1920s Christmas Desserts: A Bake-Ahead Calendar

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If you are reading this in October or November, you are early in the best way, because the best 1920s Christmas desserts were built to be made ahead. Fruitcake wants weeks of brandy, gingerbread dough waits happily in the freezer, and bourbon balls improve in the tin. A few Jazz Age favorites, like lemon meringue pie and cherries jubilee, only work on the day. So this is a baking calendar: 16 recipes sorted by when to make them, counting back from December 25, so Christmas week is for finishing, not starting.

Links marked (paid link) are affiliate links. The pictures are styling inspiration, so search results will vary.

Serving these at a party? See how they fit into a full evening in our Gatsby Christmas party, hour by hour, grab the Gatsby Christmas party shopping list, or add the printable 1920s Art Deco Christmas Party Kit from our Etsy shop.

How the 1920s Christmas desserts calendar works

Every recipe below says how much it makes, when to make it and how it keeps. The table is the short version for the fridge door.

Dessert	Make it	Store it
Fruitcake	4 to 8 weeks ahead	Wrapped, fed weekly, in the fridge
Cookie doughs	Up to 3 months ahead	Frozen
Chocolate cake layers	Up to 2 months ahead	Frozen
Apple turnovers, apple crisp	Up to 1 month (turnovers) or 3 months (crisp) ahead	Frozen unbaked
Iced cookies	1 to 2 weeks ahead	Airtight tin
Bourbon balls	2 days to 2 weeks ahead	Fridge
Pecan pie, Yule log, mousse	1 to 2 days ahead	Fridge
Pumpkin pie, trifle, custards, pudding	Christmas Eve	Fridge
Lemon meringue pie, cherries jubilee	Christmas Day	Same day

A word on history: fruitcake, gingerbread, trifle, layer cakes and meringue pies were all well known long before the 1920s, so they belong on a Jazz Age table. Bourbon balls came later; they are here because they suit a Gatsby party. And since Prohibition ran through the whole decade, a brandy-soaked cake feels a little rebellious.

Late October to mid-November: start the fruitcake

Fruitcake is the one dessert that genuinely improves for a month. If you bake only one thing early, make it this.

Brandy-Fed Fruitcake

Makes one 9 x 5 inch loaf, about 16 slices. Bake 4 to 8 weeks ahead. Keeps, fed, in the fridge until New Year.

Ingredients

• 2 cups (300 g) mixed raisins, currants and chopped dates
• 1 cup (150 g) halved candied cherries (paid link)
• About 1 cup (240 ml) brandy or dark rum, divided
• 1 cup (115 g) chopped pecans or walnuts
• 1 cup (125 g) all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg
• 1/2 cup (113 g) softened butter and 1 cup (200 g) packed brown sugar
• 3 large eggs, 1/4 cup (60 ml) orange juice, 1 tsp vanilla

Steps

1. The night before, soak the fruit in 1/2 cup of the brandy, covered.
2. Heat the oven to 300 F (150 C) and line a greased 9 x 5 inch loaf pan (paid link) with parchment.
3. Toss the fruit, its liquid and the nuts with 1 tablespoon of the flour. Whisk the remaining dry ingredients.
4. Cream butter and sugar for 3 minutes. Beat in the eggs one at a time, then the juice and vanilla. Mix in the dry ingredients and fold in the fruit.
5. Bake 1 1/2 to 1 3/4 hours, tenting with foil after an hour, until a skewer comes out clean.
6. Cool, brush with 2 tablespoons brandy, then wrap in brandy-dampened unbleached cheesecloth (paid link), plastic and foil. Refrigerate and brush with 1 to 2 tablespoons brandy weekly.

The feeding brandy is never cooked, so this is an adults’ cake. For zero-proof, soak the fruit in orange juice, skip the feeding and eat within a week, or freeze up to 3 months. Contains tree nuts; pepitas make a nut-free swap.

Mid to late November: stock the freezer

One weekend of mixing now means December is just rolling, slicing and frosting. Label everything with the date.

Gingerbread Cut-Out Cookies

Makes about 36. Freeze the dough up to 3 months.

