Articles in Desserts w/recipe
Just in time for holiday gatherings and good any time for parties and special occasions, here are two easy-to-make recipes that yield enough delicious cookies to delight a hungry crowd. Used in tandem, the pound cake and financier cookie recipes also solve the classic baker’s dilemma: When recipes call only for egg yolks, what to do with the whites? And vice versa.
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When they were young, our sons loved pound cake. The recipe I developed called for egg yolks, which meant the whites went to waste. That always bothered me. Recently, I needed to make a large number of cookies for a party. I decided adapting the pound cake recipe would make a unique cookie.
But that left me with my old problem. What to do with the egg whites? No one in our house eats egg white omelets so I looked through a notebook where I keep recipe ideas. In my notes about a Parisian bakery (I neglected to write down the name) was a description of a scrumptious financier. Like a cartoon character, the light blub turned on over my head. Financiers are made with egg whites. The pound cake needs yolks. Viola! A marriage made in the oven.
Making the cookies in silicone molds adds to the ease of preparation. No need to brush on melted butter and dust with flour because the molds are nonstick. They require a minimum amount of washing before being used again to make another round of delicious cookies.
Silicone molds are available online and in specialty cook stores such as Sur La Table and Williams-Sonoma as well as in the cookware sections of major department stores.
Best served at room temperature, the cookies will stay fresh for a week if refrigerated in airtight containers.
Lemon Zest Pound Cake Cookies
Pound cakes get their name because the classic recipe calls for a pound each of butter, flour, eggs and sugar. Adapting the recipe for use in a small mold transforms the cake into a light-as-air crisp cookie, with many of the qualities of an Italian dipping biscotti. The lemon zest contrasts nicely with the buttery richness of the cookies.
If you want to use larger molds, the yield will be lower and the cookies will need to be baked longer. Because ovens vary, I would suggest starting with a test batch of three or four cookies to determine the baking time.
The dough has a thickened consistency not unlike Play-Doh. Use your fingers to spread the dough into the corners of the individual molds.
Yield: 126 cookies made in molds 1-inch by 1 3/4 inch
Preparation Time: 30 minutes
Baking Time: 20-25 minutes
1 1/2 cups sweet butter
6 egg yolks
2 whole eggs
2 cups white sugar
1 teaspoon finely chopped lemon zest
1 1/2 teaspoons baking powder
4 cups all-purpose white flour
2 tablespoons powdered sugar
1. Heat oven to 350 F.
2. In a saucepan melt butter over a low flame. Set aside to cool.
3. In a large bowl, whisk together the egg yolks, whole eggs and sugar to a custardy consistency.
4. Add lemon zest to the egg mixture.
5. Slowly whisk in the melted, room temperature sweet butter.
6. Add baking powder and mix well.
7. Sprinkle 1/4 cup flour into the bowl. Whisk to mix well. Continue adding 1/4 cup at a time and blending until all the flour is incorporated into the egg-butter-sugar dough.
8. Into each 1-inch by 1 3/4-inch mold, place 1 1/2 teaspoons of dough. Using your fingers press down to shape the dough into each mold.
9. Put the molds onto a cookie sheet and place in the preheated oven.
10. Rotate the molds every 10 minutes for even browning.
11. The cookies will bake in 20-25 minutes. But because ovens vary, begin checking after 10 minutes. If the tops are lightly browned, they are probably done.
12. Remove the molds from the oven and place on a wire rack for 10 minutes. Remove each cookie and place on the wire rack.
13. When cooled to room temperature place the cookies in an airtight container and refrigerate for later use.
14. Just before serving, dust the tops with powdered sugar. Serve by themselves with coffee or tea, or with fresh berries, whipped cream or ice cream.
- Add 1/4 cup finely ground roasted almonds into the batter.
- Add 1/4 cup finely ground chopped dark chocolate or chocolate chips into the batter.
- Blend together 1/4 cup finely ground roasted almonds with 1 teaspoon white sugar. Halfway through baking, dust the tops of the cookies with the almond-sugar mixture.
Orange Glazed Hazelnut Financiers
Financiers are often prepared with ground almonds. Any nut can be used. I prefer roasted hazelnuts.
Using larger sized molds will result in fewer cookies that need to be baked longer.
Unlike the thick pound cake dough, the financiers batter is thin and is best placed into the individual molds using a spouted container like a measuring cup. Because ovens are different, I would suggest making a test batch of three or four cookies to determine the baking time.
Yield: 90 cookies made in molds 1-inch by 1 3/4-inch
Preparation Time: 30 minutes
Baking Time: 30 minutes
3/4 cup sweet butter
1 cup, plus 2 tablespoons whole raw hazelnuts
1/2 cup all-purpose white flour
1 3/4 cups confectioners or powdered sugar
Pinch sea salt
Pinch black pepper
6 egg whites
1/4 cup orange simple syrup (see recipe below)
1. Heat oven to 450 F.
2. Melt butter and set aside to cool.
3. Place hazelnuts on a baking sheet and roast in the oven 2-3 minutes. Remove. Wrap the hot hazelnuts in a damp, cloth kitchen towel. Rub the towel against the hazelnuts to remove the skins. Measure out 2 tablespoons of the roasted hazelnuts. Cut each hazelnut into quarters and reserve.
4. Using a food processor, grind the remaining 1 cup of roasted hazelnuts into a fine meal. Keep an eye on the grind so the hazelnuts don’t over process and become a nut butter.
5. In a large bowl, use a whisk to blend together the hazelnuts, flour, sugar, sea salt and black pepper.
6. Add the egg whites and mix well.
7. Whisk in the cooled, melted butter.
8. Transfer the batter to a spouted measuring cup and fill each mold with batter.
9. In the middle of each financier place a quarter piece of roasted hazelnut on top, cut side up.
10. Clean off any batter that may have spilled onto the outside of the mold.
11. Drizzle 2-3 drops of orange simple syrup on top of each financier.
12. Put the mold onto a cookie sheet and place in the preheated oven for 5 minutes. Rotate the cookie sheet for even browning. Reduce the temperature to 400 F and continue baking another 5 minutes.
13. Turn off the oven.
14. Rotate the cookie sheet and leave the financiers in the oven 10 minutes or until they are lightly browned on top and firm to the touch. Making a test batch to determine how long they should remain in the oven at this juncture is helpful. Leaving the financiers in the cooling oven longer will create a crisper cookie.
