GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE
Steps:
- For sauce:
- Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- For pudding:
- Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
- Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.
MAJESTIC AND MOIST NEW YEAR'S HONEY CAKE
This majestic, moist, and richly spiced honey cake is the ultimate Jewish new year dessert.
Provided by Marcy Goldman
Categories Cake Mixer Brunch Dessert Bake Vegetarian Rosh Hashanah/Yom Kippur Fall Kosher Honey Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free
Yield Serves 8-10
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Lightly grease the pan(s). For tube and angel food pans, line the bottom with lightly greased parchment paper. For gift honey cakes, I use "cake collars" (available from Sweet Celebrations) designed to fit a specific loaf pan. These give the cakes an appealing, professional look.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Make a well in the center and add the oil, honey, sugars, eggs, vanilla, coffee, orange juice, and rye or whisky.
- Using a strong wire whisk or an electric mixer on slow speed, combine the ingredients well to make a thick batter, making sure that no ingredients are stuck to the bottom of the bowl.
- Spoon the batter into the prepared pan(s) and sprinkle the top of the cake(s) evenly with the almonds. Place the cake pan(s) on 2 baking sheets stacked together and bake until the cake springs back when you touch it gently in the center. For angel and tube cake pans, bake for 60 to 70 minutes; loaf cakes, 45 to 55 minutes. For sheet-style cakes, the baking time is 40 to 45 minutes. This is a liquidy batter and, depending on your oven, it may need extra time. Cake should spring back when gently pressed.
- Let the cake stand for 15 minutes before removing it from the pan. Then invert it onto a wire rack to cool completely.
GREEK NEW YEAR'S ORANGE AND BRANDY CAKE (VASSILOPITA)
In Greece, on New Year's day, after lunch, the father traditionally cuts into this rich cake. It has the year written on the top with almonds, and there is a coin inside the cake. The lucky person who gets the coin is given a gift of money to start off the new year. The recipe is from The Foods of the Greek Islands cookbook written by Aglaia Kremezi.
Provided by PanNan
Categories Dessert
Time 1h20m
Yield 1 10 inch round cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 F, and grease a 10" round cake pan.
- Beat the egg yolks with the sugar until creamy (about 3 min). Add butter and beat an additional minute. Beat in orange juice and brandy.
- In a separate bowl, whisk the flour with the baking powder, baking soda and zests. Add the dry ingredients to the yolk mixture, and stir until thoroughly mixed.
- Clean the beaters, and beat the egg whites in a clean bowl until soft peaks form. Fold them gently into the batter. Pour the batter into the cake pan and shake gently to even the top. Decorate the top with almonds (if making for the new year, write the year with the almonds).
- Bake for about an hour, or until golden brown on top, and a toothpick inserted in the center comes out clean. Cool before removing from the pan.
Nutrition Facts : Calories 425.2, Fat 16.7, SaturatedFat 8.1, Cholesterol 92.5, Sodium 175, Carbohydrate 54.9, Fiber 1.8, Sugar 21.4, Protein 8
CHRISTMAS FRUITCAKE
Steps:
- In a large bowl combine well the glacéed fruits, the raisins, the currants, 1/2 cup of the cherries, 1/2 cup of the angelica, and 3/4 cup of the rum and let the fruits macerate, covered, overnight.
- Line the bottom of a well-buttered 9 1/2-inch springform pan with a round of wax paper and butter the paper. Into a small bowl sift together the flour, the baking powder, the salt, the nutmeg, and the ginger. In the bowl of an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy and beat in 4 of the eggs, 1 at a time, beating well after each addition. Drain the fruit mixture in a sieve set over the batter and beat the juices into the batter. Pat the fruits dry between several thicknesses of paper towels and in a bowl toss them with 1/3 cup of the flour mixture. Stir in the remaining flour mixture into the batter, one fourth at a time, stir in the fruit mixture, the ground almonds, and the walnuts, stirring until the mixture is just combined, and turn the batter out into the prepared pan.
- Put 2 loaf pans, each filled with hot water, in a preheated 300°F. oven and put the springform pan between them. Bake the cake for 1 hour, brush the top with the remaining egg, beaten lightly, and bake the cake for 1 hour more. While the cake is baking, in a saucepan melt the apricot jam with the remaining 1 tablespoon rum over moderate heat, bring the mixture to a boil, and strain it through a fine sieve into a bowl, pressing hard on the solids.
- Let the cake cool in the pan on a rack for 30 minutes, remove the side of the pan, and invert the cake onto the rack. Remove the pan bottom and the wax paper very carefully, invert the cake onto another rack, and let it cool completely. Arrange the additional cherries and angelica decoratively on the cake, brush the top of the cake with some of the apricot glaze, reserving the remaining glaze for another use, and store the cake, wrapped in plastic wrap and foil. The cake keeps, covered, for 6 months.
HEAVENLY APPLE CAKE
Provided by Joan Nathan
Categories Cake Egg Fruit Dessert Sukkot Rosh Hashanah/Yom Kippur Apple Fall Kosher Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 1 Cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°. Grease and flour a 9-inch springform pan.