Ingredients

• 3 cups (375 g) all-purpose flour
• 1 tbsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1 tsp baking soda, 1/2 tsp salt
• 1/2 cup (113 g) softened butter and 1/2 cup (100 g) packed brown sugar
• 1/2 cup (120 ml) unsulphured molasses, 1 large egg, 1 tsp vanilla

Steps

1. Whisk the flour, spices, soda and salt.
2. Beat butter and sugar until creamy, then the molasses, egg and vanilla. Mix in the dry ingredients on low.
3. Wrap in two discs and chill 2 hours, or bag and freeze. Thaw frozen dough overnight in the fridge.
4. Heat the oven to 350 F (175 C). Roll 1/4 inch thick (a rolling pin with thickness rings (paid link) helps), cut with gingerbread man cookie cutters (paid link) and bake on lined sheets 8 to 10 minutes, until the edges are firm. Cool 5 minutes on the sheet, then on a rack.

Sugar Cookies with Royal Icing

Makes about 30. Same calendar as the gingerbread.

Ingredients

• 3 cups (375 g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp salt
• 1 cup (226 g) softened butter and 1 cup (200 g) sugar
• 1 large egg and 1 1/2 tsp vanilla
• Icing: 4 cups (480 g) powdered sugar, 3 tbsp meringue powder (paid link), 5 to 6 tbsp warm water

Steps

1. Cream butter and sugar 2 minutes. Beat in the egg and vanilla, then the dry ingredients.
2. Wrap in two discs and chill 1 hour, or freeze.
3. Roll 1/4 inch thick, cut, and bake at 350 F (175 C) for 9 to 11 minutes, until the edges are pale gold.
4. Beat the icing ingredients 5 minutes until glossy. Decorate, dry overnight, then store in tins with parchment between layers.

Meringue powder sets hard without raw egg whites. For an Art Deco look, pipe gold fans and sunbursts onto the gingerbread.

Chocolate Layer Cake with Ganache

Makes one 9-inch two-layer cake, 12 slices. Freeze layers up to 2 months.

Ingredients

• 1 3/4 cups (220 g) flour, 1 3/4 cups (350 g) sugar, 3/4 cup (65 g) cocoa
• 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt
• 2 large eggs, 1 cup (240 ml) milk, 1/2 cup (120 ml) oil, 2 tsp vanilla
• 1 cup (240 ml) boiling water or hot coffee
• Ganache: 12 oz (340 g) chopped semisweet chocolate, 1 1/2 cups (360 ml) heavy cream

Steps

1. Heat the oven to 350 F (175 C). Grease and line two 9-inch round pans.
2. Whisk the dry ingredients, add the eggs, milk, oil and vanilla, and beat 2 minutes. Stir in the boiling water; the batter is thin.
3. Bake 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
4. Wrap cold layers in plastic and foil to freeze. Thaw wrapped, about 3 hours.
5. Pour simmering cream over the chocolate, wait 5 minutes and stir smooth. Cool 1 to 2 hours until spreadable, then fill and frost.

Puff Pastry Apple Turnovers

Makes 8. Freeze unbaked up to 1 month.

Ingredients

• 2 cups (250 g) peeled, diced tart apples
• 1/3 cup (65 g) sugar, 1 tsp cinnamon, 1 tbsp lemon juice, 1 tbsp cornstarch
• 1 package (17.3 oz / 490 g, 2 sheets) puff pastry, thawed in the fridge
• 1 beaten egg and powdered sugar

Steps

1. Toss the apples with the sugar, cinnamon, lemon and cornstarch.
2. Cut each pastry sheet into 4 squares, add 1/4 cup filling, fold into triangles and crimp.
3. Freeze on a tray until hard, then bag.
4. Bake at 400 F (200 C), brushed with egg and vented, 20 to 25 minutes (25 to 30 from frozen). Cool 10 minutes; the filling is very hot.

Old-Fashioned Apple Crisp

Serves 10 to 12. Freeze unbaked up to 3 months.