15. Remove from the oven and place the mold on a wire rack. Do not remove the financiers from their molds until the mold has cooled to the touch. Then carefully remove each cookie and allow them to continue cooling on the wire rack.
The financiers can be stored in the refrigerator in an airtight container for up to a week.
Serve at room temperature with coffee or tea, with fresh berries, whipped cream or ice cream.
Orange Simple Syrup
Before making the syrup, the peel is boiled three times to remove the orange’s astringent oils.
Yield: ¼ cup
Time: 30 minutes
1/2 cup orange peel with rind, finely chopped
6 1/4 cups water
1/4 cup white sugar
1. Place the chopped orange peel and two cups of water into a saucepan.
2. Bring to a boil. Remove the pan from the stove top and strain the orange peel pieces in a fine metal strainer. Repeat the process two additional times.
3. Place the orange peel, sugar and 1/4 cup water into the saucepan. Do not stir the mixture. On a low flame, bring the mixture to a low simmer.
4. After the water dissolves the sugar, continue simmering the syrup 10 minutes. To test for doneness, dip a small spoon into the liquid. If the back of the spoon comes out coated, the syrup is done.
5. Use a fine metal strainer to separate the syrup from the candied orange peel. The orange peel can be saved for later use in a refrigerated airtight container.
6. Transfer the syrup into a spouted bottle or use a small espresso-sized spoon to drizzle the orange flavoring onto the financiers.
Main photo: Lemon Zest Pound Cake Cookies. Credit:David Latt
I never understood the aversion to fruitcake until someone sent me one of those clunkers that the humorist Russell Baker said he deplored, dating from a Christmas dinner when a small piece he dropped shattered his right foot. The offending object “had been in my grandmother’s possession since 1880,” he joked in his 1983 essay “Fruitcakes Are Forever.” “Fruitcake is the only food durable enough to become a family heirloom.”
What gives it a bad rap is the reliance, especially by commercial bakeries, on glacéed fruits, those sugar-embalmed specimens that no longer have a whiff of fruit in them. They’re fine if you want your holiday dessert to glow like a Christmas tree, but they’re all wrong if it’s flavor you are after. Good fruitcake is another story, one that evokes Christmas probably more than any other sweet. Imagine capturing the essence of the Sicilian wine grape Zibibbo, Montagnoli figs and Montmorency cherries in one bite: The results can be intoxicating. If the fruit tastes good, well, then, the cake will taste good, too. As the Italians say, “Good with good makes good.”
A taste of tradition
As it happens, I cut my teeth on English fruitcake. Properly made, it is a lovely affair — ambrosial, aromatic and dense like its cousin plum pudding, sans suet. Those who have the patience for cutting up all the fruits and lining the pans properly to prevent the batter from sticking will find it well worth doing once a year — not least because it has a certain romance to it, like English leather, a vintage Rolls or aged Port. It has a patina. I adore its rich and spicy flavors, moist crumb and liquorous cheer. I love the cool glaze that frosts the surface and melts the moment it greets my warm tongue.
There is simply nothing more evocative of the winter holidays, especially those I spent living in Scotland when we left our doors open and neighbors stopped by with gifts of homemade baked goods or marmalades and stayed for a tipple and a chat. My landlord, who produced really good British fare by faithfully following the recipes in “Mrs. Beeton’s Book of Household Management,” made an especially grand version that was covered with a layer of almond paste and, over that, royal icing. The cake was baked in August and left to cure under rum-soaked wraps until the time came to decorate it for Christmas. It recalled for me the flavors of my mother’s gâteau d’uva, described in Ada Boni’s Italian classic “Il Talismano della Felicità,” the only cookbook in our house, as “a famous English fruitcake.”
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The key ingredients
I was compelled to make my mother’s cake to see how it would compare to the British original. The recipe she sent me listed dried fruit. But what kind? Living as I did then on paltry wages, I couldn’t make a long-distance call to New York for more details — I didn’t even have a phone — but I was sure she avoided the embalmed sort. I went to a pricey greengrocer on Edinburgh’s Princes Street where the Queen’s steward was reputed to order fruits when the royals were in residence. There, I spent a week’s wages on the best dried fruits I could find. The result? My fruitcake exceeded even my mother’s.
Fruitcakes fall into three basic categories: dark, light and white, depending upon the proportion of dark sugar or molasses used to sweeten the cake. This version is dark. Old English recipes call for brandy, but I use a combination of vermouth, sherry and brandy. Any of them will do — as will the Scots’ preference, whiskey, or Gran Marnier, as Carole Walter, author of the classic “Great Cakes” (Ballantine Books), suggests.
Perhaps the most important ingredient, however, is time. When I asked Walter how long fruitcake should age, she said, “Making fruitcake well before Christmas makes it easier to slice because, as the cake matures, the ingredients hold together better.” But don’t worry: Susan Purdy, author of the definitive “A Piece of Cake” (Atheneum), offered tips, which you will find in the recipe, for accelerating the process, so you can make the cake in time to shatter your holiday crowd’s expectations (rather than their feet).
Fruit for fruitcake
You will need two or three days to make this cake. I’ve listed my favorite combination of dried fruits, but you can substitute others if you like. The important thing is to use high-quality fruit that is still moist and naturally colorful as well as good liquor. Also important are sturdy aluminum pans, never dark metal or glass pans, which absorb too much heat and cause the cake bottom to burn easily. The classic shape is round, but my preference is to use two loaf pans along with muffin tins for extra batter, ensuring that I will have one cake to serve immediately, another under moist wraps when that one runs out, and some muffin-sized mini-cakes, which make lovely gifts. (For a single, round cake, use an angel-food cake form.)
Prep time: 2 hours plus 3 days to 2 weeks for curing
Cooking time: 2 hours
Total time: 4 hours plus at least 3 days curing time
Yield: Two large loaves (12 to 15 servings per loaf) plus several muffins, or one tube cake (24 to 30 servings total) plus two baby loaves or several muffins, as directed.
