Pumpkin Slices

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Pumpkin Slice from the Primrose Bakery Christmas book.

I can’t believe I haven’t updated my blog for weeks and weeks.  Time has just slipped by. Even during the Christmas holidays I didn’t have time to log on and update on what has been baking in the SmartCookieSam kitchen.

A few weeks ago one of my Cake Club friends very kindly bought a couple of cans of Libby’s Pumpkin Puree when she was shopping for some herself. I was grateful as I wasn’t sure when I would be able to get hold of some myself. I’ve bought it in Waitrose before. My family think pumpkin tastes disgusting but I love it so any excuse to bake something that wouldn’t get troughed before I manage to get a slice!

Anyway, what to bake? I wanted to try something different so I had a look through my recipe books and spotted an interesting looking bake in the Primrose Bakery Christmas.book. I don’t really associate pumpkin with Christmas, more with Autumn and Thanksgiving but I was keen to try it out.

The recipe introduction states: “This spicy and slightly alcoholic pumpkin slice would actually make a great dessert served with some whipped or double cream or vanilla ice cream on the side,” 

So, with an afternoon to spare out came my traybake tin and on went the oven.  The pumpkin slice has two parts to it, an unusual crumble base and a mousse like topping which are baked separately.  The base comprised of sugar, oats, plain flour and butter which were rubbed in together just like you do when you make a crumble.  Once the mixture looked like breadcrumbs I had to press the mixture into the base of my greased traybake tin.  The crumble base was baked in the oven for about 20 minutes.

While the crumble base was baking I prepared the mousse topping.  I was meant to put rum in the mixture but I didn’t have any so I used some leftover brandy instead.  To make the topping I simply mixed together a whole can of Libby’s Pumpkin Puree, three large beaten eggs, some caster sugar, self raising flour, vanilla extract, cinnamon. ginger and nutmeg.The mixture was a bright orange colour and reminded me of the purees I used to make for my children when they were babies!

The mousse like topping was then spread over the cooked crumble base. To finish off I sprinkled over some flaked almonds before putting the slice back into the oven for another 20-25 minutes.

The pumpkin slice came out of the oven and looked a bit unappealing to me.  It wasn’t a very deep slice but it looked claggy and stodgy.  I thought I would try a piece when it had cooled down. I was disappointed. I ended up eating a couple of mouthfuls and the rest went in the bin. It was revolting and the topping wasn’t the texture I was expecting at all. What a shame.

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Happy New Year to you and Happy Baking!

Love Sam xx

 

 

Thanksgiving Pumpkin Cakes

Thanksgiving Pumpkin Cake (back) and Pumpkin Spice Cupcakes with Cream Cheese Frosting.
Thanksgiving Pumpkin Cake (back) and Pumpkin Spice Cupcakes with Cream Cheese Frosting.

A few weeks back I wanted to use up a tin of pumpkin puree which had been lurking in my baking cupboard. My family don’t like pumpkin pie so I looked through my recipe books and found a few recipes which would help me use this tin.  I had made a Coconut Pumpkin Bar cake from the latest Hummingbird Bakery cookbook before but wanted to try something different.

So, it was raining outside, it was cold and miserable.  The dog had been walked and I wanted to crack on before the kids came home off the school bus.  I found two recipes I liked, the first was a square cake from the fab (and much used in this house) The Clandestine Cake Club Cookbook, and another from the brilliant latest offering from Lorraine Pascale: A Lighter Way To Bake.  In Lorraine’s book she has a recipe for Pumpkin Spice Cupcakes with Cream Cheese Frosting.  Luckily each recipe used half the tin of pumpkin puree so I had enough to make both recipes!

First up was the whole Thanksgiving Pumpkin Cake from the Clandestine Cake Club Cookbook.  Here’s how it was made:

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Plain flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt were added into a large mixing bowl.
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The recipe called for two different types of sugar: caster sugar and soft dark, brown sugar. I didn’t have any brown sugar so I used golden caster sugar instead.
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In another bowl I started weighing out the dry ingredients for the cupcakes. These were flour, golden caster sugar (no brown spare again), baking powder, ground ginger, mixed spice and cinnamon.
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Here are the “wet” ingredients for the whole cake. I whisked together eggs, sunflower oil and maple syrup. The canned pumpkin mixture was added afterwards and turned it orange!
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On to the “wet” ingredients for the cupcakes, this was melted butter, maple syrup, eggs and vanilla extract. After that the canned pumpkin was whisked into the mixture.
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Here are the cupcakes ready to go into the oven. I love using these muffin cases which I bought in a pack from Booths which contained 4 dozen different coloured tulip cases. They look like the ones you see in Starbucks or Costa!
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I’m glad my son was still at school when I was making these cakes. If he had seen the pumpkin puree going into it. The last time he saw pumpkin puree he said it looked like cat sick. He has a point…
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The mixture for the whole cake. All ready to be spooned into a square tin.
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Here is the finished result, the large square cake cut up into slices. There was a cream cheese frosting to go with the recipe which was meant to be spread over the top of the cake. I thought I would pipe swirls on it but this wasn’t a good idea. For a start there wasn’t enough icing and it came out very messy. Finally I sprinkled chopped pecan nuts onto the top of the icing.
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Top view of the whole Thanksgiving Pumpkin Cake.
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Oh, go on then! A sneaky piece with a mid afternoon cuppa. Very nice it was too, a lovely spicy flavour which was just perfect for a cold Autumnal day.
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The cream cheese frosting went on top of the cupcakes. As it was a lighter bake recipe there was a smaller amount of frosting. This suits me down to the ground as I find cupcake frosting far too sweet for my liking even though I make it for others! A pecan half adds the finishing touch.
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Broken open to see what the cake looked like inside, what a lovely colour.
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Ooops! Another one bites the dust!

Overall I was very impressed with the way the two recipes turned out, though my personal favourite has to be the cupcakes.  They were perfect.  They weren’t too sweet but provided me with a cakey fix.  My hubby and kids don’t really like pumpkin so I didn’t tell them that there was pumpkin in the cakes.  They were none the wiser!

Happy Baking!

Love Sam xx