Iron is an important mineral that helps in the holistic development of the human body. It helps produce hemoglobin, a protein found in red blood cells that carries oxygen throughout the body. While spinach is considered to be rich in iron, there are many natural foods that contain more iron than this leafy green. Tap next to learn about them.
Article From & Read More ( 10 natural foods with more iron than spinach - Recipes )Don’t let the absence of a big bird get in the way of having a Christmas centrepiece. As no vegetarian needs pointing out, far from playing second fiddle in the form of assorted vegetable sides, a fully veggie feast can knock the Christmas bauble right out of the ice rink, so to speak. Such a dish wants for nothing, save for a couple of sides, so let’s all come together and let the food-filled festivities begin.
Inspired by a celebratory Azerbaijani shakh plov, which is a bit like a pilaf wrapped in crisp pastry, this centrepiece looks like the best of presents, all wrapped up. Don’t be put off by all the different elements: they can all be prepared a day ahead, ready to be assembled and baked on the big day. Serve with yoghurt.
Prep 40 min
Cook 2 hr
Serves 6-8
9 large (37cm x 47cm) sheets Turkish filo (yufka) or good-quality regular filo
60g ghee, melted
For the onions
60g ghee
600g brown onions, peeled, halved and thinly sliced
4 garlic cloves, peeled and crushed
25g sage, picked and finely chopped
30g dried porcini, soaked in 500ml boiling water, then drained – reserve the water
15g cumin seeds
Fine sea salt and black pepper
For the mushrooms and squash
700g mixed mushrooms, cut into roughly 2cm pieces
1 medium butternut squash (600g), peeled and cut into ¾cm-thick rounds
45g ghee, melted
200g ready-cooked chestnuts
2 tbsp sherry vinegar
100ml double cream
300ml vegetable stock
20g flat-leaf parsley, finely chopped
For the rice
300g basmati rice, washed and soaked in plenty of cold water for at least an hour
50g dried cranberries
50g flat-leaf parsley, finely chopped
1 lemon, rind stripped off with a peeler in 7 wide strips, then juiced, to get 2 tsp
For the crisp sage and fried almonds
60g ghee
10g sage leaves
20g flaked almonds
Heat the oven to 240C (220C)/475F/gas 9. Put all the ingredients for the onions except the porcini soaking water in a large saute pan on a medium-high heat, add a half-teaspoon of salt and cook, stirring often, for 30-35 minutes, until deeply caramelised. Transfer to a large bowl.
Meanwhile, put the mixed mushrooms and squash in a large bowl, and toss with the ghee, a teaspoon of salt and a good grind of pepper. Put the mushrooms and squash on two separate large oven trays and bake the squash for 10-12 minutes, until just softened and slightly charred at the edges, and the mushrooms for 15-20 minutes, until lightly browned.
Return the clean onion pan to a medium-high heat, add the roast mushrooms, chestnuts and a quarter of the caramelised onion mix, and cook, stirring, for two minutes. Pour in the vinegar, cream and stock, stir to combine, and cook for about six minutes, until the sauce is thick and clinging to the mushrooms. Take off the heat and stir in the parsley.
Fill a large saucepan with two and a half litres of water, add the reserved porcini soaking water and three tablespoons of salt, and bring to a boil. Turn down the heat to medium, drain the rice and tip it into the pan. Cook for seven minutes, then drain and put in the bowl with the remaining onions. Gently stir in the cranberries, parsley and strips of lemon zest.
Line the base of a 23cm springform cake tin with two sheets of baking paper large enough to overhang the two sides by 10cm (the paper will help you lift out the pie later on), then brush the sides of the tin with ghee.
Heat the oven to 200C (180C fan)/390F/gas 6. Take one sheet of filo and cover the rest with a clean, slightly damp tea towel. Brush the top of the filo with melted ghee, transfer to the tin and press into the base, letting the excess hang over the sides. Repeat this process six more times with six sheets of the remaining filo, each time rotating the sheets a little when you press them into the tin, so they overhang at a different angle. Brush the last two sheets of filo with ghee, fold them in half and place inside the tin, so they cover the base and sides.