For the cake:
1 pound mixed, moist dried fruits, such as pear, peach, apricot and banana
1 pound moist dried figs
7/8 pound golden raisins
1/8 pound dried cherries
1/8 pound candied ginger, chopped
1/2 cup good sweet vermouth, such as Vermouth di Torino, plus more as needed
1/2 cup good medium-dry sherry, such as Oloroso, plus more as needed
1 cup unsalted butter at room temperature, plus extra for greasing pan
2 cups packed dark brown sugar
1/2 cup currant jelly
1/2 cup molasses
Zest and juice of 1 navel orange
Zest and juice of 1 medium lemon
3 cups sifted unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/2 teaspoon ground cloves
1/4 cup Cognac or good brandy, plus extra for soaking cheesecloth
1/2 pound skinned hazelnuts, lightly toasted and coarsely chopped
For the icing:
2/3 cup sifted confectioner’s sugar (plus more if needed for consistency)
2 teaspoons cold water
Zest of 1 orange or lemon plus 1 teaspoon of its juice
Special equipment: Two 9-by-5-by-3-inch loaf pans plus several muffin cups, or one 10-by-4-inch tube pan plus two baby loaf pans or several muffin cups; wax paper or baking parchment; paper muffin liners; enough cheesecloth for three layers of wrapping; heavy aluminum foil; airtight cake tins the same dimensions as your cakes.
For the cake:
1. A day or two before baking the cakes, use scissors to cut the mixed dried fruits and figs into very small pieces. In a large ceramic mixing bowl, combine the pieces with the raisins, cherries, ginger, vermouth and sherry. Cover securely with plastic wrap and set out to macerate until the fruits are well softened, using a rubber spatula to mix the ingredients now and then. To accelerate the process, you can cover the bowl and heat it in a microwave, 30 seconds at a time for 2 to 3 minutes total, until the fruit has softened. Add a few tablespoons more vermouth and sherry to moisten if it still seems dry.
2. Place a large baking pan filled with water on the floor of your oven and preheat to 300 F.
3. Grease your baking pans with butter. Cut wax paper or parchment to line the inside walls of the loaf pans or tube pan completely.
4. In a large mixing bowl, cream the butter and sugar together until fluffy. Beat in the eggs one at a time. Blend in the jelly, molasses and orange and lemon zest and juices.
5. Sift the flour, baking powder, baking soda, salt and spices into the creamed butter mixture alternately with 1/4 cup Cognac or brandy. Blend in the soaked, marinated fruits and their liquor, followed by the hazelnuts.
6. Turn the batter into the baking pans, filling them 2/3 full. Tap pans on the counter firmly to close up any air pockets. Mound the batter somewhat in the center. Bake on the middle oven rack until a tester comes out clean and the cakes begin to come away from the sides of the pan, about 2 hours. (The small loaf pans or cupcakes will cook more quickly, so check them well in advance.) If necessary, cover cakes with foil for the last half hour to prevent the surface from burning.
7. Set the pans on cake racks and let them settle for 30 minutes, then ease them out of the pans onto a work surface. Carefully remove the paper. Invert and cool completely, right side up.
8. Cut cheesecloth in pieces large enough to wrap each cake in three layers, then soak the pieces thoroughly in brandy or Cognac. To accelerate the curing, poke holes throughout the cakes with thin metal skewers to enable them to soak up the spirits quickly. Wrap the cakes in the cheesecloth well, then wrap them again in several layers of heavy foil and seal tightly. Place each in a heavy-duty plastic bag with a secure seal. Store the loaves in an airtight tin for at least three days or, ideally, up to two weeks or more; they’ll keep for as long as six months. Check them periodically and brush with more spirits if they seem dry. Store the cakes in a cool, dry place or, in warmer temperatures, place into a refrigerator.
For the icing:
1. Whisk together the confectioner’s sugar, water and orange or lemon zest plus juice in a small bowl to make a smooth and thick but pourable glaze.
2. Lace the glaze over the cake, letting it drip down the sides, and serve. Use a long, serrated bread knife for slicing.
Main photo: Christmas fruitcake, © Julia della Croce 2014. Credit: Nathan Hoyt/Forktales
Italians sure like to sugarcoat things. They’ve got a sugarcoated something or other for almost every occasion.
Almonds are covered in a different color of sugar depending on the occasion — white for weddings, green for engagements, silver for 25th anniversaries, blue or pink for christenings and red for graduations.
Pistachios and pine nuts are traditional favorites, too, added to party favors or flower and fruit baskets. Cacao and coffee beans have been sugarcoated since the time they were introduced into Italy in the 16th century.
Less well known, however, are Italy’s many sugarcoated spices and herbs.
In Italy, these tiny treats are served after dinner, as palate cleansers, and are also used to decorate certain desserts.
Called confetti in Italy (dragées in France, comfits in England), these sweets are made by sugar panning, a technique that adds a sugar coating, layer by layer. (Panning is also the same method used by the pharmaceutical industry to coat pills. With a slight change in manufacture and sugar composition, it is also the technique for making jellybeans.)
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Confetti are made in a panning machine, a device that looks like a cement mixer. A panning machine is a wide-mouthed copper or stainless steel vessel with a diameter that ranges from 3 to 5 feet. The panning machine is mounted at an angle on a shaft and rotates over a low open flame. Sugar syrup is then slowly added to whatever is to be coated, either with a funnel suspended over the pan, or by hand by ladlefuls. As the sweets bounce about in the pan, the sugar spreads and crystallizes in a thin, hard layer. Only a little sugar is added at a time, so the sugar clings closely to the original object’s shape and contours. Sugarcoated fennel and rosemary stay oblong and the coriander and juniper berries retain their round shape.
For a smooth candy coating, sugar syrup is added by hand in small ladlefuls every half-hour or so. When the sugar syrup is added drop by drop from a suspended funnel, a lovely jagged texture is created.
Romanengo, a Genoa confectionary icon since 1780, creates, among its many artisinal sweets, an impossibly delicate cinnamon confetti. Giovanni Battista Romanego, one of the current generation’s five Romanengo brothers, personally hand-snips Ceylon cinnamon bark into thin wisps, then slowly coats them in sugar syrup, drop by drop, over the course of two days. Unlike Romanengo’s sugarcoated fennel or anise seeds, which have a smooth, shiny coating, the cinnamon has a wonderfully magical appearance that looks like tiny storybook-perfect snowflakes.
Stratta, a Turin confectionery shop since 1836, sells traditional Italian sugarcoated fennel seeds, which are given as gifts to new mothers (thought to help with nursing) or at christenings. Stratta’s owner, Adriana Monzeglio, a spice aficionado, has added several exotic new entries, including cardamom, cumin, coriander and rye, to their list of more conventional confetti. One of Stratta’s best-selling innovations is rosemary confetti, with each tiny leaf encased in a delicate green-tinted sugar.
