Time To Go Fancy

[Sharikee]

[Sharikee]

Gingerbread Loaf with Butter Sauce
Ingredients 2⅓ cups flour
½ cup butter, softened
½ cup sugar
1 cup molasses
¾ cup hot water
1 teaspoon baking soda
1¼ teaspoons cinnamon
1¼ teaspoons ginger
¼ teaspoon nutmeg
½ teaspoon salt
1 egg

Butter Sauce:
1 cup sugar
½ cup butter
½ cup evaporated milk
1 teaspoon vanilla



Procedure
Preheat oven to 350°F. Lightly grease and flour pan; set aside.

In large bowl, combine all ingredients except butter sauce ingredients. Beat on medium speed for 3 minutes, scraping bowl sides often. Pour batter into prepared pan. Bake for 45 to 55 minutes, until toothpick inserted comes out clean. Serve warm with butter sauce (see below) and whipped cream if desired; or let cool completely and decorate with icing.

To make butter sauce: heat ingredients in medium saucepan over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Drizzle over individual servings of warm or cooled cake.

[Sharikee]

Praline Apple Pie

Ingredients
PIE

One 15 ounce package refrigerated pie crusts (or your own recipe)
½ cup granulated white sugar
⅓ cup all purpose flour
½ teaspoon ground cinnamon
6 cups peeled, sliced Rome or other cooking apples
2 tablespoons cold salted butter, cut up
2 teaspoons freshly squeezed lemon juice
1 large egg, whisked with 1 tablespoon water

PRALINE TOPPING

4 tablespoons (½ stick) salted butter
½ cup firmly packed light brown sugar
2 tablespoons whipping cream
½ cup chopped pecans

Instructions

Preheat the oven to 400°F.

PIE

Press one of the pie crusts into a 9 inch pie plate.
In a large bowl, mix together the sugar, flour and cinnamon. Stir in the apples and spoon the mixture into the crust. Dot with 2 tablespoons of butter and sprinkle evenly with lemon juice.
Top with the remaining piecrust, folding the edges under, and crimping. Cut several slits in the top. Brush with egg wash.
Bake for 45 minutes on the lower oven rack, shielding with aluminum foil after 30 minutes to prevent excessive browning. Remove from oven, and let cool completely.

PRALINE TOPPING

Melt butter in a small saucepan; stir in the brown sugar and whipping cream. Bring to a boil over medium heat, stirring constantly; cook 1 minute, and remove from heat.
Stir in the pecans, and let stand 5 minutes. Slowly drizzle the mixture over the cooled pie.

[Sharikee]

Chocolate and Vanilla Yule Log
Ingredients
Cake

1/2 cup all-purpose flour*
4 tablespoons cocoa powder
1 teaspoon baking powder
4 large eggs
3 large egg yolks
1/2 cup + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
Pinch salt
3 large egg whites (no egg yolk traces)
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar

Moistening Syrup

1/2 cup water
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
1/4 cup liquor such as dark rum, Amaretto, Grand Marnier or concentrated orange juice

Buttercream

1 1/2 cups (3 sticks) very soft butter
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
Pinch salt
1cup evaporated milk, room temperature
2 teaspoons vanilla extract

Pecan Praline Topping/Sauce

1/2 cup firmly packed Dixie Crystals Light Brown Sugar
3/4 cup whipping cream
1/4 cup (1/2 stick) butter
1/4 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups pecan halves

