Rum Cake – Spiced Rum Fruitcake from Jamaica

Serves: 24–30 ӏ Preparation Time: 30 minutes plus 24 hours soaking time ӏ Cooking Time: 60–90 minutes

Ingredients

For the cake

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• 1 cup breadcrumbs
• Zest of 1 lime, finely grated
• 1 cup butter
• 2 cups sugar
• 12 eggs
• 2 teaspoons rose water
• ½ cup sherry or brandy
• 2 teaspoons vanilla
• 3 tablespoons burned sugar syrup (see the recipe below)
• 4 cups fruit mix (see below)

For fruit mix

• 2 ¾ cups raisins, minced
• 2 ⅔ cups prunes, minced
• 2 ¾ cups currants, minced
• 1 teaspoon ground nutmeg
• Red cooking wine, as needed
• White rum, as needed

Directions

1. Prepare the fruit mix 1 day to 1 month in advance. Place the fruit and ground nutmeg in a jar or large non-reactive container, and cover it with wine and rum. Let it soak until ready to use. Leftovers can be stored for future use.
2. Preheat the oven to 300°F. Line, grease, and flour 2 8-inch round baking pans.
3. Prepare the cake. Sift together the flour, baking powder, salt, cinnamon, and allspice. Whisk in the breadcrumbs and zest.
4. In a large bowl, beat the butter and sugar together until light and creamy.
5. In a separate bowl, beat the eggs until light and fluffy (about 10 minutes). Fold in the rose water, sherry, and vanilla.
6. Pour the egg mixture into the butter mixture, folding well.
7. Fold in the burnt sugar syrup and 4 cups of fruit mix.
8. Mix in the sifted dry ingredients until a wooden spoon can stand upright when stuck in the middle of the mixture. If not, gradually add more flour.
9. Fill a baking pan with water and place it in the oven. This is to keep the cake from drying out while baking. Check that the water does not all evaporate during baking.
10. Fill the greased pans with batter and bake until a knife inserted in the center comes out clean or with just a few crumbs stuck to it (1 – 1 ½ hours). Baking time is variable, so the cake needs to be checked from time to time.
11. Remove the cake from the oven and let it stand 10 minutes. Remove it from the pans and place them on wire racks to cool completely.
12. Wrap the cakes in aluminum foil to store. Drizzle now and then with red cooking wine or rum to keep them moist.

Nutrition (per serving)

Calories 716, Carbs 107 g, Fat 22 g, Protein 8 g, Sodium 295 mg

To make the burned sugar

• ⅔ cup sugar
• ½ cup warm water

To prepare the burned sugar, put the sugar in a thick-bottomed pot over medium-high heat. Stir briefly. When the sugar begins to bubble and the edges begin to turn darker brown than caramel (almost black), quickly remove it from the heat. Add the warm water gradually, stirring constantly. Be careful, as the mixture will bubble up. Return it to the stovetop and continue cooking over low heat until the burned caramel is dissolved. Set it aside.

 

Christmas Plum Pastries from Finland

 Serves: 9 ӏ Preparation Time: 20 minutes plus 1 ½ hours resting time ӏ Cooking Time: 15–20 minutes

Ingredients

• 1 cup butter
• 2 cups all-purpose flour plus more for dusting
• ½ cup plus 2 tablespoons cold water
• 1 cup plum jam
• 1 egg yolk, beaten

Directions

1. Combine the flour and butter, working with a pastry cutter or with your hands to blend, leaving pea-sized pieces of butter. Drizzle cold water in while mixing to form a dough. Wrap in plastic wrap and refrigerate for 1 hour.
2. On a floured surface, roll out the dough into a square ¼ inch thick.
3. Fold the dough in three, like a letter.
4. Roll out again into a square and fold again, this time in the opposite direction. Repeat this process 2 or 3 times to create several flour and butter layers, like puff pastry. Always keep the dough cold, refrigerating when needed.
5. Let the dough rest, refrigerated, for about 30 minutes.
6. Preheat the oven to 425°F. Line or grease a baking sheet.
7. Roll the dough out into a square, ¼ inch thick, and cut it into 9 squares.
8. Place about 1 teaspoon of plum jam at the center of each square.
9. Make diagonal cuts from the center to the corners of each square, starting at the edges of the jam.
10. Fold each alternate corner toward the center to make a shape like a windmill. Place each pastry on the prepared baking sheet. Do the same with the rest of the squares.
11. Brush with beaten egg yolk.
12. Bake until golden (about 15–20 minutes).
13. May be served warm or cold.

