A previous blog this week talked about the Yule log and the symbology we see around that. We talk about how the traditions evolved into the Yule log and how there are other ways to carry on that tradition through symbology. Today I would like to offer you guys yet another way. How about making a Yule Log cake???? Ok so some of you may be wondering how that would even relate, BUT, give me a moment to explain this. We are talking about carrying on traditions in changing times even if it is symbolically. In a Yule log cake you are making a log out of cake. The cake takes on the appearance of the Yule log. The oven it is cooked in is providing the heat and life source we think of when we are talking about the Sun and it is also nourishing our bodies with food, which many early people probably cooked their dinners in their home hearths over a fire lit and burning by their Yule tree/log. You could even add three candles to the top of your Yule log cake to further symbolize the traditional log. In addition, all the effort and energy put into the labor of making your cake can be compared to the work and energy put into the harvesting of that Yule tree many years ago. So if you find that this is the way you’d like to carry on the Yule log tradition in your family, here are a couple recipes you can choose from and may find helpful: (For your entertainment, see the photos at bottom of page for how my 2016 Yule log cake turned out)
Note: Don't forget the decorations! Get creative!
Taste of Home Recipe----@ https://www.tasteofhome.com/recipes/yule-log/print
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling YIELD:8 servings
1 slice: 610 calories, 30g fat (10g saturated fat), 106mg cholesterol, 337mg sodium, 80g carbohydrate (64g sugars, 2g fiber), 4g protein.
© 2017 RDA Enthusiast Brands, LLC
Yule Log Cake @ https://www.bettycrocker.com/recipes/yule-log-cake/e28d9b7f-1fe1-46b9-94f2-b1045cbfa1a5?p=1#!
Prep 35 min - Total 2 hr 5 min -Servings 12
1 box Betty Crocker™ SuperMoist™ devil's food cake mix
1/2 cup water
1/4 cup vegetable oil
1 tablespoon powdered sugar
Rich Chocolate Frosting
1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
1 tablespoon corn syrup
1/4 teaspoon vanilla
1 container Betty Crocker™ Whipped vanilla frosting
Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
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OK, in full disclosure, I am an herbalist and I am creative. I can cook and pretty well, usually, BUT I sort of draw the line at baking. I gave this an honest 110% effort and just miserably failed. I am not saying there is anything wrong with any of the recipes, I am pretty positive it was something I messed up ALL on my own. So, just in case you all have any Yule log mishaps this year, I have disclosed the pictures of my 2016 Yule log cake for you to look at, compare to and, hopefully, you’ll chuckle at and feel MUCH better about your own efforts. LOL