Other St. Nicholas Cakes & Desserts

St. Nicholas Black Forest 'Good Works' Cake
St. Nicholas Strawberries 
Saint Nicholas Gingerbread
St. Nicholas Cake
Saint-Nicolas Cake (a light fruitcake)
Saint Nicholas Cake (fruitcake with chocolate)
Danish Puff Crozier
Saint Nicholas Name Day Sailboat Cake

Traditional European St. Nicholas Cakes & Desserts

St. Nicholas Black Forest 'Good Works' Cake

The cherries in the middle of this quick and easy dessert symbolize the good works of St. Nicholas—some hidden and some done openly. This is a reminder that our lives should be the same—doing good deeds in secret and also openly. Milk chocolate brownie mix and topping makes a lovely dessert.

1 package brownie mix, milk chocolate or regular
½-1 cup chopped walnuts, optional
1-21-ounce can of cherry pie filling
¼ cup sliced almonds
Thick milk or regular chocolate fudge ice cream topping
Sweetened whipped cream (1 cup whipping cream, 1½ tablespoon confectioners' sugar, ¼ teaspoon vanilla)

Follow instructions to make cake-like brownies. Divide batter into 2 greased 8-inch round cake pans. Bake as directed (this will probably take a little longer as the layers are a bit thicker than in a 9x13-inch pan).

Cool. Place one layer on cake plate. Spread ½ of the thick chocolate or fudge sauce over this bottom layer and then cover with ½ can of cherries. Place other brownie layer on top. Refrigerate.

Before serving, spread remainder of chocolate/fudge sauce over the top layer. Cover with remainder of cherries and sprinkle with almonds. Serve with whipped cream (easy to do with a cream whipper).

Adapted from St. Michael the Archangel On-Line>

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St. Nicholas Strawberries

Strawberry St. Nicholases made with cheesecake creme hold their shape and do not collapse like whipped cream or other softer mixtures. Use leftover filling as a delicious fruit dip.

Strawberries
Cheesecake Creme
Chocolate syrup

Slice hulls off strawberries so they will stand up straight. Cut tops off to be the miters. Place a blob of cheesecake cream on bottom strawberry piece. Use a toothpick to draw cross on the "miter" piece. Put "miter" on top of the cream filling. When all strawberries are put together, use a toothpick to make chocolate syrup eyes. Chill until ready to serve.

CHEESECAKE CREME

1 7-ounce jar marshmallow creme
1 8-ounce package cream cheese (regular, not low-fat)

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Saint Nicholas Gingerbread

This unusual light gingerbread is sweetened with maple syrup, rather than molasses. Make junior or mini loaves to give away on St. Nicholas Day!

1 cup maple syrup
1 cup sour cream
1 egg, slightly beaten
2½ cups all-purpose flour
2 tsp. ground ginger
1 tsp. baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
6 tablespoons butter, melted
Sweetened whipped cream for topping

Blend maple syrup, sour cream and beaten egg with a whisk or spoon. Sift dry ingredients together and stir into liquid mixture, beating well. Add melted butter and mix thoroughly. Grease and flour a loaf pan (9x5x3-inches) and bake at 350º for 35-45 minutes (junior loaves, 7 3/8x3 5/8x2¼, 35-40 minutes; mini loaves, 4½x2½x1½, 25-30 minutes) or until a toothpick inserted in the center comes out clean. Serve warm, topped with sweetened whipped cream.
Makes 8 servings (one large loaf, two junior loaves, 6 minis).

From Nancy's Place, Kitchen Kreations. Used by permission.

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St. Nicholas Cake

St. Gregory of Nyssa Orthodox Church, Columbus, Ohio, serves these cakes on the feast day of St. Nicholas. Using Cherryman or Tillen Farms maraschino cherries gives good flavor.

½ cup shortening
1 cup butter
3 cups granulated sugar
5 large eggs
2 tablespoons vanilla butternut or vanillaextract
3 cups flour
¼ teaspoon salt
5 oz. evaporated milk + water to equal 1 cup
1 cup maraschino cherries
1 cup chopped walnuts

Grease and flour 12-cup Bundt pan. Blend shortening, butter and sugar until fluffy. Add eggs and vanilla extract; beat well. Combine flour and salt, add alternately with the milk/water mixture. Mix well. Fold in cherries and nuts. Pour in pan. Place in cold oven. Turn oven on to 325º. Bake 1 hour 15–30 minutes. Cake is done when toothpick comes out clean. Place pan on rack for 10 minutes. Then remove from pan and cool completely before slicing.

