Autumn Pumpkin Bundt Cake
Loaded With Dried Fruit & Topped With A Savoury Rosemary Glaze, This Pumpkin Cake Is Moist & Light. It's Sure To Become A Family Favourite.
Cake:
½ Cup Each: Raisins, Chopped Dried Apricots & Chopped Pecans
2½ Cups Whole-wheat Flour
1 Tbsp Baking Powder
¾ Tsp Baking Soda
1 Tsp Cinnamon
¾ Tsp Each: Ground Nutmeg, Ginger & Allspice
½ Tsp Salt
1 Cup Brown Sugar
2 Eggs
2/3 Cup Milk
¼ Cup Vegetable Oil
1 Tsp Vanilla
1 - 14 Oz Can Unsweetened Pumpkin Purée (not Pumpkin Pie Filling)
Rosemary-orange Glaze:
¼ Cup Freshly Squeezed Orange Juice
2 Cups Icing Sugar
1 - 2 Tsp Finely Grated Orange Peel ½ Tsp Finely Chopped Fresh Rosemary
Preheat Oven To 350°f. & Lightly Butter Or Spray With Oil A Bundt Pan That Will Hold At Least 9 Cups.
Measure Out & Prepare Raisins, Apricots & Pecans.
In A Large Bowl, Place Flour, Baking Powder & Soda, Spices & Salt. Add Brown Sugar. Using A Fork, Stir Until Evenly Mixed. In A Medium-size Bowl, Whisk Eggs With Milk, Oil & Vanilla. Whisk In Pumpkin Just Until Smooth. Scrape Into Flour Mixture, Then Stir Just Until Mixed. Stir In Raisins, Apricots & Pecans Until Evenly Distributed. Turn Into Prepared Pan & Smooth Top.
Bake In Centre Of 350°f Oven Until A Cake Tester Inserted In Centre Of Cake Comes Out Clean, 55 To 60 Minutes. Let Stand 10 Minutes. Run A Knife Around Outer Pan Edges To Loosen Cake. Turn Out Onto A Wire Rack Set Over A Baking Sheet. Cool.
Meanwhile, For Glaze, Pour Juice Into A Small Bowl. Using A Fork, Stir In Sugar, Then Orange Peel & Rosemary Until Shiny & Smooth.
Spoon Overtop Cooled Cake, Letting Some Drip Down Sides. Scoop Up Any Glaze From Sheet & Re-drizzle Overtop.
Cake Will Keep Well In An Airtight Container At Room Temperature Up To 2 Days Or In The Refrigerator At Least 1 Week.
Makes 12 Slices.
Easy Apple Tart With Aged Cheddar Crust
No Fancy Pastry Skills Needed Here! Just Roll Out Frozen Puff Pastry Dough & Top With Sliced Apples & Grated Cheddar. For A New Twist, Add A Sprinkling Of Chopped Fresh Rosemary.
½ Pkg Frozen Puff Pastry Dough, Thawed
1 Cup Grated Old Cheddar
2 Tsp Chopped Fresh Rosemary (optional)
3 Lg Apples, Such As Mcintosh Or Granny Smith, Peeled
¼ Cup Granulated Sugar
1 Tbsp All-purpose Flour
¼ Tsp Ground Cinnamon
1 - 2 Tbsp Apricot, Apple Or Peach Jam Or Jelly(optional)
Place Oven Rack In Lowest Position In Oven. Preheat Oven To 375°f.
Lightly Sprinkle Counter With Flour. Place Puff Pastry Dough On Top. Dust Rolling Pin With Flour. Roll Pastry Into A Rectangle, About 16 X 10 Inches. Pastry Will Be Very Thin & Edges Will Be Uneven. Place On A Large, Ungreased Baking Sheet.
Sprinkle Half Of Cheese & Half Of Rosemary Along Edges Of Dough, Forming A Narrow Border. Fold Edges Over To Completely Cover & Press Down To Seal.
Slice Apples Into Thin Wedges. Place In A Large Bowl. Sprinkle With Remaining Cheese & Rosemary, Sugar, 1 Tablespoon Flour & Cinnamon. Toss To Evenly Coat.
Tumble Apples Over Centre Of Pastry Inside Border. Evenly Spread Out & Gently Press Down.
Bake On Bottom Rack Of Oven Until Pastry Is Deep Golden & Apples Are Tender, 30 - 35 Minutes. Place Pan On Rack.
