2-inch pan.)
Bake the round pans for 20 to 30 minutes (30 to 35 minutes for square pan) or until a toothpick inserted near the center comes out clean. (Baked cakes may dip slightly in center.) Cool in pan(s) on wire rack(s) for 10 minutes. Remove from pan(s); cool completely on rack.
To assemble the three-layer cake, place the 7-inch layer, top side down, on a serving plate. Spoon about one-third of the Chocolate-Molasses Glaze over this layer, allowing it to flow down the side. Top with the 5-inch layer, top side down, spooning another one-third of the glaze over the stacked layers. Top with the 3-inch layer, top side down, spooning the remaining glaze over all. Spoon all of the glaze over a square cake. Makes 8 to 10 servings.
Chocolate-Molasses Glaze:
In a small saucepan melt together 2 ounces bittersweet or semisweet chocolate and 1 tablespoon butter over low heat. Remove from heat; stir in 2/3 cup sifted powdered sugar, 1 tablespoon sorghum or molasses, and 1/2 teaspoon vanilla. Gradually add 1 to 2 tablespoons hot water, beating with a wire whisk until glaze is smooth and of thin spreading consistency.

 

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