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Saint-Nicolas Cake

2 ½ cups (625 ml) all-purpose flour (or 2 ¾ cups (675 ml) cake flour)
1 ¾ cups (425 ml) granulated sugar
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) salt
1 cup (250 ml) butter, softened
1 cup (250 ml) milk
2 teaspoons (10 ml) rum or brandy extract
4 eggs
½ cup (125 ml) raisins
½ cup (125 ml) cut-up candied cherries
½ cup (125 ml) chopped pecans

Remove 2 tablespoons (30 mL) flour and mix with fruits and nuts. Combine remaining flour, sugar, baking powder and salt in large mixer bowl. Stir well to blend. Add butter, milk and flavouring. Blend on low to mix, then 2 minutes on medium speed. Add eggs and beat 2 minutes more. Stir in floured fruit and nut mixture. Turn batter into greased and floured 12-cup (3 L) Bundt pan or tube pan. Bake at 350ºF (180ºC) for 55–60 minutes or until cake tests done. Cool 10 minutes in pan. Turn out on wire rack to cool completely. Frost with glaze or sprinkle with icing sugar.

GLAZE

2 cups (500 ml) sifted icing (confectioners') sugar
1 tablespoon (15 ml) soft butter
1 teaspoon (5 ml) lemon juice or vanilla
2–3 tablespoons (30–40 ml) hot water

Combine glaze ingredients, adding enough water to make a thick glaze consistency.

Saint-Nicolas Cupcakes

Prepare batter as above. Spoon into 24 large muffin cups, filling ¾ full. Bake at 350ºF (180ºC) for 20–25 minutes.

From Baking Festival, advertising leaflet, Robin Hood Flour, Canada, 1986

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Saint Nicholas Cake

A grand prize winner, originally submitted by Evangelyn Chittum of Sanger, California, Saint Nicholas Cake represents originality in one of the oldest of all cakes—the fruitcake. This fine creation offers a bonus of flavor in the unexpected and altogether delightful effect of the semi-sweet chocolate pieces

Lightly grease bottom of 9½x5¼x2¾-inch loaf pan. Line bottom and sides with parchment paper cut to fit pan. Lightly grease paper.

Coarsely chop and set aside:
2 cups (about 8 oz. walnuts

Cut (with scissors dipped in water frequently to avoid stickiness) into small pieces and set aside enough dates to yield:
1 cup (about 7 oz.) date pieces

Drain, slice and set aside on paper towels:
1 cup (about 8 oz.) maraschino cherries
(A few pats with the paper will absorb the excess moisture.)

Sift together and set aside:

1 ½ cups sifted flour
1 teaspoon baking powder
½ teaspoon salt

Beat until thick and piled softly:
     3 eggs

Add gradually, beating well after each addition:
     ¾ cup sugar

Thoroughly blend in fruits, nuts and:
     1 pkg. (6 oz.) semi-sweet chocolate pieces

Mixing only until blended after each addition, add dry ingredients in thirds to egg-fruit mixture. Finally mix only until blended.

Place a shallow pan containing 2 cups water on bottom rack of oven during baking period.

Turn batter into pan, spreading to edges.

Bake at 300º F 1 hour 45 minutes, or until cake tests done (touch lightly in the center, if it springs back or, if wooden pick inserted in the center comes out clean, the cake is done).

Cool cake on cooling rack 10 minutes before removing from pan. Run spatula gently around sides of pan. Cover with cooling rack. Invert. Turn right-side up immediately after peeling off parchment paper.

Using a pasty brush, paint cake with brandy or apple cider. Wrap tightly in waxed paper, aluminum foil or moisture-vapor-proof material. Store in cool place to age for 10 days before serving. One 9x5-inch fruitcake

From The American Peoples Cookbook, Culinary Arts Institute Staff Home Economists, Spencer Press, 1956

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