“Christmas baking, cookies, cakes and candy-making” — it’s so alliterative, someone should have written a song.
Here are two more reasons to do some baking in the next few days: Dresden Stollen with Cranberries is a yeasted bread full of almonds, dried fruit and marzipan. Eat it warm out of the oven, dusted with powdered sugar, or, as Kristina Mistry suggests, slice it, toast it and slather it with butter.
Italian Fig and Nut Cake is really not as sweet as a cake, but sweeter than ordinary quick breads. The chunks of chocolate, dried fig and hazelnuts are perfect accented with bits of lemon and orange zest. You also can make this cake with candied orange peel or lemon peel if you like. It’s great with hot coffee or cold eggnog.
There’s still time to turn on the oven and bake before Christmas, and these two specialty breads are sure to make the crowd happy — even if they don’t actually sing.