Ingredients:
3 tablespoons all purpose flour
1 tablespoon nut butter of your choice (peanut butter, almond butter, cashew butter, etc.)
2 teaspoons brown sugar, packed
1 teaspoon molasses
2 tablespoon milk of your choice (dairy milk, almond milk, soy milk, oat milk, cashew milk, etc.)
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking powder
1 teaspoon orange zest
3 tablespoons powdered sugar
1 tablespoon orange juice
Pinch of sea salt

Directions:
Spray a microwave safe coffee mug with cooking spray or wipe with a light layer of neutral oil or butter.

Whisk all ingredients directly inside of the mug until a cake-like batter is achieved.

Microwave for 60 to 75 seconds, just until the cake rises and the center is set.

Whisk together powdered sugar and orange juice to form a quick glaze and drizzle over the warm cake.

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Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
1 egg
¼ cup sour cream
4 tablespoons milk
5 tablespoons butter melted and divided
1 teaspoon vanilla extract
½ cup chopped fresh cranberries (can use frozen)
½ cup white chocolate chips
Sugar for coating

Directions:
Preheat the oven to 400 °F.

In a bowl mix together your dry ingredients and stir to combine.

Add your egg, sour cream, milk, 1 tablespoon butter, and vanilla extract and stir until just combined.

Fold in your cranberries and white chocolate chips.

Spray your donut pan with non-stick cooking spray and pipe or spoon your donut batter into wells.

Bake for about 10 minutes or until golden.

Remove your donuts from the oven and invert onto a cooling rack, let cool until able to handle.

Brush each donut with remaining melted butter and toss in sugar.

Don’t have a donut pan? Turn the same batter into a tender loaf cake instead. Two bakes, one batter—equally festive and simple.

Loaf Variation Directions:
Grease and line a small loaf pan.

Pour in the batter from the donut recipe and bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool, brush with butter, and sprinkle with sugar (or drizzle with a simple glaze).

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A single-serve treat that comes together in minutes—spiced with molasses, ginger, and cinnamon.

Ingredients:
3 tablespoons all purpose flour
1 tablespoon nut butter of your choice (peanut butter, almond butter, cashew butter, etc.)
2 teaspoons brown sugar, packed
1 teaspoon molasses
2 tablespoon milk of your choice (dairy milk, almond milk, soy milk, oat milk, cashew milk, etc.)
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking powder
Pinch of sea salt

Directions:
Spray a microwave safe coffee mug with cooking spray or wipe with a light layer of neutral oil or butter.

Whisk all ingredients directly inside of the mug until a cake-like batter is achieved.

Microwave for 60 to 75 seconds, just until the cake rises and the center is set.

Enjoy warm, topped with whipped cream, powdered sugar, or sprinkles (or all three!) if desired.

Same cozy base, two directions: one sweet for late-night cravings, one bright for holiday mornings.

Convert this recipe to a Citrus Glazed Gingerbread Mug Cake – Stir in a teaspoon of orange zest before microwaving, then drizzle with a quick glaze made from powdered sugar and orange juice.

Read more recipes from the 12 Cakes of Christmas

Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup sugar
1 egg
¼ cup sour cream
4 tablespoons milk
5 tablespoons butter melted and divided
1 teaspoon vanilla extract
½ cup chopped fresh cranberries (can use frozen)
½ cup white chocolate chips
Sugar for coating

Directions:
Preheat the oven to 350 °F.

In a bowl mix together your dry ingredients and stir to combine.

Add your egg, sour cream, milk, 1 tablespoon butter, and vanilla extract and stir until just combined.

Fold in your cranberries and white chocolate chips.

Spray your loaf pan with non-stick cooking spray and pipe or spoon your donut batter into wells.

Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Remove your loaf pan from the oven and invert onto a cooling rack, let cool until able to handle.

Brush the top of the loaf pan with remaining melted butter and sprinkle on sugar

Read more recipes from the 12 Cakes of Christmas

Colca’s Chicken Brings Bold Flavor to Lynchburg

By: Jeremy Angione | Photos By: Ashlee Glen

Despite Lynchburg’s small-town vibe, it’s home to many diverse, cultural food experiences. One of the newest additions is Colca’s Chicken,
a family owned and operated restaurant that opened in July 2024. Colca’s is a celebration of Peruvian culture and cuisine.

