It's time for another round of #TheCakeSlice Bakers! We started a new book. I had a lot of fun finishing out The Southern Living Cake Book with the group. Those cakes were a lot of fun, but I think this next book is going to be interesting. It looks like it might push me to try a lot of new things. So I am happy to see where it takes us and I hope you enjoy the ride! So without further ado, I introduce you to our next book; Maida Heatter's Cakes.
I chose to bake the pumpkin gingerbread this month. I thought it was perfect for this time of year. To be honest with you, the ingredient list was a little surprising to me. Coffee and mustard, who thought?! But surprisingly enough, it works!
This bread comes together quickly and easily. It is full of great flavor and the texture was nice. It would be a perfect breakfast bread. It is just sweet enough without being overly sweet and the spice mix is great. Believe it or not somehow the mustard works in the mix.
Maida suggests you could have it at tea time if you have such a thing. She also says it goes nicely with a glass of buttermilk. As much as I would like to like tea, I can't get into it and I rarely have buttermilk around. So I did what any self respecting person would do. I made a quick cream cheese glaze and poured that over the top. Perfect!
makes 1 9" loaf
2 cups all-purpose flour
3/4 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 tsp powdered ginger
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp dry powdered mustard
1/2 cup butter
1 1/2 cups granulated sugar
1/3 cup strong prepared black coffee
1 cup pumpkin puree
- Preheat the oven to 350 F. Prepare a 9" loaf pan with butter and flour.
- In a small bowl, stir together flour, salt, baking soda, baking powder, ginger, nutmeg, cinnamon, cloves and mustard.
- In your mixer bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs and beat until completely incorporated.
- Stir in half of the dry ingredients, mix until just incorporated. Be sure to scrape the sides of the bowl.
- Stir in the coffee, then the remaining dry ingredients, mixing until just incorporated.
- Lastly, add the pumpkin. Again mix until just incorporated.
- Pour into prepared pan. Create a trench about an inch deep down the center of the batter. This will help keep the center of the loaf from rising too high. (It will still rise and crack down the middle.)
- Bake for 70-75 minutes. A toothpick inserted in the center should come out clean.
- Cool on a wire rack for 10-15 minutes. Then turn out of the pan and continue to cool on the wire rack until it is room temperature.
Here are the creations of all the Cake Slice Bakers from this month!
This link-up is for members only, all other posts will be deleted.