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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2.
INGREDIENTS-----------------
Sugar 3/4 cup
Warm water 1/2 cup
Dry fruits(Raisins, dates, cherry, Cherry ,Badam,Cashew,tutty fruity,Dates)
Orange Juice- 1/2 Cup
Mixed Jam- 2 Tbsp
Orange zest 1 teaspoon
Maida 1 1/2 cup
Baking powder- 1 .1/2 tsp
Nutmeg powder -1/4 teaspoon
Ginger powder- 1/4 teaspoon
Cinnamon powder -1/4 teaspoon
Cloves powder -1/4 teaspoon
Egg 3
sugar 1/3 cup
Plum Essence- 1/2 Tsp
Pineapple Essence- 1/4 Tsp
Vanilla essence 1/2 teaspoon
Butter 1/4 cup
Oil 1/4 cup
Salt- 1 Pinch
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Pumpkin Bundt Cake
This pumpkin bundt cake is so easy to make. It has just the right about of spice to get you into the fall feels. I topped it off with a maple buttercream glaze to add a touch of sweetness.
Halloween Baking - PUMPKIN SPICE PUMPKIN COOKIES
To celebrate the spooky season here's how to make some festive cookies!
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Temporary recipe and instructions until I get my sassily reworded versions tomorrow:
4¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
1½ teaspoons ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1¾ cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup light or dark molasses
In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and ginger; whisk together to mix. Set aside.
In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy (if you don't have a mixer, you can do this step by hand).
Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, vanilla, and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed.
Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month.
Preheat oven to 375 degrees F (190 degrees c). Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
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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Ooma's Cookie Jar - Pumpkin Filled Spice Cupcake
Ooma's Mom used to make a spice cake for birthdays. It was a favorite. Ooma now uses that flavor in a delicious cupcake.
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Simple Moist Carrot Cake Recipe | You must try this cake if you have carrots at home.
Easy carrot cake recipes for beginners. This video shows how to make soft and moist carrot cake recipe. This is a very easy and simple recipe and is healthier compared to other cakes. To make it more healthy you can replace 1 Cup All Purpose Flour With whole wheat flour or Oats Flour
For Printable Recipe :
Moist Carrot Cake Recipe
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All Purpose Flour 2 Cups (250 g)
Grated Carrots 2 Cups (350 g)
Egg 4 medium sized
Sugar 2/3 to 1 Cup. ( depending on the sweetness you want)/(135g to 200g)
Oil 2/3 Cup ( 150ml)
Vanilla Essence. 1 tsp
Baking Powder. 1&1/2 tsp
Baking Soda 1/2 tsp
Bake in a preheated oven @ 165 C for 60 minutes or until a skewer inserted in the middle comes out clear..
Pan. 6 inch
This goes well with cream cheese frosting.
PLEASE find the link for cream cheese frosting recipe :-