Manager and co-owner Andre Bickford says that Colca’s mission is, “to deliver the best authentic, fresh, healthy, and delicious tasting Peruvian food to Lynchburg for people to taste Peru when they taste our restaurant and just give them an amazing experience, not just with the food.”

Colca’s is a hybrid restaurant with fast casual elements such as Peruvian ingredients to build a custom meal, or more curated meals that are cooked to order.

According to Bickford, the name Colca refers to a valley region in Peru, which is home to the chicken dishes that inspire Colca’s recipes. He says that, as the name suggests, chicken is the main draw and focus of the menu.

“It’s Peruvian chicken—it’s not chicken from Peru, but the way we prepare it is Peruvian. We marinate it for 24 hours in this special secret recipe marinade with a lot of stuff in it. And then we grill it in our charcoal fire oven from Peru. So the oven, we actually bought it from Peru and they shipped it up to us,” Bickford said.

Additionally, there’s a variety of freshly prepared Peruvian meats, housemade sauces, drinks, and desserts.

My order—a pork belly rice bowl, empanadas, sweet plantains, and a golden can of Inca Kola—barely scratched the surface of what Colca’s has to offer.
Colca’s Chicken sits in the heart of Greenview Drive, across from the Cornerstone apartments. Inside is a large, well lit space. The walls are painted with brightly colored murals that picture scenes and symbols of Peru. Even the Peruvian music playing helps to elevate the atmosphere beyond a simple restaurant theme, to what we often dub as an authentic experience.

According to Bickford, Lynchburg has been loving what Colca’s has to offer the area. Event catering has been a pillar of the business, giving Colca’s a real reach into the community with its message and mission, communicated through real, crafted, and cultural food.

Bickford and his family are confident in the continued success of Colca’s Chicken. Their hope is to expand into future locations, potentially in Roanoke or Charlottesville. According to Bickford, a second chicken oven has been ordered for a potential second location.

A soft, delicate white chocolate sponge layered with peppermint-kissed buttercream and topped with crushed candy canes for holiday crunch.

Photo by Ashlee Glen

Ingredients: For the Cake
10 oz white chocolate
1 ¼ cups milk room temperature
2 ¼ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
10 tablespoons unsalted butter, room temperature
1 ¼ cups granulated sugar
4 large eggs room temperature
2 teaspoons vanilla extract

For the Frosting
1 ¼ cups granulated sugar
⅔ cup water
5 large egg whitespinch of salt
1 lb unsalted butter, room temperature
2 teaspoons vanilla extract
½ teaspoon peppermint extract

Directions:
Preheat oven to 350°F. Grease and flour two 8-inch cake pans.

Mix the white chocolate and milk together in a microwave safe bowl. Melt the white chocolate and mix together in the microwave, at 30 second intervals, until smooth; let cool slightly.

In a bowl, whisk together flour, baking powder, and salt.

In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

Add ⅓ of the flour mixture into the butter mixture and mix until just combined. Add half of the melted white chocolate mixture and stir until just combined. Add another ⅓ of the flour and stir to combined. Add the remaining white chocolate mixture followed by the remaining flour mixture.

Divide batter evenly between pans (it helps to use a kitchen scale here), bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
To make the frosting, mix together the sugar and water in a small saucepan and cook until it is 238 degrees F. Do not stir.

While the sugar is cooking, clean and dry your mixer. Whip the egg whites and add the pinch of salt. Whip until the whites form stiff peaks.

Once the sugar is at the right temperature, turn the speed of the mixer to medium-high and carefully pour the mixture between the whisk and side of the bowl. Do not scrape in the sugar (and be mindful to not get any sugar on you, as it will be quite hot).

Once all the sugar is in the mixer, beat on high until the meringue is cooled to room temperature. Turn down the speed and slowly add the butter, one tablespoon, at a time until it is fully incorporated. Stir in the extracts (tasting as you add the peppermint).

Frost your cake with your icing and decorate as desired—with white sprinkles, sanding sugar, crushed peppermint.

Read more recipes from the 12 Cakes of Christmas

Is there anything more quintessentially Christmas than a fruit cake? This rich, spiced loaf filled with dried fruits and nuts is brushed with brandy for depth and moisture.

Ingredients:
¾ cup unsalted butter, diced into small cubes
1 packed cup light brown sugar
2 ⅔ cups mixed dried fruit
1 cup glacé cherries, roughly chopped
1 cup dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
½ cup cherry brandy + 4 tablespoons, separated
½ cup ground almonds (coarsely ground)
3 large eggs, lightly whisked
1 ⅔ cup all purpose flour
½ teaspoon baking powder
1 teaspoon ground mixed spice
1 teaspoon cinnamon
1/4 teaspoon ground allspice

Directions:
In a large saucepan, combine the unsalted butter and brown sugar.