Chocolate Shavings

8 ounce premium white chocolate

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions

Preheat oven to 410°F. Line a 10 x 15 inch jelly roll pan with parchment paper. Butter parchment paper and dust evenly with additional flour. Shake off excess flour and set aside.1
Sift flour, cocoa powder, and baking powder together. Set aside.2
Using a stand or hand held mixer whisk eggs and yolks until combined. Add first listed sugar and whip until mixture is very light and foamy (like hair mousse) at least 12 minutes. Add vanilla extract and salt.3
Stop whipping. Using a rubber spatula, fold 1/3 of flour/cocoa mixture delicately into whipped ingredients. When nearly combined add remaining flour/cocoa mixture and combine.4
In a clean bowl, whip together egg whites and second listed sugar to soft peaks. Fold into above using a spatula.5
Using a metal cake spatula, spread mixture onto prepared pan and place in oven for about 10-11 minutes. Cake is done when it slightly shrinks away from edges and or bounces back when lightly pressed with a finger.6
Flip cake upside down onto a sheet of parchment or kitchen towel, leaving the jelly roll pan on top of it.7
In a saucepan bring sugar and water to a full boil. Pour in a cold bowl and place in freezer until completely cold. Add liquor or juice; set aside.8
For chocolate curls: Place a marble pastry board* in a freezer for one hour or more.9
Meanwhile, prepare buttercream. Preferably in a stand mixer cream soft butter and sugar until light and fluffy. Mix at least 3 minutes.10
Add salt and gradually add evaporated milk in 2-3 tablespoon amounts mixing at least a minute before adding more. Add vanilla extract. If desired, a lighter buttercream can be obtained by adding another 1/4 cup evaporated milk. (NOTE: If the butter and evaporated milk are not both at room temperature, the buttercream may have a curdled appearance. If this happens, you can slightly warm the buttercream mixture. To do this, either set the bottom of the bowl in lukewarm water for a few seconds and stir or whisk well, or using a hair dryer you can gently warm the outside of the bowl while continuing to mix. In no time the cream will become glossy and smooth.)11
Remove cake pan, peel away parchment paper. Brush liquor syrup evenly onto surface of cake.12
Spread 2/3 of buttercream evenly onto cake.13
Starting on narrow (10 inch) side of cake, roll cake into a cylinder. Place on a serving tray and place in refrigerator.14
Meanwhile prepare chocolate curls. Read following steps before starting: Chop chocolate in small pieces and place in a microwave oven proof bowl. Melt chocolate in 7 second increments in microwave, stir in between heating. Stop heating once chocolate is just melted.15
Have a metal cake spatula ready. Remove cold stone from freezer and rapidly pour about 4-6 tablespoons of melted chocolate on stone. Very quickly spread chocolate as thin as you can onto cold stone.16
Using your spatula lift up pieces of chocolate and roll and fold into curled shapes.17
Repeat with remaining chocolate. Make sure to wipe off any condensation on surface while making curls.18
Once all curls are made remove Yule log from the refrigerator. Spread remaining buttercream on surface. Place chocolate curls onto surface of cake.19
For pecan topping: In a saucepan bring all ingredients to a boil excluding pecans. Stir and boil for 5 minutes ensuring that mixture will not boil over. Remove from heat and add pecan halves, set aside to cool.20
When pecan caramel sauce has cooled spoon it on the surface.21
Cake can be stored in refrigerator but remove from refrigerator at least 2 hours before serving.

[Sharikee]

Eggnog Bread

Ingredients

For the bread

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 cup vegetable oil

2 tablespoons rum, or 1 tablespoon rum extract, optional

1/2 teaspoon vanilla extract

1 1/4 cups granulated sugar

1 large large egg

1 large egg yolk

3/4 cup eggnog

For the glaze

1 1/2 cups confectioners sugar, sifted if lumpy

2 tablespoons eggnog, plus more as needed

1/2 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

1 tablespoon rum, or 1 1/2 teaspoons rum extract, optional

Steps to Make It
Make the bread

Gather the ingredients. Preheat the oven to 350°F. Generously grease an 8 1/2 x 4 1/2-inch loaf pan with cooking spray. Line the bottom and two short sides with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

In a large bowl, whisk together the oil, rum or rum extract (if using), vanilla, and sugar.

Whisk the egg and yolk, one at a time, into the wet mixture.

Whisk the eggnog into the wet mixture.

Using a flexible spatula, gently fold the dry ingredients into the wet mixture. Do not over mix.

Transfer the batter to the prepared pan and smooth the top. Bake for 60-70 minutes, rotating the cake at 30 minutes, and testing it for doneness at 60 minutes. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.

Once cooled enough to handle, run a paring knife around the edges of the cake to release it, and invert it right-side-up on a serving platter.