To Glaze Apples, Discard Any Chunky Pieces Of Fruit From Jam. Place Jam In A Small Bowl & Microwave On Medium-high Until Melted, About 30 Seconds. Brush Over Warm Apples.
Let Stand 10 Minutes Before Cutting. Cut Into Squares & Serve Warm. Great With Vanilla Ice Cream Or Whipped Cream.
Harvest Carrot Cake
Incredibly Moist Carrot Cake Is A Perfect Way To Wrap Up A Thanksgiving Feast. This Outstanding Dessert Contains Liqueur-soaked Raisins & Pine Nuts, Plus There's Toasted Coconut In The Icing.
Cake:
1 Cup Golden Raisins
3 Tbsp Orange-flavoured Liqueur Or Orange Juice
7 Med Carrots
4 Eggs
2 Tbsp Finely Grated Orange Peel
1½ Cups Brown Sugar
1 Cup Vegetable Oil
1 Tsp Vanilla
2 Cups All-purpose Flour
1½ Tsp Each: Baking Powder & Baking Soda
1 Tsp Each: Ground Cinnamon, Nutmeg & Salt
½ Tsp Allspice
1 Cup Toasted Pine Nuts (optional)
Icing:
2 – 8 Oz Pkgs Cream Cheese, At Room Temperature
2 Cups Icing Sugar
1 Tsp Vanilla
1 Tbsp Orange-flavoured Liqueur Or Orange Juice
2/3 Cup Toasted Unsweetened Shredded Coconut (optional)
Preheat Oven To 350°f.
Lightly Butter 3 – 9 Inch Round Cake Pans. If You Don't Have 3 Pans, Use Disposable 8½ Inch Round Foil Pans Instead. Line Bottom Of Pans With A Circle Of Lightly Buttered Waxed Paper.
To Plump Raisins, Place In A Small Microwave-safe Bowl & Drizzle With Liqueur. Cover With Plastic. Microwave On Medium Until Warm, 1 - 2 Minutes. Set Aside. Peel Carrots, Then Grate Using Large Grating Disc Of A Food Processor Or A Box Grater. Grated Carrots Should Measure No More Than 3½ Cups. It's Important Not To Use Any More Or Cake Will Be Soggy.
In A Medium-size Bowl, Using An Electric Mixer, Beat Eggs With Orange Peel, Brown Sugar, Oil & Vanilla Until Smooth.
In A Large Bowl, Using A Fork, Stir Flour With Baking Powder, Baking Soda, Cinnamon, Nutmeg, Salt & Allspice. Make A Well In Centre. Pour In Egg Mixture. Stir Just Until Moist. Gently Stir In Carrots, Raisins With Any Remaining Liqueur & Pine Nuts Until Evenly Distributed. Scrape Into Prepared Pans & Smooth Tops.
Bake In Centre Of 350°f Oven Until A Cake Tester Inserted In Centre Of Cake Comes Out Clean, 25 - 30 Minutes. Cool Cakes In Pans 10 Minutes, Then Turn Out Onto A Cooling Rack & Cool Completely.
If Making Ahead, Wrap Individually In Plastic Wrap & Refrigerate Up To 3 Days.
For Icing, Place Cream Cheese In A Large Bowl. Using An Electric Mixer, Beat Until Creamy. Beat In Icing Sugar, Then Vanilla & Liqueur, Scraping Down Sides As Needed. Stir In 1/3 Cup Coconut.
Place 1 Cake On A Large Plate. Spread One-third Of Frosting Overtop, Just To Edges. Repeat Layering With Cakes & Frosting To Form A Triple-decker Cake.
Sprinkle Top With Remaining Coconut.
Refrigerate At Least 1 Hour, Or Overnight, Before Serving.
Slice Into Wedges & Serve. Any Leftovers Will Keep Well, Covered & Refrigerated, Up To 5 Days.
Makes 12 Servings.
Wanda’s Pumpkin Pie
Toronto's Pie Queen, Wanda Beaver, Creates The Ultimate Classic In Her Book Wanda's Pie In The Sky: Pies, Cakes, Cookies, Squares, & More (whitecap). If You Want To Get Fancy, Top It Off With Shards Of Peanut Brittle Or Crumbled Gingersnap Cookies.
