Moist Pumpkin Tube Cake
What You Need:
2 1/2 C cake flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger, ground
1/2 tsp. nutmeg, ground
1 1/2 tsp. cinnamon, ground
1/2 tsp. cardamom, ground
1 C unsalted butter, room temperature
2 tsp. vanilla extract
2 C brown sugar, packed
4 eggs, room temperature
1 C pumpkin puree
1/2 tsp. cream of tartar
How to Make It:
Sift together in a large mixing bowl the flour, baking powder, salt, ginger, nutmeg, cinnamon and cardamom.
Place the butter into a large mixing bowl and beat with an electric mixer until creamy.
Pour the brown sugar 1/2 C at a time being sure to beat well each time.
Pour in the vanilla extract and continue beating for 2 minutes.
Separate the eggs into two separate bowls setting the whites off to the side.
Beat the egg yolks slightly then add them to the butter mixture and mix to combine.
Place the pumpkin puree into the butter mixture and continue beating until smooth.
Beat in the flour mixture 1/3 at a time and only mixing until moist.
Place the cream of tartar into the bowl with the egg whites.
Beat on low speed until soft peaks begin to form when beaters are lifted out.
Fold into the batter.
Heat the oven to 350 degrees.
Coat a 10 in tube pan with a non stick cooking spray.
Spread the batter evenly into the prepared pan.
Bake 40 minutes or until the top springs back when lightly touched with a finger.
Cool well before cutting into slices.
16 Servings
The pumpkin puree and egg white mixture make this cake moist and a delight to eat. The spices give it just the right kick and make this cake a hit with everyone who tries it.
Edible Halloween Jack-O-Lanterns
What You Need:
4 3/4 C all-purpose flour
2 TBSP baking soda
3/4 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. ginger, ground
3 sticks unsalted butter, softened
1 3/4 C sugar
2 lg. eggs
1 tsp. vanilla extract
1/2 C pumpkin puree
How to Make It:
Sift together the flour, baking soda, salt and baking powder.
Sprinkle in the cinnamon and ginger and toss to combine well.
In a separate bowl beat together with an electric mixer the butter and sugar until smooth and creamy.
Place one egg into the bowl and mix until combined.
Add the second egg and the vanilla and continue to mix on medium speed until all the ingredients are incorporated together.
Place the pumpkin puree into the mixture and continue to beat just until the pumpkin is mixed in.
Turn the mixer on low and beat the mixture for 45 seconds increasing the speed from low to medium as you mix.
Place the cookie dough on a clean flat surface
Roll the dough into 2 in. logs and wrap each log in plastic wrap.
Chill the cookie dough in the refrigerator for 1 1/2hours.
Set the oven temperature to 350 degrees and allow heating up.
Line cookie sheets with parchment paper.
Cut the logs into 1 in. slices and place the slices on the prepared cookie sheets.
Bake 13 minutes or until the cookies just begin to crack.
Makes 4 doz. cookies
These can be decorated to look just like a jack o lantern with a little white icing colored with a few drops of food coloring. Use gel icing to make the eyes and mouth. Replace the pumpkin puree with molasses for a different treat.
Enjoy your Halloween.
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