Bake it Merry

From peppermint crinkle cookies to hot cocoa cake, these seasonal standouts are sure to earn a permanent spot on the sideboard.

- recipes by BETH BRANCH

Gingerbread Bundt Cake

WORKING TIME 30 minutes
TOTAL TIME 1 hour 30 minutes
MAKES 12 to 14 servings

For the cake:
1 cup (2 sticks) unsalted butter, at room temperature, plus more for pan
3 cups all-purpose flour, spooned and leveled, plus more for pan
1 tablespoon baking powder
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
½ teaspoon kosher salt
1½ cups packed light brown sugar
3 large eggs
1 cup whole milk
½ cup molasses
1 teaspoon pure vanilla extract

For the glaze:
2 ounces cream cheese, at room temperature
1 cup confectioners' sugar
½ teaspoon pure vanilla extract
Ground cinnamon and ginger, for garnish

1. Make the cake: Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan. Whisk together flour, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a bowl. Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Beat in eggs, one at a time, beating until combined after each addition. Beat in milk, molasses, and vanilla. Gradually beat in flour mixture until well combined.
2. Transfer batter to prepared pan. Bake until golden-brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
3. Make the glaze: Whisk together cream cheese, confectioners' sugar, vanilla, and 1 tablespoon water in a bowl until thick and smooth. Spoon glaze over cake and sprinkle with ground cinnamon and ginger.

Chocolate Peppermint Crinkle Cookies

WORKING TIME 30 minutes
TOTAL TIME 1 hour
MAKES 24 cookies