Showing posts with label Halloween cake. Show all posts
Showing posts with label Halloween cake. Show all posts

Thursday, October 25, 2012

Pumpkin Cornmeal Halloween Cake by Lucy Burdette


LUCY BURDETTE: It's the week for Halloween recipes and I know my other cooking pals will come up with adorable dishes that kids will love like brains, and worms, and poisoned apples. So I thought it might be nice to serve up a recipe for adults--something you can enjoy while the kids are bobbing for apples or have passed out from trick or treating. I have to mention that my husband is such a good sport. When I told him I needed help with photography and would he prefer to wear the Kermit costume and hold the cake or take the picture, he didn't blink an eye! (He chose to take the picture...)

Of course Halloween cake has to contain pumpkin, and I love the texture and flavor of cornmeal, so I went for that too. This is based on a recipe from Epicurious, but as I found out when in a hurry, I was able to make it less fussy. The cake shouldn't take you more than a half hour to put together--and then forty minutes to bake, twenty minutes to cool, and whatever you need for decorating!

INGREDIENTS

1/2 lb butter, room temperature
1 cup granulated sugar
1 tablespoon orange zest
3 eggs
2/3 of a 15 oz can solid-pack pumpkin
1 tsp vanilla
1 and 1/2 cups flour
2 tsp baking powder
1/2 cup cornmeal (I used yellow)

Preheat the oven to 350 and use a tablespoon of butter to grease the bundt pan. (You can take it from the two sticks above.)

Grate the skin of an orange to make a tablespoon of zest. (I used my long cheese grater.) Combine the zest, the butter, and the sugar and beat well, until light and fluffy. Add the eggs, one at a time, beating well after each. Then beat in the pumpkin and the vanilla. 

Stir together flour, baking powder, and cornmeal, and beat this into the wet mixture in three parts. Go easy on the beating--just until ingredients are combined.

Scrape the batter into the buttered bundt pan and smooth the top. Bake about 40 minutes, until top springs back when touched and the cake is beginning to pull away from the pan. Cool for twenty minutes, then invert onto a plate. And decorate!
 
It could, of course, be served with ice cream but we didn't find that we needed it.






Lucy Burdette is the author of the Key West food critic mysteries, including AN APPETITE FOR MURDER and DEATH IN FOUR COURSES.


You can follow her on Twitter @lucyburdette, or like her on Facebook, or check out her website! You can also find her on Pinterest as her alter-ego, Roberta Isleib.

Saturday, October 23, 2010

Apple Butter Spice Cake


Congratulations to all our winners this week!

Don't forget to check back for our next contest -- coming soon!


Today's prize is this adorable ceramic bowl and the oh-so-cute spider salt and pepper shakers. To enter, all you have to do is leave a comment on today's post. Be sure to check back to see if you are the lucky winner!




If you've been longing for the wonderful spices of fall, this is the cake for you. It's packed with those vibrant flavors. I kept it simple, though -- no layers and no extra fillings to make.



Friends complain to me that cakes are too complicated. Not this one. I've gussied it up a little bit for Halloween, but, honestly, I think I'd like it best with a dusting of powdered sugar on top.

For Halloween, though, I've made it with a cream cheese frosting and a chocolate spiderweb on top. I would make a lousy spider, because my web wasn't a work of art. In the end, though, I liked the drips because they made the cake a little bit more spooky. I intentionally placed the candy corn adornment in a off-kilter manner to play up the fun of Halloween.


Apple Butter Spice Cake



1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup flour

1/2 cup apple butter
1/4 cup milk

2 tablespoons butter
1 cup dark brown sugar
1 egg

Take the butter and egg out of fridge and bring to room temperature. Preheat oven to 350. Grease a 9-inch cake pan.

Combine the spices and flour in a bowl and mix well with a fork or mini-whisk.

Combine the apple butter and milk and blend with a fork or mini-whisk.

Cream the butter with the sugar. Beat in the egg.
Add half the apple butter mixture and beat. Add half the spice mixture and beat. Add remaining apple butter and flour and beat.

Pour into cake pan and bake 25-30 minutes or until a cake tester comes out clean.

Cream Cheese Frosting

1/2 bar (4 ounces) cream cheese
2 tablespoons butter (room temp works best)
1/2 cup powdered sugar
1 teaspoon vanilla

Beat together the cream cheese and butter, Add sugar and vanilla and beat until smooth. Spread on cool cake.

(Note: this makes enough to cover the cake but if you like a lot of frosting, you may want to double the recipe.)

Chocolate Spider Web

2 squares semi-sweet baking chocolate
2 tablespoons butter (optional)

Melt the chocolate and butter. (I use the microwave on half power.)

If you want a perfect spider web, omit or use very little butter. If you want a drippy spiderweb, use the butter. Either way, work fast because the chocolate hardens surprisingly fast. You can drizzle the chocolate, or, for more control, use a pastry bag.

Making A Spiderweb

Beginning in the center, make a small circle. Make four more circles, each one about an inch from the last. Starting in the middle, drag a cake tester or toothpick in a straight line through all the circles. Eight lines work best.


Happy Halloween!