New classics: three favorite desserts get makeovers

2. Meanwhile, in a bowl, with a mixer on medium speed, beat butter and granulated sugar until blended. Add egg yolks and molasses; beat until well combined, scraping down sides of bowl as needed. Add flour, ginger, cinnamon, salt, and remaining 1/2 teaspoon cloves; beat on low until incorporated into a stiff dough.

3. Divide dough into thirds. On a floured board, with a floured rolling pin, roll out one of the thirds 1/4 inch thick. Use cookie cutters to cut into star shapes (reroll scraps to bake as cookies). Divide 2 remaining thirds into thirds. Press each piece over bottom and up sides of a 4-inch fluted tart pan with removable bottom. Spoon warm fruit mixture into shells and spread level. Top each tartlet with one or more stars; sprinkle with turbinado sugar. Set tartlets on a 12- by 18-inch baking sheet.

4. Bake in a 400[degrees] oven until pastry is lightly browned, 20 to 25 minutes. Cool on a rack about 1 hour. Remove pan rims and set tartlets on dessert plates.

Per serving: 898 cal., 34% (306 cal.) from fat; 7.8 g protein; 34 g fat (20 g sat.); 147 g carbo (6 g fiber); 515 mg sodium; 154 mg chol.

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Rum-Glazed Citrus Cake

PREP AND COOK TIME: About 1 1/2 hours, plus 1 hour to cool

MAKES: 6 to 8 servings

NOTES: Serve this cake with lightly sweetened whipped cream, flavored with rum if you like.

  1 cup golden raisins
1/2 cup chopped candied citrus peel
1/4 cup plus 2 tablespoons dark rum
  2 oranges (1 lb. total), rinsed
  1 lemon (5 oz.), rinsed
1/2 cup plus 2 tablespoons butter, at room temperature
  1 cup firmly packed dark-brown sugar
  4 large eggs
  2 cups all-purpose flour
  2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup orange marmalade

1. In a bowl, mix raisins, candied peel, and 1/4 cup rum. Let stand 20 minutes.

2. Meanwhile, grate peel and squeeze juice from 1 orange and the lemon; reserve. Thinly slice remaining orange, discarding ends; cut slices into half-moons. Arrange slices attractively over bottom and up sides of a buttered 9- by 5-inch loaf pan.

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3. In a bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Add grated orange and lemon peel and 2 table-spoons each orange and lemon juice (reserve remaining for other uses).

4. Add flour, baking powder, baking soda, and salt and beat on low speed until well blended. Stir in rum-steeped raisins and candied peel. Scrape batter into prepared pan, taking care not to disturb orange slices; smooth top level.

5. Bake in a 350[degrees] oven until a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Let stand 10 minutes, then run a knife blade gently around edges to release cake; invert onto a wire rack.

6. In a 1- to 2-quart pan over medium heat, stir marmalade and remaining 2 tablespoons rum until hot. Pour through a fine strainer into a small bowl. Brush glaze all over warm cake. Let cool to room temperature, about 1 hour, then cut into slices to serve.