Festive desserts are possibly the best thing about festive season but buying them off the market might not always suit your taste. Well, what if we told you that it isn’t all that difficult to make these at home! Here is bringing you some delectable Christmas dessert recipes you can replicate yourself…
 

Simple Banana Coffee Cake

Simple Banana Coffee Cake

It is one of those no icing, no fuss holiday desserts that taste great as a snack and even better with a hot beverage.

Preheat oven to 350 degrees. Grease a baking dish. Beat together butter and sugar with an electric mixer in a large bowl until light and fluffy. Beat in eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir bananas into butter mixture.

Sift flour, baking soda, and salt together in another bowl and set aside. Stir flour mixture into banana mixture until batter is evenly blended. Pour batter into prepared baking dish. Let it settle down.

 

Old-Fashioned Oatmeal Cake

Old-Fashioned Oatmeal Cake

The classic oatmeal cake is one of the moistest and healthiest cakes that there are plus it makes for a great holiday dessert.

In small bowl, mix oats and boiling water, let it stand for 20 minutes. Meanwhile, heat oven to 350°C, grease a pan and lightly flour it. In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Add the vanilla and eggs and beat it well. Beat in oat mixture, ground nutmeg, margarine, cinnamon until well blended. Spread batter evenly in pan. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Let it cool completely and serve.

 

Orange-Champagne Cakes

Orange-Champagne Cakes

This Christmas treat your guests with a humble serving of cornmeal cakes that are dressed-up with ground almonds, orange peel and a lavish champagne-syrup.

Preheat oven to 325 degrees. Grease and flour twelve 1-cup individual muffin cups and set aside. In a medium bowl, combine cornmeal, flour, baking powder and salt. In a large bowl beat butter with an electric mixer until light and fluffy. Add 2 cups sugar and beat well. Add eggs, beat until combined. Beat in orange juice (mixture may appear curdled). Beat in cornmeal mixture just until combined. Fold in ground almonds and orange peel. Pour the batter into prepared pans and bake for about 30 mins.

Meanwhile in a small saucepan, combine champagne and sugar. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer until mixture is reduced to 1 cup. Transfer the cake to a large platter place the sponge bottom sides up. Carefully spoon or brush champagne mixture over it. Immediately cover cakes with plastic wrap; cool completely.

 

Pumpkin Bread Pudding

Pumpkin Bread Pudding

Pumpkin bread pudding might not be the most conventional Christmas dessert but it is a yummy one nonetheless. And if you are a caramel sauce fan then this is everything you want on your festive platter.

For bread pudding you need to preheat oven to 350°C. Whisk together canned pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in a large bowl. Fold in the bread cubes and the golden raisins. Transfer the mixture into the baking pan. Bake pumpkin bread pudding until tester inserted into center comes out clean (say 40 mins).

For the caramel sauce whisk brown sugar and butter in a saucepan over medium heat  until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Pour the sauce on your bread and serve warm.

 

Walnut cake

Walnut cake

Loaded in nuts this is an ideal winter dessert. Plus this is that one yummy way in which you will consume the very essential winter food, the nuts.

Preheat the oven to 350 degrees. Grind the walnuts together with the breadcrumbs in a food processor. In a large bowl, whisk the egg whites. In a separate bowl, whisk the yolks and granulated sugar over a saucepan of simmering water (don’t let the bowl touch the water) until the mixture is thick and pale. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture along with the chocolate, if you are using it that is. Then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites until foamy. Stir in the whites into the batter to loosen it.

Pour the batter into the baking pan. Bake until a toothpick inserted into the center comes out clean, say 40 minutes. Remove from the oven and let cool completely. Serve with ice cream or chocolate sauce.