Connect with us


Vintage Holiday Recipes Infused With Cannabis




Whether you celebrate Christmas, Hanukkah, Kwanzaa or any other holiday that occurs in December, they’re all steeped in history. Centuries of traditions, some which have come and gone, others which are still honored to this day. Ever wonder what the deal is with “figgy pudding”? Or what’s the story behind a yule log? Well these culinary traditions give us insight into the lives of bakers of the past. However, in true CULTURE style, we’re presenting these recipes to you with a bit of the cannabis inspiration to bring them into the modern world.


Also called “Christmas pudding” or “plum pudding,” this recipe originated in England as early as the 15th century.

Figgy Pudding Ingredients:

1 cup dried figs, chopped

1 cup pitted dates, chopped

2 cups water

1 teaspoon baking soda

1/2 cup cannabis-infused butter

1 cup brown sugar

3 eggs

2 tablespoons dark rum

2 1/2 cups flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 tablespoon baking powder

Toffee Sauce Ingredients:

1/2 cup cannabis-infused butter

1 cup brown sugar


  1. Preheat oven to 350 degrees.
  2. Add water and dried fruits to a large saucepan and bring to a boil, leaving for about five minutes.
  3. Remove from heat and add baking soda. Set aside to cool for 20 minutes or so.
  4. Add cooled mixture to a food processor until it becomes a paste-y liquid.
  5. In a separate bowl, cream butter and brown sugar together. Add eggs and rum, and mix until well combined. Add the fruit paste to the mix, and mix well.
  6. In another separate bowl, combine flour, cinnamon, nutmeg, cloves and baking powder. Add that into the main bowl, slowly folding until to avoid over mixing.
  7. Grease a mini bundt cake pan with butter. Pour mixture into pan, about 2/3 full.
  8. Bake about 20 minutes or until a fork come out clean when tested. Let cool, then remove pastries. Place on parchment paper or cooling rack.
  9. Create the toffee sauce by combining butter and brown sugar in a pan until boiling. It should become thicker. When this occurs, remove from heat and pour over figgy pudding.



In terms of desserts, a yule log is as classic as you can get, especially to those who enjoy it annually in Europe and other areas of the world that were once owned by France. Dates back to approximately the 19th century.

Swiss Roll Ingredients:

5 large eggs

2/3 cup caster sugar

8 ounces dark chocolate

4 tablespoons water

Filling Ingredients:

1 1/2 cups heavy cream

1/2 teaspoon vanilla extract


  1. Preheat oven to 425 degrees.
  2. Grease a 9’ x 13’ baking sheet with minimal vegetable oil.
  3. Separate egg whites and yolks.
  4. Whisk sugar with egg yolks until a light mixture forms.
  5. Melt chocolate in double broiler.
  6. Stir chocolate into to egg and sugar mixture.
  7. In a separate bowl, whisk egg whites until stiff peaks form.
  8. Fold 1 tablespoon of egg white mix into chocolate mixture. Add the rest of whipped cream mix to the other bowl.
  9. Pour the sponge batter onto the prepared pan, spread until smooth.
  10.  Bake for 20 minutes. Avoid overcooking. Remove and let cool.
  11.  While you wait, create the inner frosting. Mix the leftover whipped egg whites with vanilla extract.
  12.  Flip the cooked sponge onto parchment paper.
  13.  Spread frosting mix onto the sponge. Carefully roll the sponge cake from one side to another until it forms a cylindrical log.
  14.  Decorate with more frosting, icing, powdered sugar, sprinkles or anything else you like to make it more festive.