Autumn Spice Layer Cake Food

AUTUMN SPICE CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Spray two 9-inch round baking pans well with non-stick baking spray then lightly dust with flour and shake out excess.
• Wrap cake strips around pan if you have them (for a more level cake). Set pans aside.
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and cloves for 20 seconds, set aside.
• Pour brown sugar into the bowl of an electric stand mixer. Break up brown sugar with fingertips until no clumps remain.
• Pour in vegetable oil and applesauce, set mixer with paddle attachment and blend until well combined (occasionally stop and scrape bowl throughout mixing process).
• Mix in eggs and vanilla.
• Add in 1/2 of the flour mixture and mix on low speed until combined, then blend in buttermilk, then add remaining 1/2 of the flour mixture and mix until well combined.
• Divide mixture evenly among two prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 28 - 32 minutes.
• Allow to cool in pans about 5 - 10 minutes then run a knife around edges to ensure cake is loose and invert upside down onto a wire rack to cool.
• Cool completely then level tops of cakes as needed. Frost with cream cheese frosting, sprinkle pecans around edges if desired.
• For the frosting: In the bowl of an electric stand mixer fitted with the paddle attachment cream butter and cream cheese until smooth.
• Mix in powdered sugar and vanilla and mix until well blended***.

AUTUMN SPICE CAKE

Steps:

• Heat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
• Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
• Pour batter into the pans and bake until center tests clean - about 35 minutes.
• Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.

AUTUMN SPICE CAKE

Steps:

• Preheat oven to 350°F; line two 9-inch cake pans with parchment paper and lightly butter.
• Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light.
• Stir the buttermilk and vanilla together. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl.
• Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
• Pour batter into the pans and bake until center tests clean -- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting (if desired).

BUTTERMILK SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

PRIZE WINNING PUMPKIN SPICE THREE-LAYER CAKE

Steps:

• Pumpkin Spice Cake Recipe.
• Pumpkin Spice Cake.
• from: 2013 Karri Perry, blueribbonkitchen.blogspot.com.
• 4 large eggs (room temperature) (Can rest eggs in a dish to warm water to get result quickly).
• 2 cups sugar.
• 1 cup vegetable oil.
• 1 (15 ounce) can pumpkin puree- I use Libby's.
• ***.
• 2 cups all purpose flour.
• 2 teaspoons baking powder.
• 2 teaspoons ground cinnamon.
• ½ teaspoon baking soda.
• ½ teaspoon salt.
• ½ teaspoon ground ginger.
• ¼ teaspoon ground cloves.
• ½ cup chopped toasted walnuts (optional).
• Pam Spray to prepare parchment and cake pans.
• Combine first four ingredients into a bowl. Blend well using hand mixer. Combine flour and the remaining dry ingredients together. Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated. If using nuts, stir in by hand, do not over mix batter.
• Pour batter evenly into three greased, parchment lined 8 or 9 inch round cake pans. Bake at 350 for 24 minutes or until set, toothpick will come out with no batter. Remove from pans, also removing parchment backing. Frost cakes once they are cooled to room temperature.
• Cream Cheese Frosting.
• 2 (8 ounce cream) cheese bricks softened.
• 1 stick of room temperature unsalted butter.
• 1 tsp vanilla.
• 3 -5 cups of confectioners' sugar.
• Blend butter and cream chesses 2-3 minutes on medium until light and fluffy. Add vanilla. Slowly mix in confectioners' sugar about a ½ cup at a time, until you reach a frosting like spreadable consistency.
• Tips: It may be helpful to frost between the layers and apply a crumb coat, refrigerate for 20 minutes to help cake firm up and then continue frosting. Refrigerate cake when finished. Cake flavor is best if allowed to chill overnight. Remove from refrigerator 1 hour before serving.

AUTUMN SPICE POUND CAKE W/ POMEGRANATE GLAZE

Steps:

• Preheat oven to Heat oven to 350 degrees.
• Grease and flour tube pan.
• Cream shortening and sugar thoroughly.
• Mix in eggs, pumpkin and juice.
• Blend in flour, soda, salt, baking powder, and cinnamon.
• Stir in apples.
• Pour into prepared tube pan.
• Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean.
• Allow to cool for 15 minutes then remove from pan to cool completely.
• After about an hour when cake is cooled, mix glaze and drizzle over cake.

SPEKKOEK (THOUSAND LAYER SPICE CAKE)

Steps:

• Cream butter and sugar together with an electric mixer. Beat in egg yolks. In another bowl, using clean beaters, beat egg whites with salt until stiff. Fold into yolk mixture. Fold in flour.
• Divide batter between two bowls. Add combined spices to one bowl; stir well.
• Line the bottom of a buttered 9" round cake pan (or springform pan) with wax paper and butter the wax paper. Pour about 1/2 cup of the spice batter into the pan, spreading to form a thin layer. Place pan under a preheated broiler for 2 minutes, or until the layer is firm and very lightly browned. Spread 1/2 cup of the plain batter over the top and broil until firm. Repeat layering and broiling until all batter is used.
• Let cake cool, then remove from pan. Sprinkle top with confectioners' sugar. Serve in thin slices with strong, hot coffee.