Saturday, November 1, 2008

Best cake ever!

It's been a while, eh, folks? This past weekend was Lucius' birthday, so I baked him a nice homemade cake. A few days beforehand, I asked him what kind of cake he wanted:

L: A pumpkin cake.
Me: What's that?
L: I dunno.

Haha, so I googled it, and of course such a thing does exist! And I just roasted, mashed, and froze a bunch of locally grown pumpkin a few weekends ago, so this was a good excuse to cook with some of it. I cobbled together a recipe and it actually turned out to be the best cake I've ever had, so I thought I'd share it with you all. Now, I avoid refined sugar like the plague, so this might not be what most people think of when they think of 'cake', but I found it to be plenty sweet. And also the measurements are approximate because I'm not very strict about measuring and I tend to just wing it ;)


NOTE: this made TWO 9" round cakes.

3 organic eggs
1 stick organic butter
2 c pumpkin puree
dash of vanilla extract
2 1/2 c whole wheat flour
1/4 c molasses
chunk of evaporated cane juice, dissolved in a small amount of water (you can substitute honey or sugar to taste)
1 tsp baking soda
1 tsp each cloves, nutmeg, cinnamon, and allspice
1/4 tsp sea salt

Preheat oven to 350 degrees. Mix butter, eggs, pumpkin, vanilla, molasses, and cane juice or sugar. In a separate bowl, sift flour, baking soda, spices, and salt, then mix into wet ingredients. Pour into 9" round cake pans and bake for one hour or until a toothpick inserted in the center comes out clean.

-organic cream cheese (you'll probably need at least 1 package per cake, so get 2 if you're making the full recipe) or homemade yogurt cheese

Blend cream cheese with honey to taste, chill and then ice cake. I like to use yogurt cheese - to make it, take a quart of organic yogurt and place in a muslin-lined strainer inside another pot and let drain for about 8 hours or until the yogurt is about the consistency of cream cheese. You can save the whey that drains off and use it for cooking (Nourishing Traditions, the cookbook I use the most, calls for whey a lot for soaking beans and lacto-fermenting vegetables).

Mmm. This cake came out perfect, moist and springy, and the cream cheese honey icing was the perfect compliment to the pumpkin.

On the fiber front: I'm spinning my way slowly but surely through custom orders, and will be listing yarns very soon! Most likely there will be a shop update early next week. I'm going to spin spin spin all this month because I'm taking a much-needed month vacation to visit family in December.


Shannon said..., love, love.
i'm definitely making this recipe this week with some of our buttercup squash instead of pumpkin. our pumpkins were bitten by a bit too much frost, but our squash share has a few buttercups that won't store well. perfect excuse to make cake! NT is our Food Bible. we are fortunate to have a good local source of raw milk, but he's done making butter for the season. boo. funny, i've made several of the sauces and condiments in the book, but never yogurt cheese. can't wait!

Natalie said...

I am SO excited for this cake. I have a delicious pumpkin bread recipe, but it is full of sugar and white flour and the like, and I don't want to give up pumpkin goodness just to escape refined nasties!
Thanks for posting it!