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There's almost too many seasonal greats to count, like figgy pudding, fruitcake, bûche de noël (yule log cake), not to mention sticky toffee pudding and Battenberg cake.
Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom , certain rich versions may be iced and decorated . Fruitcakes are usually served in celebration of weddings and Christmas .
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
This gluten-free cranberry bread pudding is rich, creamy and delicious, and when eaten freshly baked and warm, it fills you up immensely. Get the recipe: Gluten-Free Cranberry Bread Pudding Bakerita
Made with brandy, treacle and dried fruit. The dried fruit and peel are soaked in brandy, and later the whole pudding is before being set on fire at table. The brandy enables it to burn. This pudding is usually topped with plastic or sweet robins, skaters, berries, holly and snowmen. Clootie dumpling: Scotland
It is a light and crumbly cake, and light on fruit and candied peel; only currants, raisins, sultanas and cherries. [4] There is also the Scottish black bun, of a similar recipe using whisky and often caraway seeds, eaten on Hogmanay. [5] Aside from candied cherries, some Christmas cake recipes call for angelica for green colour. [5] [6]
The shape is inspired by a traditional European fruit cake known as Gugelhupf. Bundt cakes are not generally associated with any single recipe, but they are often made with chocolate. Bustrengo: San Marino: A dense and moist cake containing cornmeal, bread crumbs or stale bread, figs, raisins, diced apples, lemon rind and orange rind. Butter cake
After 1830 plum cake was often referred to as fruit cake or black cake. [13] In 1885, in a description of plum cake that sounds like plum pudding, it was described as " mucilaginous " (gluey) – a solid, dark-colored, thick cake with copious amounts of plums, gritty notes from raisins.