’Tis the season for cake
Autumn is a great time to try new dessert ideas. I hope you enjoy these recipes. They’re some of my family’s favorites.
Autumn spice pound cake
• 1 cup butter, softened
• 2 cups of sugar
• 5 eggs
• 3 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans
Preheat oven to 325 degrees F. Cream butter and gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and spices; gradually add to creamed butter and sugar, alternatively with the milk, beginning and ending with flour mixture. Stir in vanilla and pecans. Pour batter into a greased and floured 10-inch tube pan.
Bake for 65 minutes or until a cake tester inserted into the cake center comes out clean. Cool in pan 10 minutes.
Remove from pan and cool completely before adding the glaze, if using. For a glaze, combine cup powdered sugar with 1 tablespoon milk. Whisk until smooth. Add more milk, a little at a time, until the glaze drips easily from a spoon. Carefully drizzle glaze over the cake.
Fresh apple cake
• 1 cups vegetable oil
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 3 cups self-rising flour
• 1 teaspoon cinnamon
• 3 cups peeled, chopped apples (whatever kind you like best, I used Fuji)
• 1 cup chopped pecans
Mix the oil, sugar, eggs and vanilla in a large bowl. Add flour a little at a time. Mix in cinnamon. Fold in apples and pecans. Pour into wellgreased and floured bundt pan. Bake for 1 hour at 350 degrees.
Topping
• 1 cup brown sugar
• 1/4 cup milk
• 1 stick unsalted butter
Combine brown sugar, milk and butter in a saucepan. Bring to a boil and boil for 1 minute. Pour hot glaze over hot cake.
Leave in pan for 2 hours, then carefully release onto a cake plate.