I love this easy to make, perfect, moist and fluffy bunt cake!!

EGGNOG BUNT CAKE

½ cup butter, melted
1 cup sugar
3 eggs
2 cups four
1 Tbsp baking powdered
½ Tsp salt
1 cup eggnog

Pre-heat oven to 180 °C. Mix butter and sugar until fluffy. Mix in eggs. Shift in flour, baking powder and salt and mix until just combined. Add eggnog and mix until smooth. Fill into a buttered and floured 20 cm round baking dish with removable sides. Smoothen the surface with the back of a spoon. Bake at 180 °C for 60 minutes or until an inserted toothpick comes out clean. Done!

CHRISTMAS EGGNOG CAKE

Cake:

125 g butter, melted

1 cup sugar

3 eggs

2 cups four

1 Tbsp baking powdered

½ Tsp salt

1 cup eggnog

Frosting:

250 g cream cheese

1 Tsp vanilla extract

½ cup butter, melted

500 g confectioner’s sugar

Food coloring and decoration as desired

For the cake mix butter and sugar until fluffy. Mix in eggs. Shift in flour, baking powder and salt and mix until just combined. Add eggnog and mix until smooth. Fill into a buttered and floured 20 cm round baking dish with removable sides. Bake at 180 °C for 60 minutes or until an inserted toothpick comes out clean. Meanwhile make frosting by mixing all ingredients. Cut done cooled cake lengthwise in half and spread about ½ cup frosting on bottom half. Place top half back on top and cut off the uneven cake top. Spread frosting all over and decorate as desired.

EGGNOG-PRALINES

125 ml Eggnog (Eierlikör)

200 g Coconut flakes

200 g white chocolate

50 g butter

Coconut flakes to cover pralines

In a water bath melt chocolate and butter. Mix in eggnog and coconut flakes. Refrigerate for 30 minutes. Form small balls and roll them in coconut flakes. Refrigerate for another 30 minutes.

Jingle bells, Jingle bells…. Here is another typical Austrian Christmas cookie specialty:

KOKOSBUSSERL (Coconut-kiss cookies)

4 egg-whites

1 Tbsp vanilla-sugar

¼ Tsp salt

Ground lemon peel of ½ organic lemon

160 g confectioner’s sugar

200 g coconut flakes

1 Tbsp flour

Preheat oven to 180 °C. In a heatproof bowl beat egg whites, salt and vanilla sugar very stiff. Carefully mix in lemon peel, confectioner’s sugar and coconut flakes. Set bowl over a bowl of boiling water and heat the mixture until very warm. Add flour. On a baking sheet make little heaps of about 1 Tsp mixture, set about 1 inch apart. Bake until brown peaks form.

I just love Christmas time. Sitting in a cozy spot, cookies, hot punch and a good book….heaven!! This is a typical Austrian specialty.

LINZER AUGEN COOKIES

100 g confectioner’s sugar

200 g butter, cold

300 g flour

1 egg

1 Tbsp vanilla sugar

Ground peel of ½ organic lemon

Apricot jam

Confectioner’s sugar to sprinkle

Knead together all ingredients. Cool for 30 minutes. Roll out between two baking paper sheets. With a cookie cutter cut out disks. Cut out a smaller disk out of half of the disks (makes the top layer). Bake for 10 minutes. Spread jam on the still hot full disks and top with upper layer disks. Let cool and sprinkle with confectioner’s sugar.

Good morning, Honey!! Today is Snickerdooooooodle day!! I just loooooove them (my honey and the snickerdoodles…)!!

SNICKERDOODLES

2 3/4 cups all-purpose flour
2 Tsp baking powder
1 Tsp baking soda (Natron)
1/4 Tsp salt
8 Tbsp butter, melted
2 eggs
1/2 cup neutral oil (rapeseed or sunflower..)
1 3/4 cups sugar, plus more if needed
2 Tbsp ground cinnamon, plus more if needed

Preheat the oven to 180 °C. Line baking sheets with baking parchment paper. Sift together flour, baking powder, baking soda, and salt. In the bowl combine butter, oil, and 1 1/2 cups sugar and beat until fluffy. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Make balls of 1 Tbsp dough, and roll in cinnamon sugar. Place about 5 cm apart on the prepared baking sheets. Bake about 10 minutes, rotating the baking sheets after 5 minutes. Surface of cookies should crack. Let cool if you can fight off the others in the room (which I apparently couldn’t as you can see in the picture). The Snickerdoodles look raw when done and are very soft. When they cool they become hard and crunchy. Trust me and just wait untill they are cold! Store in an airtight container up to 1 week.

YUMMMMMMMYYYY!!

This moist delicious cake is just the perfect treat for a coffee brake on a rainy Monday morning!

SPELT-COFFEE CAKE

250 g spelt flour (Dinkelmehl)

250 g brown sugar

1 Package baking powder

1 Tbsp vanilla sugar

1 Tbsp coffee extract or 1 strong espresso

250 ml oil

5 eggs

Preheat oven to 180 °C. Mix all ingredients and fill batter into a buttered and floured baking dish (Guglhupf). Bake for 50 minutes. Let cool and remove from dish.

Irresistible MAPLE SYRUP CAKE!!!
(Modified from a Martha Stewart Living recipe)

3/4 cup (180 g) unsalted buttur or neutral oil
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
½ cup dark-brown sugar
2 large eggs
¾ cup maple syrup
2 tsp pure vanilla extract
1 cup sour cream or yoghurt

Preaheat oven to 180 °C. Butter cake pan and dust with flour (I use a Guglhupf Bundt pan).
Melt butter or use oil and mix well with brown sugar, maple syrup, vanilla and eggs in a medium bowl. Mix dry ingredients in a bowl and add to the egg mixture alternating with the yoghurt. Beat until just combined. Fill batter in prepared pan and sooth down the surface. Bake for 35 to 40 minutes or until golden brown and an inserted toothpick into the middle comes out clean. Remove from pan and let cool.
This cake is easy to make and comes out perfect! YUMMMIIIIEEEEE!!!! :o)

Close your eyes and imagine falling back into a whirl of liquid dark-black chocolate, so moist and munchy that it covers you like a warm duvet and so soft that you feel surrounded by silk and cotton.
This is the almost erotic feeling you get while first trying this magnificent and perfected cake, a duet of bittersweet Guinnessand rick chocolate modified from a brilliant recipe of Nigella Lawson.

for the cake

250 ml Guinness
250 g butter
75 g unsweetened dark cocoa powder
400 g confectioners’ sugar
142 ml sour cream
2 large eggs
1 tablespoon vanilla extract
275 g all-purpose flour
2 ½ Tsp baking powder

for the topping

300 g cream cheese or curd cheese
150 g confectioners’ sugar
125 ml whipped cream or low-fat yoghurt

Preheat the oven to gas mark 180°C, and butter and line a 23cm / 9 inch springform tin.

Pour the Guinness into a pot, add the butter – in spoons or slices – and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then slowly pour Guinness mixture in, constantly stirring. Finally whisk in the flour and baking powder.

Pour the cake batter into the greased and lined tin and bake for 45 minutes to an hour. Leave to cool completely in the tin on a cooling rack, as it is quite a damp cake.

When the cake’s cold, sit it on a flat platter or cake stand and get on with the icing. Lightly whip the cream cheese until smooth, sieve over the icing sugar and then beat them both together. Or do this in a processor, putting the unsieved icing sugar in first and blitz to remove lumps before adding the cheese.

Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.