Okay, I love Martha! I don't care if she is a crook. Her well paid crew come up with great ideas and this is one I want to try. I love Halloween and autumn and I want everything to look classy - no plastic skulls from the drug store. Of course tring to get everyone to clean up would help - for a start. This is a pumpkin spice cake with chocolate...Tuesday, 2 October 2007
Love Martha
Okay, I love Martha! I don't care if she is a crook. Her well paid crew come up with great ideas and this is one I want to try. I love Halloween and autumn and I want everything to look classy - no plastic skulls from the drug store. Of course tring to get everyone to clean up would help - for a start. This is a pumpkin spice cake with chocolate...
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5 comments:
Mmmm...let's make it!
Recipe please?
I have her Halloween magazine-it's awesome!
Ingredients
Makes one 9-by-13-inch cake
8 ounces (2 sticks) unsalted butter, softened, plus more for pan
4 cups cake flour, plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned solid-pack pumpkin
Bleeding Chocolate Glaze
Espresso Shortbread Headstones
1 tablespoon ground ginger
Directions
Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with f lour; tap out excess. Set pan aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and f luffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with f lour. Add pumpkin, and beat until completely combined.
Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.
Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.
Instead of making short bread for the head stones - way too much work! - I think the little flat fancy cookie things that you buy in the ice cream section of the grocery store would work, put the pointy side into the cake draw on the top...
Serena
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