Sunday, October 31, 2010

Happy Halloween!

The frost knocked the pumpkin vines down about 2 weeks ago - the big orange orbs have been moved into the greenhouse to "rest a while" before processing.

Several people have asked me about the buttermilk pumpkin pound cake that I made a couple of weeks ago. I'm sorry to say it was very disappointing. Despite having two cups of pumpkin in it , there was very little "pumpkin flavor" - and you couldn't taste the spices (until it had set around for a couple of days, and by that time, it was kind of dry...)

Better to make Farmgirl Susan's Spicy Pumpkin Muffins (BTW, I have started making it them with ONLY ONE STICK OF BUTTER - or 1/2 cup of margarine - which ever you prefer) - On her original recipe, she notes that you can do that for a "low fat" version of the recipe - I think it makes them taste fresher and they are not quite so greasy.

My other favorite Pumpkin Cake recipe is from the Cake Mix Doctor cook book.

Pumpkin Spice Cake
1 pkg (18.25 oz) of your favorite spice cake mix
1 pkg (3.4 oz) vanilla (or cheesecake if you can find it) instant pudding mix
1 cup pumpkin puree
1/2 cup vegetable oil
1/2 cup water
3 large eggs
2 tsp pumpkin pie spice

Place rack in the center of the oven and preheat to 350 degrees F. Lightly spray a 13 x 9 cake pan or bundt style pan

Place the cake mix, pudding mix & pumpkin pie spice in a large mixing bowl. Stir with a whisk to blend all the dry ingredients. Make a well in the center where you put your pumpkin, oil, water and eggs. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thing and well blended. Pour the batter into the prepared pan, smoothing it out with a spatula. Place pan in the oven.

Bake the cake until it springs back when lightly pressed and when a toothpick inserted int eh center comes out clean, 32 - 35 minutes for the 9x13 pan or 55 - 60 minutes for the bundt pan. Remove pan from the oven and place on a wire rack to tool for 1/2 hour. Frost with yoru favorite frosting or just dust with powdered sugar.

Store cake, covered in the refrigerator for up to a week (if it lasts that long)

I only use good quality ingredients - Jello brand Pudding mix - Pampered Chef Cinnamon Plus - and a good quality cake mix - your cake will thank you for it.

P.S. Sinda continues to rally - she is actually eating better (and more) than she has in a while - and she is getting spoiled with the "tuna fish water" that she drinks right up. Dr. Perry has been out of town for a week - I'll talk to him tomorrow about a course of action.


Leigh said...

Disappointing about the pound cake. It sounded so good. But the recipes you offer all sound like winners! My only problem is that I got only two pumpkins this year. Both are designated for pies. I have high hopes for next year though.

Michelle said...

So glad to hear Sinda's good news! And I make FarmGirl's spicy pumpkin muffins a LOT; so good!

Anonymous said...

Glad to hear abput Sinda and the tuna fish water. My pumpkin harvest was also pitiful so I will save the cake recipe for next year.

Anonymous said...

Re: Sinda -- You take your good news where you can find it. Whatever happens, however this plays out, keep us posted.
- - - - - - - - - - - -
dog beds and more