Make the glaze

Gather your ingredients. In a small bowl, whisk together the sugar, eggnog, vanilla, nutmeg, salt, and rum or rum extract, if using. Add more eggnog if the glaze is too thick.

Drizzle the glaze over the room temperature bread.

The bread will keep on the counter for up to three days, tightly wrapped in plastic wrap.

[Sharikee]

Salted Caramel Cupcakes
Ingredients

For the cupcakes:

2 cups all-purpose flour (be sure NOT to pack your flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/2 cup full-fat sour cream
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs plus one large egg yolk, at room temperature
1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
1/2 cup thick, creamy caramel sauce (see post for references), optional

For the frosting:

1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
3/4 teaspoon salt
3 and 1/4 cups confectioners' sugar, sifted

Decoration:

1/4 cup liquid caramel sauce, for drizzling, optional (see post for references)
1 teaspoon flaky sea salt
6 chewy caramel candies, cut in half (see post for references)

Instructions

For the cupcakes:

Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don't skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.

For the Salted Caramel Frosting:

In a medium-sized saucepan, placed over medium-heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners' sugar to the bowl and beat on medium-low speed until well combined. Add in remaining confectioners' sugar and beat smooth, then increase speed to medium and beat for 5 full minutes. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.

Decoration:

Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.

Notes
*Cupcakes may be frozen, unfrosted, for up to 2 months. *Cupcakes must cool completely before being frosted.

[Sharikee]

Sour Cream-Raisin Pie

Ingredients
Crust

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

1 cup raisins
1 1/4 cups water
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 egg yolks
1 cup sour cream
2 tablespoons margarine or butter, softened
1 cup chopped walnuts or pecans
1 teaspoon vanilla

Meringue

3 egg whites
1/2 teaspoon cream of tartar
1/3 cup sugar
1 teaspoon vanilla, if desired

Steps

1
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell. Bake 10 to 12 minutes or until light brown. Reduce oven temperature to 350°F.
2
In 1-quart saucepan, heat raisins and water to boiling; reduce heat and simmer for 5 minutes. Drain; set aside.
3
In 2-quart saucepan, mix 1 cup sugar, the flour and salt. In bowl, beat egg yolks, sour cream and margarine. Add to sugar mixture in pan. Cook over low heat about 15 minutes or until thick. Remove from heat. Add drained raisins, nuts and 1 teaspoon vanilla. Pour into baked pie shell.
4
In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add 1/3 cup sugar, beating until mixture forms stiff peaks. Add 1 teaspoon vanilla. Spoon meringue over filling; spread to edge of crust.
5
Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake at 350°F about 12 minutes or until meringue is lightly browned. Cool completely, about 3 hours. Cover and refrigerate any remaining pie.

Dark raisins have been dried in the sun for several weeks, when they get their color and shriveled appearance. Golden raisins are more plump and moist than dark, since they have been treated with sulfur dioxide to prevent darkening.

[Sharikee]

Vegan Gingerbread Cake With Coconut Frosting

Ingredients
For the cashew frosting

2 ½ cups cashew nuts soaked for at least 4 hours, drained and rinsed
½ cup maple syrup
½ cup coconut milk
1 tbsp vanilla extract
1 tbsp agar agar powder

For the cake

1 ½ cups rice flour
½ cup chickpea flour
1 tbsp ground ginger
1 cup cornmeal
1 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
2 tbsp apple cider vinegar
4 tbsp ground flaxseed soaked in ½ water for 10 minutes
2 ½ cups unsweetened almond milk or any other plantbased milk of choice
¼ cup smooth peanut butter

US Customary - Metric
Instructions
MAKE THE FROSTING

Add the soaked cashews to a blender or food processor together with maple syrup, coconut milk and vanilla extract. Blend until the icing is very smooth, which should take around 5 minutes, depending on how powerful your blender is. Make sure that no cashew lumps remain.
Activate the agar agar powder on the stove by stirring it with water over a low-medium heat and then add this to the frosting, blending for around a minute more. Transfer the frosting to an airtight container and leave to set in the fridge for at least 2 hours.

