Enter your email address:

Delivered by FeedBurner

 Subscribe in a reader

Add to Google Reader or Homepage

Add to Technorati Favorites


Thursday, November 29, 2007

Holiday Cake

Granted this isn't the best photograph, but it was taken in the rush to make it to our wonderful Thanksgiving dinner before the cocktail hour was over! Long story involving families and bikes and rain! But we made it in time for the gracious hosts of Drake and Sailor of Cafe Drake to warm us with a hot rum cider and proceed to wow us with a succulent and moist turkey, A Cafe Drake classic of raisin chutney and fresh cranberry sauce and two, TWO, delicious stuffings. There were many dishes brought by guests including Octavio's roasted Brussels Sprouts and my holiday Spiced Pumpkin Cake with Maple Cream Cheese Frosting. A rich holiday treat.

Spiced Pumpkin Cake with Maple Cream Cheese Frosting

2 cups cake flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup dried currants or raisins
1/2 cup chopped walnuts
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups (packed) light brown sugar
2 large eggs
1/2 cup whole milk
1 cup canned solid pack pumpkin

Pre-heat the oven to 350 degrees. Generously butter and flour two 9in cake pans. In a large bowl sift together all of the dry ingredients. Then sift again to ensure that the spices are even distributed. Toss a tablespoon of the flour/spice mixture with the currant and walnuts.

Using electric mixer, beat butter in large bowl until fluffy. Gradually add in sugar. Beat in eggs 1 at a time. Add the flour mixture in 3 pours alternating with milk in 2 pours. Add in the pumpkin. Finally fold in currant-walnut mixture. Pour the batter equally into the pans (it should be about 3/4 deep).

Bake the cakes for about 25minute until they pass the Toothpick Test. Cool on a rack for about 10 minutes then turn out of the pans. Cool the layers completely before frosting.

Maple Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) dark brown sugar
1/4 cup Grade A Maple Syrup
2 8-ounce packages chilled cream cheese
1/2 cup powdered sugar

Beat butter, brown sugar and maple syrup until fluffy. Add in the cream cheese. Sift in the powdered sugar and beat to blend it.

No comments: