Dessert – Page 3 – Family Feast

You’ll find 15 Christmas cake ideas that are easy to follow and sure to impress your guests. Each recipe lists ingredients, step-by-step instructions, and simple tips for baking, decorating, and storing. You’ll get classics like fruitcake with a brandy soak, a show-stopping yule log, and lighter options like cranberry orange upside-down cake. Pick one, gather your tools, and keep going to see which cake fits your holiday menu best. Classic Christmas Fruitcake With Brandy Soak A rich, boozy fruitcake that gets better with time — warmly spiced, studded with fruit and soaked in brandy for festive cheer. Ingredients: 1 1/2 cups mixed dried fruit (raisins, currants, chopped dried apricots) 1 cup chopped glacé cherries or candied peel 1/2 cup chopped dried figs or dates (optional) 1/2 cup brandy (plus extra for soaking/feeding) 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground allspice or mixed spice 1/2 tsp salt 1/2 cup unsalted butter, softened 3/4 cup brown sugar, packed 3 large eggs 1/2 cup molasses or dark treacle (or honey) Zest of 1 orange and 1 lemon 1/2 cup chopped toasted nuts (walnuts, almonds, or pecans) — optional 2 tbsp milk (or as needed) How to Make: Rinse the dried fruit if desired, then combine with the brandy in a bowl, cover, and let soak at least 4 hours or overnight for best flavor. Preheat the oven to 325°F (160°C). Grease and line a 9-inch round or 8-inch square cake pan with parchment, leaving a collar if possible. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl. Cream the butter and brown sugar until light. Beat in the eggs one at a time, then stir in molasses and the citrus zests. Fold the dry ingredients into the wet mixture in two or three additions, stirring just until combined. Drain fruit, reserving the soaking liquid. Toss the fruit and chopped nuts with a little flour (to prevent sinking), then fold them into the batter. Add a splash of the reserved brandy or 2 tbsp milk if the batter is very thick; it should be dense but spoonable. Spoon the batter into the prepared pan, smooth the top, and level. Tap the pan lightly to remove air bubbles. Bake for 1 hour 45 minutes to 2 hours, or until a skewer comes out cleanish with some sticky fruit residue (not raw batter). If the top browns too fast, cover loosely with foil. Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely. While the cake cools, brush the top with a few tablespoons of the reserved brandy. Wrap the cooled cake in parchment and foil, and store in an airtight container. Feed with a tablespoon of brandy every week or two if you like a stronger boozy flavor. Serve thinly sliced with tea, coffee, or a glass of more brandy for a truly festive bite. Enjoy the warm spices and boozy fruit — a slice of Christmas in every bite! Spiced Gingerbread Layer Cake With Molasses Frosting A cozy spiced gingerbread layer cake with rich molasses frosting — perfect for holiday gatherings. Ingredients: 2 1/2 cups (312 g) all-purpose flour 2 tsp ground ginger 1 1/2 tsp ground cinnamon 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1 1/2 tsp baking soda 1/2 tsp salt 1/2 cup (113 g) unsalted butter, softened 1/2 cup (100 g) granulated sugar 1/2 cup (110 g) packed brown sugar 1 large egg 3/4 cup (180 ml) molasses 1 cup (240 ml) buttermilk (or milk + 1 tsp lemon juice) 1 tsp vanilla extract Optional: 1/2 cup chopped crystallized ginger or toasted nuts for folding or garnish For the Molasses Frosting: 8 oz (225 g) cream cheese, softened 1/2 cup (113 g) unsalted butter, softened 1/3 cup (100 g) molasses 3–3 1/2 cups (360–420 g) powdered sugar, sifted 1 tsp vanilla extract Pinch of salt How to Make: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round pans, or line with parchment. Whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a bowl; set aside. Beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla and mix until combined. Stir in the molasses until well blended. Alternately add the flour mixture and buttermilk in three parts, beginning and ending with flour, mixing until just combined. Fold in chopped crystallized ginger or nuts if using. Divide batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then turn out