Fruitcake is sometimes an acquired taste. This particular version is free of that neon-colored “fruitcake” blend that always shows up on the grocery aisles around the holidays. Instead, we use natural fruits, which are much more appealing.
Time to break out your favorite Yuletide cookie molds. Thanks to this dough’s wet nature and soft crumb, it holds shape and design better than any other biscuit on the block. Our Classic Shortbread is crumbly, buttery bliss. You’ll never go back to store-bought again.
In our babka-inspired take on Julekake, we replaced the raisins with rehydrated cranberries. Instead of mixing the cranberries in with the dough, we created a sweet jam-like filling flavored with cardamom and cinnamon. The Vanilla Glaze falls over every ridge and seeps into each crevice of this updated shape.
This simple cake has a very tender and moist crumb courtesy of a coffee-spiked cake batter. The batter will be loose due to the addition of coffee, but it’ll bake up into neat, fluffy layers, so don’t be concerned. The warm, boozy coat of Rum Frosting complements the hit of gingerbread spices found within.
With the texture of soft, spongy gingerbread, this honey-infused cake feels more like a cookie. Although some versions do not include spices, we couldn’t help but throw in a little ginger, cloves, and allspice for enhanced flavor. To balance out the spice and sweeten things up, we increased the sugar in the traditional whipped sour cream filling—think cream cheese frosting with a subtle tang. This baking process may be laborious, but it is also forgiving. Expect the assembly to be messy, and remember you can smooth over any filling overflow on the sides of the cake during the final frosting.