Pour half the rice into the tin and press down gently to even it out. Arrange the squash on top, followed by the mushrooms and the rest of the rice, then fold in three of the overhanging filo sheets to cover the filling. Fold and ruffle the remaining four overhanging filo sheets, so the pie looks a bit like a crown.
Transfer the tin to a tray, then bake for 50-60 minutes, until deeply golden and crisp. Remove, leave to cool for five minutes, then unclip and transfer to a large platter.
Meanwhile, fry the sage. Put the ghee in a small frying pan on a medium-high heat, add the sage and fry, stirring occasionally, for two to three minutes, until translucent. Drain through a small sieve set over a bowl, then return the hot ghee to the pan, add the almonds and an eighth of a teaspoon of salt, and cook, stirring, for two minutes, just until the nuts turn golden.
Pour the almonds and ghee over the filo pie, scatter the crisp sage on top and serve.
The annual quest to showcase sprouts in a non-boiled way, not least to convert the naysayers, continues. Here, they’re sticky, salty, nutty and delicious, and the whole dish can be cooked up to a day in advance – keep the sprouts and sauce separate, though, and reheat and combine just before serving.
Prep 10 min
Cook 25 min
Serves 4-6 as a side
750g brussels sprouts, trimmed and halved lengthways
90ml olive oil
Fine sea salt and black pepper
50g peeled pistachios, lightly crushed in a mortar
2 oranges, zest finely grated, to get 2 tsp, then juiced, to get 250ml
2 tbsp soy sauce
2 tbsp maple syrup
5g tarragon leaves
Heat the oven to its highest setting – at least 240C (220C fan)/475F/gas 9. Toss the halved sprouts with the oil, half a teaspoon of salt and a good grind of pepper, then spread out on a large baking tray lined with greaseproof paper and roast for 10 minutes. Stir in the pistachios and roast for another 10 minutes, until the sprouts are nicely browned and the pistachios have toasted.
Meanwhile, put the orange zest and juice, soy sauce and maple syrup in a small saucepan on a medium-high heat, and leave to cook for five to eight minutes, until the sauce has reduced by three-quarters and has turned syrupy.
Once the sprouts are cooked, pour the syrup all over them, scatter over half the tarragon and toss to combine. Transfer to a platter, sprinkle over the remaining tarragon and serve.
Bookmark this recipe for Christmas and beyond: it works for all seasons, and the beans can be happily replaced by all sorts of other green veg such as brussels sprouts or cavolo nero. Jurot dressing is both light and rich, and is just as good warm as at room temperature. It is especially popular with Bukharian Jews from Uzbekistan, and came to me via Lilian Cordell, my colleague Jake’s aunt, who has documented all her mother’s recipes in a book, Miriam’s Table (£15, thebukhariancookbook.com). The beans can be cooked and dressed up to three hours ahead of time, but don’t mix in the tarragon and breadcrumbs until just before serving.
Prep 10 min
Cook 15 min
Serves 4 as a side
75g soured cream
50g cream cheese
1 tbsp fresh lemon juice
Salt and black pepper
400g green beans
2 tbsp olive oil
¾ tsp sweet paprika
¾ tsp fennel seeds, crushed in a mortar
40g panko breadcrumbs
5g tarragon leaves
Put the soured cream, cream cheese, lemon juice and a quarter-teaspoon of salt in a large bowl, whisk until smooth, then set aside.
Bring a medium pot of water to a boil, add a tablespoon of salt and the beans, and blanch for five minutes, until tender. Drain the beans through a colander, leave them to steam for a minute, then, while they’re still hot, add them to the creamy dressing and toss gently to coat well. Leave to cool to room temperature.
Put a medium frying pan on a medium heat. Add the oil, spices and a good grind of black pepper, and fry for 30 seconds. Stir in the breadcrumbs and an eighth of a teaspoon of salt and fry, stirring frequently, for five minutes, until golden and crisp. Tip the breadcrumbs on to a plate lined with kitchen roll to drain and cool.
Stir the tarragon leaves through the green bean mix, then pile it all high on a serving platter, alternating with layers of the fried breadcrumbs and saving a big handful of the crumbs to sprinkle on top at the end. Serve at room temperature.
Fiona Beckett’s drink pairing
Pinot Noir Baden 2022 (£9.99 Lidl, 12.5%): an absolutely delicious, juicy pinot noir that will take all these big flavours in its stride.