Add the mixed dried fruit, glacé cherries, and dried cranberries. Stir in the orange zest and juice, the lemon zest, and ½ cup of cherry brandy.
Heat this mixture over medium heat until it gently bubbles, then simmer for about 10 minutes, stirring occasionally. After 10 minutes, set the pan aside to cool slightly.

Preheat oven to 300°F.

Line an 8-inch springform pan with parchment paper.

To the cooled fruit mixture in your saucepan, add the coarsely ground almonds and stir well.

Add the eggs to the mixture, stirring until fully combined and smooth.

In a separate bowl, whisk together all purpose flour, baking powder, mixed spice, cinnamon, and allspice.

Gradually incorporate the dry ingredients into the fruit mixture, stirring until well combined.

Spoon the mixture into the prepared springform pan and spread evenly.

Bake for 45 minutes.

After 45 minutes, reduce the oven temperature to 275°F and continue baking for an additional 60 to 75 minutes, or until the top of the cake turns a dark, golden brown and a skewer inserted into the center comes out clean. If the top is starting to look too dark while baking, tent the pan with foil.

Once the cake is baked, remove it from the oven and use a skewer to make 10 to 12 holes across the surface.

While the cake is still warm, drizzle 4 tablespoons of cherry brandy over the top, allowing it to soak in.

Let the cake cool completely in the pan before removing it. Store in an airtight container at room temperature.

Read more recipes from the 12 Cakes of Christmas

Caramelized pecans crown a moist pumpkin-spice cake flipped after baking for dramatic presentation.

Photo by Ashlee Glen

Ingredients:
For the Pecan Topping:
1/4 cup salted butter, room temperature
1/3 cup light brown sugar, lightly packed
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup roughly chopped pecans

For the Pumpkin Cake:
1/4 cup neutral oil
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 large eggs, room temperature
1/8 cup Greek yogurt, or sour cream
3/4 cup pumpkin puree
1 cup all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice

Directions:
Pecan Topping
Preheat the oven to 350°F and grease and line a square 8-inch baking pan with butter and parchment paper.

Combine the butter, brown sugar, and maple syrup in a saucepan, and heat on medium-low. Whisk until the butter is melted and the mixture is smooth. Remove from the heat and fold in the vanilla, cinnamon, and pecans.

Spread the pecan mixture evenly into the prepared pan and set aside.

Pumpkin Cake
In a large bowl whisk together the oil with the sugars until they’re well combined. Add the eggs, one at a time.

Whisk in the yogurt and pumpkin and mix until smooth.

Mix in the flour, baking powder, baking soda, salt, and spices and stir until the flour is fully incorporated.

Spread the cake batter over the pecan topping and bake for 40-45 minutes.

Let the cake rest for 10 minutes and then invert on top of a cutting board or cake plate.

Remove the parchment paper and, while the cake is still warm, gently score the cake into even squares.

This will help you cut the cake once it’s cooled and set.

Read more recipes from the 12 Cakes of Christmas

Canadian & British Tea Service in the Heart of Lynchburg

By: Izzi Diaz Young | Photos By: Ashlee Glen

A place known and loved by all in Lynchburg stood at 1215 Commerce Street for fourteen years. A place where pinkies were raised, cups were poured, and forever memories were created: The Ploughcroft Tea Room. More than a Lynchburg staple, it was a treasure to all who visited.

When the news rang of its closure after over a decade, Cheryl Carter and Anthony (Tony) Quaranta knew it was time to start brewing the next chapter in their own lives, becoming owners of The Maple Leaf Tea Room.

Now open at the identical address but with a new title, The Maple Leaf Tea Room has the same exact warm-hug-feeling as it did before. Serving lunch, pouring afternoon tea, and providing a cozy ambience to all who enter, this renovated spot is the perfect location for all ages to come and enjoy a cuppa.

Hailing from Saint John, New Brunswick, Canada, owner Cheryl Carter and her partner, Tony Quaranta are the newest tea sommeliers on the block. Carter relocated to Lynchburg in 1988, around the same time Quaranta found himself in the city as well.

