CWB Cake Club

Comment by jeri c on September 19, 2010 at 4:16pm

I will get them posted on my blog on here. I love pumpkin bread!!!

Comment by Gretchen Belsome on September 20, 2010 at 11:29am

We have started a Cake Club here in the New Orleans are, we only have 3 members but we are going to more, I just know it. Well I was going to make Pumpkin Spice Cake, couldn't find the pumpkin at the store, went to 3 stores. So I had nothing to bake. But I really want to do that cake. I say our next Project be Pumpkin, cake, bread, etc.... We will post the reciepe for the bread and the cake and you can pick what you want... Of course cream cheese icing goes very well with them both!!!!!!!

Comment by jeri c on September 21, 2010 at 1:54am

They are both posted on my blog now. I love pumpkin and chocolate together! Both recipes are really good so give them a try!

Comment by Anne M on September 21, 2010 at 3:34pm

Are there any dates set for project 3 ... pumpkin bread?

Comment by Karen Marie on September 21, 2010 at 4:06pm

That sounds great Gretchen....I have had a taste for my pumpkin gingerbread lately!

Comment by Faith Gealey-Brown on September 21, 2010 at 10:05pm

I have a great recipe for pumpkin-ginger cake that goes great with brown sugar-cinnamon cream cheese frosting - if anyone thinks that would make a good Project #3.

Comment by jeri c on September 22, 2010 at 12:04am

Why doens't everyone post their recipes and we can try them all!!! Can't have enough fall recipes!

Comment by Michelle Elie on September 22, 2010 at 1:31pm

Please post ya'lls receipe's I cant wait to try them ALL..............

Comment by Gretchen Belsome on September 22, 2010 at 2:03pm

Okay guys all these reciepes sounds awesome.... So I guess it is safe to say Project #3 will be Pumpkin. I like the idea of the bread and the cake. All of this sounds wonderful.

Yesterday my doctor told me I had to go on a no carbs diets, the big "D" was mentioned, so I don't know how I am going to be able to taste anything now!!!

Comment by Faith Gealey-Brown on September 23, 2010 at 10:13pm

For those of you who are interested, here is my pumpkin-ginger cake recipe :). It's super easy to make, since its a variation of a "dump cake" recipe...can't remember how I got this one, only that I love it around this time of year!

Ingredients:
3 1/2 C all purpose flour, sifted
2 C sugar
1 C butter, softened
1/2 C light molasses (regular works good as well)
1/3 C milk (whole milk or evap milk works best)
1 can (15 oz) pumpkin puree (NOT pumpkin pie mix)
4 large eggs
2 tsp baking soda
1 tsp salt (I omit this if I'm using salted butter)
1 tsp ground cinnamon (I usually add a little extra since I love spices)
1 tsp ground ginger
1/2 tsp baking powder
1/4 tsp ground nutmeg (what the original recipe called for, but I add a little extra)
1/4 tsp ground cloves
1/4 tsp ground allspice (what the original recipe called for, but I add a little extra)
* alternatively, you can use 4 tsp of pumpkin pie spice instead of all of the above spices...whatever suits your taste!

1. Heat oven to 350 degrees F, and prepare your pans (grease with shortening and flour or use your favourite baking spray, I like pam for baking)
2. Sift all dry ingredients together
3. In a large bowl, beat ALL ingredients with electric mixer on low until just incorporated (about a minute)
4. Beat on medium speed for 2-3 minutes, scraping bowl occasionally.
5. Pour batter into pans, bake for 50-60 minutes or until toothpick inserted in centre comes out clean

Makes enough for a 9x13 cake or two 8 or 9 inch rounds.

Brown Sugar Cinnamon Cream Cheese Icing
1 8 oz package of cream cheese (full fat tastes best, but the 1/3 less fat one works okay as well), at room temperature.
1/4 lb sweet cream salted butter (1 stick),softened.
4-6 C confectioner's sugar
Heavy whipping cream
1/4-1/3 C brown sugar, in the raw
1-2 tsp ground cinnamon (to your taste)
1 tsp cinnamon extract
1 tsp vanilla extract

1. Cream butter and cream cheese together until smooth.
2. Add 2 cups of confectioners sugar, 1 tsp ground cinnamon, 1 tsp cinnamon extract and 1 tsp of vanilla. Mix on low until all ingredients are incorporated.
3. Add remaining 2 cups of confectioners sugar and mix on low until incorporated.
4. If taste/consistency is to your liking, proceed with step 5, otherwise, continue to add more confectioner's sugar until the taste/consistency is to your liking. If the consistency is too stiff, use heavy whipping cream, 1 tbsp at a time until it suits your preferance.
5. Fold in brown sugar and additional cinnamon if desired. Start with 1/4 cup first, if not enough "crunch", then add a little more.

For both the recipes, just start with the smallest amount of spice. We island people really love our spices, so I'm a little heavy handed with it, so just taste away - its all about preferences. Both recipes are super easy, so I'd love to hear what you think about it!

Sunny Smiles from the Cayman Isles!
~ Faith

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