There are plenty of ways to welcome a new day of opportunities, but no matter how you decide to say hello to new beginnings, it will only make the day start off better when you have one of these morning glory muffins. They are exactly what you want, even if you’re not a breakfast person. These muffins aren’t too sweet and are filled with nuts and fruit. Most importantly, you can easily pick up one of these grab-and-go muffins and take it with you to work. Because on top of having a decent breakfast, what do we want?! That’s right! Convenience. Here are some tips on how to make these muffins:
Don’t overmix.
This is said in a lot of baked goods recipes, but we can't emphasize it enough. Don’t overmix! If you don't see flour anymore, you’re good to go. Overmixing will lead you to a tough muffin.
Can I use a different kind of filling?
Of course! Just be sure to add the same volume of it. For example: Replace 1/2 cup chopped walnuts with 1/2 cup chopped pecans, etc.
Can I freeze them?
These babies are destined to be in the freezer. In other words, the whole point of having a breakfast muffin on hand is you can take them out the night before from the freezer, thaw in an airtight container overnight, and be able to grab them on the go. You’ll find yourself keeping these on your weekly meal-planning list. Keep them frozen for up to 1 month.
Made this recipe? Let us know how it went in the comments below.
Article From & Read More ( Best Morning Glory Muffins Recipe - How To Make Morning Glory Muffins - Delish )Jon Kung, the Detroit-based chef who went viral during the pandemic, didn’t ascend to TikTok stardom through the usual dance or lip-synch routines favoured by most influencers on the platform. Instead, he found fame through cooking – more specifically, his deep-seated passion for “third culture cuisine”.
With over 1.7 million followers on TikTok and 267,000 followers on Instagram, Kung’s cooking tutorials are imaginative and performed in a witty and engaging way, with often nostalgic dishes that combine his Chinese heritage with his American and Canadian upbringing.
While some culinary traditionalists might raise an eyebrow at the mention of unconventional dishes like curry mac and cheese, dan dan lasagne or Faygo orange chicken, these gastronomic creations are likely to resonate profoundly with a particular audience: “third culture kids” – people whose lives have been shaped by a number of cultures.
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Born in Los Angeles, raised in Hong Kong and Toronto, and currently living in Detroit, Kung’s journey embodies this multicultural – and multi-culinary – mélange. His upbringing informs the recipes that fill his cookbook, Kung Food: Chinese-American Recipes from a Third Culture Kitchen.
Kung, 39, spent his early years in Hong Kong and later returned to the city for the final two years of his high school education at an international school, before moving back to the US to study theatre and creative writing at Eastern Michigan University and law at University of Detroit Mercy.
“I taught myself how to cook at the same time that I was in law school,” he says, “Cooking was the only creative outlet that I felt justified in doing that took me away from my studies.”
But Kung was also beginning to miss Hong Kong’s cuisine. “Detroit at the time, and to an extent now, severely lacked the kind of food I was missing from Hong Kong,” he says. “So that was also my motivation”.
When Kung first started scrolling through TikTok, he mainly found videos of people dancing and doing voice-overs. But over time, he says, people started to talk more about politics and news. Then came Covid-19. And the Black Lives Matter movement.
“This is when I realised there was going to be a huge inaccurate cultural change in some way, shape or form. Then we went into lockdown. And the people who had been on TikTok that were not under the protest, were so much younger, so they weren’t expressing how afraid they were and how like scary the situation was. Because during lockdown, we were all terrified. None of us knew what was going to happen. So I was like, what can I do to help?”
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Kung acted fast. “I thought, ‘I can teach people how to cook. I could teach people how to stretch a can of beans. I could teach people how to take all of the leftovers in their fridge, teach them how to break down the chicken, to turn it into chicken breasts, chicken thighs, chicken soup, the bones.”
As his videos began to gain traction, his profile got picked up by a company called Funimation. “I got my first brand deal through them, and I got an IGTV miniseries through them. I realised at that time, I had made more through them in a couple of months than I had made in an entire year as a line cook in Detroit.”
It was this moment that marked a turning point in Kung’s career. “I realised – this is a career. And I guess the rest is history,” he says.
