3.30.2015

Spring time



Spring has sprung and so have new ideas and ventures.  Thank you for the great response to the Spring sale in the shop, the next sale will be June 15, hope to see you then as well :)


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A new blog is coming, the name will be The Ohio River Mercantile, should be up next week.  I will post a link to the blog and the new website shop will be one and the same name-later on that.


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Here is the families favorite cake recipe that I have been using for most of the fall and winter months.  I am trying to convert it over to a banana cake version, I will let you know how that works out.  The recipe is virtually full proof, I never had it go belly up on me at all.


Pumpkin Cake with Cinnamon Cream Cheese Icing
*This makes a three layer cake, it is rather on the large size, and serves up to 16 or more as it is on the rich side as well.

Cake
2 3/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable or canola oil, divided (see mixing cake below)
4 large eggs
2 teaspoon pure vanilla extract
1 3/4 cup (1-15 oz can) canned pumpkin puree
1/2 cup whole milk

Icing
12 oz. cream cheese, softened
3/4 cup butter, softened
1 1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
4 1/2 to 5 cups powdered sugar
Chopped pecan nuts for decoration on the sides of the iced cake - optional

Mixing the cake:
  • Preheat oven to 350 degrees.
  • Butter and line with a round of parchment paper three 9-inch round cake pans.
  • In a mixing bowl thoroughly mix or sift together dry ingredients of flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger and set aside.
  • In a bowl or large liquid measuring cup, mix together the pumpkin and milk.
  • In another bowl beat together butter, granulated sugar, brown sugar and 3 tablespoon of the vegetable oil until pale and fluff.
  • Mix in remaining 1/4 + 1 tablespoon vegetable oil.
  • Blend in eggs one at a time, add in vanilla.
  • Divide batter among three prepared cake pans and spread batter into an even layer.
  • Bake until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes. Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely.
  • Once cool frost cake with cinnamon cream cheese icing.
 Mixing the icing:
  • In the bowl of an electric mixer, cream together cream cheese and butter until smooth.
  • Add cinnamon, vanilla and powdered sugar and mix until combined, then increase to medium and whip until pale and fluffy. 
  • Add as much sugar- up to the 5 cups in order to make the icing spreadable.
  • After icing, take handfuls of chopped pecan and place them against the sides of the icing, it will create a informal look, this is optional.
  • For easy cutting, best to chill for 12-24 hours.
Bon Appetit!
 





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