How To make Pumpkin Spice Cake In Jars (Oven Method)
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 Eggs
2 c Granulated sugar
1 c Salad oil (use fresh oil)
1 cn (16 oz) pumpkin OR *
2 c Freshley cooked and mashed
-pumpkin * Do not use pumpkin pie filling. Preheat oven to 325 F. Grease the inside of 8 - 1 pint wide-mouth Kerr or Ball canning jars or Ball Quality Crystal (12 oz.) with Crisco (do not use a spray like Pam or Baker's Secret); set aside. The 1 pint jars are shorter but bigger around and hold more than the decorative 12 oz. jars, use either one. The 1 pint jars don't come with labels though, so you'll have to make your own. 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 into a large bowl. Add raisins and walnuts; toss lightly to combine. 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 mixture among the 7 or 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar in case you slop, or it'll burn. Place jars on a cookie sheet or they'll tip over. Bake in a preheated 325 F. oven for about 40 minutes or until toothpick inserted into center of cakes (deep) comes out clean. When cakes test done, remove them, one at a time and immediately place the lids and rings on them. You must boil the lids, rings, and jars for 10 minutes to sterilize them before using. Keep the lids in the hot water until you use them. Take them out, one by one and put them onto the jars. If you'd like to make a regular cake out of this without messing with the jars: Grease a 13 x 9 x 2-inch baking pan. Bake in preheated 350 F. oven for 50 minutes or until cake tests done. If you like spicy cake, this will be
one of your favorites. Ellie FROM: Posted on the Prodigy Food and Wine Club forum on January 18, 1992 by Ellie Collin (CMKD93F) Formatted to MM by Trish McKenna.
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Instant Pot Pumpkin Spice Cheesecake Recipe
Today I'm sharing my easy Instant Pot pumpkin spice cheesecake recipe. You guys this is a MUST TRY! Pin this recipe:
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no egg no alcohol christmas cake recipe | eggless christmas fruit cake | kerala plum cake
full recipe:
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christmas cake recipe | eggless christmas fruit cake | kerala plum cake with detailed photo and video recipe. a popular and flavoured fruity cake recipe made with myriad dry fruits, fruit juice and cake flour. this is an eggless version, but the popular traditional variant is rum fruit cake or brandy christmas made and served for christmas. unlike other traditional cake recipes, this plum cake is loaded with dry fruits and fruit flavours to cherish in each bite.
christmas cake recipe | eggless christmas fruit cake | kerala plum cake with step by step photo and video recipe. cake recipes are very common dessert recipes for most of the occasions and celebration feast. these are generally single flavoured cake with different types of frosting. however, for christmas festival there is a dedicated cake recipe. even though it is generally known as christmas cake, but it is widely known as fruit plum cake known for its fruit punch in each bite.
Instant Pot Pumpkin Cheesecake Recipe | Perfectly Creamy Cheesecake in Instant Pot | Pumpkin Dessert
Pumpkin season is about to begin! Make this best pumpkin cheesecake recipe in the Instant Pot! Perfectly creamy pumpkin spiced cheesecake filling with crispy crust and pecan topping.
Ingredients
Crust:
Graham crackers - 7 or crumbs - 1 cup
Pecans - 1/4 cup
Sugar - 2 tbsps
Melted Butter - 3 tbsps
Cheesecake filling:
Cream Cheese - 2 packages (8 oz each)
Sugar - 1/2 cup
Pumpkin purée - 1/2 cup
Pumpkin spice - 1/2 tbsp (1.5 tsp)
Vanilla extract - 1 tsp
Heavy cream or sour cream - 2 tbsps
Corn starch or all purpose flour - 2 tbsps
Eggs - 2
Topping:
Sugar - 1/4 cup
Butter - 1 tbsp
Heavy cream - 2 tbsps
Vanilla extract - 1/2 tsp
Pinch of salt
Crushed pecans - 1/2 cup
Instructions
1. Line a 7 inch springform pan with parchment paper and brush the sides of the pan with butter or Oil.
2. For making the crust, add 6-7 graham crackers and 1/4 cup of pecans to a blender and blend it. Add 2 tbsps of sugar and 3 tbsps of butter to it and blend it to just combine.
3. Add the crust to the springform pan and press it with the spatula or spoon. Keep the crust in the freezer for 20 minutes.
4. Make the filling, add two packages of 8 oz each cream cheese to a bowl or stand mixer. Add 1/2 cup of Sugar to it and blend it smooth.
5. Add 1/2 cup of pumpkin purée, 1/2 tbsp pumpkin spice, 1 tsp vanilla extract, 2 tbsps of heavy cream, 2 tbsps of corn starch to it and mix well.
6. Add 2 eggs, one at a time and beat it together with the cheesecake filling.
7. Pour the cheesecake filling to the cooked crust. Level it and tap the pan to remove any air bubbles. Cover the pan with the aluminum foil.
8. Add a cup of water to the Instant Pot. Place a trivet and place the cake pan on it. Close the Instant Pot lid and set the pressure valve to Sealing.
9. Set the Pressure cook(or Manual) mode for 40 minutes. Once done, Let the pressure release naturally.
10. Carefully take out the cake pan from the Instant Pot and remove the foil.
Let the cake cool on the counter for one hour.
11. After one hour, use a knife gently to release the cake from the sides of the pan. Take off the collar from the cake pan and lift it off.
12. Transfer the cake to a platter and refrigerate for 6 hours.
13. For making the topping, add 1/4 cup of sugar and little water to a pan on the stove top and let it dissolve.
14. Caramelize it for 4-5 minutes on a medium flame. If you prefer dark caramel sauce, let it caramelize for more time.
15. Turn the heat to low, add a tbsp of butter, 2 tbsps of heavy cream, 1/2 tsp vanilla extract, pinch of salt, mix it well and turn off the heat. Let it cool to room temperature.
16. Pour the caramel sauce on the pumpkin cheesecake before serving. Add 1/2 cup of chopped pecans on top.
17. Enjoy the best delicious pumpkin cheesecake!!
Crust Options:
1. You can add 1/2 cup of ginger snaps to the graham crackers for the ginger snap crust. You can also replace the graham crackers with ginger snap cookies.
2. You can replace pecans with walnuts. You can also skip the nuts.
3. You can replace graham crackers with 1 cup of oats in the crust recipe for the Oats cookie crust.
4. For more healthy option, try making date nut crust with 1 cup of nuts of choice and 7-8 dates.
Optional Toppings:
1. If you like to have the cheesecake without any toppings, please add 3/4 cup of sugar to the cheesecake filling instead of 1/2 cup.
2. You can just top it with some store brought whipped cream and some nuts.
3. If you love cinnamon, try making cinnamon whipped cream by beating 1/4 cup of sugar, 1 cup of heavy cream, 1 tsp of cinnamon and 1/2 tsp of vanilla extract.
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Halloween pumpkin cake
Halloween pumpkin cake
Ingredients
For the cake
300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g raisins
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin grated
For drenching and frosting
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half
Method
STEP 1
Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, raisins and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
STEP 2
To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
STEP 3
If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge / Freezable (un-iced).
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