Saturday, September 29, 2012
So we have an influx of pumpkins. And my youngest child's birthday was coming up so I made a spicy pumpkin cake with cream cheese icing.
It was tasty.
For the cake:
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 1/2 cups sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs
2 cups mashed pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel
3/4 cup dried cranberries that have sat overnight in dark rum
3/4 cup sweetened flaked coconut
Preheat oven to 350. Butter and flour three cake pans.
Take your second largest bowl and combing the first eight ingredients together. Use a whisk because you want it there to be little air pockets.
Get your largest bowl. Whip up the sugars and oil in the big bowl. Add the eggs until it looks creamy. Add the next three ingredients. Now slowly mix the floury stuff into the liquidy stuff. Stir until well combined. Fold in the cranberry and coconut.
Divide the cake batter into the three pans. Bake about 40 minutes or until a toothpick is clean test passes.
While the cake is cooling, make the frosting.
Cream Cheese Frosting
1 stick of butter, softened
1 eight ounce block of cream cheese, softened
1 16 ounce box of powdered sugar'
1 T vanilla
Whip up the butter and cream cheese until it is fluffy. Add the sugar, a little bit at a time. Add the vanilla.
Makes enough frosting for one cake.
This cake is HEAVY so small slices work best. It make enough to feed at least 20.
Wednesday, September 26, 2012
I am only blogging this to remind me how I made this
Cream of Tomato Soup
1/2 half onion
2 cloves of garlic, smashed
1 big can of tomatoes
1 can of broth
2 T heavy cream
It took 20 minutes. Four of which was the immersion blender whizzing. Really good.