2 – 9 Inch Homemade Pie Shells
5 Eggs
½ Cup Each: Brown & Granulated Sugar
1 Tsp Ground Cinnamon
½ Tsp Each: Ground Nutmeg, Ginger, Cloves & Salt
1- 28 Oz Can Pure Pumpkin (not Pie Filling)
1¼ Cups Milk
1 Cup Whipping Cream
Topping: ½ Cup Whipping Cream
2 Tbsp Granulated Sugar
½ Tsp Vanilla
Peanut Brittle Pieces Or Crushed Gingersnap Cookies (optional)
Position Rack On Bottom Shelf In Oven & Preheat Oven To 350°f.
Meanwhile, In A Large Bowl, Whisk Eggs. Whisk In Brown & Granulated Sugars, Cinnamon, Nutmeg, Ginger, Cloves & Salt. Whisk In Pumpkin Until Blended, Then Whisk In Milk & 1 Cup Whipping Cream Until Thoroughly Mixed.
Pour Into Prepared Pie Shells, Then Smooth Tops. Bake On Bottom Rack Of Preheated 350°foven Until Filling Is Just Set In Centre When Jiggled, 55 - 60 Minutes.
Remove From Oven To A Rack. Let Stand 10 Minutes Before Serving.
Delicious Warm Or At Room Temperature.
If Making Ahead, Leave On Racks Until Cooled To Room Temperature, About 1 Hour. Then Loosely Cover With Plastic Wrap & Refrigerate. Pies Will Keep Well Overnight.
For Topping, Just Before Serving, Pour ½ Cup Whipping Cream Into A Medium-size Bowl. Add 2 Tablespoons Sugar & Vanilla. Using An Electric Mixer On High Speed, Beat Until Soft Peaks Form When Beaters Are Lifted.
Spoon Dollops Of Cream Over Pie. Top With Pieces Of Peanut Brittle Or Crushed Gingersnap Cookies.
Makes 2 Pies, For 8 Wedges Each.
Devilled Chocolate Lava Cakes
A Hint Of Cinnamon & Cayenne Punches Up Irresistibly Decadent Chocolate Cakes. They're Great Make-aheads – But Use The Shortest Baking Time Suggested In The Recipe So When Reheated, The Lava Centre Is Still Runny.
Vegetable Oil
8 – 1 Oz Sq Bittersweet Or Semi-sweet Chocolate
½ Cup Unsalted Butter
2 Tbsp Orange-flavoured Liqueur
Pinches Of Cinnamon & Cayenne
6 Eggs
¾ Cup Granulated Sugar
½ Cup All-purpose Flour
Whipped Cream (optional)
Chocolate Sauce (optional)
Preheat Oven To 400°f. & Generously Spray Or Oil A 12-cup Muffin Tin.
Chop Chocolate & Place In A Large Bowl. Cut Butter In Large Cubes & Add To Chocolate. Microwave On Medium Until Chocolate Is Almost Melted, 2 - 3 Minutes. Then Stir Until Smooth. Or Heat In A Pan Over Medium-low, Stirring Often Until Melted, 5 Minutes. Stir In Liqueur, Cinnamon & Cayenne.
Separate 3 Eggs, Placing Whites In A Medium Bowl & Yolks In A Large Bowl. Add Remaining Whole Eggs To Yolks. Using An Electric Mixer On High, Gradually Beat Sugar Into Yolks. Continue Beating Until Pale Yellow & Thick, 4 Minutes. Beat In Chocolate Mixture, Then Flour.
Wash & Dry Beaters Well. Beat Egg Whites Until Soft Peaks Form When Beaters Are Lifted. Stir Half Of Whites Into Chocolate Mixture, Then Gently Fold In Remaining Whites Until No Streaks Remain. Divide Mixture Between Muffin Cups, Filling Almost To Rims.
Bake In Centre Of Preheated Oven Until Tops Are Almost Set, 8 - 10 Minutes. Cakes Will Jiggle Slightly But Be Set On Sides & Tops. Let Stand 5 Minutes. They'll Fall A Little. Then Run A Knife Around Edge Of Cups & Gently Lift Each One Out & Place Bottom Side Up On Dessert Plates. Top With Whipped Cream & A Drizzle Of Chocolate Sauce.
Refrigerate Any Leftovers, Covered, Up To 2 Days.
Make Ahead: Bake Cakes The Shortest Suggested Time, Then Let Stand 5 Minutes. Run A Knife Around Edges. Turn Out & Place Bottom Side Up On A Foil-lined Baking Sheet Or Plates. Cover & Refrigerate Overnight. Before Serving, Bring To Room Temperature Reheat At 400°f. Until Warm, 3 - 4 Minutes. Or Microwave Cakes Individually On Medium, 30 - 60 Seconds.
Makes 12 Small Cakes.