Confetti are used to top struffoli, a Christmas dessert.
Struffoli: Neapolitan Honey Treats (Struffoli in Cestino di Croccante)
Struffoli, traditional Italian Christmas treats, are marble-sized fried dough balls dipped in honey, piled into a mound and topped with colored sugar and candied fruit. They can be fried or baked and make a festive centerpiece just as they are, heaped onto a serving plate or, as ambitious home cooks in Naples do, served in an edible candy dish. Both the candy dish and the stuffoli are fun and easy to make.
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Yield: 10 to 12 servings
2 1/2 cups all-purpose flour, plus more as needed
5 tablespoons granulated sugar, divided
1 1/2 teaspoon baking soda
1/4 teaspoon salt
6 large eggs, separated
4 tablespoons butter, melted
3 tablespoons Cointreau or Limoncello
1 tablespoon vanilla
Zest of 2 lemons
Zest of 1 orange
Sunflower or other vegetable oil for frying
8 ounces honey, about 1 cup
For optional garnish: confetti — tiny, colored, sugarcoated spices — candied cherries, etc.
1. In a large bowl and using an electric mixer, combine the flour, 3 tablespoons of the sugar, baking soda, salt, 4 whole eggs, 2 yolks, butter, Cointreau, vanilla and the zests until a dough forms.
2. Refrigerate for 30 minutes.
3. Take a small handful of the dough and roll it into a breadstick shape about 3/4 inches in diameter.
4. Cut the dough into hazelnut-sized sections about 1/2 inch thick and then either bake or fry them. (See below for baking instructions.) For frying, fill in a high-sided saucepan with 3 inches of oil and heat over medium-high flame. They will puff up and turn a lovely golden color within seconds. Remove them from the skillet and place them onto a paper towel-lined plate.
5. Repeat with the remaining dough.
6. In a small saucepan combine the honey and the remaining 2 tablespoons of sugar and then heat until runny. Remove from the heat and stir in the fried balls, one small batch at a time, until they are well coated in the honey mixture. Using a slotted spoon remove the coated balls and arrange them in a circle in a shallow bowl. Repeat with the remaining dough balls, adding them to form a tall mound. Pour any remaining honey over the top and decorate with a scattering of colored sugar balls, confetti and candied fruit.
Best if served within 24 hours of making them. The dessert is placed in the center of the table and guests help themselves with their fingers.
Note: If you prefer, you can bake the dough balls. Place the hazelnut-sized dough segments about an inch apart on a well-greased baking sheet and bake at 400 F for about 7 minutes. Turn the balls and bake on the other side for another 6 to 7 minutes or until light golden. They will not be as round or as nicely golden as the fried version, but the taste will be just as stupendous. You may like to try baking half the dough and frying half, giving your struffoli color gradations.
Edible candy dish
Don’t panic, this isn’t hard to do. The candy dish is really just a big blob of almond brittle.
Vegetable or olive oil
1/4 cup corn syrup
2 1/4 cups sugar
2 cups, 7 ounces sliced almonds
1. Lightly oil a large nonstick cookie sheet. Lightly oil the inside of a large pie pan, shallow bowl or mold.
2. Heat the corn syrup in a heavy bottom saucepan over medium-high heat until warm, then stir in the sugar. At first the sugar just sort of sits there, but it will start to become translucent in about 3 or 4 minutes then turn ivory colored for another 3 minutes or so, and then finally darken and become liquidy.
3. Continue cooking the mixture, stirring occasionally with an oil-coated wooden spoon, until it becomes a rich golden color, about 12 minutes. Remove from the heat and stir in the almonds.
4. Carefully, as the sugar is scorching hot, pour the mixture onto the prepared cookie sheet. Using a rolling pin, gently flatten the mixture and roll it out into a large thin circle, at least 13 inches in diameter. Once it has cooled a little and seems firm, transfer it into the prepared mold.
5. Remove from the mold once it’s completely cool and hardened.
Main photo: Almonds, pine nuts, pistachios, fennel and other herb seeds are coated with sugar to make Italian confetti. Credit: Francine Segan
It would arrive each year by the first week of December: a brown paper parcel from Tobago, where my father’s favorite niece lived. Inside was a used butter cookie tin, and inside that was a foil-wrapped cake that revealed itself to be dark as night.
The alcohol fumes that wafted off the cake as it was unwrapped were enough to make our young heads spin — and to preserve it for what was, in those days, a three-week journey by ship from Trinidad & Tobago to New York City. For weeks after the cake arrived, my brother Ramesh and I would scurry into the kitchen and pick at it when my father wasn’t looking.
This Caribbean holiday specialty, which is called Black Cake because of its signature color, Christmas Cake or simply “fruit cake,” is a fruit cake that will actually leave you hankering for more. Plummy, boozy and sweet but not sugary, Black Cake is best described as plum pudding that has gone to heaven.
This cake is so addictive that once you’ve tried it, seeking it come December is an obsession for some. I’ve been bribed with everything from hand-knit scarves, theater tickets, offers of baby-sitting, and even house-cleaning for one.
Black Cake inspired by an Irish Christmas recipe
Most common in English-Caribbean islands like Trinidad, Barbados and Grenada, its origins are in the Irish Christmas Cake, an equally worthy fruitcake cousin. Primarily consisting of raisins, prunes and currants, Black Cake contains only a small amount of the multi-hued candied peel that makes most fruit cakes less than appetizing. To add flavor and moisture, the fruits are soaked in a rum and cherry wine mixture for weeks.
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For those of us who have a black-cake-making heritage, this fruit cake is serious business. Those who are really old school start soaking the fruits a full year ahead of time, although I have developed a “fast-soak” method, which means you can have your cake and eat it, too, all in time for the holiday season.
Every family has its own recipe with either a unique mixture of fruits, ratio of liquors or even combination of liquors. Lately, I’ve been using Manischewitz Cherry Wine because I find it has the same sweetness as Caribbean versions of cherry wine but with a lot more color and body.
If you hate fruitcake but love cakes that are densely rich, complex in flavor without being too sweet and ideal with a cup of tea, give Black Cake a try. You might find yourself breaking it out not just at Christmastime, but as we do — for weddings and special occasions of all sorts — because any excuse to eat this fruitcake will do.
