Gingersnap Pumpkin Cake With Raisins Walnuts Recipes

GINGERSNAP PUMPKIN CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat pumpkin, sugar, eggs and oil until well blended. In another bowl, whisk flour, baking soda, pie spice and salt; gradually beat into pumpkin mixture., Transfer batter to prepared pan. Bake 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cake; sprinkle with crushed cookies. Freeze option: Wrap cooled cake in plastic wrap, then cover securely in foil; freeze. To use, thaw cake before unwrapping. Frost and decorate as directed.

PUMPKIN-WALNUT CAKE

Steps:

• Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree.
• Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the "MDC" in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes.

GINGERSNAP PUMPKIN CAKE WITH RAISINS & WALNUTS

Steps:

• FOR THE CAKE: Beat eggs with sugar for about 3 minutes or until eggs are light and fluffy.
• Beat in the pumpkin until blended.
• Beat in the remaining ingredients until blended.
• Spread batter into a buttered 9-inch pie pan and bake in a 350°F.
• oven for about 40 to 45 minutes, or until a cake tester, inserted in center, comes out clean.
• allow to cool and then frost with Cognac Cream.
• Refrigerate for 4 to 6 hours.
• Overnight is good, too.
• Serves 8.
• FOR THE COGNAC CREAM: Beat cream with sugar until soft peaks form.
• Add vanilla and cognac and beat until cream is stiff.
• NOTE:-- Can be frozen, with or without the frosting.
• Easiest& Best!
• Coffee Cakes and Quick Breads.

ROB'S CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS

Steps:

• Set the oven to 180C/350F and prepare 2 7inch round cake pans by covering the base with greaseproof paper lightly greasing on both sides.
• Sift dry ingredients into a large mixing bowl. Dry the pineapple between pieces of kitchen roll, and put along with the lemon rind, carrot and raisins into the large bowl with the dry ingredients coating everything evenly with the flour mixture (best to use your hands).
• Beat the eggs into the oil and milk and add the vanilla essence. Pour onto dry ingredients and mix lightly but thoroughly making sure all ingredients are incorporated.
• Divide evenly between cake pans and bake for 25 minutes or until a toothpick or skewer comes out clean when inserted.
• Leave to cool in the pan for 10mins before transferring to a wire rack to cool completely.
• Make the icing by beating together the cream cheese, sugar and lemon juice until smooth. Spread a very thin layer in the middle of the cake, and use the rest to ice the top.
• Put the orange rind in the middle of the cake as decoration.

PUMPKIN WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
• Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.