onto a wire rack to cool completely. For the frosting, beat cream cheese and butter until smooth and creamy. Add molasses and vanilla, then gradually beat in powdered sugar until you reach spreading consistency; add a pinch of salt to taste. If frosting is too soft, chill 10–15 minutes; if too firm, let it sit at room temperature briefly. Place one cake layer on a serving plate, spread a generous layer of frosting, top with the second cake, and frost the top and sides. Garnish with a drizzle of extra molasses, chopped nuts, or a sprinkle of ground cinnamon if desired. Enjoy a warm slice of this spiced gingerbread layer cake — it’s like a holiday hug on a plate. Festive Eggnog Bundt Cake With Nutmeg Glaze Festive Eggnog Bundt Cake With Nutmeg Glaze — a cozy, boozy holiday centerpiece that smells like Christmas. Ingredients: 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon ground nutmeg, plus extra for garnish 1/2 teaspoon ground cinnamon 1 cup (2 sticks) unsalted butter, softened 2 cups granulated sugar 4 large eggs, room temperature 1 teaspoon vanilla extract 1/4 cup dark rum or spiced rum (optional) 1 cup eggnog, room temperature 1/2 cup sour cream or Greek yogurt, room temperature Nutmeg Glaze: 1 1/2 cups powdered sugar, sifted 2–3 tablespoons eggnog (or milk) 1/4 teaspoon vanilla extract 1/4 teaspoon ground nutmeg How to Make: Preheat the oven to 350°F (175°C) and grease and flour a 10-12 cup bundt pan. Whisk together flour, baking powder, salt, 1 teaspoon nutmeg, and cinnamon in a bowl. In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating briefly after each, then stir in the vanilla and rum if using. Alternate adding the dry mixture and the eggnog to the butter mixture in three additions, beginning and ending with the dry mix. Mix until just combined. Fold in the sour cream or Greek yogurt until the batter is smooth and glossy. Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. While the cake cools, whisk together the powdered sugar, eggnog (start with 2 tablespoons), vanilla, and nutmeg until smooth; add a little more eggnog if needed for drizzling consistency. Drizzle the nutmeg glaze over the cooled bundt cake and sprinkle a pinch of extra ground nutmeg on top for garnish. Slice and serve with a cup of coffee or a glass of eggnog — merry, spiced, and utterly delicious! Cranberry Orange Upside-Down Cake Bright, zesty cranberry-orange upside-down cake — tart cranberries caramelized with orange for a festive, show-stopping dessert. Ingredients: 1 cup fresh or frozen cranberries Zest of 1 orange 1/2 cup orange juice (fresh if possible) 1/2 cup (1 stick) unsalted butter, divided 2/3 cup packed brown sugar 1 cup all-purpose flour 1 tsp baking powder 1/4 tsp salt 2 large eggs 1/2 cup granulated sugar 1/3 cup milk 1 tsp vanilla extract Optional: powdered sugar for dusting How to Make: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside. In a small saucepan over medium heat, melt 2 tablespoons butter with the brown sugar and orange juice until sugar dissolves and mixture is syrupy, about 2–3 minutes. Stir in the orange zest and spread the syrup evenly in the bottom of the prepared pan. Scatter the cranberries evenly over the syrup layer. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat the remaining butter with granulated sugar until light and fluffy. Add eggs one at a time, beating briefly after each, then stir in vanilla. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients; mix until just combined. Spoon the batter gently over the cranberries, smoothing the top with a spatula. Bake 30–35 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then run a knife around the edge, invert onto a serving plate, and lift the pan off. Cool slightly, dust with powdered sugar if desired, and serve warm or at room temperature. Enjoy the bright, caramelized flavors — a festive cake that’s as pretty as it’s delicious! Chocolate Yule Log With Espresso Buttercream Chocolate Yule Log With Espresso Buttercream — a show-stopping, mocha-kissed roulade that looks festive and tastes like holiday heaven. Ingredients: 4 large eggs, room temperature 3/4 cup (150 g) granulated sugar 1 teaspoon vanilla extract 1/4 cup (30 g) unsweetened