Holiday Almanac December 6: Chocolate Chiffon Cake

For more information on the Holiday Almanac, go here. Or to see what I've been up to on past Holiday Almanac days, check out this page.

Today's task is meant to be 'bake a chiffon cake' from a cake mix, but since chiffon cake mix is not a thing (at least not in the UK), I figured I'd make one from a recipe in the box. But the only one I could find was for a chocolate chiffon cake, so here we are.

I don't know that I've ever had a chiffon cake before this, and I don't know that I actually know what defines a chiffon cake now... it's just a light cake, I guess? Anyway, if you're going to do the 'slice, butter and toast' method of serving a chiffon cake, then I recommend using a non-chocolate recipe as doing it with chocolate cake was just kind of strange. But the cake itself was great, though kind of boring without frosting.

Basically, if you're into cake but not into frosting, then this is the holiday treat for you. Make this 'to welcome company' as the almanac suggests, or just because it sounds delicious... either way, you'll come out on top. And since you don't have to wait for this one to cool before you frost it, you'll save time along the way!

The verdict:

3 spoons out of five. My favourite part about cake is the frosting, so this just wasn't the cake for me.

The recipe:

Chocolate Chiffon Cake

the directions:

Preheat oven to 176C/350F and line a large loaf pan with paper.
Sift flour, soda, salt, and 1 cup sugar.
Add oil and ½ c buttermilk.
Beat 1 minute.
Add remaining buttermilk, egg yolks, and cooled chocolate.
Beat 1 minute longer.
In a separate bowl, beat egg whites until stiff but not dry.
Gradually beat in remaining ½ c sugar.
Fold into batter, then pour into prepared loaf pan.
Bake 25-30 minutes, then slice, spread the slices with butter, and toast under the broiler for an additional minute or two until crispy on the edges.
Remove from oven and sprinkle with powdered sugar.
Serve immediately.

the ingredients:

1 ¾ c cake flour
¾ tsp baking soda
¾ tsp salt
1 ½ c sugar, divided
1/3 c vegetable oil
1 c buttermilk, divided
2 eggs, separated
2 oz unsweetened chocolate, melted
Butter for serving
Powdered sugar for sprinkling

Brandied Cranberries

In my family, we all refer to cranberry sauce as simply ‘cranberry.’

I don’t know how this got started, but I would hazard a guess it was because as a kid, my favourite food for a good long while was cranberry. It didn’t even have to be the good homemade kind; just the kind shaped like a can was good enough for me. Relatedly, my favourite doll was a terrifying plastic doll with blond hair and a tattered pink dress named, I kid you not, Cranberry.

When I was a teenager, I learned how easy cranberry is to make, and I’ve been making it every year for Thanksgiving ever since. This year, when I realised Eleanor had her own recipe for ‘brandied cranberries’ in the box, I got excited: a new way to make cranberry in honour of one of my favourite holidays!

But then I read the recipe and realised it’s basically the exact same recipe I’ve been making for half my life every year on Thanksgiving.* So I made the cranberry, thinking it would be exactly the same as the stuff I’ve always made… until I got to the brandy.

¾ cup of brandy is a huge amount of brandy, you guys. That’s 6 ounces of brandy, or 4-6 shots, depending how you measure a shot in your house. And it’s not added to the cranberry until after you remove it from the oven, meaning that almost none of it cooks off (some probably still does, because the dish sizzles like crazy when you pour in the alcohol). This means that this cranberry is boozy enough that if I were hosting a Thanksgiving dinner with children present, I would probably not serve it to them… unless their parents were desperate to make them take a nice, long nap.

However, it also means that this cranberry is insanely delicious. Decadent, rich, and with that perfect balance of sweet/sour/bitter that makes me want to pour it all over everything I eat. And if no one's looking and you stir a wee spoonful into a glass of bourbon, top it with a dash of bitters, and serve it with the biggest ice cube you can find in a sort of holiday riff on an Old-Fashioned, no one will complain, I guarantee it.

We're not celebrating too much this year since today is a work day in all countries except the US, but I've been dwelling on the things I'm grateful for all day, and here are just a handful:

• Amazing friends near and far.

• The cosiness of winter in Scotland.

• Commuting by bus every morning and the insane amount of books I’ve been able to read because of it.

• A flat with a giant bay window that overlooks my favourite street in Edinburgh.

• A husband willing to sit through a Bring Me The Horizon show this week, even though he’d rather have been playing video games.

• When you find grapes so ripe they crunch when you bite into them.

• All of the incredible trips I’ve been able to take this year, to Miami, San Francisco, Liverpool, Glasgow, Tulum, Paris, London and Berlin… and to Vienna next month!

• Tesco selling cranberries so I don’t have to schlep to the fruit market.

• A Christmas tree shop that delivers!

• Candles that make the entire flat smell like winter.

• Living on a block with 2 chocolate shops, a florist, 2 bakeries, 3 coffee shops and a wine shop

• Turning 30 and finally feeling like I might know myself at least a little bit better.