MAKE THE SPONGES

Around 35 minutes before you are ready to take out the icing, preheat the oven to 350F (180 C) and line two 8-inch cake tins with parchment paper. You can do this by drawing a line around the circumference of the tin, cutting it out with scissors and placing the parchment paper circle inside the tin.
In one mixing bowl whisk together the rice flour, chickpea flour, ground ginger, coconut sugar, corn meal, baking powder, and baking soda.
In a separate bowl, whisk together the apple cider vinegar, a flax egg (made by combining ¼ cup ground flaxseeds with ½ cup water and setting aside for 10 minutes), plant based milk, and peanut butter.
Add the wet ingredients to the dry and mix until well-combined.
Divide the batter evenly between the two cake tins and bake in the preheated oven for 25 minutes, until a toothpick comes out clean from the centre.

ASSEMBLE THE CAKE

Once they are ready, allow the sponges to cool for at least 15 minutes before assembling the cake. Spread a thick layer of icing on one of the sponges.
Place other sponge over it and add another layer of icing on top, spreading some around the edges if desired.

[Sharikee]

Hot Chocolate Christmas Cookie Cups

Hot Chocolate Christmas Cookie Cups

1 cup sugar
1/2 cup softened butter
1 egg
1 tsp. vanilla
1/3 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
2 TBSP holiday sprinkles

Fudge Filling:

2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

You’ll also need:

24 mini candy canes
tiny marshmallows*
1 TBSP white chocolate chips, melted

Making the cookie cups: Preheat the oven to 350 degrees F. Spray a mini muffin tin with cooking spray.
With a hand mixer, cream together sugar and butter. Add egg and vanilla. In separate bowl, combine sour cream, salt and soda. Add flour and sour cream to butter mixture, beat until smooth. Add 2-3 TBSP holiday sprinkles and mix just until combined. Scoop dough out using a 2 TBSP cookie scoop and put one in each mini muffin cup. No need to roll the dough to make it smooth- it will all bake the same.
Bake cookies for 15-18 minutes, making sure they’re not getting too brown at the end. {If they are, pull them out.}
Right after you take them out, use a small measuring spoon to push into the middle of each cookie cup, creating a space for the fudge filling to go. You don’t want to push through the cookie completely- but make sure you create a big enough space.
Let cool in the pan for 10-15 minutes, then gently run a thin knife along the sides to pop them out. If you greased the pan well, you shouldn’t have any problems here!
To make the fudge filling: Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. I have a powerful microwave, so mine only took 1 minute. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.
Transfer about 3/4 the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out! If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
To assemble the cookies: Cut the rounded part off the candy canes and adhere them to the side of each cookie cup with melted white chocolate. This is actually real easy- just put white chocolate on the cut portion of the candy cane, press it to the side of the cookie cup, then set it down on the counter until white chocolate is solid. After about a minute, the candy cane handle is well attached to the cookie cup!
Fill each cookie cup with fudge. Place several tiny marshmallows on top. Let cool.
Store cookies in an airtight container on the counter top, or in the fridge for up to 1 week.

[Sharikee]

Apple Sticky Toffee Pudding
Ingredients

8 servings
Cake
Nonstick vegetable oil spray
2 lb. apples (such as Honeycrisp or Fuji; about 6), peeled, cored, cut into ½" pieces (about 4 cups)
2 Tbsp. (25 g) plus 1 cup (packed; 200 g) light brown sugar
1 Tbsp. plus ½ cup (1 stick) unsalted butter, room temperature
½ tsp. ground cinnamon
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, divided
1 cup (173 g) chopped pitted Medjool dates
¾ cup warm freshly brewed coffee
3 large eggs
1 tsp. vanilla extract
1½ cups (188 g) all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
Sauce and assembly
1 cup heavy cream
1 cup (packed; 200 g) light brown sugar
½ cup (1 stick) unsalted butter
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Vanilla ice cream (for serving; optional)

