Harvest Cake Food

FALL HARVEST CAKE

Steps:

• To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
• To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
• Blend in pumpkin; fold in apple and pecans.
• Transfer batter to a greased and floured Bundt pan.
• Bake in a 350° oven for 70 minutes.
• Cool 20 minutes in the pan; remove and complete cooling on wire rack.
• Frost when cool.

HARVEST CAKE

Steps:

• Preheat oven to 350°F.
• Place cake mix in bowl.
• Substitute apple cider for whatever the water amount is that the cake box requires.
• Add eggs as required by cake mix.
• Mix well.
• Once batter is moist and mixed well, add pumpkin.
• Pour half of the batter into a greased and floured bundt pan.
• Sprinkle nuts, brown sugar and cinnamon over batter.
• Add remaining batter on top.
• Cook according to mix directions for bundt pan, about 30 to 35 minutes.
• Serve with whipped cream.

FALL HARVEST CAKE

Steps:

• Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
• Add pumpkin to this mixture and stir well.
• Stir in 2 cups of flour, 1/2 cup at a time.
• Stir in apples and pecans.
• Bake 60-70 minutes at 350 in a greased and floured bundt pan.
• Ice with cream cheese frosting and sprinkle with nuts.

HARVEST GRAPE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
• Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
• Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
• Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.

HARVEST CARROT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Lightly butter 3 (9-inch/23-cm) round cake pans.
• If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
• Line bottom of pans with a circle of lightly buttered waxed paper.
• To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
• Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
• In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
• In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
• Make a well in centre.
• Pour in egg mixture. Stir just until moist.
• Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
• Scrape into prepared pans and smooth tops.
• Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
• Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
• If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
• For icing, place cream cheese in a large bowl.
• Using an electric mixer, beat until creamy.
• Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
• Stir in 1/3 cup (75 mL) coconut.
• Place 1 cake on a large plate.
• Spread one-third of frosting overtop, just to edges.
• Repeat layering with cakes and frosting to form a triple-decker cake.
• Sprinkle top with remaining 1/3 cup coconut.
• Refrigerate at least 1 hour, or overnight, before serving.
• Slice into wedges and serve.
• Any leftovers will keep well, covered and refrigerated, up to 5 days.