cocoa powder, sifted 3/4 cup (90 g) all-purpose flour, sifted 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup (60 ml) milk, warmed 2 tablespoons unsalted butter, melted and cooled Powdered sugar, for dusting and rolling cloth Espresso Buttercream: 1 cup (230 g) unsalted butter, room temperature 3–3 1/2 cups (360–420 g) powdered sugar, sifted 1–2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water (adjust to taste) 2 teaspoons cocoa powder (optional, for deeper chocolate flavor) 1 teaspoon vanilla extract 2–3 tablespoons heavy cream or milk, as needed for spreading Pinch of salt How to Make: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease. In a large bowl, beat eggs with granulated sugar until thick, pale, and ribbony (about 5–7 minutes). Stir in vanilla extract. Sift cocoa, flour, baking powder, and salt together; gently fold into the egg mixture until just combined. Fold in warmed milk and melted butter until batter is smooth. Spread batter evenly in the prepared pan and smooth the top. Bake 10–12 minutes, until the cake springs back when lightly touched and a toothpick comes out with minimal crumbs. While warm, dust a clean kitchen towel with powdered sugar and invert the cake onto the towel. Peel off parchment. Starting at a short side, roll the cake and towel together into a log; let cool completely rolled (about 1 hour) to set the shape. For the buttercream, beat room-temperature butter until creamy and pale. Gradually add powdered sugar, beating on low then medium, until combined. Mix dissolved espresso, vanilla, cocoa (if using), and salt into the buttercream. Add cream a tablespoon at a time until the frosting is smooth and spreadable. Taste and adjust espresso or sugar as needed. Unroll the cooled cake gently, spread an even layer of espresso buttercream over the surface, leaving a small border. Re-roll the cake without the towel and place seam-side down on a serving platter. Trim each end at an angle to create “logs” and, if desired, attach one trimmed piece to the side with extra frosting to mimic a branch. Frost the outside of the roll with remaining buttercream; use the back of a fork to create bark-like texture. Chill briefly to set the frosting, then dust lightly with powdered sugar and garnish with chocolate shavings or cocoa-dusted fresh berries if you like. Enjoy slicing this rich, coffee-kissed chocolate yule log — perfect for holiday gatherings and guaranteed to impress! Peppermint Chocolate Cheesecake Peppermint Chocolate Cheesecake — a cool, festive twist on rich chocolate cheesecake with bright peppermint crunch. Ingredients: 1 1/2 cups chocolate cookie crumbs (about 160 g; use Oreo-style, finely crushed) 4 tbsp unsalted butter, melted 24 oz (680 g) cream cheese, room temperature (about 3 packages) 3/4 cup granulated sugar 3/4 cup sour cream, room temperature 3 large eggs, room temperature 6 oz (170 g) semisweet or bittersweet chocolate, melted and slightly cooled 1 tsp vanilla extract 1/2 tsp peppermint extract (adjust to taste) 1/2 tsp salt 1/2 cup crushed peppermint candies or candy canes, plus extra for garnish 1 cup heavy cream, chilled (for whipping) 2 tbsp powdered sugar (for whipped cream) Optional: chocolate shavings or cocoa powder for dusting How to Make: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment. Mix chocolate cookie crumbs and melted butter until combined, then press firmly into the pan bottom to form an even crust. Bake the crust 8 minutes, then remove and let cool while you make the filling. Beat cream cheese and sugar together until smooth and creamy, scraping the bowl as needed. Add sour cream, vanilla, peppermint extract, and salt; mix until combined. Beat in eggs one at a time, mixing gently after each until just incorporated. Stir in the melted chocolate until the batter is uniformly chocolate-colored. Fold in 1/2 cup crushed peppermint candies, breaking any large pieces. Pour filling over the cooled crust and smooth the top with a spatula. Bake 45–55 minutes, or until the center is mostly set with a slight jiggle. Avoid overbaking. