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Post by <3 :] Mirannah :] <3 on Dec 5, 2013 14:24:22 GMT
I wasn't sure to group this under Ten's 'cake' section or not, so I just made a new thread out of it. He can move it later if he wants to keep things orderly.
(I, personally, think it's better to give every recipe its own thread **hint hint nudge nudge** so people can better find them if they want to try them, but that's just *me*...)
This is a wonderful spice cake recipe from my mother. ^-^ I thought it would be appropriate for the season.
As a note, she used to use much more of the spices than the recipe lists here, but I don't know the actual amounts. She made the cake so spicy that the only sweetness came from the raisins and the cream cheese frosting. It was a Christmas fave of everyone in the family, even people that didn't like cake.
3 eggs
1 lb of pumpkin
3/4 cup vegetable oil
1/2 cup water
Beat together, then add:
2 1/2 cups AP flour
2 1/4 cup sugar
1 1/2 tsp baking soda
1 1/4 tsp salt
3/4 tsp nutmeg
3/4 tsp cinnamon
1 cup yellow raisins
1 cup chopped walnuts
There are two ways to bake it:
The original way: Pour the batter into 3 heavily buttered (so the batter doesn't stick) 1-lb coffee cans and leave them standing up; bake at 350 for 1 hour or until a broomstick straw (hah) inserted in the center comes out clean.
If you use this method, cool the cake for a while, then remove it and lay it on it's side for frosting.
My mother's preferred way: Pour the batter into a buttered bundt pan and bake at 350 for 45 minutes to an hour--also until a broomstick straw inserted in the center comes out clean.
Once the cakes are cool, frost them with:
4 oz cream cheese
3 Tbs butter
1 tsp lemon juice or vanilla
1/2 box confectioner's sugar (if they don't sell boxes in your area, use taste to figure out what you'd like)
Sprinkle with more chopped walnuts or pecans. (Or mix them, it's delicious.)
In closing, I encourage you to play around with the amount of spice you use for the cake. ^-^ Like I said before, mum made it so packed with nutmeg and cinnamon that you needed the frosting--that made it a really different spice cake than what people were used to. I imagine if you didn't use that much, you may not even need to frost the cake at all.
What I'm trying to get across is, the recipe is really adaptable.
Mother would be *so* aggravated that I gave the recipe away; she was so very secretive with them, as was my grandmother...but I really hope you guys get some use out of it.
(I, personally, think it's better to give every recipe its own thread **hint hint nudge nudge** so people can better find them if they want to try them, but that's just *me*...)
This is a wonderful spice cake recipe from my mother. ^-^ I thought it would be appropriate for the season.
As a note, she used to use much more of the spices than the recipe lists here, but I don't know the actual amounts. She made the cake so spicy that the only sweetness came from the raisins and the cream cheese frosting. It was a Christmas fave of everyone in the family, even people that didn't like cake.
3 eggs
1 lb of pumpkin
3/4 cup vegetable oil
1/2 cup water
Beat together, then add:
2 1/2 cups AP flour
2 1/4 cup sugar
1 1/2 tsp baking soda
1 1/4 tsp salt
3/4 tsp nutmeg
3/4 tsp cinnamon
1 cup yellow raisins
1 cup chopped walnuts
There are two ways to bake it:
The original way: Pour the batter into 3 heavily buttered (so the batter doesn't stick) 1-lb coffee cans and leave them standing up; bake at 350 for 1 hour or until a broomstick straw (hah) inserted in the center comes out clean.
If you use this method, cool the cake for a while, then remove it and lay it on it's side for frosting.
My mother's preferred way: Pour the batter into a buttered bundt pan and bake at 350 for 45 minutes to an hour--also until a broomstick straw inserted in the center comes out clean.
Once the cakes are cool, frost them with:
4 oz cream cheese
3 Tbs butter
1 tsp lemon juice or vanilla
1/2 box confectioner's sugar (if they don't sell boxes in your area, use taste to figure out what you'd like)
Sprinkle with more chopped walnuts or pecans. (Or mix them, it's delicious.)
In closing, I encourage you to play around with the amount of spice you use for the cake. ^-^ Like I said before, mum made it so packed with nutmeg and cinnamon that you needed the frosting--that made it a really different spice cake than what people were used to. I imagine if you didn't use that much, you may not even need to frost the cake at all.
What I'm trying to get across is, the recipe is really adaptable.
Mother would be *so* aggravated that I gave the recipe away; she was so very secretive with them, as was my grandmother...but I really hope you guys get some use out of it.