Quaranta, owner of The Little Dinner Theater Players, was introduced to The Ploughcroft Tea Room years ago as a result of producing several dinner theater performances at the venue.

“We had been friends with the owner, Patricia Hutto, for several years before I came to work for her part time a few years ago,” stated Carter. “I had been working as a sort of assistant manager for Ms. Pat when she announced that she would be retiring after fourteen years, and closing The Ploughcroft in December of 2024. After her announcement, the outpouring of sadness that there would no longer be a tea room in Lynchburg was really quite amazing. So many of her patrons came in the last few months that it was beyond busy, and we did our best to accommodate everyone who wanted to come one last time.”

This display of love and admiration for the tea room pulled on Carter’s heartstrings, signaling that maybe this beloved place’s story wasn’t over quite yet, and that she might be the one to continue it.

“I was frequently asked if I would purchase the restaurant and continue the tea room, but at the time it hadn’t been something I was considering,” Carter noted. The former owner, Patricia Hutto, had dubbed the name The Ploughcroft tea room in honor of her family home, and had no plans to transfer the name alongside the restaurant when the time came.

“With so many people asking, and hoping that someone would take up the mantle, Tony and I decided to give it a go,” Carter remarked. “Afternoon tea is also a Canadian tradition, and my Canadian heritage is from the British Isles, so The Maple Leaf Tea Room was born.”

Upon opening its doors, the space now welcomes guests with the perfect essence. From gorgeous decorative teapots to vintage furniture, the tone for your visit will be instantly set.

“We wanted to keep the eclectic feel, and being theater folk, we love a theme,” Carter noted. “So, an Anne of Green Gables vibe was included, with fresh paint and antique decor. I’m super happy with how the dining room feels so cozy and warm.”

For fans of the old Ploughcroft menu, there are a few old staples that outlived the transformation to Maple Leaf.

Carter remarked that some of the lunch favorites on the current menu do remain the same as before, all of their offerings include something for everyone.

The mouthwatering lunch cuisine is served from 11:00 a.m. through 1:30 p.m., where visitors can expect a range of salads, pies, scones, and much more. Carter noted that they have even included a few new delicacies as a nod to her Canadian background, such as poutine and Halifax donairs. Although the cooking area is a wheat kitchen, there are also now a few gluten-free options on the lineup for those with any allergies.

“Afternoon tea is much the same, except we now include Canadian and English sweet treats,” Carter stated. “Following with the Anne of Green Gables theme, we also offer sparkling raspberry cordial, black currant herbal iced tea, and sparkling lemonade.”

To enjoy all of these delectable menu offerings, reservations are not required, but Carter highly recommends making them to ensure the utmost enjoyment out of your experience.

“Tea is meant to be spent time on,” she said. She advises those planning their visits to make arrangements by calling, emailing, or messaging the business’ social media directly.

When asked what else visitors can expect from the tea room other than old-fashioned fun and herbal infusions, Carter noted, “The Room offers a cozy atmosphere all throughout the year, and we have great fun decorating for the holidays.”

The future of the tea room is only getting brighter, too. They now offer private party rentals on Sundays, perfect for any celebration or event. From baby showers to engagement parties, birthdays, and more, Maple Leaf is a must-book location.

Carter looked forward to the future, stating, “We plan on having live music from time to time, and keep an eye out for special ‘tea’ events!”

The legacy of The Ploughcroft Tea Room—a destination that served Lynchburg over a decade—lives on within stories shared across the city still today. From past celebrations to memories made over a cuppa, the afterglow of this place’s impact remains ever present.

Now, these memories can still be cherished while new ones are created. Fresh moments in The Maple Leaf Tea Room will blossom like florals, forever linked to the magic made within its walls. Maple Leaf is a fresh pot ready to be poured, welcoming visitors from across the city and beyond who will soon be enchanted by the warmth of it, whether it be found within the ambiance, the cups of tea, or the people inside.

On their menu is a quote by Bindi Irwin, stating, “A cup of tea makes everything better,” and doesn’t it? Because a cup of tea welcomes so much more than just a hot beverage, it welcomes a community—a bond created and shared right there between two cups, as sweet as a brew of Darjeeling.

Seeing folks find joy in the knick knacks and decor, sharing stories, and enjoying the food, that’s what I think makes it special,” Carter said. “The Maple Leaf Tea Room is for making memories, and we love being a part of that.”