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Two years later, Kung Food: Chinese-American Recipes from a Third Culture Kitchen was released. “I’m very proud because I worked my butt off for it,” he says, “But I also felt like I was a little bit robbed of the experience of what I envisioned being a writer to be romantically. I was thinking I’d be like Stephen King locked away in a cabin during winter in the snow, drunk off wine all the time,” he jokes.
In reality, he was juggling many different commitments including maintaining his TikTok presence and starting a YouTube channel.
One of his “novelty” recipes will resonate with a Hong Kong audience thanks to his take on the traditional lion’s head meatball, which is served on spaghetti. “I know Hong Kong also has like a special relationship with spaghetti, with restaurants like Spaghetti House and wok-fried Filipino spaghetti, which was a fad dish in Hong Kong in the 80s and 90s,” he says.
Another recipe Kung mentions is Hong Kong-style chicken and waffles. Instead of using Western-style waffles, he uses gai dan zai, aka egg waffles, with bite-sized chicken bites.
As Kung mentions in the introduction of his cookbook, while he is essentially crafting “fusion” cuisine, the term has become a dirty word due to some confused or poorly handled representations of the style.
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“I’m not sure if third-culture creativity has penetrated the zeitgeist of Hong Kong in general, but here it’s starting to take hold,” he says. “While fusion has been associated with being superficial – especially when it’s an east-meets-west thing – third-culture cuisine is the assumption of a complete immersion in different cultures, which gives you access to certain types of nuances that each culture can appreciate.”
As for Kung’s next trick, he’s still exploring. “I have some dream formats that I would like to experiment with. Maybe a graphic novel cookbook, maybe one that focuses on diet and nutrition from the side of cooking and enjoying Chinese food,” he shares. “And making more videos of course”.
There is always a debate about Christmas dessert in my family, and I get many requests. The staples are always there: mince pies, sticky toffee pudding. But I like to bring something new to the table each year and am intrigued to see if it will enter the Gill family canon. This Christmas, I’m making a decadent but surprisingly refreshing mango creme brulee and some chic brown sugar meringues studded with syrupy tinned cherries and laced with coffee cream, both from my new book. Christmas eating should be all about pleasure and letting go, and neither of these will disappoint.
These feel fantastically fancy, rich and decadent, but they are super-easy.
Prep 25 min
Cook 2 hr
Makes 6-8 large meringues
For the meringues
5 egg whites (150g)
¼ tsp cream of tartar
230g soft dark brown sugar
2 tbsp cornflour
For the coffee cream
200g mascarpone
60g caster sugar
A pinch of flaky salt
1 tbsp instant coffee granules, dissolved in 1-2 tbsp warm water
400ml double cream
To serve
200g tinned cherries in syrup, drained, or fresh cherries, pitted
50g grated chocolate
Heat the oven to 120C (100C fan)/250F/gas low, and line two large baking trays with greaseproof paper.
Put the egg whites and cream of tartar in a large, clean bowl or the bowl of a stand mixer, then use an electric handheld whisk or the whisk attachment on the stand mixer to beat the whites on a medium speed until frothy. Add half the brown sugar, whisk until thick, then add the remaining brown sugar and whisk on a medium speed until the meringue mix is really thick and stable – when you lift out the whisk, the meringue should hold its shape in a stiff peak; if it doesn’t, keep whisking. Add the cornflour and beat slowly to combine.
Using a large metal spoon, dollop the meringue on to the lined trays, leaving space in between each one because they will expand as they cook. You’ll end up with six to eight large meringues.
Bake for an hour and a half to two hours. Test they are ready by gently lifting one off the paper: it should feel light and come away easily without sticking; if it’s resistant, it needs a little longer in the oven.
Remove and leave to cool completely on the trays. They will now keep in an airtight container at room temperature for up to three days.
When you are ready to serve, make the coffee cream. In a large bowl, gently beat the mascarpone with a wooden spoon – basically, you want to smush it all around the sides of the bowl, so it’s easier to stir in the cream. Add the sugar, salt and dissolved coffee granules, and mix well. Add the cream, then whisk to a stiff cream.
To serve, spoon the coffee cream on to the meringues, top with the cherries and finish with a generous grating of chocolate.
Fiona Beckett’s drink pairing Given the cherries and chocolate, I’d go for a sweet red with this. The spicy, plummy NYX Mavrodaphne of Patras 2021 (£8 Asda, 15%) is terrific value.
