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How To make Pumpkin Spice Cake In Jars
1 c Seedless raisins
1 c Walnuts
2 c All-purpose flour
2 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
2 ts Ground cloves
2 ts Ground cinnamon
1 ts Ground ginger
4 lg Eggs
2 c Granulated sugar
1 c Salad oil
- (use fresh oil only) 16 oz Cn pumpkin (not pie filling)
Preheat oven to 325-degrees. Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and allow them to air-dry on your countertop; leave the lids and rings in the water until you're ready to use them. Once the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker's Secret). Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and did them in batches. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a lg bowl. Add raisins and walnuts; toss to lightly combine; set aside. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off in case you slop or it'll burn (mine did -- didn't wipe them down). Place jars on a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for about 40 minutes or until toothpick inserted into center of cakes (deep) and comes out clean. Move the jars around in the oven while they're baking so they bake evenly. When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a HOT lid, then a ring on and screw down tightly. Place jars onto your countertop to cool completely. Linda/BDT Burbank, CA (USA) Posted in COOKING by: Sandee Eveland 8/31/93
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Full Recipe:
These delicious, delightful, and moist pumpkin cakes are filled with all your favorite fall spices have a layer of cream cheese frosting inside, and just so happen to look like little pumpkins!
I thought these would be really cute as part of a centerpiece at dinner mixed in with real pumpkins and Autumn leaves. Dessert could be right in front of you without you having any idea!
Let me know what you think in the comments!
You can follow me on Insta @preppykitchen
Pumpkin Spice Recipe | What is pumpkin spice?
Mix these simple spices and make amazing pumpkin spice at home! Enjoy making fall/holiday desserts using this spice that gives you a warm & cozy feeling.
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???? The ingredients:
• Cinnamon 3 Tablespoon
• Ginger 2 Tablespoon
• Nutmeg 1 Tablespoon
• AllSpice 1 & 1/2 teaspoon
• Cloves 1 & 1/2 teaspoon
* All grounded
A 1/3 batch:
• Cinnamon 1 Tablespoon
• Ginger 2 teaspoons
• Nutmeg 1.5 teaspoons
• AllSpice 1/2 teaspoon
• Cloves 1/2 teaspoon
???? Get the printable recipe from my blog!:
???? Fall/Holiday dessert recipes/tutorials:
Fall Cookie Box
Pie Dough & Crust
???? Pastries with spices:
Fluffy Donuts with Raspberry filling
Cinnamon Churros
???? Other yummy treats I recommend:
Cream Puffs
Fluffy Vanilla Roll Cake
Lemon Madeleines
Chocolate Banana Cake
???? Instagram: @ayacaliva
MUSIC:
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#pumpkinspicerecipe #pumpkinspice #pumpkinpiespice
Cooking Shows We Cook TV/Pumpkin Cheese Cake Dream Jars
Easy Homemade Pumpkin Spice Cake Mix | Cake Mix In A Jar | Free Printable | Gift Idea #tasty
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Pumpkin Spice
Blog with printable recipe and labels
Homemade Pumpkin Spice Cake
Ingredients
Dry
• 1 1/4 cup all purpose flour
• 1 cup brown sugar
• 2 tablespoons cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons pumpkin spice
Wet
• 1/2 cup milk
• 2 eggs room temperature
• 1 teaspoon vanilla
• 1/2 cup butter softened
Glaze
• 2 cups powdered sugar
• 4 tablespoons milk
• 1/4 teaspoon vanilla
Mix all the dry ingredients together, until well combined and then sift them.
Then, use right away, or store in an air-tight container. Mix the butter. Then add
the milk, eggs and vanilla and mix together. Now add your spice cake mix/dry
ingredients and mix for a couple minutes. Pour into greased pan and bake at
300 degrees F for 20 minutes (Your baking time may vary depending on the
appliance you are using). While the cake is cooling whisk together the icing
ingredients. If you want your icing thinner add less powdered sugar. If you
want it thicker add more. top with your favorite icing. Enjoy!
