Apple Pound Cake

An autumnal pound cake that is warm and inviting and the sticky brown sugar icing is not only a pleasant touch, it envelops the richness of this crumbly moist melt in your mouth seasonal cake slice after slice. 

Apple Pound Cake

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2 cups white sugar

1 1/2 cups light olive oil

3 large eggs

1 1 /2 teaspoons vanilla extract

3 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon British mixed spice

1 teaspoon salt

3 cups firm apples, diced (about 3 to 4 medium sized apples)

1 cup chopped walnuts

Brown Sugar Butter Icing:

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1/2 cup (1 stick) butter

1 cup dark brown sugar

1/4 cup evaporated milk

1 teaspoon maple extract

Heat the butter and brown sugar together over low heat. Add the evaporated milk and allow it to come to a full boil. Remove from the heat and add the maple extract. Drizzle over cake.

Preheat oven to 325ºF (170ºC). Grease and flour a 9 inch tube pan.

Core the apples. With the skins still on dice the apples.  

In a large bowl mix together the sugar and oil. Add the eggs and vanilla extract and beat well. Add the diced apples to the sugar and oil mixture and stir.

In another bowl combine the flour, baking soda, British mixed spice and salt. Stir in the chopped walnuts.

Add the flour mixture to the sugar and oil mixture and mix well. Pour or spoon batter into the prepared tube pan. 

Bake in the preheated oven for 1 hour and 20 minutes or until cake is done, testing with a toothpick towards the centre, if it comes out clean with a few moist crumbs not wet and gooey.

When done, remove from oven and place on a wire rack and cool for 10 minutes. Gently run a knife down the sides and the inner sides of the pan be careful not to stick the knife into the cake or scratch the pan. Tap the pan firmly a few times to help loosen the cake. Place the wire rack or a plate over the base of the pan and invert the cake pan onto the plate and slowly lift the pan off and let the cake continue to cool on the plate. 

When the cake is cool make the brown sugar butter icing, see recipe and instructions above, and drizzle over cake. 

Mabon ~ Autumn Equinox ~ Carrot Honey Cake

 

Mabon ~ Autumn Equinox, September 21st to September 29th in the Northern Hemisphere, celebrates Autumn, Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. It also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga).

This autumnal recipe for Carrot Honey Cake is a simple sweet and delicious cake that celebrates Mabon and the Autumn Equinox wonderfully. Happy Mabon/Autumn Equinox! 

 

Carrot Honey Cake

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4 eggs

1 1/2 cups honey

1 cup oil

2 cups unbleached all purpose flour 

2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

3 cups grated carrots

1 cup chopped walnuts, optional

Icing sugar, for decorating

Preheat oven to 350ºF (180ºC).

Grease and flour a 9 x 13 inch baking pan. Line the bottom with baking parchment paper.

In a large bowl beat the eggs, then add the honey and oil and mix well. Add the grated carrots and stir together. 

In another bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Whisk together until well blended. Add the chopped walnuts, if using, and stir to combine.

Add the flour mixture to the egg mixture  and stir until combine. Pour the batter into the prepared pan and smooth it out evenly.

Bake in the preheated oven for 45 to 50 minutes. Allow to cool in the pan on a wire rack. Sprinkle with icing sugar just before serving.  

Plum Cake

This cake purely is a late summer to autumn cake. Plump slices of plums are nested in a delicate buttery spiced cake with a crunchy sugary crust that can be served for dessert or brunch. You may want to serve this cake with ice cream, whip cream or possibly a lashing of custard do so if you wish. - JD 

Plum Cake

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1 1/2 cups unbleached all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon mixed spice

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon cardamon

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup caster sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup milk

6 to 8 plums, pitted and quartered, skins left on

2 tablespoons caster sugar, for sprinkling on top

1 tablespoon dark brown sugar, for sprinkling on top

Preheat oven to 350ºF and set the oven rack in the middle of the oven. 

Grease and lightly flour a 9 inch spring form pan or a 9 inch round cake tin. Line the bottom with parchment paper.

In a large bowl whisk together the flour, baking powder, mixed spice, nutmeg, cardamon and salt. Set aside.

In another large bowl cream the butter and caster sugar with a hand held mixer until pale and fluffy, about 3 minutes. Add the egg and vanilla extract and beat on low speed until well combined. 

Add the flour mixture gradually and alternating with the milk and continue to beat on low speed until smooth, the batter will be quite thick.

Spoon the batter into the prepared springform pan and smooth the top. Arrange the plums on top, skin side up, in a circular pattern or whichever pattern you wish. Sprinkle with the 2 tablespoons of caster sugar and 1 tablespoon brown sugar over the plums.

Bake for 50 to 60 minutes or until the cake is golden brown and the centre is set.

When the cake is done, remove from the oven, gently run a knife around the edges of the pan and remove the springform ring, leaving the base in place. Allow the cake to cool on a wire rack.

