Zulka Is Great In Any Recipe

We hope you enjoy this collection of our favorite recipes, and if you have one to share, let us know!

Peppermint Cocoa Layer Cake


  • Cake:
  • 1 ¾ cup All-purpose flour
  • 2 cups Zulka Morena Pure Cane Sugar
  • ¾ cup Baking cocoa
  • 1 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 3 large eggs, room temp
  • 1 tbsp vanilla extract
  • 1 cup hot coffee
  • Frosting:
  • 3 cups Heavy Cream
  • 1 ½ tsp Peppermint Extract
  • ¾ cup Confectioners’ Sugar
  • ⅓ cup Instant Chocolate Pudding Mix
  • Toppings:
  • Peppermint Patties
  • Peppermint Candies


From Sugar and Soul


Serves: 12

Prep Time: 30 minutes

Bake Time: 40 minutes

Inactive time: 30 minutes



  1. Preheat oven to 350 F.
  2. Grease 2 8 x 2 inch round cake pans with butter and flour or cooking spray.
  3. Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl or stand mixer fitted with a whisk attachment.
  4. Beat in eggs, buttermilk, coffee, oil and vanilla and beat on medium speed for 2 minutes, batter is going to be very thin.
  5. Pour 2 cups of batter into each 6 inch pan or divide evenly between the two 8 inch pans.
  6. Bake 6 inch cakes for 30-35 minutes and 8 inch cakes for 40-45 minutes until toothpick comes clean from center.
  7. Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
  8. Whip frosting ingredients together in a large bowl or stand mixer fitted with a whisk attachment on medium high until light and fluffy, about 4-5 minutes.
  9. Add about 1½ to 2 cups of frosting to the top of one of the layers of cake, spreading evenly over it, then topping with the second layer of cake. Use a frosting spatula to generously frost the outside of the cake. Serve within 2 hours or store in the fridge for up to 24. Top with candy just before serving.


Orange Cranberry Cupcakes


  • Cranberry Sauce for Frosting:
  • ½ cup dried cranberries
  • ¼ cup orange juice
  • ¼ cup cranberry juice
  • Simple Syrup and Sugar Dusted Cranberries:
  • about 30 fresh cranberries (one per cupcake)
  • ⅔ cup cranberry juice
  • ⅓ cup Zulka granulated sugar plus more for rolling the cranberries
  • Orange Cinnamon Kissed Cupcakes:
  • 1 cup Zulka granulated sugar
  • ¾ cup packed Zulka brown sugar
  • zest of one orange
  • 1 ½ cups of butter at room temperature
  • 3 eggs
  • ½ tsp vanilla extract
  • 1 cup half and half
  • 2 ¾ cups of flour (using the fluff and scoop method)
  • ½ tsp. salt
  • 1 ½ tsp. cinnamon
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • Frosting:
  • 8 oz. cream cheese at room temperature
  • 1/4 cup unsalted butter also at room temperature
  • zest of one large orange
  • pinch of salt
  • 1 tbsp orange juice
  • ½ tsp lemon juice
  • juice from cranberry sauce
  • 4 cups powdered sugar


From Try Anything Once Culinary


Directions for Cranberry Sauce

  1. In a small pan bring the cranberries, orange juice and cranberry juice to a low boil on medium heat.
  2. Reduce heat to low, cook for 10 minutes then remove from heat.
  3. Allow to cool fully before using.


Directions for Simple Syrup and Sugar Dusted Cranberries

  1. In a small pan measure juice and sugar, whisking to dissolve sugar.
  2. Bring to a boil on medium heat, whisking occasionally.
  3. Simmer for five minutes then remove from heat, letting it cool to room temperature.
  4. Refrigerate until you’re ready to use.
  5. After frosting cupcakes, put cranberries in a large bowl and drizzle cranberry simple syrup on top.
  6. Toss to coat.
  7. Roll cranberries in sugar.
  8. Place one cranberry on top of each cupcake.


Directions for Orange Cinnamon Kissed Cupcakes

  1. Preheat oven to 350 degrees F.
  2. In a small bowl measure flour, salt, cinnamon, baking powder and baking soda. Stir to combine and set aside.
  3. Combine sugars, orange zest and lemon zest in the bowl of a stand mixer.
  4. Beat for one minute at medium speed.
  5. Scrape the paddle attachment and the bottom of the bowl, then mix for another minute.
  6. Add the butter and beat for three minutes at medium speed.
  7. Scrape the paddle and mix for one more minute.
  8. Add eggs one at a time, scraping the paddle and the bottom of the mixing bowl after each addition.
  9. Now add the vanilla, mixing for about one minute.
  10. Turning the mixer on low gradually stir the half and half into the wet ingredients, alternating with the dry ingredients.
  11. Bake for 16-18 minutes or just until you can insert a toothpick and it comes out clean.
  12. You don’t want to overbake.