This video gives a demonstration for making this cake, with the recipe below.
This recipe is adapted from “Sweet Hands: Island Cooking from Trinidad & Tobago” by Ramin Ganeshram. It features a “fast-soak” method that uses heat to start the maceration process for the dried fruits that make up the cake.
For the fruit mixture:
1 pound raisins
1 pound currants
1 pound prunes
1/2 pound candied cherries
1/4 pound mixed fruit peel
4 cups cherry brandy or cherry wine, divided
4 cups dark rum
1 cinnamon stick
2 star anise pods
1/2 vanilla bean
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/8 teaspoon ground allspice
1 cup dark brown sugar
2 sticks (1 cup) butter, softened
1/2 teaspoon mixed essence (available in Caribbean markets)
1 tablespoon burnt sugar syrup (see note)
For the basting:
1/4 cup dark rum
1/4 cup cherry brandy
2 tablespoons sherry
1 dash Angostura bitters
For the fruit mixture:
1. For the fruit mixture, mix together all the dried fruits then place half the mixture in a food processor along with 1/2 cup of the cherry brandy. Pulse until the mixture is a rough paste, then place it in a large, deep saucepan or stockpot. Pulse the remaining fruits with another 1/2 cup of cherry brandy to form a rough paste, then add that to the pot as well.
2. Pour the remaining cherry brandy and rum into the pot with the pureed fruit. Add the cinnamon stick and star anise pods. Split the vanilla bean, scrape out the seeds and add both the seeds and the bean to the pan.
3. Place the pan over medium-low heat and mix well until just under a boil. Stir often so it does not scorch on the bottom.
4. Remove the pan from heat, cover it and allow the mixture to sit for one or two hours or as long as overnight. Alternatively, place fruit and spices in an airtight gallon jar and store unrefrigerated in a cool, dark place for at least three weeks or as long as a year.
For the cake:
1. Preheat the oven to 250 F and grease two 8-by-3-inch cake pans, then set them aside.
2. Sift together the flour, baking powder, cinnamon, nutmeg and allspice.
3. Place the sugar and butter in a bowl and cream with an electric mixer until fluffy (about 4 minutes).
4. Add the eggs one at a time, beating well after each addition.
5. Add the mixed essence.
6. Using a slotted spoon, remove 3 cups of the fruit from its storage jar and beat well into the butter mixture.
7. Add the flour mixture 1/2 cup at a time, beating well after each addition, then add the burnt sugar syrup and mix well.
8. Divide the batter evenly between the prepared pans and bake for 90 minutes or until a cake tester inserted into the middle of the cake comes out clean. Remove cakes from the oven and cool in their pans for 20 minutes.
9. Combine the rum, brand, sherry and bitters for basting and brush evenly over the cakes. Allow the cakes to cool completely, then remove them from the pans and wrap tightly in plastic wrap or in a zip-top bag.
10. Store in a cool, dry place for at least three days before eating. The recipe makes two cakes, which can be refrigerated for up to three months. If doing so, re-baste with the rum mixture once a week.
Note: Burnt sugar syrup or “browning” is found in Caribbean markets or online. You can also make it by combining 2 tablespoons of dark brown sugar and 1 tablespoon of water in a dry frying pan over medium-low heat. Heat slowly, stirring the sugar until it starts to caramelize. Continue stirring until the sugar syrup turns very dark brown or almost black. Add to batter as called for in a recipe.
Main photo: Black Cake is often simply called “fruit cake” or Christmas Cake in the English-speaking Caribbean. Credit: Ramin Ganeshram
“Mince around the World” is probably one of the worst names ever for a cookbook, yet it was discussed in all seriousness by an editor of my acquaintance a few years ago. For non-British readers, let me explain: Mince is what you folks the other side of the pond call “ground.” Not that “Grind around the World” would be much better.
Christmas mince pies would, of course, would be a feature in such a volume, although the beef that was once an essential component of the pastry has long been jettisoned from the ingredients list. In Britain, “mince” means ground meat, and “mincemeat” refers to dried fruit, nuts, candied peel, sugar, spices, suet and brandy or rum, chopped into a mixture that is used as a filling for small, round covered pies.
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The latter word did originally mean finely shredded beef — indeed they commonly “made mincemeat” of unlucky knaves back in the 17th century — and it was general practice from the Middle Ages onward to add spice and fruit to meat. In her brilliantly researched “Great British Bakes,” Mary-Anne Boermans notes that Esther Copley in 1838 included five different recipes for mincemeat in her cookbook, the main ingredients being beef, tripe, neat’s tongue, eggs and oranges.
The meat content gradually died out over the centuries, especially with the advent of refrigeration, which took away the need to preserve meat by other means. The tradition survived longest in the sheep-rearing districts of northern England, where lamb or mutton was preferred to beef. The last vestige is the use of beef suet, although today’s mincemeat is increasingly vegetarian-friendly. Not that this is entirely new either — Hannah Glasse (1747) gives a recipe for Lenten mincemeat that has neither sugar nor suet, although it does include hard-boiled eggs.
Christmas tradition of mince pies
The atavistic impulse to make mince pies is still strong in British homes from the first rendition of “White Christmas” until you break your January diet. In 1662, Samuel Pepys celebrated “Twelfth Night“ with a dish of 18 “mince pies” (aka “Christmas pies”).
It is still common practice to have a standby tin of pies ready to offer passing mailmen, window cleaners and garbage disposal executives. In Yorkshire, they used to say if you didn’t accept a mince pie when offered, you risked a run of bad luck. There was also an old country belief there that the original mincemeat consisted of 13 ingredients representing the 12 apostles and Christ himself. Another old Yorkshire tradition, quoted in “The Oxford Companion to Food,” was that it is incorrect to eat mince pies before Christmas, but to eat one in a different house if possible on each of the 12 days of the season of Christmas — in order to bring 12 happy months.
Alas, I have to break it to you that unless you have been frightfully well-organized and have remembered to make your mincemeat far enough in advance for the flavor to mature, it is now too late for homemade. Still, there are good ready-made brands in the shops — but hurry, because you won’t be the only one who has just thought about it. Likewise with the pastry. There are various schools of thought as to whether this should be shortcrust, puff or flaky. The choice is yours, as is the decision whether to make your own or use ready-rolled.
