Bakers Journal

Sweet Holiday Treats

November 29, 2007
By Bakers Journal

A collection of seasonal formulas to inspire your mixing bowl – and your cash register.


Gumdrop Cake

Unsalted butter – 226 g
Granulated sugar – 210 g   
Whole eggs – 2
Milk, warmed – 250 g
All-purpose flour – 400 g
Baking powder – 8 g
Salt – 6 g
Gumdrops* – 500 g
Vanilla – 4 g


1. Grease and flour an angel food cake pan or a ring pan.
2. Cream butter and sugar, then add the rest of the ingredients as listed (make sure gum drops are floured before adding to cake).
3. Pour into pan and spread evenly.
4. Bake in 350 F oven for an hour.
5. Cool in pan for 10 minutes, then remove to cooling rack.
*Note: Use baking gumdrops or original gumdrops that have been quartered and floured.
Yield: Makes one cake.

Gingerbread Cookies

Unsalted butter – 226 g   
Granulated sugar – 330 g
Whole eggs – 1
Corn syrup – 34 g
All-purpose flour – 450 g
Baking soda – 8 g
Cinnamon – 5 g
Ginger – 5 g
Cloves – 5 g

1. Cream butter and sugar, then add egg and corn syrup and mix well.
2. Blend dry ingredients together then add to butter mixture.
3. Chill for approximately an hour.
4. Roll out to 1/4-inch thickness and cut with desired cutters.
5. Bake at 350 F for seven to 10 minutes.
Yield: Approximately five dozen small gingerbread men.


Shimmery Orange Cookies

Unsalted butter – 226 g
Granulated sugar – 420 g
Whole eggs – 2
Grated rind of two oranges
Orange juice – 125 g
All-purpose flour – 560 g
Baking powder – 8 g
Salt – 5 g

1. Cream butter and sugar.
2. Beat eggs then add to sugar mixture.
3. Add orange rind and juice.
4. Add dry ingredients and blend until dough is stiff, but pliable.
5. Refrigerate overnight. Dough may be shaped into a roll for cutting or simply shaped into a ball and wrapped well.
6. Cut cookies from roll or roll out and cut with cookie cutters.
7. Sprinkle with sugar, then bake for approximately 10 minutes at 325 F or until slightly golden.
8. If desired, decorate with candied orange rind.
Yield: Approximately six dozen.


Danish Kringle
This layered pastry is a favourite holiday treat in Denmark, although this formula doesn't require the usual layering of butter and dough.

Active dry yeast – 10 g   
Water, warmed (110 F) – 60 g
Heavy cream, warmed (100 F) – 170 g
Egg yolks – 3
Egg whites – 1
Granulated sugar – 34 g
Salt – 5 g
Cardamom – 2 g
All-purpose flour – 525 g
Unsalted butter – 226 g
Egg whites, beaten – 1
Granulated sugar
Slivered or sliced almonds

1. Soften yeast in water, then add egg yolks, whites and cream; whisk.
2. Blend dry ingredients, then cut butter in (grated, frozen butter works well).
3. Add to mixer and blend until just combined.
4. Refrigerate 12 hours or overnight in well-oiled container.
5. Make filling (see below).
6. Remove from fridge, divide in two, roll each half into 24-inch square, then fold in half and in half again to create 12-inch square; let rest for 10 minutes.
7. Roll each square into a rectangle (approximately 12 X 24-inches).
8. Spread filling onto bottom two-thirds of the dough, then fold uncovered portion of dough over middle of the dough; fold once more to create three layers of dough.
9. Seal seam, place on baking sheet, then pull into horseshoe shape.
10. Repeat above with second piece of dough.
11. Proof for one hour.
12. Brush with egg white, sprinkle with sugar and almonds, then bake for 25 minutes at 375 F or until internal temperature of dough is 190 F.
Yield: Two horseshoe-shaped Kringles.

Apple filling:
Apple, peeled, diced – 140 g
Brown sugar – 116 g
Cinnamon – 3 g
Pecans, chopped – 64 g
Melted butter – 24 g

1. Mix ingredients together, then use to fill one Kringle.

Date filling:
Brown sugar – 116 g
Walnuts, chopped – 62 g
Dates, chopped – 160 g   
Melted butter – 24 g

1. Blend together, then use to fill one Kringle.

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