Directions for Frosting:

  1. Begin by adding cream cheese and butter to the bowl of your stand mixer. Whisk on medium or medium high speed for one minute then scrape the bottom of the bowl and scrape out the whisk attachment. Repeat two more times until the cream cheese and the butter are incorporated.
  2. Add in the orange zest, salt, orange juice, lemon juice, juice from cranberry sauce and powdered sugar on medium speed until smooth.
  3. Add the cranberries from the sauce and whisk for about another minute, scrape the bottom of the bowl and whisk for one more minute to make sure everything is mixed in.
  4. Refrigerate until the cupcakes cool.
  5. To frost I spoon the frosting into a large plastic zip bag and cut the tip.



Cranberry-Orange Sauce


  • 1 c. Zulka Morena pure cane sugar
  • 1/2 c. water
  • 1/2 c. fresh orange juice
  • 4 c. or 1- 12 oz. bag fresh or frozen cranberries, rinsed
  • 1 tbsp. orange zest
  • 1/8 tsp. ground cinnamon


from Life Made Simple


  1. In a large saucepan set over high heat, bring the sugar, water and orange juice to a boil. Whisk to help dissolve the sugar.
  2. Add the cranberries and continue boiling for 2 minutes, then reduce the heat and simmer for 15 minutes or until the majority of the cranberries have burst.
  3. Once the cranberries have burst, add the orange zest and cinnamon, whisk to combine, simmer for 2 more minutes.
  4. Remove from heat and let cool at room temperature. Transfer to a bowl, cover with plastic wrap and chill for at least 1 hour.

Yield: 2 cups | Prep Time: 5 minutes | Cook Time 20 minutes

Sugared Mixed Nuts


  • 3 Cup Zulka sugar
  • 1/2 Cup sour cream
  • 2 Tablespoons butter
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 4 Cups nuts (all the same or a mix of each - can be raw or roasted, just not salted)


from Luci’s Morsels

(yields 4 Cups nuts)


  1. Heat sugar, sour cream, and butter in saucepan over medium heat, stirring constantly.
  2. Bring to a violent boil. Remove from heat. Add vanilla and cinnamon. Mix in thoroughly.
  3. Add nuts, mixing thoroughly to cover every nut.
  4. Spread nuts on waxed paper to cool.
  5. Let sit at least forty five minutes before breaking apart and enjoying.



No-Bake Pumpkin Cheesecake


  • Gingersnap crust
  • 1 c. graham cracker crumbs
  • 1 c. gingersnap crumbs
  • 3 tbsp. Zulka Morena pure cane sugar
  • pinch of salt
  • 5 tbsp. butter, melted
  • Filling
  • 12 oz .cream cheese, set out at room temperature for 30 minutes
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. pumpkin pie spice
  • ¼ tsp. salt
  • 1 tbsp. vanilla extract
  • 1 c. Zulka pure powdered sugar
  • 1 c. solid-pack canned pumpkin
  • 2 c. homemade whipped cream + more for garnish *see NOTES


from Life Made Simple



  1. Combine the ingredients for the crust in a medium size mixing bowl. Press into a 9-inch springform pan. Chill for 30 minutes.
  2. Meanwhile, in the bowl of a stand mixer beat the cream cheese until light and fluffy, about 2-3 minutes. Add the cinnamon, pumpkin pie spice, salt, vanilla extract, powdered sugar, and pumpkin. Beat until smooth, about 2 minutes.
  3. Using a large spatula, fold in the whipped cream, then pour into the chilled crust, smoothing it into an even layer. Place in the refrigerator and chill for at least 2 hours before serving. Remove the sides and garnish with additional whipped cream if desired.


NOTES: To stabilize the homemade whipped cream, add 2 tbsp. of powdered sugar to it before whipping. You can also use bloom gelatin and fold it in along with the whipped cream like I did

in this recipe.


Yield: 1 (9-inch) cheesecake | Prep Time: 15 minutes | Total Time: 2 hours 30 minutes

Natural, Pure, Cane Sugar