Tuesday, October 21, 2008

October Baking

Yikes! You've been asked to bring something to the office potluck or Thanksgiving Party. What to bring that's different yet familiar? I adapted this recipe from the King Arthur Flour Whole Grain Baking Cookbook (which has lots of good stuff in it)

Halloween Pumpkin Cake

Preheat your oven to 350 before you start so it has time to get hot. Grease and flour a 9 x 13 inch pan, or two 9" cake pans or 1 tube cake or bundt cake pan

1 3/4 cups packed brown sugar ( I like dark brown, but use what you have)
1 cup vegetable oil
4 large eggs
1 can 15ounces pumpkin puree

Mix all the wet ingredients together in a large bowl,they will look very goopy. This is normal. In another bowl blend together

2 1/2 cups flour (or do what I do and use 1 cip white whole wheat and 1 1/2 cups reg flour)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg ( I grate mine fresh)
1/4 teaspoon allspice
( or you could add all of these spices up and use pumpkin pie spice, if you have some handy)
Whisk all of the dry ingredients together then blend in the wet ingredients
Pour into the prepared pan or pans. Bake about 30-35 mins for layers, 35-40 for the sheet and 45-55 minutes for the tube. Of course you check ten minutes before it is supposed to be done. Just to be sure.
I glazed mine with cinnamon buttercream glaze, which I invented that very minute.
I mixed about 1 cup and a half of powdered sugar with a 1/2 teaspoon of cinnamon, 2 teaspoons of melted butter and enough milk or cream to make it glazey. I spread this over the top so it would drip attracively down the sides. There have been no complaints

1 comment:

The Slapdash Sewist said...

Oooh, pumpkin baking is one of the best things about fall. I bought two little pie pumpkins at the farmer's market so I can attempt to make fresh pumpkin pie. Never done it before and I suspect the can would be a lot easier.