Holiday Cookbook 2020 continued
If your sweet tooth wasn’t satisfied by Thursday’s Holiday Cookbook offerings, here are three more delicious recipes to keep that oven busy as you wait for Santa to arrive.
Michelle Harker returns with two more mouth-watering options to help close out the cookbook, starting with her chocolate gingerbread bundt cake with Baileys ice cream and smoked sea salt caramel sauce.
Chocolate Gingerbread Bundt Cake
Ingredients
– 3 cups flour, spooned in – 3 tbsp cocoa powder
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tbsp ginger
– 2 tsp cinnamon
– 1/2 tsp salt
– 1/2 tsp. nutmeg
– 1/4 tsp cloves
– 2/3 cup butter, room temperature
– 1 1/2 cups sugar
– 3 eggs
– 1/2 cup Crosby’s fancy molasses
– 1 tsp vanilla
– 2 cups sour cream
Directions
1. Preheat oven to 350F. Grease a 9 or 10-inch bundt or tube pan and dust with flour.
2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.
3. In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
4. Add the dry mixture to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry mixture).
5. Scrape batter into prepared pan and smooth the top. Bake 50-60 minutes, until a tester comes out clean when inserted into centre of cake and when the cake starts to pull away from the sides of the pan.
6. Cool cake in pan for 10-20 minutes, then invert onto a cooling rack. When ready to serve, sprinkle over icing sugar.
Bailey’s Ice Cream
– 2 cups heavy cream
– 1 can sweetened condensed milk
– 1/3 cup Baileys Original Irish Cream
Directions
In a large bowl, beat heavy cream with a hand mixer until the cream has stiff peaks. Whip in the sweetened condensed milk and once combined, whip in 1⁄3 cup Baileys Original Irish Cream.
Pour ice cream mixture into a long metal loaf pan. Freeze until solid, at least 4 hours.
Smoked Sea Salt Caramel Sauce
Ingredients
– 1/2 cup, plus 2 tablespoons, unsalted butter – 1/2 cup brown sugar – 1/2 cup sugar
– 1/3 cup golden or light corn syrup
– 1 cup heavy cream
– 4 teaspoons smoked sea salt
Directions
1. Melt the butter, sugars and syrup in a small, heavybased pan and let it simmer for 3 minutes, swirling the pan every now and then.
2. Add the cream and the smoked salt and swirl again, then give it a stir with a wooden spoon, and taste. Go cautiously so that you don’t burn your tongue, and see if you want to add more salt, before letting it cook for another minute. Let it cool then pour sauce into a jug to serve.
Part 1 appeared in Thursday’s edition of the News