Where Poe Meets Pinot

By: Jeremy Angione | Photos By: Ashlee Glen

Dark walls, golden light, and the soft hum of a melody—The Raven Lounge invites guests to slow down, sip something new, and immerse themselves in a space where every detail tells a story. Inspired by the poetic gloom of Edgar Allan Poe and the celebratory culture of Louisiana, it’s Lynchburg’s latest Main Street addition—and its most evocative.

The wine and charcuterie bar opened May 10, through the combined efforts of co-owners and partners Jenee Davis and Bryan Fitz.

“This is kind of just an extension of our relationship. We do music together, we do life together, and now we do the Raven together,” Davis said. “It’s driven by love, for sure. It was definitely a place where me and [Bryan] could create something together.”

Despite the darker undertones of Poe and his works, the Raven Lounge remains cozy, intimate, and fun. Davis says much of the decor was actually already hers. There is even a horse-drawn carriage that acts as a focal point of the space’s design language.

Davis admits that the dark, dreary vibe of Poe’s 19th century era is a big part of her personality.

“I think my soul is stuck in that era,” Davis said.

Aside from the design of the space, Davis asserts that the quality that truly shapes the Raven Lounge is music.

Davis, originally from Louisiana, envisioned a space that reflected the cultural richness she grew up with—a place where music, food, and conversation came together effortlessly. She felt downtown Lynchburg could benefit from a more casual environment that celebrates creativity without the formality of a sit-down dining experience.

Although Davis is not a Lynchburg native, she’s called it home for the last 20 years and even raised her children here. The Raven Lounge was meant to be the type of place she wanted to experience with her family for years.

“We just wanted somewhere that people could experience something a little different. It’s also a platform for new musicians who haven’t played before. It’s a great opportunity for them to take the stage and have their first experience playing for the public,” Davis explained.

As a musician herself, Davis understands the value of having a dedicated space for artists and musicians to share their craft. She and partner Bryan Fitz form their own band called “Atlas Moon.” Together, they also play every Wednesday night at the Raven Lounge as a pair under the name “Jenee and Fitz.”

According to Davis, while the Raven Lounge certainly isn’t the first to incorporate music into their identity, the start times and duration of music performances sets Raven Lounge apart from other downtown businesses.

“Sometimes our music starts at 6.

In the fall we want to do music during the afternoon. I think that’s kind of what sets us apart. We’re gonna fill a time gap more than anything,” Davis said.

Aside from music, the Raven Lounge has opened its doors to all kinds of performers. The Raven hosts exclusive after-hour service for performers, staff, and audience members of the Lynchburg Symphony Orchestra and the Academy.

“We’re trying to figure out how we can be the focal point for the arts. I don’t think people realize how artsy and creative this town really is.” Davis claimed.

Despite opening in the slower summer months, Davis says that the community has responded positively to the Raven Lounge. According to Davis, the silver lining of the opening in the slow season is the ability to steadily test things out for the lounge.

“We’re going to have to find our niche. We’re learning with Lynchburg. People love the menu, small plates, and wine selection. We do carry wines that a lot of people don’t carry, at good price points,” Davis explained.

Thus far, Davis says that the Raven Lounge has appealed to everyone from older wine drinkers and young art lovers. While the lounge is a bar, Davis felt it best to subtract a mainstay of most modern bars—TVs.

“We wanted people to interact.

We want you to talk to people and meet people, like humans used to do,” Davis exclaimed.

With only a few months in business, Davis already has big plans for the Raven Lounge in the Fall.

“For Halloween, we are going to partner with some of the local art and theater programs, and we want to do skits and ticketed events,” Davis said.
Similarly, the lounge will receive a winter makeover for Christmas.

“We’re going to make it a winter wonderland. If I have to get a snow machine up in here, we’re gonna do it,” Davis joked.

Wine tastings and pairing events will also be available in the fall. Currently, the Raven Lounge is open for venue rentals every Saturday, during the day.
The Raven Lounge’s menu will also see growth with the addition of tapas style food items. Currently, guests can enjoy the elegance of curated charcuterie boards, or comfort foods like the Raven’s “fancy” grilled cheeses.

According to Davis, certain items such as breads, cheeses, and some wines are locally sourced. Many of the wine cocktails are also made with local, fresh, and housemade ingredients.

While the Raven Lounge certainly has a distinct identity that stands out among other downtown businesses, Davis asserts that it does not have to be just one thing.

“Just like poetry, the Raven is open to interpretation. It may be a different feeling for you than it is for me,” Davis mused.