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to reduce cracking. Chill cheesecake in the refrigerator at least 4 hours, preferably overnight. Whip heavy cream with powdered sugar until soft peaks form; spread or pipe whipped cream over the chilled cheesecake. Sprinkle extra crushed peppermint candies and chocolate shavings on top for garnish. Release the springform, slice with a hot clean knife for neat pieces, and serve chilled. Enjoy a cool, creamy slice that’s equal parts chocolatey and pepperminty — perfect for holiday celebrations! Citrus Olive Oil Cake With Rosemary Syrup Bright, zesty olive oil cake with a fragrant rosemary syrup — perfect for a sunny slice at holiday gatherings. Ingredients: 1 1/2 cups (190 g) all-purpose flour 1 cup (200 g) granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt Zest of 2 oranges and 1 lemon (about 2 tablespoons total) 3 large eggs 1/2 cup (120 ml) fresh orange juice 1/4 cup (60 ml) fresh lemon juice 3/4 cup (180 ml) extra-virgin olive oil 1/4 cup (60 ml) plain yogurt or sour cream 1 teaspoon vanilla extract Rosemary syrup: 1/2 cup (100 g) granulated sugar 1/2 cup (120 ml) water 2 sprigs fresh rosemary 1 tablespoon fresh lemon or orange juice (optional, for brightness) How to Make: Preheat oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan (or line with parchment). Whisk flour, sugar, baking powder, baking soda, and salt in a bowl. Stir in the citrus zests. In another bowl, beat the eggs lightly, then whisk in orange and lemon juices, olive oil, yogurt, and vanilla until combined. Pour the wet mixture into the dry ingredients and stir gently until just combined — don’t overmix. Pour batter into the prepared pan and smooth the top. Bake 30–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. While cake bakes, make the rosemary syrup: combine sugar, water, and rosemary in a small saucepan. Bring to a simmer, stir until sugar dissolves, then simmer 3–5 minutes. Remove from heat, steep 10 minutes, then discard rosemary and stir in the citrus juice if using. When cake is done, let it cool in the pan 10 minutes. Prick the top with a skewer or fork, then spoon or brush some warm rosemary syrup over the cake so it soaks in. Transfer cake to a wire rack to cool completely, brushing with remaining syrup as desired for extra flavor and shine. Slice and serve plain or with whipped cream or mascarpone and a sprinkle of extra citrus zest. Enjoy a bright, fragrant slice — this cake tastes like sunshine with a hint of rosemary. Sticky Toffee Pudding Cake With Caramel Sauce Sticky Toffee Pudding Cake with Caramel Sauce — a cosy, gooey sponge soaked in caramel-y goodness. Ingredients: 1 cup (150 g) pitted dates, chopped 1 cup (240 ml) boiling water 1 tsp baking soda 1/2 cup (115 g) unsalted butter, softened 3/4 cup (150 g) brown sugar, packed 2 large eggs 1 tsp vanilla extract 1 1/4 cups (160 g) all-purpose flour 1 tsp baking powder 1/4 tsp salt For the caramel sauce: 1/2 cup (115 g) unsalted butter 1 cup (200 g) brown sugar, packed 1 cup (240 ml) heavy cream 1 tsp vanilla extract Pinch of salt How to Make: Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square or round baking pan. Put the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let sit for 10 minutes to soften. In a mixing bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Fold the flour, baking powder, and salt into the wet ingredients until just combined. Stir the softened dates (with their soaking liquid) into the batter until evenly distributed. Pour the batter into the prepared pan and smooth the top. Bake 30–35 minutes, or until a skewer comes out with a few moist crumbs. While the cake bakes, make the caramel sauce: melt the butter in a saucepan over medium heat, stir in the brown sugar, then carefully whisk in the cream. Bring the sauce to a gentle simmer and cook 5–7 minutes, stirring, until thickened slightly. Remove from heat and stir in the vanilla and a pinch of salt. When the cake is out of the oven, poke holes across the top with a skewer and pour about half the warm caramel sauce over the cake so it soaks in. Reserve the rest for serving. Let the cake cool in the pan for 10–15 minutes, then serve warm with extra caramel spooned over each slice—add a scoop of vanilla ice cream if you like. Enjoy a warm, sticky slice — perfect with cream or ice