Pumpkin Gingerbread with Orange Glaze

Cake

  • 3/4 cup (12 tablespoons) butter or vegetable shortening
  • 1 1/4 cup brown sugar
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/3 cup mini diced ginger
  • 1/2 cup diced pecans or 1/2 cup chocolate chips, optional
  • 3 large eggs
  • 2 tablespoons molasses
  • 2 cups (or one 15-ounce can) pumpkin purée

Glaze

  • 1 1/4 cups confectioners’ sugar
  • 1/4 teaspoon orange oil OR 1 tablespoon orange zest (grated orange rind)
  • 2 tablespoons water or milk

Directions

  1. Preheat your oven to 350°F. Grease two 8 1/2″ x 4 1/2″ loaf pans for loaves; if you’re making muffins, grease 24 muffin cups, or line them with muffin papers.
  2. In a large bowl mix together the butter (or shortening) and brown sugar until well blended.
  3. Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you’re using them. Mix well — the batter will look crumbly.
  4. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition.
  5. Stir in the molasses and pumpkin, combining well.
  6. Scoop the batter into the greased loaf pans or the muffin cups, filling the cups about 2/3 full.
  7. Bake the muffins for 18 to 20 minutes, or until they’re lightly browned on the edges and the middle springs back when touched. Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
  8. Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s). Let it cool a bit, then glaze if desired.
  9. To make the glaze: Whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses.
  10. For a shiny finish, brush the glaze over the bread or muffins while they’re still warm; for a thick white finish, cool the bread completely before glazing.
  11. Store well wrapped on the counter for 3 to 4 days; or freeze for up to 3 months.
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Lemon-Glazed Pound Cake

Adapted from King Arthur Flour

Cake

Glaze

Directions

  1. To make the cake: Preheat your oven to 350°F. Grease two 8 1/2″ x 4 1/2″ loaf pans or one tube or bundt-style pan.
  2. In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour, and baking powder, and beat for 5 minutes; the batter will be stiff.
  3. Add the vanilla and lemon oil, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well and scraping the sides and bottom of the bowl after each addition. When done, the batter will be very fluffy. Spoon the batter into the prepared pan(s).
  4. Bake the cake for 55 to 60 minutes (for the tube or bundt-style pans) or 35 to 40 minutes (for the two loaf pans), or until a cake tester or toothpick inserted into the center comes out clean.
  5. To make the glaze: Just before the cake is done, combine the lemon juice and sugar and heat over low heat (or in the microwave) until the sugar is dissolved; don’t let the mixture boil.
  6. Remove the cake from the oven; allow it to cool for 10 minutes in the pan. Turn it out onto a rack or serving platter.
  7. Poke the top of the cake all over with a cake tester or toothpick, and gradually drizzle the glaze over it, pausing occasionally to let 

Jo’s Chocolate Fudge Icing

Ingredients

  • 2 1/4 cups sugar
  • 1 cup semi-sweet chocolate chips
  • 12 tablespoons butter
  • 12 tablespoons milk

Directions

Mix sugar, butter and milk in pot on stove top.  Bring to a boil and boil for 30 seconds, stirring constantly.  Remove from stove and stir in chocolate chips.  Place pot in a pan of ice water, stirring to help cool down and thicken.

Chocolate Coconut Pound Cake | Desserts

We topped this with fresh strawberry ice cream and it was delicious!

Chocolate Coconut Pound Cake
Adapated from Bon Appetite

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • ½ cup virgin coconut oil, room temperature
  • 1½ cups plus 1 tablespoon sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup buttermilk
  • ¼ cup unsweetened coconut flakes
Directions
Preheat oven to 325°. Butter a loaf pan; line with parchment paper, leaving a overhang on the sides to help with removing the cake. Stir together flour, cocoa powder, salt, and baking powder in a medium bowl; set aside.
Using a stand mixer on medium-high speed, beat oil, ¼ cup butter, and 1½ cups sugar until pale and fluffy, 5–7 minutes. Add eggs one at a time, beating to blend between additions; beat until mixture is light and doubled, 5–8 minutes. Stir in vanilla.
Reduce mixer speed to low and add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients (do not overmix; it will cause cake split). Scrape batter into buttered pan. Sprinkle with coconut and remaining 1 Tbsp. sugar.
Bake cake, covering lightly with foil if coconut browns too much before cake is done (it should be very dark and toasted), until a tester inserted into the center comes out clean, 70–80 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes before turning out.

