BE creative this Christmas and spread a table of desserts that will impress even your most discerning in-law. Thursday Food is delighted to share what we consider some of the best cakes, tarts and trifles we’ve ever had (and trust me, we are sweet plate pros).

Nicole Shirley of Nicole’s Sweet Temptations, 7 Grosvenor Terrace, Kingston 8 whipped up these delightful sweet temptations.Join in the baking fun.

recipes

Traditional Fruit Cake

1/2 lb butter

1/2 lb sugar

6 eggs

1 tablespoon vanilla

1 tablespoon browning

1 tablespoon almond extract

1 tsp lime juice

8 oz flour

4 oz breadcrumbs

1/4 tsp salt

1 tbsp mixed spice

1 teaspoon baking powder

5 cups mixed fruits (raisins, currants, prunes, cherries and mixed peel)

2 cups port wine, brandy or

cake wine

Method:

1. Grease and line baking pans.

2. Cream butter and sugar until light and fluffy.

3. Add two eggs at a time, beating well after each addition.

4. Add vanilla, browning, almond and lime juice.

5. Add fruits to batter and mix well

6. Sift together flour, breadcrumbs, salt mixed spice and baking powder in a bowl.

7. Add flour mixture and wine to batter alternately

8. Divide batter into pans and bake at 250ºF for 1 hour.

Light Fruit Cake

Yield: 1 9-inch cake

Ingredients:

2 cups sugar

1 cup butter

4 eggs

2 cups flour

2 teaspoons baking powder

1/4 tsp salt

1/2 tsp mixed spice

1/2 cup chopped almonds

2 cups mixed fruits (raisins, currants, prunes)

1/2 cup chopped cherries

1/4 cup brandy

Method:

1. Flour and grease a 10-12 cup bundt pan.

2. Cream butter and sugar until light and fluffy.

3. Add eggs one at a time beating well after each addition.

4. Add mixed fruits, cherries and almonds.

5. Combine flour, baking powder, salt and mixed spice in a bowl. Sift twice.

6. Add flour mixture to batter along with brandy.

7. Pour batter into pan and bake at 350ºF for approximately 40-45 minutes.

Garnish with Slivers of almond.

Sorrel Cheesecake

Yield: 1 9-inch Cheesecake

Crust

9 oz ginger cookies

3 1/2 oz butter, melted

Grind cookies in processor to coarse crumbs. Add butter and blend until crumbs are evenly moistened. Press crumb mixture over bottom and 1 inch up sides of prepared pan. Bake crust for 8 minutes. Set aside while preparing filling. Maintain oven temperature.

Filling

2 cups sorrel puree. 1 1/2 lbs cream cheese (room temperature)

1 cup sugar

2 tablespoons cornstarch

3 large eggs 8 ounces sour cream

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Method:

1. Put cream cheese and sugar in a food processor and blend until smooth. Using on/off turns, blend in cornstarch.

2. Add eggs and process until smooth, scraping down sides of bowl occasionally.

3. Add sour cream, vanilla extract, almond extract, rum and sorrel purée and process until well blended. Transfer filling to prepared crust.

4. Bake at 350ºF for 1 hour.

5. Chill for 4-6 hours before serving

Top with sorrel puree and garnish with fresh sorrel.

Here’s a treat that children like Ethan Moore (above) will love. Don’t be surprised if grandpa and grandma find favour with them too. Pick up a box of cupcake mix in the supermarket and add the vanilla frosting. Here’s how to make the frosting:

Vanilla Frosting

4 cups icing sugar

3 tablespoons butter 3 tablespoons shortening

3 to 4 tablespoons milk

1 1/2 tsp vanilla extract

Method:

In a medium bowl, with mixer at medium-low speed, beat all ingredients until the icing is smooth and of easy spreading consistency. Add a few drops of red food colouring or green food colouring.

Trifle

2 9-inch Sponge Cake or Pound Cake

1 1/2 cups sherry

3 cups fresh fruit (peaches, cherries, kiwi, strawberries, or any fruit of choice)

Custard:

8 eggs yolks

1 1/4 cups sugar

1 tsp vanilla

2 cups milk

1 1/2 cups whipping cream

Method:

1. Prepare Custard:

a. Pour milk and vanilla into a sauce pan and bring to a boil.

b. In a mixer, beat eggs and sugar and vanilla on medium speed.

c. While mixer is still running, slowly pour the hot milk into the egg and sugar mixture.

d. Return the mixture to the saucepan and stir constantly over low heat until custard thickens ensuring that it does not boil.

e. Pour the mixture into a bowl and cover with plastic wrap and refrigerate until cold.

2. Cut cakes in half lengthwise in order to have four layers.

3. Place first layer of cake in the bottom of a trifle bowl or any deep glass bowl.

4. Using a pastry brush moisten the layer of cake with the sherry.

5. Spread 1 cup of custard on cake and then top with 1 cup of peaches.

6. Place second layer of cake, moisten with sherry, spread custard and top with cherries.

7. Place 3rd layer of cake, moisten with sherry, spread custard and top with kiwi.

8. Place the fourth layer of cake and moisten with remaining sherry.

9. Whip cream to soft peaks and spread on top of fourth layer. Garnish with fruit of choice.

10. Refrigerate for 4 hours before serving.

Apple Tart

Yield: 1 9-inch Tart

Crust

1 egg yolk

2 tbsp cold water

1 tsp vanilla

1 1/4 cups flour

1/3 cup sugar

1/4 tsp salt

4 oz butter

Method:

1. In a small bowl stir together the egg yolk, water, vanilla and set aside.

2. In a stand mixer, stir together the flour, sugar and salt.

3. Add the butter and mix until the mixture resembles coarse cornmeal.

4. Add the egg mixture and mix until dough pulls together.

5. Roll out dough in a 9-inch tart pan.

Filling

4-5 apples

2 cups heavy cream

4 oz sugar

2 eggs

4 yolks

2 tsp vanilla

Method:

1. Peel, core and cut up apples.

2. Combine remaining. ingredients in a bowl and then strain.

3. Arrange apples in tart shell and pour custard over apples.

4. Bake at 350ºF for 1 hour.

Mincemeat Pie

Yield: 1 9-inch Pie

Pie Crust

2 1/2 cups flour

2 tablespoons sugar

1/2 teaspoon salt

8 oz butter

6 tablespoons cold water

Method:

1. Using stand mixer, stir together the flour, sugar and salt.

2. Add butter and mix on medium speed until the texture resembles coarse cornmeal.

3. Add water and mix on low speed just until the dough pulls together.

4. Divide the dough into two and roll out 1 piece of dough and fit into a 9-inch pie plate). Stir mincemeat, and then spoon into shell. Chill pie while rolling out top.

5. Roll out remaining dough to completely cover pie. Pinch the edges with a fork to completely seal the pie.

6. Chill pie in fridge for 30 minutes.

7. Bake in a preheated oven at 375ºF for 1 hour.

Mincemeat Filling

2 Granny Smith apples, peeled and finely chopped

2/3 cup golden raisins

2/3 cup dark raisins

2/3 cup dried currants

1/2 cup packed dark brown sugar

1/4 cup brandy

2 tablespoons fresh lemon juice

2 teaspoons finely grated fresh lemon zest

2 teaspoons finely grated fresh orange zest

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

Stir together all filling ingredients.