Pumpkin Tea Cake Food

PUMPKIN TEA CAKE

Steps:

• **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
• Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
• This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
• Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
• In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
• Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
• Scrape down the sides of the bowl with a rubber spatula.
• On low speed, add in the flour mixture and beat just until combined.
• Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
• The batter should have the consistency of a thick puree.
• Transfer batter into loaf pan; smooth the surface with an offset spatula.
• Sprinkle evenly with sugar.
• Bake about 1 hour, or until a cake tester or pick comes out clean.
• Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
• Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.

PUMPKIN TEA CAKES

Steps:

• Preheat oven to 350 degrees.
• Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
• In a medium bowl, combine oil, egg, sugar, pumpkin and water.
• Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
• Stir in chopped pecans and dates.
• Spoon into paper baking cups, filling almost full.
• Top each with a pecan or walnut half.
• Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
• Remove from muffin cups, cool on racks.

PUMPKIN & GINGER TEABREAD

Steps:

• Preheat the oven to 180C/gas 4/ fan 160C. Butter and line the base and two long sides of a 1.5kg loaf tin with a strip of baking paper.
• Mix the butter, honey and egg and stir in the pumpkin or squash. Then mix in the sugar, flour and ginger.
• Pour into the prepared tin and sprinkle the top with the demerara sugar. Bake for 50-60 minutes, until risen and golden brown. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve thickly sliced and buttered.

PUMPKIN-HAZELNUT TEA CAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly coat an 8-by-4-inch loaf pan with cooking spray.
• In a large bowl, using an electric mixer on low speed, beat together the canola oil, pumpkin puree, honey, brown sugar and eggs until well blended.
• In a small bowl, whisk together the flours, flaxseed, baking powder, allspice, cinnamon, nutmeg, cloves and salt.
• Add the flour mixture to the pumpkin mixture and, using the electric mixer on medium speed, beat until well blended.
• Pour the batter into the prepared pan.
• Sprinkle the hazelnuts evenly over the top and press down gently to lodge the nuts into the batter.
• Bake until a toothpick inserted into the center of the loaf comes out clean, about 50 to 55 minutes.
• Let cool in the pan on a wire rack for 10 minutes.
• Turn the loaf out of the pan onto the rack and let cool completely.
• Cut into 12 slices to serve.

HALLOWEEN PUMPKIN CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
• To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
• If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.