cream for maximum indulgence! Pear and Almond Frangipane Cake A cozy, buttery pear and almond frangipane cake that’s tender, nutty, and perfect with a cup of tea. Ingredients: 4 ripe but firm pears (Bosc or conference work well), peeled, cored and halved lengthwise 1 tablespoon lemon juice 1 cup (225 g) unsalted butter, softened, plus extra for pan 3/4 cup (150 g) granulated sugar 1/4 cup (50 g) light brown sugar, packed 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 1/4 cups (150 g) almond meal (ground almonds) 3/4 cup (95 g) all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (60 ml) whole milk or cream 2 tablespoons amaretto or pear juice (optional) 2 tablespoons sliced almonds, for sprinkling 2 tablespoons powdered sugar, for dusting (optional) How to Make: Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform or cake pan and line the bottom with parchment. Toss the pear halves with lemon juice to prevent browning and set aside. In a bowl, cream the softened butter with both sugars until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then stir in the vanilla and amaretto or pear juice if using. In a separate bowl, whisk together the almond meal, flour, baking powder, and salt. Fold the dry ingredients into the butter mixture in two additions, alternating with the milk, until just combined. Don’t overmix. Spread the frangipane batter evenly into the prepared pan. Arrange the pear halves, cut side down, on top of the batter in a circular pattern, gently pressing them so they sit partly submerged. Sprinkle the sliced almonds over the pears and batter. Bake for 40–50 minutes, until the top is golden and a skewer inserted into the cake (not the pear) comes out mostly clean. Let the cake cool in the pan for 15 minutes, then remove the ring and transfer to a wire rack to cool further. Dust with powdered sugar before serving if desired. Enjoy warm or at room temperature — this pear and almond frangipane cake is delicious with a dollop of whipped cream or a scoop of vanilla ice cream. Mulled Wine Layer Cake With Mascarpone Filling Mulled Wine Layer Cake With Mascarpone Filling — a cozy, spiced cake that tastes like winter in every slice. Ingredients: 2 cups (250 g) all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1/2 cup (120 ml) unsalted butter, softened 1 cup (200 g) granulated sugar 1/2 cup (100 g) brown sugar, packed 3 large eggs 1 tsp vanilla extract 1 cup (240 ml) full-fat buttermilk (or milk + 1 tbsp vinegar) 1/2 cup (120 ml) red mulled wine (cooled; see note) Zest of 1 orange 1/2 cup (75 g) raisins or currants, optional (soaked in a little mulled wine) Mascarpone Filling and Finish: 1 cup (240 g) mascarpone cheese, cold 1/2 cup (120 ml) heavy cream, cold 1/2 cup (60 g) powdered sugar, sifted 1 tsp vanilla extract 1–2 tbsp mulled wine (optional, to flavor) Extra powdered sugar or grated dark chocolate for dusting Orange slices or cranberries for decoration (optional) How to Make: Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans. Whisk flour, baking powder, baking soda, salt, and spices together in a bowl; set aside. In a large bowl, cream the softened butter with both sugars until light and fluffy, about 2–3 minutes. Beat in eggs one at a time, then stir in vanilla and orange zest. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients; mix until just combined. Gently fold in the 1/2 cup mulled wine and the soaked raisins or currants if using. Divide batter evenly between the prepared pans and smooth the tops. Bake for 22–28 minutes, or until a toothpick comes out clean and cakes spring back lightly. