Here are some oldies but goody holiday recipes and some new ones to try this holiday season.

Gingerbread Cake Recipe

Gingerbread Cake Recipe
Ingredients:
2 cups (260 grams) all purpose flour
1 teaspoon (5 grams) baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup 113 grams) unsalted butter, room temperature
1/2 cup (108 grams) light brown sugar
2 large eggs
Zest of 1 lemon
1/2 cup (120 ml) unsulphured molasses
1 cup (240 ml) milk
Lemon Icing: (Optional)2 cups (260 grams) all purpose flour
1 teaspoon (5 grams) baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup 113 grams) unsalted butter, room temperature
1/2 cup (108 grams) light brown sugar
2 large eggs
Zest of 1 lemon
1/2 cup (120 ml) unsulphured molasses
1 cup (240 ml) milk
1 1/2 cups (150 grams) sifted confectioners' (powdered or icing) sugar
2 - 2 1/2 tablespoons fresh lemon juice
Garnish: (optional)
Whole toasted walnuts
Note: To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray (like Pam).
Directions:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9 inch (23 cm) cake pan with 2 inch (5 cm) sides. Set aside.
In a separate bowl, combine the dry ingredients (flour, baking soda, salt, ground cinnamon, ginger and cloves). Set aside.
In bowl of electric mixer (or with a hand mixer), with the paddle attachment, cream the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, beating well after each addition. Add the lemon zest and molasses and beat to combine. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated.
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan. Let cool completely and frost with Lemon Icing. Garnish with whole toasted walnuts, if desired.
For Lemon Icing: Mix together the confectioners' sugar and lemon juice until smooth. (The icing should be thick but still spreadable.) Pour the icing onto the center of the cake and spread with an offset spatula. Some of the icing will drip down the sides of the cake.
This cake will keep for several days at room temperature. Can serve with softly whipped cream, lemon curd, or sauteed apples.
Makes one - 9 inch (23 cm) cake.
Source: JoyofBaking.com
Fabulous Red Velvet Cake
Recipe courtesy Gale Gand

Ingredients:
1 cup vegetable shortening
2 eggs
1 1/2 cups sugar
1 teaspoon cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
White frosting, recipe follows
White Frosting:
2 tablespoons flour
1 cup milk
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture.
Frost the top of the first layer with frosting and set the second layer on top.
Frost the entire cake with remaining frosting.
Nana's Traditional Christmas Steamed Plum Pudding with Hard Sauce
Recipe courtesy Cindy Goldfield
Ingredients
1 cup light molasses
3/4 cup melted butter
1/2 cup warm milk
2 eggs, beaten
1 cup all-purpose flour, plus additional for tossing fruit
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 pint candied mixed fruit (or diced dried fruit such as pineapple, pears, apples, and plums)
1 cup raisins
1 1/2 ounces brandy
Holly sprig, for garnish
Hard Sauce, recipe follows
Directions
Combine the molasses, butter, milk, and eggs in a mixing bowl. Next, combine the flour, baking soda, salt, cinnamon, and cloves in a large mixing bowl. Add the dry ingredients to the wet ingredients in 3 additions. Toss candied fruit and raisins lightly with flour to prevent sinking and add to batter. Stir in brandy.
Pour into a greased and sugared steam pudding mold and place on a rack in a large covered pot with water that comes halfway up the sides of the mold. Cover and steam for 2 hours, checking occasionally to make sure water hasn't boiled out. Let cool for 5 minutes on a rack before turning out. Dust with powdered sugar and serve with a sprig of holly and hard sauce.
Hard Sauce:
1/4 pound butter
1 cup sugar
1 pinch salt
1 teaspoon vanilla extract
1-ounce brandy or rum
Beat all ingredients together until very well combined. Serve with pudding.