Ingredients

• 8 cups (1.4 kg) sliced mixed apples
• 1 tbsp lemon juice, 1/3 cup (65 g) brown sugar, 1 tbsp flour, 1 tsp cinnamon
• Topping: 1 cup (90 g) oats, 1 cup (125 g) flour, 2/3 cup (135 g) brown sugar, 1/4 tsp salt
• 1/2 cup (113 g) cold butter, cubed, and vanilla ice cream to serve

Steps

1. Toss the apples with the lemon, sugar, flour and cinnamon in a greased 9 x 13 inch metal or foil pan (glass can crack going from freezer to oven).
2. Rub the topping together until clumpy and scatter over.
3. Wrap tightly and freeze, or bake now.
4. Bake at 375 F (190 C) 40 to 50 minutes, until bubbling. From frozen, cover with foil for the first 30 minutes and add 20 to 30 minutes; it is done when the center bubbles.

Early December: bake the cookies and roll the bourbon balls

Bake and ice the frozen doughs over one weekend in early December; iced cookies hold two weeks in a tin. If you are giving some away, our Christmas food gifts guide has packing ideas.

Bourbon Balls

Makes about 36. Make 2 days to 2 weeks ahead.

Ingredients

• 2 1/2 cups (250 g) finely crushed vanilla wafers
• 1 cup (115 g) finely chopped pecans
• 1 cup (120 g) powdered sugar, plus extra for rolling
• 2 tbsp cocoa, 3 tbsp light corn syrup, 1/4 cup (60 ml) bourbon

Steps

1. Stir the crumbs, pecans, sugar and cocoa together.
2. Add the corn syrup and bourbon and mix until it holds when squeezed.
3. Roll into 1-inch balls, roll in sugar, and refrigerate airtight at least 2 days before serving.

Nothing is cooked, so all the alcohol stays in: label the plate. For kids, use orange juice and 1/2 tsp vanilla, and eat within a week. They suit the small, no-fork dessert our Gatsby Christmas party, hour by hour guide recommends.

Two days out: pecan pie, Yule log and mousse

These three set firm and hold well, so make them before the roast takes over the oven.

Pecan Pie

Makes one 9-inch pie. Keeps 3 to 4 days in the fridge.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 cup (240 ml) corn syrup and 1 cup (200 g) packed brown sugar
• 3 large eggs, 2 tbsp melted butter, 1 tsp vanilla, 1/4 tsp salt
• 1 1/2 cups (150 g) pecan halves

Steps

1. Heat the oven to 350 F (175 C).
2. Whisk everything except the pecans, stir them in, and pour into the crust.
3. Bake 55 to 65 minutes, until the center barely jiggles and reads 200 F (93 C) on an instant-read thermometer (paid link). Add a pie crust shield (paid link) if the edges brown early.
4. Cool 2 hours, then refrigerate. It is an egg custard pie, so it does not stay on the counter.

Yule Log (Bûche de Noël)

Serves 10. Keeps 2 days in the fridge.

Ingredients

• 4 room-temperature eggs and 2/3 cup (135 g) sugar
• 1/2 cup (65 g) flour, 1/4 cup (20 g) cocoa, 1/2 tsp baking powder, 1/4 tsp salt
• Filling: 1 1/4 cups (300 ml) heavy cream whipped with 1/4 cup (30 g) powdered sugar
• Ganache: 6 oz (170 g) chopped semisweet chocolate, 2/3 cup (160 ml) heavy cream

Steps

1. Heat the oven to 375 F (190 C). Line a greased 10 x 15 inch jelly roll pan (paid link) with greased parchment.
2. Beat the eggs and sugar on high 6 to 8 minutes, until thick and pale. Sift over the dry ingredients and fold gently.
3. Spread and bake 10 to 12 minutes, until springy. Turn onto a cocoa-dusted towel, peel off the paper and roll it up in the towel from a short end. Cool 1 hour.
4. Make the ganache as for the layer cake. Unroll the sponge, spread with whipped cream and reroll.
5. Chill 1 hour, cover with ganache and drag a fork through it for bark.

Keep it refrigerated. Real pine cones can sit beside the log but should not touch the frosting.

Chocolate Mousse with Sea Salt

Serves 6. Keeps 2 days in the fridge.

Ingredients

• 6 oz (170 g) bittersweet chocolate and 2 tbsp butter
• 3 large egg yolks, 3 tbsp sugar, 2 tbsp water
• 1 1/4 cups (300 ml) cold heavy cream and 1 tsp vanilla
• Chocolate shavings and flaky sea salt

Steps

1. Melt the chocolate and butter together.
2. Whisk the yolks, sugar and water constantly in a bowl over simmering water until thick and 160 F (71 C), 3 to 5 minutes. Off the heat, whisk in the chocolate.
3. Whip the cream and vanilla to soft peaks. Stir a third into the chocolate to loosen it, then fold in the rest.
4. Chill in small glasses or coupe glasses (paid link) at least 4 hours. Finish with shavings and salt.

Older recipes fold in raw egg whites; this one cooks the yolks, which is safer for children, pregnant guests and older relatives.

Christmas Eve: the chilled desserts

These are custards and creams, so they need a night to set and go straight back in the fridge after serving.

Pumpkin Pie

Makes one 9-inch pie. Keeps 3 to 4 days in the fridge.

Ingredients

• 1 unbaked crust in a 9-inch deep-dish pie plate (paid link)
• 1 can (15 oz / 425 g) pumpkin puree
• 3/4 cup (150 g) brown sugar, 3 large eggs, 1 cup (240 ml) heavy cream
• 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, 1/2 tsp salt

Steps

1. Heat the oven to 425 F (220 C). Whisk the filling and pour into the crust.
2. Bake 15 minutes, then 35 to 45 minutes at 350 F (175 C), until the center wobbles slightly and reads 175 F (79 C).
3. Cool 2 hours, then refrigerate.

Cracks mean overbaking, so pull it while the middle still wobbles.

English Trifle

Serves 12. Keeps 2 days in the fridge.

Ingredients

• Custard: 3 cups (720 ml) whole milk, 6 egg yolks, 2/3 cup (135 g) sugar, 1/4 cup (30 g) cornstarch, 2 tbsp butter, 2 tsp vanilla
• 1 lb (450 g) pound cake, cubed
• 1/3 cup (80 ml) cream sherry or orange juice
• 1/2 cup raspberry jam and 3 cups mixed berries (frozen, thawed, is fine)
• 1 1/2 cups (360 ml) heavy cream, whipped with 3 tbsp powdered sugar

Steps

1. Heat the milk until steaming. Whisk the yolks, sugar, cornstarch and a pinch of salt in a saucepan, then slowly whisk in the hot milk.
2. Cook, whisking, until it bubbles, then 1 minute more. That cooks the starch and takes the eggs well past 160 F (71 C).
3. Add the butter and vanilla, cover the surface and chill 4 hours (or up to 3 days).
4. In a glass trifle bowl (paid link), layer cake, sherry, jam, berries and custard three times. Chill overnight and top with cream to serve.

The sherry is uncooked, so make a small orange juice version for kids.

Baked Eggnog Custards

Makes 6. Keeps 3 days in the fridge.

Ingredients

• 2 cups (480 ml) store-bought eggnog and 1/2 cup (120 ml) heavy cream
• 3 large eggs and 1/4 cup (50 g) sugar
• 1 tsp vanilla, 1/2 tsp nutmeg, a pinch of salt

Steps

1. Heat the oven to 325 F (165 C) and set six 6 oz ramekins (paid link) in a roasting pan.
2. Warm the eggnog and cream until steaming, then whisk slowly into the eggs, sugar and flavorings. Strain into the ramekins.
3. Add hot water halfway up the ramekins. Bake 30 to 40 minutes, until the centers wobble and read at least 160 F (71 C).
4. Cool 30 minutes out of the water, cover and chill at least 3 hours. Dust with cinnamon to serve.

Holly in the photo is decoration only: keep it on the saucer, as the berries are poisonous.

Maple Pudding with Pecans

Serves 4 to 6. Egg-free. Keeps 3 days in the fridge.