For many families, Christmas simply isn’t Christmas without a plate of mince pies on hand. Even if you hate them or no one ever eats them, you’ve simply got to have them. It’s the law. Santa says so.
Classic Mince Pies
When using ready-made mincemeat, you can always perk it up with a splash of rum or brandy and/or some extra citrus zest. This recipe is based on one by Annie Bell in her triple-tested “Baking Bible.”
Prep time: 1 hour, 30 minutes
Cook time: 30 minutes
Total time: 2 hours
Yield: About 24 servings
3 1/2 cups all-purpose flour
1/2 cup butter, chilled and diced
1/2 cup lard, chilled and diced
1 cup sifted confectioners’ sugar
1 egg yolk
A little milk
Superfine sugar, for dusting
About 2 cups mincemeat
1. Briefly process the flour, butter and lard so it becomes crumb-like.
2. Add the confectioners’ sugar and pulse again.
3. Add the egg yolk and enough milk to bring the dough together in a ball.
4. Wrap in plastic wrap and chill for at least one hour.
5. Preheat the oven to about 375 F (190 C).
6. Grease two 12-hole shallow tart tins (or use nonstick).
7. Thinly roll out two-thirds of the pastry on a lightly floured work surface. Use a 3-inch fluted pastry cutter to cut circles. Place in the trays and fill with a generous spoonful of mincemeat.
8. Roll out the trimmings and remaining pastry and cut circles with a 2 ½-inch fluted cutter. Brush the rim of the pies lightly with milk, lay the lids on the tops and gently press the edges together.
9. Dust with the superfine sugar and bake for 15 to 20 minutes. Keep an eye on them so they don’t go much beyond the pale gold stage or the rims will start to harden and burn.
Tip: They can be stored in an airtight container for up to a week. They can also be frozen.
Main photo: The atavistic impulse to make mince pies is strong in British homes. Credit: Clarissa Hyman
In India, December comes with the spirit of Christmas throughout the country, and, in Kolkata in eastern India, the city finds ways to regale in its deep-rooted colonial past.
Streets are decorated with rows of illuminated garlands and stars as the malls begin to make commercial hay. As a young girl — one raised Hindu while attending Catholic school — December festivals meant year-end concerts, carols and Christmas cards. And, my father’s own childhood tradition of a winter fruitcake.
I loved the simplicity of our small Christmas tree.While in most cases, the Christmas trees were faux, festivities were warm and very real.
There is something magical about walking through historic old churches, most notably the Basilica of the Holy Rosary in Bandel or St. Paul’s Cathedral to see worshipers — both Christian and otherwise — gathering to celebrate.
My first Christmas in the United States was two decades ago on a lonely college campus. When I declined my aunt’s generous invitation to join them for Christmas, I had no idea that the entire small college campus would be emptied out with little sign of life.
A query that made me question myself
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Finally, I did encounter someone, who asked me if I celebrated the holiday. This came to me as a very curious question. I nodded and then pondered my answer, unsure whether it was correct. Our household did not observe the holiday religiously, although my parochial schooling had made me quite familiar with the religious aspects of the festivities.
Christmas, to me, was about the spirit of giving and cheer. It was about cookies and tinsel. So, how could I not celebrate the holiday?
I had grown up in the colonially influenced, secular and fairly cosmopolitan city of Kolkata, where most holidays are celebrated. But, until asked, it had not occurred to me that there were strings attached to celebrating Christmas. A visit to Park Street in the heart of Kolkata would prove otherwise.
Last year, I visited the historical St Paul’s Cathedral and in the spirit of Christmases that I remembered, there were worshipers of all kinds offering homage to Baby Jesus. And there is always room for celebration in this food-obsessed city.
This is probably why it is easier for us to make our annual visit to India during Christmas. I find it so much easier to celebrate and be a part of a holiday where there are not religious obligations on our part. Mostly, it is about being a part of the festive atmosphere, which is still not completely commercialized, and where people still feel comfortable actually wishing each other Merry Christmas without anyone feeling offended.
Christmas also brings to mind the lines of a Bengali Christmas carol, something my grandmother taught me as a child, without any fuss or fanfare. In today’s politically correct world, I realize how simply my family had instilled the spirit of equality and religious acceptance in me.
Helping to carry on my father’s fruitcake tradition
We had our Christmas traditions. Nothing formal or locked in stone, except for our traditional family fruitcake that I first created for my father years ago, mostly because I wanted to ensure there was a homemade version of his family winter cake – a tradition for him.
All around the city, bakery shelves were filled with moist and dark brown fruitcakes, something my grandmother liked to call Plum Cake, possibly a throwback to the English plum puddings. These fruitcakes did not have any of the negative connotations commonly associated with fruitcakes in the United States. They were moist, soft and delightfully balanced – not even remotely related to their hardened cousins.
My father’s fruitcake tradition harked back to his childhood. As a boy growing up in a fairly conventional Brahman family, the other Christmas traditions eluded him. However, he remembered his father always coming home on Christmas Eve with a handful of goodies and three or four of those delight golden-brown plum cakes.
For my father, it was never Christmas without them.
Over the years, I finally settled for a fruitcake recipe that is featured in the Bengali Five Spice chronicles. It is a close cousin of the varieties that Dad spoke of, obtained from a friend’s Anglo-Indian family. The fruitcake has become my Christmas traditions.
A recipe that is now being savored by the second generation of fruitcake lovers might be just what your Christmas table desires. With notes of rum and dense molasses, it is rich and moist and perfect for any occasion. If you are persuaded to give this cake a try, start by soaking your fruit right now, so that you have them plump and flavorful in time for Christmas baking.
My personal tradition is to savor pieces of this fruitcake with tea, especially on the last remaining weeks of the year as I send out my holiday cards and pack for our annual visit to India.
(adapted from “The Bengali Five Spice Chronicles”)
Prep time: 20 minutes (plus a week to a month for soaking the fruit)
Cook time: 45 minutes
Yield: 10 servings
I shy away from calling this recipe “plum cake.” That dark moist fruit cake is a Christmas regular in the multiple cake shops that dot Kolkata. This recipe is close, but something about it falls just a little short of the taste I remember, possibly because nostalgia cannot be bottled and infused in a cake batter to complete the flavors as the mind recalls them.
