recipe
Sep
25
2009

Friday Baking with NotQuiteJuneCleaver Recipes for September 25-October 2, 2009

I mentioned in yesterday’s post that you should “think pumpkin”.  Both our recipes for this week are pumpkin recipes…one sweet, VERY sweet and delicious and one savory, and yummy too!  Thanks for participating! You still have a few days to get your name in the jar for September’s Friday Baking drawing to be held on the 30th!

pumpkincake

Cake:
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves or allspice
8 ounces butter (2 sticks)
1 cup granulated sugar
3/4 cup packed brown sugar
5 large eggs
1 can (15 ounces) solid pack pumpkin
1 1/2 teaspoons vanilla
.
Maple-Pecan Glaze
4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
1/2 cup confectioners’ sugar
3 tablespoons pecan pieces (finely chopped pecans), optional
Preparation:
Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.
Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.
Maple Glaze:
In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners’ sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.
Pumpkin Maple Pecan Bundt Cake

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves or allspice
8 ounces butter (2 sticks)
1 cup granulated sugar
3/4 cup packed brown sugar
5 large eggs
1 can (15 ounces) solid pack pumpkin
1 1/2 teaspoons vanilla
.
Maple-Pecan Glaze ( doubled this recipe ’cause I like glaze ;) )
4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
1/2 cup confectioners’ sugar
3 tablespoons pecan pieces (finely chopped pecans), optional
Preparation:

Heat oven to 325°. Grease and flour a 12-cup Bundt cake pan.
In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared Bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.

Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.

Maple Glaze:
In a small saucepan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners’ sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.
And now for your savory recipe:

Pumpkin Dinner Rolls

2 1/2 teaspoons active dry yeast
1/3 cup sugar
3/4 cup milk, heated to lukewarm
7 to 8 cups all-purpose flour
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 large whole egg, beaten lightly
16-ounce can pumpkin an egg wash made by beating 1 large egg yolk with 1 tablespoon water

In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin, and the yeast mixture and stir the dough until it is combined well.

Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Place in a 10″ cake pan that has been well greased. Cover and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Gently brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove from the pan, and serve the rolls warm.

Enjoy! And HAPPY BAKING!


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Hi! I’m going to make this cake TODAY! I had every intention of making the Lemon Sables, and the week just got away from me. I bake just about every single day. I make bread about 4 times a week, and well….you get the idea…I BAKE. A LOT.

I think this Friday recipe thing is a GREAT idea.

Oh that cake looks AWESOME!! I want to make it so bad! I’m trying to not bake anything for the next 3 weeks though. We’re going on vacation and well, some of my shorts are a bit tight…

Jayme: Glad to have you play along! Be sure and let me know when you post your goodies!

Melanie: I feel your pain. I have been having to forego much of what I have baked lately due to the bit of weight I added working on the pie book. Tight was an understatement. You actually do not have to eat the WHOLE pie – it’s perfectly okay to share–even give most if not all of it away! But I am down a whopping 14# and have hesitated to say anything because I didn’t want to jinx myself. That is actually 6 more pounds that I put on – it feels so good I think I might work on the other 50 I have been toting for 20 years.

Looks delicious! I just wish I could find pumpkin easily around these parts. I have a few cans…but wanting to use them. I guess we’ll get some pumpkin eventually. So I should just buck up and use them. Then I can enjoy the fruits (or pumpkin) of my labor.

I’m comiserating with you and Melanie…oh dear, my pockets are starting to poke out of my pants. I’ve lost 80# TWICE now, and I really need to watch myself. That is the key….not to eat it all. I popped over here to grab these recipes. I’ve already planned on giving half of this cake away! it’s so beautiful though……..hear my pant seams groaning??

I am totally loving the look of that cake Susan. I Love pumpkin anything!

Susan, I’ve made the cake, it’s on my blog. I’m embarrassed for you to see the cake after seeing YOUR lovely cake and photo. Mine certainly doesn’t look like yours!

It’s absolutely delicious though!

I made the rolls and posted a picture. I want to make the cake but just didn’t happen this week. Will have to try it in the near future for sure:)