Ingredients

• 2 1/2 cups (600 ml) whole milk and 3 tbsp cornstarch
• 1/2 cup (120 ml) pure maple syrup, such as a dark, robust grade (paid link)
• 1/4 tsp salt, 1 tbsp butter, 1 tsp vanilla
• 1/2 cup (55 g) toasted pecans

Steps

1. Whisk the cornstarch into 1/2 cup of the cold milk.
2. Heat the rest of the milk with the maple and salt, then whisk in the cornstarch mixture.
3. Whisk until it comes to a full boil, then boil 1 minute more, or it will thin in the fridge. Stir in the butter and vanilla.
4. Cover the surface and chill 3 hours. Add pecans just before serving.

Christmas Day: the two you make fresh

Meringue weeps after a day and flames are a performance, so these wait for the day itself.

Lemon Meringue Pie

Makes one 9-inch pie. Best eaten within 24 hours.

Ingredients

• 1 fully baked 9-inch pie crust
• Filling: 1 1/4 cups (250 g) sugar, 1/3 cup (40 g) cornstarch, 1 1/2 cups (360 ml) water, 4 egg yolks, 1/2 cup (120 ml) lemon juice, 1 tbsp zest, 2 tbsp butter
• Meringue: 4 egg whites, 1/4 tsp cream of tartar, 1/2 cup (100 g) sugar

Steps

1. Heat the oven to 350 F (175 C).
2. Whisk the sugar, cornstarch and water and boil until thick and clear.
3. Whisk a ladle of the hot mixture into the yolks, return them to the pan and boil 1 minute. Off the heat, add lemon juice, zest and butter.
4. Beat the whites and cream of tartar to soft peaks, add the sugar gradually and beat until stiff.
5. Pour the hot filling into the crust and spread the meringue over it, sealing it to the crust.
6. Bake 15 to 18 minutes, until golden and 160 F (71 C) inside the meringue. Cool 1 hour, then chill 3 hours.

Cherries Jubilee

Serves 6. The sauce keeps 3 days in the fridge.

Ingredients

• 1 lb (450 g) frozen or jarred pitted dark cherries
• 1/3 cup (65 g) sugar and 1/2 cup (120 ml) water
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1/4 cup (60 ml) brandy and 1 quart vanilla ice cream

Steps

1. Scoop the ice cream into bowls and freeze.
2. Simmer the cherries, sugar and water 5 minutes, then stir in the cornstarch mixture until glossy.
3. Take the pan away from the stove and add the brandy from a cup, never the bottle.
4. Light it at the edge with a long-reach lighter (paid link), stand back and shake gently until the flames die. Keep a lid nearby.
5. Spoon over the ice cream.

Flaming does not burn off all the alcohol, so serve kids’ bowls first. Keep the flame well away from the tree and paper decorations.

Dessert table safety, in one place

• 2-hour rule: custards, cream desserts and egg pies go back in the fridge within 2 hours, or 1 hour above 90 F (32 C).
• Eggs: every egg dessert here reaches 160 F (71 C). A thermometer beats guessing.
• Alcohol: fruitcake, bourbon balls and trifle keep theirs. Label them.
• Allergens: tree nuts in the fruitcake, pecan pie, bourbon balls and pudding topping; most recipes contain wheat, egg and dairy. A small card beside each dessert saves a lot of questions.
• Decorations: holly berries are poisonous, and pine cones, tinsel and candles stay off the food.

Planning the rest of the evening

For the main course, our Gatsby-inspired entrees keep the theme going, and the Mad Men era Christmas cocktails and 1920s nightcap ideas cover the bar. Printable menu cards are in the 1920s Art Deco Christmas Party Kit, with more kits in our shop.

Looking for more from this season’s refreshed posts? Dress the room with our vintage Gatsby Christmas decorations, pass around gothic hors d’oeuvres or 1960s vintage appetizers before dessert, bake a tray of Star Wars inspired bars or something from our desserts with a dark twist for a different crowd, give the guest bathroom a lift with our 1920s bathroom ideas, and browse printable party kits in our shop.