But most of all, I’m thankful to have a warm, safe home to share with my husband in a beautiful city I call home in a wonderful country we’ve adopted as our own. Hugs to you from the Recipe Box Project kitchen, and remember today to be grateful for all the things you have! 

*Minus the crushed pecans and orange zest, two ingredients I definitely prefer to include.

the verdict:

5 spoons out of five. This is perfect, unpretentious, easy and impossible to mess up cranberry sauce. Serve it with turkey, serve it with roast chicken, serve it on a scone or on a spoon or over ice cream or in a cocktail and it will be perfect no matter what!

the recipe:

Brandied Cranberries

the directions:

Preheat oven to 175C/350F.
Wash cranberries well and place in a single layer in a shallow baking dish.
Sprinkle sugar evenly over cranberries, then cover dish tightly with foil.
Bake 45-60 minutes until cranberries are burst and sauce has formed.
Remove from oven and add brandy immediately.
Allow to cool, then serve or store for later use.

the ingredients:

16 oz fresh cranberries
1 1/2 c sugar
3/4 c brandy

No-Bake Pumpkin-Spice Latte Pie, or, Java Pumpkin Pie, 1970s-style

Well, I've done it. I've definitively proven that Eleanor was 100% ahead of her time when it comes to baked goods. While the rest of us would only discover the joys of the Pumpkin Spice Latte in 2003 when Starbucks brought it to us at an unprecedented scale, Eleanor knew the secret wonder of pumpkin + coffee + spices ever since the 1970s, and now you can too!

There's a family legend around here that goes like this: one time when I was a toddler, I demanded to call my grandmother before we visited her later that week. We got on the phone, and I told her I was excited to come see her.

'What are we going to do when you come visit, Blair?' asked my grandmother innocently.
'WE WILL MAKE A PUNKIN PIE.' I stated vociferously.
'But it's August...' said my grandmother, already trying to talk me out of it.
'WE WILL MAKE A PUNKIN PIE.' I said again.
'Ok,' said my grandmother, 'how will we make this pumpkin pie?'
'FIRST we go to Publix and get the vipping cream!' I exclaimed, ever clear on my priorities.*

And that was how I learned, as a very small toddler, that you can talk your grandparents into making a pumpkin pie in the off season if you just explain to them in a step-by-step manner exactly what you require.

But back to the pie at hand: We all know the PSL is a little played out-- even the most diehard addicts would have to admit that when Pringles started making pumpkin spice crisps, the novelty of PSLs may have started to wane. So this year, instead of thinking up the most random dessert/breakfast/meal/drink that you can pumpkin-spice-ify, why don't you take it back to the OG pumpkin-spice product and make this pie. It's warming, it's comforting, you make the whole thing in one bowl and you don't even have to bake it!

Plus, if you bring this to your Friendsgiving celebration on Thursday, I can guarantee you'll be the hit of the party. I mean, who DOESN'T love pie and coffee? Bonus points if you serve it with homemade, vanilla-scented whipped cream, but seriously, no one is going to turn down a slice of this even if you serve it plain.

*It's important to recognise that, as a toddler, I didn't care at all about pumpkin pie, but I loved whipped cream. I had learned that my parents wouldn't generally give me a squirt of whipped cream straight from the can if I asked without pumpkin pie, but with pie present, I could, at the very least, lick all of the whipped cream off of my slice before I ate it.

The verdict:

5 spoons out of five. There's pie and then there's pie when it comes to Thanksgiving, and even though I recognise that there is nothing the world needs less than another pumpkin pie recipe this time of year, the fact that this one is no-bake (NO CROWDING OUT YOUR OVEN!) and infused with strong coffee (CAFFEINE TO COMBAT YOUR TURKEY COMA!) really set it apart. No matter whether you're the type who likes to stick with the classics on Thanksgiving (like me!) or the type who likes to experiment with new and unusual dishes each year, this riff on the classic is the perfect dish for you... and your friends, if you decide to share!

The recipe:

No-Bake Pumpkin-Spice Latte Pie

the directions:

Put cold milk and gelatin into blender or food processor container.
Add hot coffee, cover and process on low until gelatin dissolves (be sure to scrape the bottom every now and then, where the blades don't scrape!).
Add brown sugar, pumpkin, salt, spices, and cream, then cover and blend until smooth.
Add crushed ice or ice water gradually and process until ice is liquefied.
Pour into prepared crust and chill until firm, at least 4 hours or overnight.

the ingredients:

½ c cold milk
5 tbsp unflavoured gelatin
½ c coffee, heated to boiling
¾ c brown sugar, firmly packed
2 c canned pumpkin
½ tsp salt
1 tsp cinnamon
¾ tsp nutmeg
¼ tsp ginger
½ c cream
1 c crushed ice or very cold water
1 graham cracker crust or pre-baked pie crust (I used this one)