Tuesday, November 11, 2008

Recipe Monday

My daughter loves pumpkin pie, by November, I usually can't have another bite of pie! So, I decided to try this pumpkin Spice Cake. I made this for our halloween party. It was delicious, very moist and rich. This recipe's hints: Have all ingredients meaured and ready before you begin, it makes baking much simpler. I made this with the pumpkin creamcheese frosting but it would have been just as good and not so rich with plain cream cheese icing. Great cake for Thanksgiving! Every store I went to was out of Nutmeg, so I left it out. Cake tasted much better the following day. I would ice it and refrigerate uncovered 2 hours before serving. The uniced cake can be frozen for 2 months. I used two 9" pans instead of three 8". Also, very important, I went to 6 different stores looking for plain buttermilk, you can use 2%!

3/4 cup(s) (1 1/2 sticks) unsalted butter, softened
1 cup(s) firmly packed dark brown sugar
1 cup(s) sugar
3 large eggs
1 cup(s) pumpkin purée
1/2 cup(s) buttermilk
1 teaspoon(s) pure vanilla extract
2 cup(s) all-purpose flour
2 teaspoon(s) baking powder
1 1/2 teaspoon(s) ground cinnamon
1 teaspoon(s) baking soda
1/2 teaspoon(s) fresh-ground nutmeg
Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool.
Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.

Last minute rush, I had to put the guests to work!

Pumpkin Creamcheese Icing
1 package(s) (8-ounce) cream cheese, softened
1/4 cup(s) pumpkin purée
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cup(s) confectioners' sugar, sifted
Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes


Jaden Paige said...

Oh that looks SO YUMMY!

Hill upon Hill said...

Yum, did you know that if you squirt some lemon juice into normal milk you can use it instead of buttermilk....