Use my affiliate link to get items similar to what I use. It will really help me out. I get a small commission off the sale but it doesn't cost you anything extra:
Glass Bowls
Sifter
All Purpose Flour
Dark Brown Sugar
Cornstarch
Baking Powder
Himalayan Pink Salt
Kitchenaid Stand Mixer with a Glass Bowl
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Pumpkin Spice Latte Cake Recipe | Easy Pumpkin Cake Recipe
Pumpkin Spice Latte Cake is my favorite recipe for fall! It’s made with moist and tender pumpkin spice cakes layers, filled with coffee cream with pieces of chocolate and crunchy caramelized nuts inside! Dessert just doesn't get any better than this!
For 6 inch (16cm) cake pan
INGREDIENTS
For the Pumpkin Spice Cake Layers:
1 cup (240g) pumpkin puree
2 large eggs
½ cup (100g) vegetable oil
¾ cup (140g) light-brown sugar
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
½ teaspoon ground ginger
1 ⅔ cup (200g) all-purpose flour
For the Crunchy Layer:
½ cup (2 oz or 60g) walnuts
1 cup (50g) corn flakes
2 tablespoons (35g) granulated sugar
½ cup (3 oz or 80g) white chocolate chips
⅛ cup (25g) cocoa butter, optional
For the Coffee Chocolate Cream Cheese Frosting:
23 oz (620g) cream cheese
⅔ cup (150g) heavy cream
1 cup (100g) icing sugar
2 ½ oz (70g) dark chocolate chips
1 tablespoon instant espresso powder dissolved in 1-2 tsp hot water, cooled
PREPARATION
Make the Pumpkin Spice Cake Layers.
1. Preheat the oven to 340°F (170°C). Line the bottom of two 6 inch (16cm) baking rings with foil; set aside.
2. In a large bowl, whisk together pumpkin puree, eggs and oil. Add the sifted flour, salt, brown sugar, baking powder and spices. Mix until just combined.
3. Divide batter evenly between prepared baking rings, smoothing tops with the back of a spoon. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10mins, then turn out onto wire racks to cool completely.
Make the Crunchy Layer.
1. Heat a medium non-stick skillet over medium heat, add walnuts and sugar. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn't burn (especially towards the end). When the sugar mixture starts melting, stir constantly until all sugar is melted and nuts are coated.
2. Transfer immediately onto a sheet of parchment paper and separate the nuts right away.
3. Melt the chocolate and cocoa butter in a microwave and stir well.
4. Stir the caramelized nuts and corn flakes in a blender until crumbled. Add the melted chocolate and mix well.
5. Divide into 3 circles of 5 ½ inch (14cm) on parchment and freeze for about 10 minutes.
Make the Coffee Chocolate Cream Cheese Frosting.
1. Melt the chocolate in a microwave.
2. Whisk cream cheese with icing sugar and heavy cream until soft peaks form.
3. Add the melted chocolate, coffee, and once again whisk until complete mixing.
Assembly.
1. Cut each layer of cake in half horizontally.
2. Place one layer of cake onto a serving plate or cake stand. Top with 2-3 tablespoons coffee chocolate cream cheese frosting.
Place the one crunchy layer and top with 1/2 cup frosting. Repeat with remaining layers.
3. Use the remaining frosting to cover the outside of the cake. Decorate with chopped walnuts or whatever you like.
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★ Get More Easy Fall Recipes:
Pumpkin Pie with orange sauce
Thanksgiving Side Dishes: Pumpkin Cheesecake Pie with Salted Caramel and Apples
Chocolate Pumpkin Swirl Loaf
Maple Pecan Pie Recipe
Caramel Apple Pie
Pumpkin Pie Recipe
Pumpkin Orange Soup
Butternut Squash Salad
Fish Soup Recipe
Pumpkin Pancakes with Orange Sauce
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