For a large group, double the quantities and bake for longer, but keep an eye out for signs that it’s done (see method). Canned mango pulp or puree really is a good ingredient for providing hope and joy when it feels a bit glum outside. A good way of checking whether the quantity of mango mixture will fit into a dish is to pop the dish on the scales, set them to zero and weigh in 600ml water – it should reach just below the lip of the dish with a roughly 1cm gap.
Prep 25 min
Cook 50 min
Serves 5-6
400ml double cream
200ml mango puree, fresh or canned
90g caster sugar, plus 4 tbsp extra for the brulee
Juice of ½ lime
100g egg yolks (about 5)
Heat the oven to 150C (130C fan)/300F/gas 2 and put the kettle on. Put a 600ml ovenproof casserole dish in a roasting tray in which it fits comfortably.
Put the cream, mango puree, half the sugar and the lime juice in a saucepan and cook, stirring occasionally, over a low heat until steaming.
In a heatproof bowl, whisk the egg yolks and the rest of the sugar until combined. When the cream mixture is steaming, pour it over the yolks and whisk to combine.
Pour this into the ovenproof dish, then transfer it (and its roasting tray) to the oven, being careful not to spill it. (You could pour the egg mixture directly into the dish once it’s in the oven, if you prefer, but that will depend on the angle of your oven door.) Once it’s in the oven, pour enough hot water from the boiled kettle into the roasting tray to come halfway up the sides of the dish containing the brulee mixture, then shut the door and bake for 45 minutes. When it’s ready, the custard should be set on top and the middle should jiggle ever so slightly, but it shouldn’t look wet. You should be able lightly to touch the edges with your fingertips.
Carefully remove from the oven and leave to sit in its hot water bath for a few minutes. Lift the dish out of the bain-marie, leave to cool, then transfer to the fridge – this is best served cold.
Before you brulee the top, check the mix doesn’t look wet on top; if it does, use a piece of kitchen paper gently to pat off the moisture. Sprinkle two tablespoons of sugar evenly over the top, then wipe clean the edges of the dish, because they’ll burn if the blowtorch flame touches them. Blowtorch (or grill) the sugar until caramelised, then leave to sit for three to five minutes, until it’s no longer hot. Repeat with the remaining two tablespoons of sugar, then leave to cool so the caramel sets hard. Serve immediately.
If you don’t have a blowtorch, put the dish under a high grill. Keep an eye on it because you’ll need to move it quite quickly as soon as the top starts to go golden, catch colour and bubble in a few places. Remove from the grill and leave to cool before repeating with the second sprinkling of sugar. Remove from the grill and cool before popping it back in the fridge for 10 minutes before serving – when using a grill to caramelise a brulee, it can often heat up the custard a touch too much, which is why it needs a bit of extra cooling time.
Fiona Beckett’s drink pairing A brilliant dessert to show off a sweet wine. I’d go for a Jurançon, or Adnams’ gorgeously peachy Fine Dessert Wine Pacherenc du Vic-Bilh 2020 (£11.49 for 50cl, 12%) from south-west France.
These recipes are edited extracts from Ravneet Gill’s new book, Baking for Pleasure: Comforting Recipes to Bring You Joy, published on 7 December by Pavilion Books at £26. To order a copy for £22.88, go to guardianbookshop.com
The holiday baking season is upon us. Although we're kind of famous for our love of pie here at Good Food, we're also big fans of cake. Mmmmmm… a soft sponge with a few layers of frosting. What could be better? Have a hankering for a show-stopping chocoflan, a classic Bûche de Noël, a delicious vegan, gluten-free cake, or a sugar-free Bundt? We've got recipes.
