The recipe for the cake I mentioned in the previous entry was requested by my one and only fan, so I decided to post it.:) hehehe
Original Recipe...
1/2 c. butter (1 stick)
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
2 med. apples, pared and diced (1 1/2 c.)
1 c. canned pumpkin
2 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
Confectioners' sugar
Original Recipe...
1/2 c. butter (1 stick)
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
2 med. apples, pared and diced (1 1/2 c.)
1 c. canned pumpkin
2 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
Confectioners' sugar
In a large mixing bowl, cream the butter; beat in sugar. Add the eggs, one at a time. Stir in vanilla, apples, and pumpkin. Blend in dry ingredients. Turn into a greased and floured 9 inch bundt or angel cake pan. Bake in a 350 degree oven for 55 to 60 minutes. Cool in the pan for 10 minutes, then turn out on a rack to cool. Sprinkle with confectioners' sugar when cool. Serves 16
1/2 c. butter (1 stick)
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. Applesauce, I had no apples or money to buy some, but had applesauce!lol
1 c. canned pumpkin
1/3 c. sour cream
2 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 Tblsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. ground ginger
1/4 tsp ground Allspice
And heres how I prepared it...
In a large mixing bowl, cream the butter; beat in sugar. Add the eggs, one at a time. Stir in vanilla, applesauce, pumpkin and sour cream. Blend in dry ingredients. Divide batter evenly into two oiled and lightly floured 9 inch cake pans. Bake in a 350 degree oven till it seems done,I checked every 5 minutes after 25 minutes... Cool in the pan for 10 minutes, then turn out on a rack to cool. Frost cake with frosting recipe to follow once cool...
8 oz cold cream cheese (right out of the fridge)
1 stick of room temp butter, REAL butter not margerine. (frosting made with margerine will be pretty disgusting...)
1 pound confectioners sugar
1-2 tsp vanilla depending on personal taste.
Beat cold cream cheese, softened butter, and vanilla together till completely blended!!!
Slowly beat in confectioners sugar, half a cup at a time till completely blended, I used the full pound, which is about 2 cups, so it was VERY sweet, if you prefer a frosting a little less sweet you can even go as low as half a pound (or 1 cup) and still have a decent amount of frosting... Also if the frosting is a bit to thick, which mine was, I added a few tablespoons of milk at a time and mixed it till it reached the consistency I wanted.
Anyway, Id suggest with the cake to follow the original instructions although the extra spice in my version was super tasty, but I love my spice cakes to be, well... spice cakes!!! lol... so if you love spices then I suggest you use the amounts I list, or whatever feels right for the level of spice you want in your cake.:) But definately use the apples diced like they did and id even suggest maybe throwing in a 1/4 - 1/2 cup roasted chopped nuts, either pecan or walnut probably best for this recipe... Oh, and the frosting recipe originaly called for a raw egg yolk, but I dont like using raw eggs in food, but the frosting turned out awesome without it...
1/2 c. butter (1 stick)
1 1/2 c. sugar
2 eggs
1 tsp. vanilla extract
1 c. Applesauce, I had no apples or money to buy some, but had applesauce!lol
1 c. canned pumpkin
1/3 c. sour cream
2 c. all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 Tblsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tsp. ground ginger
1/4 tsp ground Allspice
And heres how I prepared it...
In a large mixing bowl, cream the butter; beat in sugar. Add the eggs, one at a time. Stir in vanilla, applesauce, pumpkin and sour cream. Blend in dry ingredients. Divide batter evenly into two oiled and lightly floured 9 inch cake pans. Bake in a 350 degree oven till it seems done,I checked every 5 minutes after 25 minutes... Cool in the pan for 10 minutes, then turn out on a rack to cool. Frost cake with frosting recipe to follow once cool...
8 oz cold cream cheese (right out of the fridge)
1 stick of room temp butter, REAL butter not margerine. (frosting made with margerine will be pretty disgusting...)
1 pound confectioners sugar
1-2 tsp vanilla depending on personal taste.
Beat cold cream cheese, softened butter, and vanilla together till completely blended!!!
Slowly beat in confectioners sugar, half a cup at a time till completely blended, I used the full pound, which is about 2 cups, so it was VERY sweet, if you prefer a frosting a little less sweet you can even go as low as half a pound (or 1 cup) and still have a decent amount of frosting... Also if the frosting is a bit to thick, which mine was, I added a few tablespoons of milk at a time and mixed it till it reached the consistency I wanted.
Anyway, Id suggest with the cake to follow the original instructions although the extra spice in my version was super tasty, but I love my spice cakes to be, well... spice cakes!!! lol... so if you love spices then I suggest you use the amounts I list, or whatever feels right for the level of spice you want in your cake.:) But definately use the apples diced like they did and id even suggest maybe throwing in a 1/4 - 1/2 cup roasted chopped nuts, either pecan or walnut probably best for this recipe... Oh, and the frosting recipe originaly called for a raw egg yolk, but I dont like using raw eggs in food, but the frosting turned out awesome without it...
1 comment:
Thanks!
Post a Comment