Easter is a day of celebration where family and friends come together to bond and enjoy each other’s company. One of the important aspects of Easter is the traditional meal. This usually includes chocolate eggs and bunny-themed food, especially in households with children. With many options to choose from, it can be overwhelming to decide what to make. In this case, individuals can try something new while also sticking to their regular Easter-special recipes.

Cinnamon Cake
Like pumpkin spice latte announces the arrival of fall, nothing heralds spring better than this aromatic cake. To prepare it, whip one cup of butter and two cups of sugar in a large bowl until the mixture becomes fluffy. Then add four eggs one by one (beating after each addition) and two tablespoons of vanilla extract. To this mix, combine three cups of all-purpose flour, a teaspoon of baking soda, a teaspoon of salt, and two cups of sour cream to complete the batter.

Now, put one-third of the batter into a greased pan. Then spread two tablespoons of ground cinnamon, half a cup of walnuts, and ¾ cup sugar into the pan and pour another third of the batter. Repeat these two steps once more. Once done, bake the cake at 350° till a toothpick comes out clean.

Easter Fudge
You cannot have a table without fudge on Easter Sunday! To get started with this simple Easter recipe, pour 400 grams of condensed milk, 500 grams of soft light brown sugar, 125 grams of unsalted butter, and 150 ml of whole milk into a saucepan and stir until the sugar melts. Then turn up the heat and let the mixture simmer while stirring gently until it reaches 115°C. Remove the fudge mixture from the heat and let it cool for five minutes before beating it with a wooden spoon for five more minutes.

It’s time to turn the fudge mixture into symmetrical squares. Get a 20cm square-shaped brownie tin lined with baking paper and pour the mixture into it. After spreading it evenly into all corners, let it set for a while. Then turn it out onto a chopping board and cut tiny pieces.

Salt-cured Eggs and Asparagus
Not a fan of chocolate? Consider this savory Easter recipe this year. Whisk one cup each of granulated sugar and kosher salt in a bowl and spread ¾ of the mixture into a baking dish. Then make four pits and place an egg yolk in each. Once done, cover the yolks with the rest of the sugar mixture. Now wrap the baking dish with plastic wrap and refrigerate it for five to six days.

When you decide to make the dish, remove it from the fridge, preheat an oven to 170°F, place only the yolks on a lightly greased baking sheet, and bake until they are dry (about 35-40 minutes). Then steam a pound of asparagus, drizzle it with butter, and grate the cured eggs over it. Serve with pepper seasoning.

Honey-glazed Spiral Ham
This Easter recipe is a must-try if you or those in your family love ham! Just the thought of this sweet and flavorful recipe is bound to make you drool. To begin, preheat the oven to 325°F as you prepare a mixture of half a cup of honey, a tablespoon of orange zest, two tablespoons of fresh orange juice, a tablespoon of finely grated ginger, half a teaspoon of ground cloves, and half a teaspoon of pepper.

Wrap the spiral ham in a parchment-lined foil and place it on a roast pan or baking sheet. Bake for an hour before you unwrap it. Then baste the ham with the glaze every 15 minutes for about an hour. Brush with the remaining glaze when done, and allow it to cool a little before you serve.

Baked Devilled Crabs
A seafood recipe at Easter is perfect for making the feast a little more interesting. Preheat the oven to 400°F and simultaneously heat oil in a medium skillet. Add half a chopped onion, ¼ cup celery, and ¼ cup chopped red pepper, and cook till the onion is translucent. Add a pound of picked crab meat, two teaspoons of Worcestershire sauce, and teaspoons of Old Bay Seasoning. Add half a cup of unseasoned breadcrumbs, ¼ cup seafood stock, and a handful of chopped parsley.

Once the stuffing is slightly moist, fill six crab shells with it. Place them on a baking sheet, top each shell with a tablespoon of butter, and bake till the edges are golden brown.