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely. While cakes cool, make the mascarpone filling: whip the cold heavy cream to soft peaks. In another bowl, beat mascarpone with powdered sugar and vanilla until smooth; fold the whipped cream into the mascarpone gently. Stir in 1–2 tablespoons mulled wine if you want a stronger spiced flavor. If the cake tops are domed, level them with a serrated knife. Place one layer on a serving plate and spread about half the mascarpone filling evenly over it. Top with the second cake layer and spread the remaining filling over the top, or use it to frost the sides if desired. Chill the cake for at least 30 minutes to set the filling. Dust with powdered sugar or grated chocolate and garnish with orange slices or cranberries before serving. Enjoy a slice with a warm cup of mulled wine — festive, spiced, and utterly delicious! Note: To make mulled wine, simmer a bottle of red wine with orange slices, a cinnamon stick, star anise, cloves, and a bit of sugar for 10–15 minutes; cool before using in the cake. Pistachio and Rosewater Semifreddo Cake Pistachio and Rosewater Semifreddo Cake — a silky, nutty frozen cake with a floral kiss of rosewater. Ingredients: 1 1/2 cups (150 g) shelled pistachios, divided (100 g finely ground, 50 g chopped) 1/2 cup (60 g) almond flour or finely ground biscuits (optional for texture) 4 large eggs, separated 3/4 cup (150 g) granulated sugar, divided 1 1/2 cups (360 ml) heavy cream, cold 1 tsp pure rosewater (adjust to taste) 1 tsp vanilla extract Pinch of fine sea salt 2 tbsp melted butter (if using almond flour/biscuit base) Zest of 1 lemon (optional, for brightness) Extra chopped pistachios and a few edible rose petals for garnish (optional) How to Make: Line a 9-inch (23 cm) springform pan with plastic wrap or parchment, leaving overhang to cover the top. If making a base: mix almond flour or crushed biscuits with 1–2 tbsp sugar and the melted butter; press into the bottom of the pan and chill while you make the semifreddo. Finely grind 100 g pistachios in a food processor until sandy but not oily; set aside. Whisk egg yolks with 1/2 cup (100 g) sugar until pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a mixer. Stir the ground pistachios, rosewater, vanilla extract, and lemon zest (if using) into the yolk mixture. In a clean bowl, whip the heavy cream to soft peaks; fold gently into the pistachio-yolk mixture. In another clean bowl, whisk egg whites with a pinch of salt to soft peaks, then gradually add the remaining 1/4 cup (50 g) sugar and continue whisking to glossy stiff peaks. Fold one-third of the whipped egg whites into the pistachio mixture to loosen it, then gently fold in the remaining whites until no streaks remain. Fold in the chopped pistachios for texture, reserving a small handful for garnish. Pour the semifreddo mixture into the prepared pan over the chilled base (if used), smooth the top, and cover with plastic wrap. Freeze for at least 6 hours or overnight until firm. To serve: remove from freezer 10–15 minutes before slicing to soften slightly, unmold using the overhang, slice with a hot knife for clean cuts. Garnish with chopped pistachios and edible rose petals; serve immediately. Enjoy a slice of chilled, nutty bliss with a delicate rose-scented finish — perfect for holiday celebrations! Salted Caramel Pecan Loaf Cake A sticky, nutty loaf that balances gooey caramel with crunchy pecans and a kiss of sea salt — perfect for cozy holidays. Ingredients: 1 1/2 cups (190 g) all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp fine sea salt (plus extra flaky sea salt for finishing) 1/2 cup (115 g) unsalted butter, softened 3/4 cup (150 g) granulated sugar 2 large eggs, room temperature 1 tsp vanilla extract 1/2 cup (120 ml) buttermilk (or 1/2 cup milk + 1/2 tsp lemon juice, rested 5 min) 3/4 cup (180 g) caramel sauce (store-bought or homemade), plus 2–3 tbsp for drizzling 3/4 cup (85 g) chopped pecans, toasted Optional: 2 tbsp brown sugar for sprinkling on top before baking How to Make: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment. In a bowl, whisk together flour, baking powder, baking soda, and 1/2 tsp salt. In a larger bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing briefly after each, then stir in the vanilla. Alternate adding the dry flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in 1/2 cup of the caramel sauce and half of the chopped pecans, gently swirled through the batter. Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining pecans and, if using, the brown sugar on top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking). Remove the loaf from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, drizzle with the remaining caramel sauce (2–3 tbsp) and sprinkle a small pinch of flaky sea salt over the top. Let the cake cool slightly so the caramel sets a bit, then slice and serve. Enjoy warm slices with a cup of coffee or a scoop of vanilla ice cream — this loaf is pure holiday comfort! Gluten-Free Spiced Carrot Cake With Cream Cheese Frosting Warm, spiced, and tender — a gluten-free carrot cake that tastes like holiday comfort with tangy cream cheese frosting. Ingredients: 2 cups (240 g) gluten-free all-purpose flour blend (with xanthan gum included) 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon fine salt 1 cup (200 g) granulated sugar 1/2 cup (100 g) packed light brown sugar 3 large eggs, room temperature 1/2 cup (120 ml) vegetable oil (or mild olive oil) 1/2 cup (120 ml) plain Greek yogurt or dairy-free yogurt 1 teaspoon pure vanilla extract 2 cups (about 220 g) grated carrots (about 3 medium carrots) 1/2 cup (60 g) chopped walnuts or pecans (optional) 1/2 cup (60 g) raisins or chopped dried cranberries (optional) Zest of 1 orange (optional, for brightness) For the Cream Cheese Frosting: 8 oz (225 g) cream cheese, softened (or dairy-free cream cheese) 1/2 cup (115 g) unsalted butter, softened (or dairy-free spread) 3 cups (360 g) powdered sugar, sifted 1 teaspoon pure vanilla extract Pinch of salt Extra chopped nuts or grated carrot for decorating (optional) How to Make: Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan (or two 8-inch pans) with parchment. In a bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a large bowl, beat the granulated and brown sugars with the eggs until combined. Add oil, yogurt, and vanilla to the egg mixture and whisk until smooth. Stir the dry ingredients into the wet mixture just until combined—don’t overmix. Fold in grated carrots, nuts, raisins (if using), and orange zest gently. Pour batter into the prepared pan(s) and smooth the top. Bake 30–40 minutes for one pan (or 22–28 minutes if using two pans), until a toothpick comes out clean or with a few moist crumbs. Cool cake in pan 10 minutes, then transfer to a wire rack to cool completely before frosting. For the frosting, beat softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar, then vanilla and a pinch of salt; beat to spreading consistency. Once the cake is fully cooled, spread a generous layer of frosting on top (and between layers if stacked). Garnish with chopped nuts or a little grated carrot if desired. Enjoy a slice with tea or coffee and let those warm spices make your holidays cozier! White Chocolate and Raspberry Mirror Glaze Cake A show-stopping white chocolate and raspberry mirror glaze cake that’s glossy, elegant, and surprisingly simple to make. Ingredients: For the cake: 2 cups (240 g) all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 cup (225 g) unsalted butter, room temperature 1 1/2 cups (300 g) granulated sugar 4 large eggs, room temperature 1 tbsp vanilla extract 1 cup (240 ml) buttermilk, room temperature Zest of 1 lemon (optional, for brightness) For the white chocolate filling/ganache: 12 oz (340 g) white chocolate, chopped 1 cup (240 ml) heavy cream 2 tbsp unsalted butter, room temperature For the raspberry layer: 10 oz (280 g) fresh or frozen raspberries 1/4 cup (50 g) granulated sugar 1 tbsp lemon juice 1 tbsp cornstarch mixed with 1 tbsp water (slurry) — optional for thicker set For the white chocolate mirror glaze: 8 oz (225 g) white chocolate, chopped 1/2 cup (120 ml) sweetened condensed milk 1/2 cup (120 ml) heavy cream 2 tbsp (6 g) powdered gelatin (or 1 tbsp gelatin powder) + 1/4 cup (60 ml) cold water to bloom A few drops white food gel or a tiny pinch of titanium dioxide (optional, for extra white) To finish: Fresh raspberries for garnish White chocolate shavings (optional) How to Make: Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans. Whisk flour, baking powder, baking soda, and salt in a bowl; set aside. Beat butter and sugar until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating briefly after each, then stir in vanilla and lemon zest. Alternate adding the dry mix and buttermilk in three additions, beginning and ending with dry ingredients; mix until just combined. Divide batter evenly between pans and smooth the tops. Bake 22–28 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely. While