Want more sweet treats? Check out:
Claudia Fleming adapted this older recipe for a gingerbread cake from her cookbook, "The Last Course." Photo by Johnny Miller
Ginger Stout Layer Cake
Claudia Fleming reworked her gingerbread recipe, published in The Last Course, and wound up with this cake. She's not the biggest fan of frosting, so she ices between the layers and on top but leaves the sides au naturel. If you want more frosting, increase her Buttermilk "Ermine" Frosting recipe by half. Get the recipe
Satin-Glazed Midnight Black Chocolate Cake
This one is for the chocolate fanatics. It comes to use from food scientist Shirley Corriher, who explains the chemical world of baking in her book, BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes. Get the recipe
Comprised of a fudgy, chocolate cake and a traditional flan, Esteban Castillo’s Classic Chocoflan went viral because when the cake is baked and inverted, the ingredients flip, creating a visual magic trick. Photo by Esteban Castillo
Classic Chocoflan
Esteban Castillo, the blogger and cookbook author behind Chicano Eats, describes chocoflan as "a magic trick you can eat." When you make it, you add the cake batter to the pan then pour in the flan. During the baking process, they switch places. You'll find this recipe in his cookbook, Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts. Get the recipe
Kardemummakaka (Cardamom Cake)
Anna Brones and Johanna Kindvall, authors of Fika: The Art of the Swedish Coffee Break, describe kardemummakaka as the quintessential fika snack. Swedes are big fans of cardamom and it shows in their baking. They suggest purchasing whole cardamom seeds and crushing them yourself. Get the recipe
It's vegan, it's gluten-free — it must be Claire Ptak's California Cake. Photo by Maren Caruso
Gluten-Free California Cake
A Northern California girl moves across the pond, opens a sweets shop, and winds up baking the wedding cake for the Duke and Duchess of Sussex. The premise sounds like an elevator pitch for a '90s rom-com but this plotline is real life for Claire Ptak. A Chez Panisse alum, Ptak runs Violet, where she incorporates gluten-free, refined sugar-free, and vegan treats into her repertoire. This vegan and gluten-free cake is a popular one. Get the recipe
Portuguese Orange Olive Oil Cake
Food writer David Leite, who grew up in a Portuguese American family in Massachusetts, loves sharing recipes on his site, Leite's Culinaria. That's where this cake comes from. It's a perfect use for navel oranges, which hit their peak in winter. Get the recipe
Apple-Olive Oil Cake
Olive oil helps with texture, typically producing light and moist cakes. The flavor of the oil itself pairs especially well with fruit, as in this recipe, which comes from Emily Luchetti. Get the recipe
Pastry chef JR Ryall shares his recipe for his Irish coffee meringue. Photo by Cliodhna Prendergast
Irish Coffee Meringue Gâteau
In this cake, the cream is flavored with Irish whiskey and the meringue is flavored with coffee. JR Ryall, pastry chef at Ballymaloe House in County Cork, Ireland, assembles it a few hours before he plans to serve it in order to give the boozy cream a chance to slightly soften the meringue. His book, Ballymaloe Desserts: Iconic Recipes and Stories from Ireland, features more treats from the famous Ballymaloe dessert trolley. Get the recipe
The French yule log, aka the Bûche de Noël, is a classic Christmas cake. Photo via Shutterstock
Mocha Bûche de Noël (Mocha Yule Log)
Don't be intimidated by this classic Christmas cake. "The recipe may look elaborate but, broken down, it's quite simple," says Aleksandra Crapanzano. "All you are really doing is making a génoise in a sheet pan, rolling it up so it stays malleable, brushing it with coffee, slathering it with buttercream, rolling it back up, running the tines of a fork over the buttercream, dusting it with sugar and cocoa, et voilà!" However, you will need a candy thermometer and two 10 x 15-inch rimmed baking sheets to complete it. Get the recipe
Nigella's Chocolate Gingerbread Cake
Pulling from Nigella Lawson's book Feast, this recipe adds chocolate chips to the gingerbread batter. Some instructions — like adding baking soda to the liquid or lining a roasting pan with parchment — might seem odd to an American baker. She also warns that the baked cake "will be slightly damp underneath the set top and that's the way you want it." Here, we've topped Nigella's Chocolate Gingerbread by adding Evan Kleiman's Lemon Curd. Get the recipe
Another Delicious Death by Cake
Inspired by Agatha Christie's mysteries and the era of WWII rationing, the recipe isn't for the chocolate cake that Mitzi baked for Dora "Bunny" Bunner's birthday celebration, but Patrick Simmons probably would die for this delicious chocolate cake. Get the recipe