Chocolate Hazelnut Mousse Cake

Moist Chocolate Cake
Adapted from King Arthur Flour
  • 2 cups King Arthur Unbleached Cake Flour Blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup brewed, cooled coffee, or water
  • 4 large eggs
Directions
Sift  flour, baking powder, baking soda, salt, cocoa, and sugar into a medium bowl.
Add the butter to the bowl of a stand mixer and and mix at low speed for 1 minute. With the mixer running, add the oil.
Combine the vanilla with the milk and coffee or water.  Beginning and ending with the dry ingredients, alternately add flour mixture and milk mixture. Mix at low speed until combined, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.
Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.
Pour the batter into two 9″ greased round pans. Bake in a preheated 350°F oven for 28 to 30 minutes. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.
Chocolate Hazelnut Cream Cheese Mousse
Adapted from Cookies and Cups
  • 8 oz whipping cream
  • 8 oz cream cheese, softened
  • 3/4 cup chocolate hazelnut spread
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla
Directions
In the bowl of a stand mixer fitted with the whisk, whisk the cream on high speed until peaks form, about 2 minutes.  Refrigerate until ready to use.
In the bowl of a stand mixer fitted with the paddle, beat the cream cheese and hazelnut spread until smooth. With mixer on low, slowly add powdered sugar and vanilla, beat until smooth.
Fold in whipped cream.

Key Lime Pound Cake

Unseasonably warm weather in Virginia Beach has us longing for beach days despite of the date on the calendar. To make it feel just a little bit more like summer, we enjoyed this Key Lime Pie Pound Cake.

Key Lime Pound Cake
Adapted from Southern Living
Ingredients 

  • 1 1/2 cup butter, softened
  • 2 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest
  • 1/4 cup Key lime juice
  • Double Batch of Key Lime Glaze (Recipe Follows)

Directions 
1. Preheat oven to 325°. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.
2. In a separate bowl, combine flour, baking powder, and salt. At low speed, beat into butter mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch loaf pan.
3. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
4. Cover with Key Lime Glaze and enjoy!

Key Lime Glaze

Ingredients

  • 1 cup powdered sugar
  • 2 tbsp key lime juice
  • 1/2 tsp vanilla extract
Directions
1.  Whisk together and use immediately!

Vanilla Cake with Chocolate Cream Cheese Frosting

Much to my surprise, Forrest asked for a vanilla cake for his birthday.  While I typically would make Magnolia Bakery’s recipe, I decided to try something new.  Boy, was I glad I did!  This cake was so moist that had it lasted more than 3 days, it probably would have grown mold.

Moist Vanilla Cake
Adapted from Baking Bites

Ingredients

1 3/4 cups cake flour
1 1/3 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature and cubed
1 large egg
2 egg yolks
1 cup buttermilk (I used 1 cup milk + 1 tbsp lemon juice)
2 tsp vanilla extract

Directions

Preheat oven to 350F. Butter and flour a 9-inch round cake pan and line the bottom with parchment paper.

In the bowl of an electric mixer, mix together flour, sugar, baking powder, baking soda and salt.
Drop butter into the bowl with the flour mixture. Mix on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes.

In a bowl, combine egg, egg yolks, buttermilk and vanilla extract. Beat lightly with a fork until combined. With mixer on low, slowly add buttermilk mixture until combined.  Batter will be pretty thin.

Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean, and the cake has begun to pull slightly away from the sides of the pan.

Turn cake out onto a wire rack to cool completely and peel off parchment paper before frosting.

Chocolate Cream Cheese Frosting

Ingredients

1/4 cup butter, room temperature
4-oz cream cheese, room temperature
1/4 cup cocoa powder
3 tbsp cream
1 tsp vanilla extract
2-3 cups confectioners’ sugar, sifted

Directions

In the bowl of a stand mixer, cream together butter and cream cheese until smooth. Sift in cocoa powder and beat until smooth.

Add in cream and vanilla, along with about 1 1/2 cups confectioners’ sugar. Mix at medium speed until very smooth.

Continue adding confectioners’ sugar until frosting is thick, smooth and spreadable.