I have never admitted to being a baker, sister moon is the baker in the family. But when I saw this cake on the front of a magazine awhile back I thought how cute I could do that.
I volunteer at the library from time to time when they need readers for the childrens group. Well this Saturday is the Halloween reading and the library was going to provided treats for the little darlings. I thought I would make these cake/bread thingies and the adults could have a treat as well.
Cakes are made in a six inch mini bundt pan. I put two cakes together with some pumpkin butter I just happened to have, but you could use any frosting to adhere the two pieces. The orange drippy stuff is confectioners sugar and lemon juice dyed orange.The green leaves are marzipan and the stem is made of marzipan rolled in cocoa. The flash made it appear (LOL) much lighter in color than it really is. The remaining batter I made in a loaf pan and froze after cooling.
Lesson learned: Don't fill the pans all the way up because then they will look like cupcakes and you will have to cut the tops off. Wear gloves when making leaves cause food coloring does dye the finger nails.
I used the following recipe, but you could use anything, even a cake mix of your liking.
This recipe is adapted from Gourmet magazine of several years ago.
You'll need 2 loaf pans for this recipe, or 6 of the mini onesI use the disposable ones. I also use small bundt pans.
Nonstick vegetable oil spray
2 cups chopped nuts, walnuts or pecans (reserve some for on top)
3 1/2 cups unbleached all purpose flour
2 teaspoons baking powder2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
3 cups canned pure pumpkin (I believe the can is 29 ounces I just use the whole can)
1 cup sugar
1 cup (packed) lite brown sugar
1 cup vegetable oil
4 large eggs
3/4 cup buttermilk
Preheat oven to 350°F. Oil pans to prevent sticking
Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice in medium bowl; whisk to blend. Mix in nuts. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then eggs 1 at a time.Stir in dry ingredients alternately with buttermilk, little dry little buttermilk. Divide batter among prepared pans. Sprinkle with reserved nuts. A friend made this recipe and garnished it with toasted pumpkin seeds
Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans.
(Can be made 1 day ahead. Cover; store at room temperature.)
What I like about this bread is that it is not sweet, add raisins if you care to, plus this bread freezes well.