Nutrition (per serving)

Calories 183, Carbs 16.6 g, Fat 12.4 g, Protein 1.9 g, Sodium 78 mg

 

Malva Pudding – Spongy Pudding with Apricot Jam from South Africa

 Serves: 6 ӏ Preparation Time: 15 minutes ӏ Cooking Time: 40–50 minutes

Ingredients

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• ¾ cup sugar
• 1 tablespoon apricot jam
• 1 heaping tablespoon butter, melted
• 1 teaspoon vinegar
• ⅓ cup milk

For the sauce

• ¾ cup fresh cream
• ½ cup butter
• ½ – ¾ cup sugar
• ⅓ cup hot water
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 325°F. Grease a baking pan (you may use a traditional pudding mold, or your choice of pan, such as a 7-inch square pan or 8-inch round pan, even ramekins).
2. Sift the flour, baking soda, and salt together in a bowl. Set it aside.
3. With a food processor or stand mixer, beat the eggs and sugar until they are light-colored and thick.
4. Mix in the jam, melted butter, and vinegar.
5. Add the milk and the flour mixture, and mix to incorporate.
6. Pour the batter into the prepared pan.
7. Bake until golden brown (about 40–50 minutes).
8. While the pudding is baking, prepare the sauce. Place the ingredients in a saucepan over medium heat. Stir constantly as the mixture comes to a boil.
9. Pour the sauce over the pudding as soon as it comes out of the oven.
10. Serve it warm with ice cream or custard.

Nutrition (per serving)

Calories 543, Carbs 67 g, Fat 18.9 g, Protein 7.5 g, Protein 8.7 g, Sodium 583 mg

Cozonac – Sweet Bread with Walnut Filling from Romania

Serves: 4-6 ӏ Preparation Time: 1 hour ӏ Cooking Time: 50-60 minutes

Ingredients

• 1 ¼ cups milk, scalded and divided, hot

For the scalded flour

• ⅓ cup plus 1 tablespoon all-purpose flour
• 3 tablespoons fresh yeast
• ½ teaspoon sugar

For the dough

• 4 egg yolks
• ½ teaspoon salt
• ½ cup sugar
• 1 tablespoon vanilla sugar
• 1 teaspoon lemon zest
• 1 tablespoon rum
• 1 ½ tablespoons vegetable oil
• ½ cup butter, melted, divided
• 3 ⅔ cups all-purpose flour

For the filling

• 2 egg whites
• ½ cup sugar
• 2 tablespoons cocoa powder (optional)
• ½ teaspoon lemon zest
• 1 tablespoon rum
• ⅔ cup toasted walnuts, ground to a powder
• Other optional fillings: diced Turkish delight or raisins (presoaked in hot water and drained)

Directions

For the scalded flour

1. Place the flour to be scalded in a large bowl. Carefully scoop out ⅓ cup plus 1 tablespoon of the hot scalded milk, and pour it over the flour. (Set the rest of the milk aside to cool.)
2. Mix until a smooth paste forms. Set it aside to cool.
3. Meanwhile, combine the yeast and sugar in a small bowl, mixing until it becomes liquid.
4. Add the yeast mixture to the cooled scalded flour (if the mixture is too hot, it will kill the yeast) and mix well.
5. Cover with a towel or plastic wrap, and let it rise until doubled in volume (about 15–20 minutes).

For the dough

6. Combine the egg yolks and salt, beating lightly.
7. Stir in the sugars, lemon zest, rum, oil, and half the melted butter.
8. Pour the mixture into the yeast-flour mixture and combine well.
9. Stir in remaining (cooled) milk.
10. Sift the flour over the mixture and mix until incorporated.
11. Knead the dough while it is still in the bowl. Bring the sides to the center with your fist until the dough begins to separate slightly from the bowl (about 15 minutes). The dough will still be very sticky at this point.
12. Add the remaining butter and continue kneading to incorporate and until the dough is slippery.
13. Cover, and let it proof until doubled in volume (about 15–20 minutes).

