Sunday, November 20, 2011

Two Non-Pie Holiday Desserts Gingerbread Cake and Eggnog Cake

Are you looking for something besides pie to serve with your holiday feast?  These two cakes are festive, easy and super tasty. My birthday is very close to Thanskgivng and for the past couple of years I have made the Buttermilk Gingerbread cake for my birthday party.  I've been looking forward to it for months.  It is that good.  

Both of these cakes can be doubled for a large group.  I have served both at church holiday functions with great success.

Buttermilk Gingerbread with Streusel Topping and Butter Cream Sauce

1 cup sugar
½ cup butter, softened
2 cups flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon salt

Mix until crumbly.  Reserve ½ cup of the above mixture for the streusel topping.  To this, add ½ cup chopped pecans, if desired.

To the remainder, mix in

1 teaspoon baking soda
1 cup buttermilk
½ cup molasses
2 eggs

Pour batter into a well-greased 13 x 9 baking pan.  Sprinkle with the reserved streusel topping.  Bake at 350° for 28 minutes, or until toothpick comes out clean.  Watch carefully so you don’t over bake.  Let cool slightly, and serve warm with Butter Cream Sauce and sliced bananas, if desired.

Butter Cream Sauce

1 cup sugar
1 cup heavy cream
½ cup butter
dash of ginger

Combine and bring to a gentle boil over medium heat.  Stir 4 minutes.  Serve warm sauce over gingerbread.  Refrigerate any remaining sauce. 

Eggnog Cake with Caramel Sauce and Whipped Cream

Recipe adapted from The Sisters Cafe
1 yellow cake mix
3 T. flour
2 c. eggnog
¼ c. butter, softened
2 eggs, slightly beaten
¼ tsp. rum extract
1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased cake pan. Bake at 350 for 35-45 minutes.

Caramel sauce:
1 1/8 cup brown sugar
1 cup butter, no substitutions
2 cups powdered sugar
½ T. cinnamon
½ qt. rich vanilla ice cream

Melt together over medium heat. Pour warm over individual servings immediately before serving.

Holiday Whipped Cream:
1 cup heavy whipping cream
½ cup powdered sugar
½ teaspoon nutmeg

Place whipping cream, powdered sugar and nutmeg in the bowl of a stand mixer and whip on high speed until stiff peaks form.  Do not over whip. 

To Assemble
Place a slice of cake on a plate, pour warm caramel sauce over the cake.  Top with a large spoonful of holiday whipped cream.  Serve immediately.  

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