Two holiday cake recipes

Cranberry Orange Cake the perfect recipe for after Christmas dinner

Cranberry Orange Cake

Ingredients

1 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup sour cream

1 cup sugar

3 large eggs

zest of one orange – about 1 tablespoon

Juice of an orange

1/2 cup butter

2 tablespoons sugar

1 1/2 cups fresh cranberries

For the Icing:

1 cup powdered sugar

2 – 3 tablespoons water, milk or orange juice

Directions: Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

Add the orange juice and zest. Add the sour cream.

When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Mexican Hot Chocolate Shortbread

Serves 32 cookies

Mexican Hot Chocolate Shortbread are full of deep, spicy chocolate flavors that beg to be eaten!

Ingredients

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon finely ground coffee

1/4 teaspoon cayenne pepper

1 3/4 cups all-purpose flour

1/2 cup almond flour

1/4 cup sugar, for dusting

Directions: Preheat oven to 350 F. Line a baking sheet with a Sil-Pat or parchment paper.

In a large mixing bowl, beat together butter, brown sugar, vanilla, and almond extract until smooth and creamy, about 2 minutes. Add the cocoa powder, cinnamon, salt, coffee, and cayenne pepper. Mix until combined.

In a medium bowl, combine all-purpose flour and almond flour. Add flour mixture to butter mixture in 3 additions, mixing until just combined after each addition. Scrape sides of bowl as needed.

Portion dough by the tablespoonful using a small cookie scoop onto the prepared baking sheet. Roll each portion of cookie dough into a ball, and then roll the ball in granulated sugar. Place the cookie dough ball back on the baking sheet. Use the bottom of a drinking glass to flatten the cookie dough balls.

Bake cookies for 8 to 10 minutes. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire rack to cool completely.

Dora Miner is a local cook and baker who writes a regular column for The Pipestone Flyer.

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