Cake
Step 1

Place a rack in middle of oven; preheat to 375°. Coat a 9" square baking pan with nonstick vegetable oil spray and line with parchment paper. Cook 2 lb. apples (such as Honeycrisp or Fuji; about 6), peeled, cored, cut into ½" pieces (about 4 cups), 2 Tbsp. (25 g) light brown sugar, 1 Tbsp. unsalted butter, room temperature, ½ tsp. ground cinnamon, and ¼ tsp. Diamond Crystal or ⅛ tsp. Morton kosher salt in a medium saucepan over medium heat, stirring occasionally, until apples are glossy and softened but not mushy, 8–10 minutes. Let cool.
Step 2

Combine 1 cup (173 g) chopped pitted Medjool dates and ¾ cup warm freshly brewed coffee in a small bowl; let sit 10 minutes.
Step 3

Meanwhile, beat remaining 1 cup (packed; 200 g) light brown sugar and ½ cup (1 stick) unsalted butter, room temperature, in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Scrape down sides of bowl with a rubber spatula. Increase speed to medium-low and, with motor running, add 3 large eggs one at a time, beating until combined after each addition. Beat in 1 tsp. vanilla extract. Reduce speed to low and mix in date mixture. (The batter will look broken at this point.)
Step 4

Sift 1½ cups (188 g) all-purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, and remaining ¼ tsp. Diamond Crystal or ⅛ tsp. Morton kosher salt into a medium bowl. Add 1 cup cooked apples and toss lightly to combine; set remaining cooked apples aside for serving. Add to brown sugar mixture in stand mixer bowl and gently fold with a rubber spatula until just combined.
Step 5

Scrape batter into prepared baking pan; place pan on a rimmed baking sheet. Bake cake until a tester inserted into the center comes out clean, about 30 minutes. Transfer pan to a wire rack and let cake cool in pan 5 minutes.
Sauce and Assembly
Step 6

While the cake is baking, bring 1 cup heavy cream, 1 cup (packed; 200 g) light brown sugar, ½ cup (1 stick) unsalted butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a simmer in a medium heavy saucepan over medium-low. Cook, stirring often, until sauce is shiny and thick enough to coat a spoon, 8–10 minutes.
Step 7

Turn cake out of pan onto a platter and peel away parchment paper; discard. Pour ½ cup toffee sauce over and brush top and sides of cake to coat. Cut cake into squares and serve topped with a scoop of vanilla ice cream if desired and remaining cooked apples and toffee sauce.

Do Ahead: Cake can be made 2 days ahead; after inverting and brushing with sauce, let cool completely. Return to pan, and store tightly wrapped at room temperature. Toffee sauce can be made 2 weeks ahead; let cool. Cover and chill. Reheat in microwave at 30-second intervals or in a small saucepan over medium-low.

[Sharikee]

Figgy Pudding

Yield: 4 servings
Ingredients

300ml (1/2 pint) milk (10 fluid ounces)
225g (8 ounces) flour (2 cups)
175g (6 ounces) dried figs
150ml (1/4 pint) Brandy (5 fluid ounces)
110g (4 ounces) suet
110g (4 ounces) prunes
85g (3 ounces) raisins or sultanas
50g (2 ounces) dried apricots
50g (2 ounces) dates
25g (1 ounce) dried apples
1 tablespoon honey
1/4 teaspoon ginger
1/4 teaspoon cinnamon

Instructions

On the day before making the pudding, place the dried apricots, prunes and apples to soak in water and place the raisins or sultanas to soak in the brandy.
Remove the stones from of the dates and prunes.
Butter a large pudding basin or double boiler bowl.
Sift flour into a bowl.
Stir in suet and mix to a fairly soft dough with cold water.
Turn out on to a floured surface. Lightly knead until smooth.
Roll out two-thirds of pastry into a round and use to line a well-greased 2-pint pudding basin (or double boiler bowl).
Melt the honey and stir in the ginger and cinnamon. Add to the soaked fruits and brandy mixture. Mix well and place into the pastry lined bowl. Moisten edges of pastry with water. Cover with lid, rolled from remainder of the pastry. Press edges well together to seal. Cover securely with greased greaseproof paper or aluminum foil.
Steam steadily for 2 hours. Ensure that the water does not evaporate, topping it up from time to time with boiling water.
Turn out onto a plate and serve.

