bouche Posted October 25, 2008 Report Share Posted October 25, 2008 This is a photo of the delicious cake that ms.hux made for headymamamyrna's birthday. We couldn't wait to dig into it. Link to comment Share on other sites More sharing options...
headymamamyrna Posted October 26, 2008 Report Share Posted October 26, 2008 It was even better than what you see here!The best Birthday cake ever!Lots of moaning and groaning eating this..Yummy,yummy,yummy Link to comment Share on other sites More sharing options...
Thorgnor Posted October 27, 2008 Report Share Posted October 27, 2008 It was even better than what you see here!Lots of moaning and groaning eating this..Yummy,yummy,yummyAnyone wanna take this for me?Ollie, Davey Boy? Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted October 27, 2008 Report Share Posted October 27, 2008 [color:#cccccc]those bouchards sure put the pump and kin back in pumpkini'm not proud of that Link to comment Share on other sites More sharing options...
Tooly Posted October 27, 2008 Report Share Posted October 27, 2008 looks tasty! Link to comment Share on other sites More sharing options...
Freak By Night Posted October 28, 2008 Report Share Posted October 28, 2008 That photo is my new desktop background! Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted October 28, 2008 Report Share Posted October 28, 2008 Haha, FBN, you kill me.The sugar strands on the top were the result of a mistake I made. I was trying to make a sypur from sugar and water, but it turned into candy instead. I pulled it into strands and used it for decoration.Here's the recipe:Pumpkin Spice Cake:1/2 cup (113 grams) unsalted butter, room temperature1 1/4 cups (270 grams) light brown sugar2 large eggs1 cup fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)1 teaspoon pure vanilla extract2 cups (200 grams) sifted cake flour1/4 teaspoon baking powder1 teaspoon (5 grams) baking soda1/2 teaspoon salt1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground cloves1/2 cup (120 ml) buttermilk, room temperatureNote: To make your own buttermilk combine 1/2 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using.Cream Cheese Frosting:8 ounces (228 grams) cream cheese, room temperature1/4 cup (56 grams) unsalted butter, room temperature2 tablespoons pure maple syrup (preferably Grade A dark amber)2 cups (230 grams) confectioners' (powdered or icing) sugar, siftedFor Garnish:1/2 cup (50 grams) toasted and chopped walnuts or pecansPreheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour (or spray with Baker's Joy) two - 8 inch (20 cm) cake pans. Cake: In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla and beat until incorporated.In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.Frosting: Place the cream cheese and butter in the bowl of your food processor (or use a hand mixer) and pulse until smooth. Add the maple syrup and confectioners' sugar and process to combine. Adjust syrup or sugar until you have the right consistency.Assemble:Place one of the cake layers, top side down, on a serving plate. Frost with a layer of icing. Place the second cake, top side down, onto the first layer and frost the top and sides of the cake. Garnish with chopped nuts, if desired. Refrigerate but bring to room temperature before serving. Link to comment Share on other sites More sharing options...
Cosmic ChrisC Posted October 28, 2008 Report Share Posted October 28, 2008 That cake looks freaking awesome but I wouldn't even attempt making it...it would take me hours just to get the ingredients together. ;-)Here's my mom's pumpkin loaf recipe. Now I can handle making that! I brought a loaf to work today and it was gone in seconds. Pumpkin Loaf2 eggs1 1/2 cups sugar1 cup pumpkin (I use the pumpkin from a can)1/2 cup oil1/4 cup water1/4 tsp.Baking Powder1 tsp. sodapinch of salt1/2 tsp. cloves1/2 tsp. cinnamon1 cup flourGrease one loaf pan or 9 inch cake panBake at 350 for 50 minutesEnjoy!! Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now