cakes cool, make the raspberry layer: simmer raspberries, sugar, and lemon juice until raspberries break down, about 6–8 minutes. If you want it thicker, stir in the cornstarch slurry and cook 1–2 more minutes. Cool completely, then puree and strain for a smooth sauce if desired. Make the white chocolate ganache: heat cream until just simmering and pour over chopped white chocolate. Let sit 1–2 minutes, then stir until smooth. Stir in butter until glossy. Chill until spreadable (about 30–45 minutes). Level cakes if needed. Place one cake layer on your cake board and spread half the ganache evenly on top. Spoon or pipe the cooled raspberry layer over the ganache, leaving a small border so it won’t spill out the sides. Chill 10–15 minutes to set. Top with the second cake layer and spread the remaining ganache over the top and sides for a smooth crumb coat. Chill 20–30 minutes, then apply a final thin coat of ganache if desired and chill until firm. Prepare the mirror glaze: bloom the gelatin in cold water for 5 minutes. Heat cream and condensed milk until hot but not boiling, then pour over chopped white chocolate. Stir until smooth. Add the bloomed gelatin and stir until dissolved. If using, add a few drops of white gel to brighten. Cool to about 90–95°F (32–35°C) — warm but not hot. Place the chilled cake on a wire rack over a tray. Pour the mirror glaze evenly from the center outward, letting it drip down the sides to coat completely. Use a spatula to smooth any gaps if needed. Let excess glaze drip off for a few minutes, then carefully transfer the cake to a serving plate. Chill briefly to set the glaze. Garnish with fresh raspberries and white chocolate shavings. Slice with a hot, clean knife for glossy slices. Enjoy that glossy, creamy slice — perfect for holiday show-offs and raspberry lovers alike! Maple Pudding Cake With Brown Butter Crumble A cozy, caramel-kissed pudding cake topped with nutty brown-butter crumble — perfect for holiday nights. Ingredients: 1 cup (120 g) all-purpose flour 1 tsp baking powder 1/4 tsp salt 3/4 cup (150 g) granulated sugar 1/2 cup (115 g) unsalted butter, softened (plus 3 tbsp for crumble) 2 large eggs 1/2 cup pure maple syrup, divided 1/2 cup milk 1 tsp vanilla extract 1/4 tsp ground cinnamon (optional) 1/4 cup chopped pecans or walnuts (optional, for crumble) 2 tbsp brown sugar (for crumble) Pinch of flaky salt (for finishing, optional) How to Make: Preheat the oven to 350°F (175°C). Grease an 8-inch square or similar baking dish. In a bowl, whisk flour, baking powder, salt, and cinnamon; set aside. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1/4 cup maple syrup and vanilla. Alternate adding the dry mixture and the milk to the wet mixture, beginning and ending with the dry, mixing until just combined. Spread the batter evenly in the prepared baking dish. In a small bowl, mix 1/4 cup maple syrup with 1/2 cup hot water and gently pour over the batter — it will sink in and form a pudding layer as it bakes. Make the brown butter crumble: melt 3 tablespoons butter in a small pan over medium heat and cook until nutty brown and fragrant, then remove from heat. Stir the brown butter into the chopped nuts and brown sugar until crumbly; sprinkle evenly over the top of the cake. Bake for 30–35 minutes, or until the top is golden and a toothpick in the cake portion comes out mostly clean (some moistness is fine because of the pudding layer). Let the cake rest for 10 minutes so the pudding sets slightly; sprinkle a pinch of flaky salt on top if you like. Serve warm, spooning the pudding-soaked cake into plates; a scoop of vanilla ice cream or a drizzle of extra maple syrup is lovely. Enjoy this warm, gooey maple pudding cake — it’s comfort in every bite! Conclusion You’ve got 15 reliable cakes to choose from, each easy to make and great for sharing. Pick one that fits your time and guests’ tastes, prep ingredients the day before, and follow the recipe steps without rushing. For example, last year a neighbor brought the cranberry orange upside-down cake to our potluck; it needed little clean-up and was gone in minutes. Try one this week, label slices, and enjoy simple holiday praise.