Easy and delightful Christmas cake recipes

Classic Gingerbread Cake

Ingredients: 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup molasses 2 large eggs 1 cup hot water

Preheat oven to 350°F (175°C). Flour and grease a cake pan. Mix flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. In another bowl, beat butter and sugar until creamy. Beat eggs and molasses. Add dry ingredients to wet ingredients slowly, alternating with hot water. 

Peppermint Chocolate Cake

Ingredients: 2 cups all-purpose flour 1 cup cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar 4 large egg 1 teaspoon vanilla extract 1 1/2 cups buttermilk 1 cup chopped peppermint chocolate or candy cane

Preheat oven to 350°F (175°C). Butter and flour two cake pans. Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In another bowl, beat butter and sugar until creamy. Beat each egg carefully after adding it. Mix in vanilla. Add dry ingredients slowly, alternating with buttermilk.

Eggnog Pound Cake

Ingredients: 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup eggnog 1/4 cup dark rum (optional)

Preheat oven to 325°F (165°C). Grease and flour bundt pan. Mix flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until creamy. Beat each egg carefully after adding it. Mix in vanilla. Alternate adding dry ingredients to wet components with eggnog. Add rum if using. 

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