ASK PAT: Cake, stuffing are nice additions to the holidays

Tomorrow is the big day! I hope you are all ready. (I hope I’m ready!) Jan, in Marion, asked for the recipes I’m printing today and they both would be good for a holiday meal.
One is a cake for dessert and the other a veggie/side-dish. May your Christmas dinner be merry and stress-free.

Holiday Spice Cake

Cake:
3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 sticks butter, softened
2 cups sugar
1/2 teaspoon salt
4 eggs
1 1/4 cups buttermilk
Quick Butter Cream (recipe follows)
Finely chopped nuts, for garnish
Cocoa powder, for garnish

Preheat oven to 350 degrees. Butter and flour 3 (8-inch) round cake pans. In a small mixing bowl whisk together first 7 ingredients. With an electric mixer, cream the butter, sugar and salt until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately, beginning and ending with the dry. When the batter is well mixed and smooth, divide it among the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let cool in the pan for 10 minutes then turn out t cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrate knife so they are flat and even. Place the first layer, cut side down, of the serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges. Repeat with remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.

Quick Butter Cream:
3/4 cup butter, softened
1/4 cup shortening
Pinch salt
6 cups confectioners’ sugar
1 1/2 teaspoons vanilla extract
1/2 cup heavy cream

Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla and heavy cream. Gradually beat in the remaining sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.

Serves: 8 – 10; Source: Food Network, Paula Deen

Baked Onions, with Rice, Apple and Nut Stuffing

6 large red onions, about 8 to 10 ounces each
1 1/2 teaspoons olive oil
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1 cup diced apples
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (6-oz.) pkg. wild rice, cooked according to directions
1/2 cup lightly toasted walnuts (or pecans)
2 teaspoons chopped fresh sage, or 3/4 teaspoon dried sage
2 tablespoons chopped fresh parsley, or 2 teaspoons dried parsley
1/2 cup grated cheese (white cheddar is suggested)
1/2 to 1 cup chicken or vegetable stock

Preheat oven to 400 degrees. Line a baking sheet with foil and set aside. Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2-inch. Rub oil on each onion and season lightly with salt and pepper. Place on the lined baking sheet, root end down, and bake until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size). Remove from the oven and let rest until cool enough to handle. When cool enough, push out the centers, leaving a shell. Return one piece of the removed onion to each shell to form a bottom. Chop the remaining onion centers, enough to measure 1 cup. In a large skillet, melt the butter over medium-high heat. Add the 1 cup of chopped onion and cook, stirring for 2 minutes. Add the garlic, apples, salt and pepper. Cook, stirring, for 2 minutes. Remove from the heat and add the cooked rice, nuts, sage and parsley. Stir well. Add 1/4 cup of the cheese and stir well. Stuff the onion shells with the rice mixture and place in a baking dish. Sprinkle the remaining 1/4 cup cheese over the tops of the onions and add stock to come 1/2-inch up the sides of the onions. Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally with the stock. Serve immediately.

Serves: 6; Source: Food Network, Emeril