[Sharikee]

Japanese Fruitcake
Ingredients
For the layers.

2 cups Sugar
½ lb Butter, at room temperature
4 Eggs, at room temperature
4 cups Self Rising Flour, sifted
1 cup Evaporated Milk
1 lb. Seedless Raisins
2 Tablespoons Cocoa
1 teaspoon Vanilla Extract
½ teaspoon Ground Allspice
½ teaspoon Ground Cinnamon

For the filling:

1 cup whole milk
2 cup Granulated Sugar
2 medium Oranges, zest from one, juice and segments from both.
2 cups Coconut, grated
2 Tablespoons Cornstarch
¼ cup cold water

Instructions

Place the sugar in a large mixing bowl.
Add the butter.
Cream butter and sugar together until smooth, about 8 minutes with an electric mixer.
Add eggs, one at a time, mixing together just until combined.
Sift the flour. Measure out 4 level cups of sifted flour.
Add about 2 tablespoons of the flour to the raisins, toss until coated. Set aside.
Alternate adding flour and milk.
Start with flour and end with flour, mixing after each addition just until incorporated into batter.
Add the cocoa.
Add the allspice.
Add the cinnamon.
Add the vanilla extract.
Mix again, until spices and flavoring are just incorporated. Scrape down sides of bowl as needed.
Fold the raisins into the batter.
Grease and flour three 8 inch baking pans.
Divide the batter evenly between the three pans. Tap lightly on counter to release air bubbles.
Bake at 350F degrees until done. Test with a toothpick for doneness.
Remove pans when done, place on wire rack to cool.

Prepare the filling

Place milk in a medium sized sauce pot. Bring to a light boil.
Add the sugar.
Add the chopped oranges.
Add the grated coconut.
Let return to a light boil, cook for 7 minutes, stirring often so it doesn’t burn or stick.
Mix the cornstarch in ¼ cup COLD water. Stir well to dissolve.
Add the cornstarch mixture to the sauce pot. Stir to combine.
Simmer for about 4 minutes, stirring often.
Remove from heat and let cool. Stir several times as it cools.

Assemble the cake

Place filling between the layers, on top, and on sides.
Garnish with pecan halves and maraschino cherry halves if desired.

[Sharikee]

Gingerbread Cake
Ingredients

Gingerbread Cake:
2/3 cup molasses
1 cup vegetable or canola oil
1 cup brown sugar
2 teaspoons vanilla
3 eggs
1 cup sour cream
3 1/2 cup flour
1 1\2 teaspoon baking powder
½ teaspoon baking soda
5 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons allspice
1 teaspoon cloves
½ teaspoon salt
1 tablespoon cocoa powder

Spiced Maple Cream Cheese Frosting:
1 8-ounce package of cream cheese
½ cup butter
4-5 cups of powdered sugar
¼ cup maple syrup
½ tsp vanilla
½ teaspoon cinnamon
½ teaspoon ginger
Procedure

Gingerbread Cake:
Pre heat the oven to 350°F.
Add the molasses, oil, vanilla, and sugar to a large bowl and mix until combined.
Mix in the eggs one at a time.
Add in the sour cream and stir until combined.
Add in the dry ingredients and mix until there are no streaks of flour left and the batter is well mixed.
Split the batter between two lined and greased 8 inch cake pans.
Bake for 25-30 minutes.
Cool cakes completely.

Spiced Maple Cream Cheese Frosting:
Beat the cream cheese and butter together until smooth.
Add in 4 cups of powdered sugar and slowly beat until combined.
Add in the maple syrup, vanilla, and spices and mix.
If the icing is too runny, add in the remaining cup of powdered sugar.

Assembly:
Once cakes have cooled, place first cake on cake stand.
Spread frosting on top to the edges.
Place second cake on top.
Spread frosting on top and sides as desired.
To decorate add sugared cranberries, star anise or gingerbread cookies to the top and sides.