Eggnog Bundt Cake

Ingredients:
3 cups plain flour
2 teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon freshly grated nutmeg
½ teaspoon salt
1 cup softened unsalted butter
1 ¼ cups white sugar
¾ cup packed light brown sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
1 cup room temperature eggnog
¼ cup + 2 teaspoons rum, separated
2 ¼ cups powdered sugar
¼ cup eggnog
2 tablespoons melted unsalted butter
Nutmeg or cinnamon powder for sprinkling

Directions: 
1. Preheat the oven to 350°F.

2. Mix the rum and eggnog together, set aside. 3. In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Once combined, set this dry mixture aside. 4. In another large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars at medium speed until the mixture becomes light and fluffy, scraping down the sides of the bowl as you go.

5. Add eggs one at a time, beating well after each egg. Add in the vanilla.

6. With the mixer on low, add a third of the dry ingredients to the butter-sugar mixture. Then, add half the eggnog and rum mixture.

7. Continue by adding another third of the flour mixture, followed by the remaining eggnog and rum. Finally, add the remaining third of the flour mixture.

8. Grease a 12-cup bundt pan and spoon the prepared batter into the greased pan, smoothing the top evenly with a spatula.

9. Bake for one hour, or until a wooden pick inserted in the center comes out clean. Allow the pan to cool for about 5 minutes and then invert the cake onto a wire rack to cool completely.

Hot Chocolate Cupcakes

Rich chocolate cupcakes topped with marshmallow frosting, dusted with cocoa, and crowned with mini marshmallows.

Photo by Ashlee Glen

Ingredients:
For the Cupcakes:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 jar (7 oz) marshmallow creme
2 tablespoon milk Cocoa powder, for dusting
Mini marshmallows, for garnish

Directions:
Preheat oven to 350°F. Line a 12-cup muffin tin with liners.

Mix flour, sugar, cocoa, baking powder, soda, and salt in a bowl.

Whisk in milk, oil, eggs, and vanilla until smooth. Divide into liners.

Bake for 18–20 minutes, then cool.

For frosting, beat butter until creamy, add sugar and milk, then fold in marshmallow creme.

Pipe onto cooled cupcakes, dust with cocoa, and finish with marshmallows.

Citrus Glazed Gingerbread Mug Cake

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.

Cranberry White Chocolate Donuts

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).

Gingerbread Mug Cake 

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

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.

Cranberry White Chocolate Loaf Cake

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

Taste of Peru

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.

Colca’s Chicken

“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.

White Chocolate Cake with Peppermint Frosting

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.

Traditional Christmas Fruit Cake with Brandy

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.

Pumpkin Pecan Upside-Down Cake

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.