Pumpkin Spice Cake W Apricot Glaze Food

PUMPKIN SPICE CAKE

Steps:

• Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.

PUMPKIN SPICE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
• In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
• Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
• Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
• Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
• Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
• Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

PUMPKIN SPICE CAKE WITH MAPLE GLAZE

Steps:

• Preheat oven to 350°. Place first 10 ingredients in a large bowl; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 10-in. fluted tube pan., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., Whisk confectioners' sugar, milk, syrup and maple flavoring until smooth. Drizzle over cake and sprinkle with pecans.

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
• Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

PUMPKIN SPICE CAKE W/ APRICOT GLAZE

Steps:

• Preheat oven to 350°. Grease & flour a 9 x 13" baking pan.
• Beat all ingredients in a large bowl, on low with an electric mixer, scraping bowl constantly, for 30 seconds. Beat on medium speed for 3 minutes. Pour into pan.
• Bake until wooden pick inserted in center of cake comes out clean, 45-50 minutes. Cool.
• Warm the apricot preserves with the ginger and rum in the microwave on low. Blend well. Spoon onto cake before totally cooled. Sprinkle the toasted almonds over the glaze and cool completely. May be served with ice cream or whipped cream, but this is a really moist cake and needs no further topping.

MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE

Steps:

• Cake Preparation:
• Preheat oven to 350 degrees F.
• Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
• For the Orange Glaze:
• Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
• For the Marzipan Stems and Leaves:
• Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.

PUMPKIN POUND CAKE WITH CINNAMON GLAZE

Steps:

• For Cake: Heat oven to 325 degrees farenheit. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
• In medium bowl, whisk together flour, ginger, cinnamon, baking powder, salt and nutmeg.
• In large bowl, beat 1 1/2 c butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 tsp vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
• Bake 1 hr and 20 minutes to 1 hr and 30 mminutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack for 15 minutes. Invert cake onto wire rack; cool completely.
• For glaze: In large bowl, beat butter, cream cheese, vanilla, and cinnamon at low speed for 1 minute. Slowly beat in powdered sugar until smooth. Beat in cream until mixture reaches desired consistency. Pour glaze over cake; arrange nuts in a ring around the top rim of the cake. Let stand until glaze is set.

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.

PUMPKIN CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350 degrees.
• Grease a 12 cup Bundt pan.
• Combine brown sugar and shortening in large bowl.
• Beat on low speed until creamy.
• Add the eggs one a time, beating well after each addition.
• Stir in the pumpkin and water.
• Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
• Add to the pumpkin mixture, beating at low speed until well blended.
• Beat for 2 minutes at medium speed.
• Fold in the 1/2 cup of walnuts and raisins.
• Spoon into the pan.
• Bake for 55-60 minutes.
• Cool for 10 minutes before removing from the pan.
• Place cake on serving plate.
• For the glaze, combine the sugar, orange peel and orange juice.
• Stir with a spoon until well blended.
• Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
• Sprinkle with additional nuts before the glaze hardens.