Tag Archives: pumpkin

October 18, 2016

Spiced Pumpkin Cake with Maple Cream Cheese Frosting

By eatonsquareedibles
This is a delicious more casual alternative to pumpkin pie . Bring in the Autumn !

This is a delicious more casual alternative to pumpkin pie .Bring in the Autumn! 

 

Preheat oven 350

Grease and flour 2 round 8 “ cake pans

 

3 cups flour

1 1/2 cups Sugar I like mixing both granulated and brown sugars

1 1/2 teaspoon Baking Soda

1 1./2 teaspoon Sea Salt

1 1/2 teaspoon Cinnamon

1/8 teaspoon Allspice

1/8 teaspoon Nutmeg

1/8 teaspoon Clove

1 can Pumpkin

1 cup Vegatable Oil

3 Eggs

 

 

In a mixing bowl combine: flour, sugar, baking powder, baking soda, salt, cinnamon allspice,nutmeg,clove. Add pumpkin, oil and eggs . Mix well.

Pour even amount of mixture in each pan.

Bake 25-30 min .

Check for doneness. (this cake doesn’t rise that high)

Remove from oven and cool 15 miuntes.

Remove from pan and cool .

 

Frost with Maple Cream Cheese Frosting.

 

 

Maple Cream Cheese Frosting

 

1   8 oz package cream cheese

1/4   lb softened butter

3   tablespoon maple syrup

2 1/2   cups powder sugar

pinch sea salt

 

 

Beat together cream cheese, butter and maple syrup and a pinch of sea salt until smooth.

In small amounts add powdered sugar.

Beat until smooth .

Frost cooled cake.

 

Keep in refrigerator.

 

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November 4, 2014

Pumpkin Bundt Cake with Cream Cheese Glaze

By eatonsquareedibles
I don’t have to tell you about my obsession with all things Autumn, Festivities and Family. Pumpkin Pumpkin Pumpkin !

I don’t have to tell you about my obsession with all things Autumn, Festivities and Family.
Pumpkin Pumpkin Pumpkin !

Preheat 180c/350° F

Grease and flour 12-cup Bundt pan.

 

  • Cake:
  • 3 cups flour
  • 1 tablespoon cinnamon
  • pinch of allspice

2 teaspoons baking soda

  • 1 teaspoon salt
  • 2 cups sugar
  • 1 cup butter
  • 4 large eggs
  • 1 cup canned Pumpkin
  • 8 oz Sour cream
  • 2 teaspoons vanilla

 

 

In a mixer or Kitchenaid:

In a medium sized bowl add flour, cinnamon, allspice, baking soda and salt and set aside.

 

Beat Sugar and Butter until light and fluffy.

Add 1 egg and 1/4 of flour mixture. Beat well.

Repeat until combined.

 

Add pumpkin, sour cream and vanilla extract and mix until combined.

 

Pour into Bundt Pan

 

Bake 55 minutes or until wooden skewer inserted comes out clean.

Cool cake almost all the way but just warm enough to help your thick glaze flow nicely over cake. (If you miss this step and your cake cools, no worries it will still work.)

 

 

Cream Cheese Glaze

To me the fact that this glaze is beautifully thick and white makes the cake even more festive.

1/2 cup powdered sugar

  • 4 oz. (1/2 cup) regular or low-fat cream cheese
  • 1/2 tsp. vanilla
  • 3-4 tbsp. milk

Beat powdered sugar and cream cheese until well blended.

Add vanilla

And milk in tablespoon increments until your desired consistency.

Drizzle Glaze over a slightly warm cake, not too warm you want to keep the white white !

Cool and Serve

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April 30, 2013

Pumpkin Roll

By eatonsquareedibles
Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Preheat oven to 190c/375f

Grease and FLOUR baking sheet pan.

Dishtowel bigger than your sheet pan-or you can use parchment paper.

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking soda

1 teaspoon ginger

½ teaspoon white pepper

½ teaspoon nutmeg

½ teaspoon salt

1 cup chopped walnuts

1/8 cup Confectionary Sugar to sprinkle over top of dishtowel.

Beat eggs for 5 minutes.

While eggs are beating

Sift together flour, baking soda, ginger, white pepper, nutmeg and salt.

Set aside.

Slowly add sugar into beating egg mixture. Incorporate and turn off mixer.

In a separate bowl combine lemon juice and pumpkin.

Gently fold pumpkin mixture into the egg mixture.

And gently fold in Flour mixture into egg mixture.

Pour batter onto GREASED AND FLOURED baking sheet and spread evenly making sure to reach all the way into every corner.

Sprinkle with half your walnuts.

Bake for 15-20 minutes.

Loosen around edges of cake with a spatula. Sprinkle dishtowel generously with powdered sugar to prevent cake from sticking later.

Turn cake onto dishtowel.

Quickly roll towel and cake together and let cool.

Filling and Frosting

Beat together:

12 oz Cream Cheese-room temp

8 tablespoons Butter -room temp

1 teaspoon vanilla

add

2 cups Confectionary Sugar in small increments until blended.

Beat until smooth.

Unroll cooled cake. Spread half the frosting evenly over entire cake. Reroll cake.

Set cake seam down onto oblong platter.

Frost with remaining frosting using long smooth strokes.

Sprinkle down the center with remaining nuts for decoration.

