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Help from other scratchers-pumpkin cake

post #1 of 35
Thread Starter 
I love this recipe. Seriously. BUT, like most things, it could use a little help. I find that it bakes kind of flat and heavy. I'm not that good yet with the chemistry of baking to know what I can and can't adjust in the way of leavening. I have tried scaling back the oil a bit but it doesn't work that great. Maybe I'm not scaling back enough?

Or, if you have another scratch Pumpkin Cake recipe that you love, I'm always open to new things! My girlfriend is getting married next month and she wants this cake for one of her tiers.

Thanks!

For two 9x2 inch cake layers

3 cups unsifted cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
2 tablespoons plus 2 teaspoons chopped crystallized ginger
2 1/2 ounces walnuts, chopped
2/3 cup dried cranberries
2 cups solid pack pumpkin
1 cup sugar
1 cup light brown sugar
1 cup canola oil
4 large eggs

Preheat oven to 350. Prepare pans with spray and parchment paper.

Sift together flour, baking soda, baking powder, spices, and salt. toss ginger, walnuts, and dried cranberries with the dry ingredients. This will prevent them from sinking to the bottom of the pan.

Place the pumpkin, sugars, and oil in the bowl of your mixer. With the flat paddle, combine them on medium speed and add the eggs, one at a time, beating after each addition. The mixture should be smooth and homogenous.

Add the dry mixture in 4 batches, scraping the batter down after each addition. Beat just enough to combine the wet and dry ingredients; do not overmix.

Divide the batter between the two pans and bake 40 to 50 minutes.
post #2 of 35
http://www.canyoustayfordinner.com/2010/10/10/pumpkin-spice-cake-with-cream-cheese-frosting/

I LOVE LOVE LOVE this pumpkin cake recipe! was a huge hit last thanksgiving
post #3 of 35
Thread Starter 
Thanks Shari for the recipe! I really appreciate it!

Annie
post #4 of 35
Annie, it has a lot of pumpkin. I put pumpkin in my carrot cake and it makes it much heavier, but incredible. I don't think I have that much in it. Can you cut the pumpkin down a little? My pumpkin cake is the pumpkin carrot, so I can't offer sugestions on a new recipe.
post #5 of 35
i just read Shari's recipe and hers has 2 c pumpkin, so maybe my suggestion isn't a good one. But hers looks heavy and dense too. But I like pumpkin cakes that way.
post #6 of 35
Thread Starter 
See I don't mind the heaviness. I actually love dense cakes. I'm not into the fluffy spongy stuff unless it's angel food cake. icon_smile.gif

I noticed that her recipe is very similar to the one I posted. I would just like it to rise a bit higher, but I think with all that heaviness it really can't.

Thanks for the suggestions!

Annie
post #7 of 35
I think you are right. If you get height, you lose that moisture.
post #8 of 35
My pumpkin recipe has a nice, soft cake texture. I use it mostly for sweet loaves but also for cakes with cream cheese icing and makes a nice wedding cake tier. It's from my Start & Run a Home-Based Food Business. The batter is thin, so if you want to add raisins, cranberries, etc, the batter should be thicker to suspend the additions. I suggest you add an extra 1/2 cup flour.

3 ½ cups flour
2 teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon allspice
3 cups sugar
1 cup vegetable oil
4 large eggs
1 (15-16 oz) can pumpkin
2/3 cup water, cider, juice, or wine


Measure flour and stir in other dry ingredients. Set aside. In a large bowl mix remaining ingredients together. Add flour mixture to liquid ingredients and combine well. Pour into greased pans. Bake at 350 degrees until done.

This is a simple, delicious recipe with a lot of tolerance for mistakes.

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post #9 of 35
Mimi, do you suggest the cider?
post #10 of 35
Quote:
Originally Posted by scp1127

Mimi, do you suggest the cider?



I prefer using apple cider or wine for a more flavorful cake. But water is cheap (tap water is cheap!) and works well, too.

I made this one time with a spiced holiday wine and it was exceptional! But it was a four tier cake and really added to the cost.

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post #11 of 35
I am the worst about wine knowledge. Do you know the brand? You know I love what alcohol brings to baking.

I learned about the great aspects of cider vinegar in baking when I had to develop a vegan recipe.
post #12 of 35
Thread Starter 
Thanks Mimi for sharing your recipe!
post #13 of 35
fall is barely here and this makes me want to try a pumpkin cake, cookie, muffin or something! Thanks guys for getting me in the mood
post #14 of 35
Quote:
Originally Posted by scp1127

Do you know the brand? You know I love what alcohol brings to baking.



Me too! I love baking with wines and liqueurs. They add a subtle richness to the flavor of baked goods. The wine is from Brotherhood Winery, their Holiday Wine http://www.brotherhood-winery.com/winesSpecialty.html We visited the winery and bought a case one year to give as gifts. And we ended up keeping almost every bottle.

You're very welcome Annie. Whichever recipe you use, let us know how your cake turns out!

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post #15 of 35
Mimi, it's sold out. Any description could help me with a substitution at the wine store. Thanks, Susan

I'll keep this thread with my recipes to check back with them later.
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