SpruceHill

Pumpkin Gingerbread Cake

I've posted this recipe before but thought I would post it again for the Thanksgiving holiday. I made it the other day and it is just so good! This time I made it in cake form instead of in loaves. It turned out really nicly and would be a good addition to anyone's holiday dinner.

 
Ingredients

• 4 Eggs
• 1 cup vegetable oil
• 3 cups of Sugar 
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Preheat oven to 350 degrees, and grease a bunt cake pan and a small loaf pan.

In a large mixing bowl combine sugar, spices, eggs and oil beat until smooth. Then add your pumpkin and water, beat until blended well.  
 
In a medium bowl, combine flour, baking soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend until all ingredients are mixed. Pour batter into prepared cake pan. This recipe made a whole cake and one small loaf.

bake in preheated oven for one hour or until a toothpick comes out clean.

 
This cake is packed with taste, and is nice and moist. It's a tasty dessert,  or even makes for a good breakfast with a nice warm cup of coffee. The kids also love this recipe and have been eating it as a after school snack.

I hope everyone has a very happy Thanksgiving. We will have a house full of family here for the holiday. I'm really looking forward to it.

 

Key Lime Pound Cake

The other day all I could think about was making key Lime pound cake. I took my regular butter pound cake recipe and mixed it up a bit.

With This! Ahh, The Key Lime juice!

The ingredients

 

• 1 cup Butter
• 6 whole Eggs
• 3 cups Sugar
• 3 cups Flour
• 1 pint Heavy Whipping Cream
• 1 Tablespoon Vanilla
• 2 Tablespoons Key Lime Juice

 Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.  

With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.

 
Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.

 
Add the vanilla and key lime juice and blend well. Pour batter into prepared pan.

Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool

For the glaze, mix together

• 1 Cup of confectioner's sugar
• 2 1/2 Tablespoons butter
• 3 to 5 Tablespoons Heavy Cream
• 1/2 Tablespoons Key lime juice

 
Combine the confectioners’ sugar and the softened butter.  Blend well.

Adding 1 tablespoon at a time, beat in 3 or more tablespoons of heavy cream.

Add, Key lime juice and mix into the icing.

After the cake has cooled pour the glaze over the cake, trying very gard not to lick your fingers!