Sweet potato flour is used in place of sugar in this cake recipe and complements the persimmon flavors. Photo by Kristin Teig
Persimmon and Spice Bundt Cake
This sugar-free recipe from Brian Levy, author of Good & Sweet: A New Way to Bake with Sweet Ingredients, "tastes like early winter and conjures visions of logs glowing in the fireplace while snow wafts beyond the window." Where does it get its sweetness? Ripe persimmon puree, sweet potato flour, dried apples, dates, and dried Zante currants. Get the recipe
Rose Levy Beranbaum's Golden Lemon Almond Cake
How about giving a cake as a gift this Christmas? This one, from Rose Levy Beranbaum, certainly fits the bill. We'd expect nothing less from the author of The Cake Bible. Get the recipe
Kentucky Bourbon Cake
Of course this recipe comes from a book titled Vintage Cakes. A quarter-cup of bourbon goes into the cake and another quarter-cup goes into the glaze so the cake delivers what its name promises. Get the recipe
Andrea Nguyen's mocha cake, which you can see in the upper left corner, took 30 trials to perfect. The cake in the center is the Spice-Citrus Marble Cake, which is also delicious. Photo by Aubrie Pick
Vietnamese Mocha Cake (Bánh Moka)
Inspired to make a Vietnamese coffee cake, but not in the style of a traditional American coffee cake, Andrea Nguyen went at least 30 rounds before she perfected the recipe. The result is an absolutely delicious cake that tastes like Vietnamese coffee. Look for it in her latest cookbook, Ever-Green Vietnamese: Super Fresh Recipes. Get the recipe
Funny Cake
A traditional Pennsylvania Dutch treat, Funny Cake began as a sweet breakfast but people started eating it after dinner, too. This recipe comes from Jennie Cook's 2013 book, Who Wants Seconds?: Sociable Suppers for Vegans, Omnivores & Everyone in Between. Get the recipe
Chocolate Wafer Cookies & Ice Box Cake
What is an icebox cake? The perfect dessert when you don't want to bake. It involves layering whipped cream with cookies. There are all sorts of variations using different flavored creams slathered on everything from graham crackers to sandwich cookies. Chocolate wafers are a favorite. This version includes a recipe for homemade chocolate wafers but you can also use store-bought ones. Get the recipe
Carrot cake has carrots in it so it must be healthy, right? Photo via Shutterstock
Classic Carrot Cake with Vanilla Cream Cheese Frosting
Abby Dodge, author of The Weekend Baker, developed this classic carrot cake with cream cheese frosting for a "carrot cake smackdown" held by the now shuttered magazine Fine Cooking. We don't know if it won the top prize but it won our hearts. Get the recipe
Lovely Lemon Yogurt Cake
Odette Williams knows that cakes don't have to look elaborate or require a complicated baking process to be delicious. That's why she wrote the book Simple Cake. Get the recipe
Pumpkin Upside-Down Cake with Cranberry Pecan Topping
There's always room for dessert. Emily Luchetti includes recipes for plenty of delicious ones in her book, A Passion for Desserts. With its use of pumpkin, cranberries and pecans, this is a perfect cake for autumn and winter holiday feasts. Get the recipe
The humble pound cake is a crowd pleaser. Photo via Shutterstock
The Great American Pound Cake
An excess of sugar and butter make this cake wonderfully moist, explains BakeWise author Shirley Corriher. She blends the flavoring with the fat, because the fat distributes the flavorings so well. Make sure you do a good job of beating the flour, the leavening, and the dry ingredients together or your cake will have holes. Get the recipe
Dairy-Free Coconut Pound Cake
"Made from four different coconut-derived products — oil, flour, flakes, and milk — the rich flavor of this dairy-free pound cake will bring you back for a second slice," says Carla Bartolucci. "I've made a few tweaks to the mixing technique and proportions used in a classic pound cake to give it a better spring in the oven. The batter might seem thick, but the cake will bake up very moist." Get the recipe
Trish (she/her) is the deputy food editor at Good Housekeeping, where she covers all things food, from cooking trends and delicious recipes to top-tested kitchen products and grocery finds. She has more than a decade of experience writing about food for GH, Women’s Health, Prevention, Redbook, Woman’s Day, The Daily Meal and Food Network. When she’s not at the supermarket or trying out a new recipe, you can find her at the beach, in her backyard or on the couch — typically with a glass of wine in hand.
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