For the filling

14. Place the egg whites in a clean, grease-free bowl and whisk until stiff peaks are formed.
15. Gradually add the sugar, cocoa, lemon zest (optional), and rum, whisking after each addition.
16. Gently fold in the walnuts.

To assemble the loaf

17. Preheat the oven to 375°F. Grease or butter two loaf pans.
18. Place the dough on a floured surface and roll out into an ⅛-inch-thick rectangle, about 12–14 inches wide.
19. Sprinkle with Turkish delight or raisins, if using. Press down with a rolling pin to embed.
20. Spread the dough evenly with filling, leaving about ¾ inch free around the edge.
21. Cut the dough into two equal parts.
22. Roll up one part and place it, seam down, in a prepared pan, tucking in the ends. Do the same with the remaining dough.
23. Place the pans in a warm place and let the dough rise for about 10 minutes.
24. Cover loosely with aluminum foil and bake until golden brown (about 50–60 minutes).
25. Remove the bread from the pans and wrap it with thick kitchen towels.
26. Let the loaves cool before slicing.

Nutrition (per serving)

Calories 382, Carbs 57.5 g, Fat 12.8 g, Protein 9.7g, Sodium 86 mg

 

 

Pandoro – Sweet Star-Shaped Brioche from Italy

Serves: 14–16 ӏ Preparation Time: 8 hours 15 minutes ӏ Cooking Time: 35 minutes

Ingredients

For the yeast

• ¼ cup warm water
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 egg yolk
• ½ cup all-purpose flour

For the dough

• 8 egg yolks, plus 1 whole egg, divided
• ¾ cup sugar, divided
• 3 tablespoons unsalted butter, melted
• 1 cup water, divided
• 5 cups all-purpose flour, divided
• 1 teaspoon lemon or orange zest
• 1 teaspoon vanilla extract

Other ingredients

• 2 cups confectioners’ sugar
• Oil for greasing

Directions

1. Combine the ingredients for the yeast in a bowl, mixing well. Cover with a towel or plastic wrap and let it rest until it is doubled in size (about 2 hours).
2. When the yeast mixture is ready, whisk together 4 egg yolks, ½ cup sugar, the butter, and ½ cup water in a medium bowl. Whisk in the yeast mixture, and mix well.
3. Prepare a clean surface. Place 3 cups of flour on it and make a well in the middle. Pour in the yeast-egg mixture and combine to make a sticky dough. Knead for about 10 minutes (the dough will remain sticky).
4. Swirl a few tablespoons of olive oil into a large bowl, greasing all sides. Add the dough, turning over to grease evenly. Cover, and let it rest for 2 hours.
5. Punch down the risen dough.
6. Add the whole egg, and the remaining egg yolks, sugar, flour, and water, plus the zest and vanilla extract. Knead for 10 minutes.
7. Put it back in the greased bowl, cover, and let it rise for another 2 hours.
8. Grease and flour 2 star-shaped pandoro molds.
9. Punch down the risen dough and divide it into two equal parts, rounding each into a ball.
10. Place the rounds in the prepared pandoro pans.
11. Leave the dough to proof for 1 ½ hours in a warm place.
12. At least 15 minutes before the dough is ready, preheat the oven to 375°F.
13. Bake for 35 minutes, or until a knife or skewer inserted in the center comes out clean.
14. Rest the baked pandoro on a rack for 10 minutes.
15. Unmold and let cool completely.
16. Dust with confectioners’ sugar and serve.

Nutrition (per serving)

Calories 442, Carbs 63.2 g, Fat 16.7 g, Protein 9.4 g, Sodium 259 mg

 

 

All the recipes are from Sarah Spencer’s cookbook Holiday Baking Traditional Baking Recipes from Around the World. To learn more, click here or on the cover.

 

To print or download the recipes, click here.