1 cup of large mixed raisins
1/2 cup chopped, candied citrus peel
1/4 cup chopped cherries or cranberries
1/2 cups of rum
2 cups all-purpose white flour
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, softened
3/4 cup loosely packed light brown sugar
1/4 cup granulated sugar
1/4 cup robust molasses
4 eggs, well-beaten
1 teaspoon baking powder
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup shredded coconut
1. Place all the fruits in a non-reactive bowl. Add the rum and cover and set aside for at least a week, or, for best flavor, for a month.
2. Grease an 8-inch to 10-inch loaf pan and pre-heat the oven to 350 F.
3. Drain the fruit when you are ready to use and reserve the soaking liquor, if any.
4. Sift together the flour and salt. Sprinkle about a ¼ cup of the flour mixture over the drained fruit and toss to coat.
5. Cream together the butter, brown sugar, and granulated sugar. Stir in the molasses. Add the beaten eggs to the mixture and beat to combine.
6. Add the baking powder to the remaining flour mixture and add to the batter in batches, alternating with the milk, and beat until well combined.
7. Beat in the vanilla and almond extracts. Stir in the shredded coconut. Stir in the floured fruit. Pour batter into prepared pan.
8. Bake the cake for 40 to 45 minutes until a toothpick inserted into the center comes out clean. Cool slightly.
9. Invert the cake onto a plate and pour the reserved soaking liquor over it. Allow it to sit to absorb the liquor. This cake can be served warm or alternately wrapped and stored and served when needed.
Main photo: In Kolkata, formerly known as Calcutta, families of all religious backgrounds embrace Christmas traditions, including a far more moist and softer version of fruitcake than the traditional kind found in the United States. Credit: Rinku Bhattacharya
I never thought of myself as a beet fanatic. Sure, I like this versatile root vegetable well enough, but only recently realized that beets are pivotal to the menu at my restaurant, the Lostine Tavern — roasted, raw, pickled and puréed. Along with two types of pickled beets, we feature beetroot on a hugely popular open-faced sandwich, grated beet in our tossed salad and a riveting beet panzanella salad. But the best-selling item of all is the chocolate beet cake.
That’s right: This cake contains beets. A curious item for a tavern in the heart of Oregon’s cattle country, but that’s how good this is.
It’s become so popular, some customers ask for it before they order their meal while others request it for birthday cakes. So tasty and moist, it has caused more than one avowed beet hater to eat his words.
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An irresistible tower of three-tiered chocolate layer cake with fluffy dark chocolate frosting, this cake is a scene-stealer and a crowd-pleaser that belongs on any holiday table. The fact that it’s a veggie cake is both a nutritional plus and a conversation piece.
Beets have the highest concentration of sucrose among all vegetables. They are, after all, the source for granulated sugar.
Just like using carrot cake or pumpkin quick bread, beets are moisture insurance in cake baking. Fully cooked in simmering water and then pureed, the beets stealthily mingle with the cocoa powder, sugar and oil in the batter. Dark red beets tinge the color of the batter a shade toward red velvet cake. For anyone to know there are beets in this cake, you’ll have to tell them. Then, delight in their surprise.
Some may be happy to know that beets are a unique source of phytonutrients with strong antioxidant and anti-inflammatory benefits. I just love knowing I’m getting another dose of veggies into my kids’ dessert.
The earthy sweetness of the beets heightens the flavors of the chocolate, rendering a cake that is none too sweet. I use this recipe for everything from birthday cupcakes to everyday snack cakes. It mixes in a single bowl and makes either three 8-inch round layers, two 9-by-13-inch sheet cakes or a lot of cupcakes.
The cake layers form a great base for embellishment with layers of cherry preserves and whipped cream, a light snow of powdered sugar or a scoop of vanilla ice cream with chocolate sauce.
For the holidays, however, I take this cake to the hilt, slathering chocolate cream cheese frosting between three cake layers for a table centerpiece that is sure to capture everyone’s attention.
Beet Chocolate Cake
Prep time: 15 minutes
Cook time: 20 to 25 minutes
Total time: 35 to 40 minutes
Yield: 8 to 10 servings
2 1/2 cups puréed cooked beets
6 eggs, beaten
3/4 cup good-quality cocoa powder
1 teaspoon vanilla
2 1/2 cups vegetable oil
3 3/4 cups granulated sugar
3 3/4 cups all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
1. Preheat the oven to 350 F.
2. Oil three 8-inch-round cake pans and line them with parchment paper.
3. In a small mixing bowl, beat the beets and eggs. Combine the cocoa powder, vanilla and oil in a large measuring cup.
4. In a large mixing bowl, whisk the sugar, flour, baking soda and salt until combined. Add the cocoa powder mixture to the flour and stir with a rubber spatula until well combined. Add the beet mixture and stir just until combined.
5. Pour the batter into the prepared pans. Bake until the sides of the cake pull away from the pan and a wooden skewer slid into the cake’s center comes out clean, 20 to 25 minutes.
6. Cool the cakes for 10 minutes and tip them out of the pans onto wire racks to cool completely.
Dark Chocolate Cream Cheese Frosting
Prep time: 10 minutes
6 ounces bittersweet chocolate
3 sticks unsalted butter (12 ounces), room temperature
12 ounces cream cheese, room temperature
1 tablespoon vanilla
3 cups sifted confectioner’s sugar
1. Melt the chocolate in a bowl over a pan of simmering water. Remove from the heat and set aside to cool to room temperature.
2. In a stand mixer, use the whisk attachment to beat the butter and cream cheese until perfectly smooth. Add the vanilla and scrape down the sides of the bowl.
3. Add the confectioner’s sugar and blend on medium speed until it is fully incorporated. Add the cooled chocolate mixture and blend on medium-high speed until it is very smooth and light.
4. Spread one-third of the frosting on top of each of the cooled cake layers and stack them to create three tiers. Leave the sides unfrosted.
Main photo: Beet Chocolate Cake. Credit: Lynne Curry
Do you have menu monotony? Are you cooking the same recipes over and over again for the holidays?
There is relief from this stubborn winter malady. I’m not suggesting that you toss all your family favorites, but I am proposing that you add variety to the menu and, in the processes, treat yourself and your guests to some new flavors.