- Mix the flour, wheat germ, salt, and baking powder in a bowl and set aside.
- Peel, core, and slice the apples into eighths and place in another bowl. Sprinkle with lemon juice.
- In a third bowl, beat the eggs until foamy. Add the vegetable oil and 1 3/4 cups of the sugar; beat well. Stir in the vanilla.
- To the egg mixture; alternately add the dry ingredients and the orange juice. Pour half the batter into the prepared pan. Cover with half the sliced apples.
- In a small bowl, mix the remaining 1/4 cup sugar with the cinnamon and sprinkle half over the apples. Cover with the remaining batter.
- Starting at the outside of the pan, neatly place the remaining apple slices in overlapping concentric circles. Sprinkle with the remaining cinnamon sugar mixture.
- Put some aluminum foil on the bottom of the oven in case the batter leaks. Bake the cake on the middle rack for 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack before you carefully remove the cake from the pan.
More about "new years orange and brandy cake recipe epicuriouscom"
BRANDY-ORANGE NEW YEAR'S CAKE (VASILOPITA) RECIPE ON …
From food52.com
Reviews 1Servings 30Cuisine GreekCategory Dessert
BRANDY CAKE RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
NEW YEAR'S CAKE WITH CHAMPAGNE BUTTERCREAM RECIPE …
From myrecipes.com
109 NEW YEAR’S EVE DESSERTS FOR A SWEET START TO 2023
From epicurious.com
Estimated Reading Time 9 mins
- Salted Caramel–Chocolate Tart. This is the perfect New Year's Eve dessert for chocolate lovers: a chocolate tart shell is filled with a soft-but-stable caramel filling and swoops of chocolate ganache.
- Classic Crème Brûlée. If your New Year's theme is all things vintage, bookmark this classic recipe to follow up a menu of retro New Year's appetizers like stuffed dates, deviled eggs, and herby cheese spread.
- Backyard Citrus Upside-Down Cake. In this cake, the natural pectin in the citrus, combined with the sugar, creates a pudding-like upside-down layer that’s similar to a buttery marmalade.
- Chocolate Mousse. Straining the custard guarantees that it'll be creamy and silky-smooth. The best news: it's ideal to make this a day before you want to serve it, which also means no stress at the last minute.
- Baked Alaska Saint Pierre. If you want your dinner mates to really be convinced that your New Year's Eve dinner was fire, you might want to light the dessert on fire.
- Nanaimo Bars. The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make and takes very little hands-on time. Get This Recipe.
- Tre Latte Olive Oil Cake. Our editor Joe Sevier says this dessert was the best thing he baked in 2021—so it's a perfect way to celebrate the end of the year.
- Pear Tart With Dulce de Leche Drizzle. This easy pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and a drizzle of make-ahead dulce de leche.
- Three Cities of Spain Cheesecake. This New Year's Eve dessert recipe from Gourmet is the secret to the smoothest, creamiest, dreamiest cheesecake around.
- Coconut-Sugar Crinkle Cookie Sandwiches. These cookie sandwiches get a bit of rich flavor from coconut sugar. The filling is a whipped white chocolate ganache that’s enriched with coconut cream, a dash of rum or whiskey, and a bit of salt for balance.
VASSILOPITA –NEW YEAR’S ORANGE AND BRANDY CAKE - AGLAIA'S TABLE …
From aglaiakremezi.com
Estimated Reading Time 1 min
EVERY CAKE RECIPE YOU’LL EVER NEED | EPICURIOUS
From epicurious.com
NEW YEAR'S ORANGE AND BRANDY CAKE RECIPE - TEXTCOOK
From textcook.com
RECIPES/NEW-YEARS-ORANGE-AND-BRANDY-CAKE-236812.JSON AT …
From github.com
RED WINE SANGRIA RECIPE | EPICURIOUS
From epicurious.com
WHAT IS NAMELAKA, AND WHY DO PASTRY CHEFS LOVE IT? | EPICURIOUS
From epicurious.com
NEW YEAR’S ORANGE AND BRANDY CAKE - APP.CKBK.COM
From app.ckbk.com
NEW YEAR'S ORANGE AND BRANDY CAKE - PINTEREST
From pinterest.com
A NEW YEAR'S CAKE BAKED WITH GOOD LUCK - THE ATLANTIC
From theatlantic.com
EPICURIOUS – RECIPES, MENU IDEAS, VIDEOS & COOKING TIPS
From epicurious.com
ORANGE-BRANDY CAKE (VASILOPITA) - AΦRODITE'S KITCHEN
From afroditeskitchen.com
VIOLET BAKERY'S NEW COOKBOOK: LOVE IS A PINK CAKE - BBC TRAVEL
From bbc.com
AGLAIA KREMEZI BIO, LATEST ARTICLES & RECIPES - EPICURIOUS.COM
From epicurious.com
You'll also love