Refrigerate for at least 1 hour before serving.

If making cake for another day do not frost. Just foil and refrigerate until ready to serve. Then frost and place in refrigerator for 1 hour before serving.

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January 15, 2013

Pumpkin Scones

By eatonsquareedibles
Preheat oven 200c/400f Scones 4 ½ cups flour- plus more if dough is too wet ½ cup brown sugar 4 teaspoons baking powder 2 ½ teaspoons cinnamon ¼ teaspoon clove ¼ teaspoon nutmeg ¾ teaspoon ginger ½ teaspoon baking soda ½ teaspoon salt 1 cup cold butter(2 sticks)-cut into small pieces 2 eggs 1 ¼ cups cooked pumpkin-canned is great ½ cup milk glaze 2 cups confectionary sugar 3 tablespoons milk 1/8 teaspoon ginger 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon In a large bowl combine dry ingredients. Cut butter into dry mixture using your fingers(or the cuisine art) until mixture resembles wet sand. In a separate bowl, whisk the eggs. Add the pumpkin and milk. Add dry ingredients and mix until just combined. Be mindful not to over mix. If mixture is too wet add more flour a little at a time until the dough comes together. Turn onto a floured surface and knead. Do not over knead, just until mixture comes together. Divide dough in half. Pat each portion into a circle and cut into eight wedges. Place wedges on baking sheet. Repeat this step with the other remaining half of dough. Bake at 400° for 12 minutes or until golden brown. Let rest for 10 minutes. Prepare glaze by combining all ingredients together and beat until smooth. Dip tops of scones in glaze by holding scone upside down and dipping the entire top in glaze. Set aside for 5 minutes to dry, redip , dry and serve.

Nothing pleases me more than going into a Starbucks and finally seeing that they have pumpkin scones. It means more than just a snack; it means the Holidays have arrived.

Preheat oven  200c/400f

Scones

4 ½  cups flour- plus more if dough is too wet

½  cup brown sugar

4 teaspoons baking powder

2 ½   teaspoons cinnamon

¼ teaspoon clove

¼ teaspoon nutmeg

¾  teaspoon ginger

½ teaspoon baking soda

½  teaspoon salt

1 cup cold butter(2 sticks)-cut into small pieces

2 eggs

1 ¼  cups cooked pumpkin-canned is great

½  cup milk

glaze

2 cups confectionary sugar

3 tablespoons milk

1/8  teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

In a large bowl combine dry ingredients.

Cut butter into dry mixture using your fingers(or the cuisine art) until mixture resembles wet sand.

In a separate bowl, whisk the eggs. Add the pumpkin and milk.

Add dry ingredients and mix until just combined. Be mindful not to over mix. If mixture is too wet add more flour a little at a time until the dough comes together.

Turn onto a floured surface and knead. Do not over knead, just until mixture comes together.

Divide dough in half. Pat each portion into a circle and cut into eight wedges.

Place wedges on baking sheet.

Repeat this step with the other remaining half of dough.

Bake at 400° for 12 minutes or until golden brown.

Let rest for 10 minutes.

Prepare glaze by combining all ingredients together and beat until smooth.

Dip tops of scones in glaze by holding scone upside down and dipping the entire top in glaze.

Set aside for 5 minutes to dry, redip , dry  and serve.

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November 24, 2011

Pumpkin Roulade

By eatonsquareedibles

Once again its time to let pumpkin take you right through the holiday season. This unforgettable cake is pretty enough for any holiday celebration

Preheat oven to 190c/375f

Grease and FLOUR baking sheet pan.

Dishtowel bigger than your sheet pan-or you can use parchment paper.

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking soda

1 teaspoon ginger

½ teaspoon white pepper

½ teaspoon nutmeg

½ teaspoon salt

1 cup chopped walnuts

1/8 cup Confectionary Sugar to sprinkle over top of dishtowel.

Beat eggs for 5 minutes.

While eggs are beating

Sift together flour, baking soda, ginger, white pepper, nutmeg and salt.

Set aside.

Slowly add sugar into beating egg mixture. Incorporate and turn off mixer.

In a separate bowl combine lemon juice and pumpkin.

Gently fold pumpkin mixture into the egg mixture.

And gently fold in Flour mixture into egg mixture.

Pour batter onto GREASED AND FLOURED baking sheet and spread evenly making sure to reach all the way into every corner.

Sprinkle with half your walnuts.

Bake for 15-20 minutes.

Loosen around edges of cake with a spatula. Sprinkle dishtowel generously with powdered sugar to prevent cake from sticking later.

Turn cake onto dishtowel.

Quickly roll towel and cake together and let cool.

Filling and Frosting

Beat together:

12 oz Cream Cheese-room temp

8 tablespoons Butter -room temp

1 teaspoon vanilla

add

2 cups Confectionary Sugar in small increments until blended.

Beat until smooth.

Unroll cooled cake. Spread half the frosting evenly over entire cake. Reroll cake.

Set cake seam down onto oblong platter.

Frost with remaining frosting using long smooth strokes.

Sprinkle down the center with remaining nuts for decoration.

Refrigerate for at least 1 hour before serving.

If making cake for another day do not frost. Just foil and refrigerate until ready to serve. Then frost and place in refrigerator for 1 hour before serving.

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