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To add changes to the menu without adding stress don’t take on the whole job alone — have friends and family bring side dishes or desserts. “A good old-fashioned potluck is great for the holidays, too. It is a simple way to add variety to your usual menu, share some of work and try out new recipes,” recommends Rick Bayless, winner of the James Beard outstanding restaurant award for his Chicago-based Mexican restaurant Frontera Grill. Assigning dishes, and even providing the recipe, assures that the meal will be balanced with a cohesive mix of foods, and you won’t end up with three platters of the same string bean recipe.
For a wonderfully unusual side dish with a south-of-the-border flare that goes with any menu, add Bayless’ colorful and crunchy, Mexico-inspired Christmas Eve Salad. This salad of jicama, beets, oranges and peanuts “provides the perfect visual accent for the holiday table, echoing the colors of holiday poinsettias,” Bayless says. The salad is topped with chopped peanuts and sprinkled with Mexican colored candies for a festive and whimsical finish. You can serve slivers of sugarcane, available in Spanish and Mexican grocery stores, along with the salad. “You and your guests will really enjoy chewing on fresh sugarcane, it has a delightfully fresh sweetness,” Bayless says.
Rick Bayless’ Christmas Eve Salad (Ensalada de Noche Buena)
Prep time: 20 minutes
Yield: 8 servings
4 large beets, boiled and cut into small sticks
3 seedless oranges
5 tablespoons fresh lime juice
2 1/2 tablespoons fresh orange juice
1/2 teaspoon salt
1 teaspoon sugar
1/4 cup olive oil
1 medium (about 1 pound) jicama, peeled and cut into small sticks
10 romaine lettuce leaves, cut crosswise into 1/2-inch slices
2/3 cup roasted, salted peanuts
1 3- to 4-inch section of sugar cane, peeled and cut lengthwise into slivers, for garnish, optional
1 tablespoon colored candy cake decorations (grajeas in Mexico), for garnish
1. Place the beet sticks into a large bowl.
2. Using a zester or vegetable peeler, cut the zest (colored rind) from 1 of the oranges and finely mince it. Mix the minced zest with the lime juice, orange juice, salt, sugar and olive oil in with the beets and let stand 1 hour.
3. Cut away the rind and all white pith on the oranges. Cut between each white membrane and remove the segments. Reserve.
4. To serve, add the jicama and most of the orange segments (reserving a few for garnish) to the beet mixture. Lay the lettuce on a serving platter. Scoop the beet mixture into the center, then sprinkle with the peanuts and reserved orange segments. Garnish with the sugar cane, if using, and candies. Serve.
‘Instant’ Rum Baba Panettone
Another great shortcut is to buy something ready made, but unusual. For an Italian finish to the meal, consider ready-made panettone, imported from Italy. Tall and dome-shaped, panettone is a soft, sweet yeast cake with a fruity aroma of raisins and candied oranges. It’s the quintessential Italian Christmas dessert, usually served plain, accompanied by a glass of Asti Spumante.
Or you can dress it up a little by drenching it in rum syrup, making a virtually instant baba cake. Available in standard 1- and 2-pound sizes, panettone also comes in adorable, single-sized portions, which work especially well with this recipe:
From “Dolci: Italy’s Sweets” by Francine Segan (Stewart, Tabori & Chang)
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Yield: 8 to 12 servings
3 cups granulated sugar
1/4 to 1/2 cup dark rum
8 slices of panettone, or 8 small individual-sized panettone
Fresh or frozen berries, optional
1. Add the sugar to 1 1/2 cups water in a medium saucepan and bring to a boil. Reduce heat and simmer until thickened, about 15 minutes. Remove from heat. Stir in the rum to taste. Allow to cool to room temperature.
2. Arrange the panettone on a serving platter. An hour before serving, slowly pour the rum syrup over the panettone until all the liquid is absorbed.
3. Serve topped with confectioners’ sugar and accompanied by berries, if you like.
Pandoro Christmas Tree Cake
Another unusual ready-made dessert is pandoro, the tall Christmas tree shaped Italian cake that’s available in most supermarkets and Italian gourmet shops starting in late fall. Pandoro has a delicious eggy, brioche-like soft center, with a lovely vanilla-butter aroma. In Italy, pandoro is often served cut in horizontal slices that are restacked to look like a Christmas tree. It even comes boxed with a packet of confectioners sugar to sprinkle on top.
You can spread the pandoro with anything creamy like ice cream, whipped cream, icing, pastry cream or even zabaglione. And just like a gingerbread house, you can decorate it with anything festive including tiny candies, sprinkles or crushed candy canes.
In this recipe, pandoro cake is taken to yet another level: each layer is spread with mascarpone custard and decorated with mint leaves and candied cherries.
From “Dolci: Italy’s Sweets” by Francine Segan (Stewart, Tabori & Chang)
Prep time: 15 minutes
Yield: 10 servings
1/4 cup plus 1/2 cup granulated sugar
1/4 cup plus 2 tablespoons sweet liqueur, such as Cointreau or rum
2 large egg yolks
14 ounces mascarpone cheese
1 cup heavy cream
1 pandoro cake, about 1 pound
Decorations, such as candied cherries, fresh mint leaves, silver confetti
1. In a saucepan, combine 1/4 cup water with 1/4 cup of the sugar and bring to a boil. Remove from the heat and stir in 1/4 cup of the Cointreu or rum. Reserve.
2. In a standing mixer combine the yolks and the remaining 1/2 cup of sugar and beat for 5 minutes until light yellow and fluffy. Beat in the remaining 2 tablespoons Cointreau or rum, and fold in the mascarpone.
3. In a separate bowl, beat the heavy cream until peaks form. Fold the mascarpone cream into the whipped cream.
4. Carefully, so as not to break the points, slice the pandoro horizontally into 6 slices. Brush the outsides of the slices, the golden colored baked section, with the reserved Cointreau syrup.
5. Place the largest pandoro slice onto a serving platter and spread with some of the mascarpone mixture.
6. Cover with the next largest slice, angling it so that the points of the star tips don’t line up. Spread with some of the mascarpone mixture and repeat with the remaining layers, finishing with a dollop of mascarpone on top.
7. Decorate the points with candied cherries and mint leaves or candies. Sprinkle the entire cake with confectioners’ sugar.
Main photo: Rick Bayless’ colorful and crunchy, Mexico-inspired Christmas Eve Salad features jicama, beets, orange and peanuts. Credit: FronteraFiesta.com.