Sunflower Seed Cake

A golden cake that defines September with a unique mellow flavour and all the sunny celebrations of sunflower seeds. I enjoy making this cake around this time of year as it reminds me, not only of Autumn and the passing of the seasons but of a renewed spirit of reflection and giving thanks.    

      

Sunflower Seed Cake 

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makes 16 squares

2 sticks (1 cup) butter, softened

1 cup superfine sugar

3 eggs, lightly beaten

1 teaspoon maple flavouring

1 3/4 cups all purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon ground cinnamon

1/2 cup sunflower seeds

2/3 cup sour cream

Preheat oven to 350ºF. Grease and line the bottom and sides of a square cake baking tin.

Place the butter and sugar into a large bowl and beat together until light and fluffy. Gradually add the eggs one at a time. Stir in the maple flavouring. 

In another bowl, sift the flour, baking powder, baking soda, and cinnamon together; then add the sunflower seeds. Then fold the flour mixture into the butter mixture and alternate adding the sour cream. Spoon the batter into the prepared baking tin and smooth the top. 

Bake in the preheated oven for about 30 to 40 minutes or until well risen and firm. Transfer to a wire rack and allow to cool. Cut into squares and serve.   

Spiced Apple Bundt Cake

Everything about this cake says autumn to me and as it bakes the warmth of the spices blend and evoke those autumnal feelings. 

Spiced Apple Bundt Cake 

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1 cup casters sugar

1 cup brown sugar

1 cup vegetable oil

3 eggs

2 teaspoons maple extract

3cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon
1 teaspoon Chai baking spice

1/2 teaspoon freshly grated nutmeg

5 apples, cored and grated with peel

2 carrots, peeled and grated

1/2 cup chopped walnuts, optional

Maple Glaze:

1/2 cup butter
1/2 cup dark brown sugar

1 tablespoon milk

1 teaspoon maple extract or maple syrup

Preheat oven to 325ºF. Grease and flour a Bundt pan. Set aside.

In a medium bowl whisk together the flour, baking soda, salt, cinnamon, chai spice and nutmeg.

In a large bowl beat the sugars, oil, eggs and maple extract with an electric hand mixer until light and fluffy. Add the flour mixture and stir with a spatula until just blended. Fold in the apples, carrots and walnuts. Spoon into the prepared Bundt pan. 

Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the centre comes out clean. Allow cake to cool for 20 minutes before inverting on a wire rack.  

    

Making the glaze... in a medium sauce over medium heat, melt the butter, brown sugar, milk, maple syrup together. Bring to a boil; stirring to dissolve the sugar. Remove from heat and drizzle over the cake. 

Tip: when spooning the glaze over the cake; place a piece of wax paper under the wire rack as the wax paper will catch any glaze drippings. 

Notes: If you can not find Chai Baking Spice then use All Spice. 

Hope everyone had a lovely weekend. I did get some relaxing moments to push this cold along although probably not enough. - JD 

Spiced Mandarin Orange Walnut Cake

This eggless cake is super moist with a light spiced flavour that perfectly beckons the Fall season. 

Spiced Mandarine Orange and Walnut Cake

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1 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1 teaspoon British mixed spice

1/2 teaspoon cardamom 

1 cup chopped walnuts, divided

3/4 cup caster sugar

1/3 cup vegetable oil

freshly grated orange zest from 1 orange

1 cup milk

1 tablespoon vanilla extract

1 teaspoon white vinegar

2 small cans mandarin oranges, well-drained and roughly chopped

Preheat oven to 350ºF. Lightly grease and flour and 9-inch spring form pan and line the bottom with baking parchment paper.

In a large bowl, combine flour, baking soda, salt, British mixed spice, cardamom and half of the chopped walnuts. Set aside.

In a medium bowl, whisk the sugar and oil together. Add the freshly grated orange zest and give a gentle stir. Now add the milk, vanilla extract and vinegar. Combine the wet ingredients with the dry ingredients. Fold in the chopped mandarin oranges until just mixed.

Pour the batter into the prepared spring form tin. Spreading the batter evenly. Bake for 30 to 45 minutes or until cake springs back when you touch it or a toothpick inserted in the centre comes out clean. 

Cool completely on a wire rack in springform tin.

Once cake has completely cooled; drizzle with an orange drizzle and scatter the remaining walnuts on top.  

Notes: you may replace the caster sugar with coconut sugar.  

Orange Drizzle

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1 cup icing sugar

1/2 teaspoon freshly grated orange zest

1/4 cup freshly squeezed orange juice

Whisk icing sugar, zest and orange juice together in a small bowl until smooth. Drizzle over cooled cake.

Notes: Icing sugar is also called confectioner's sugar and powdered sugar. You may adjust the orange juice according to how thick or how thin you prefer the drizzle. 

Gingerbread Cake

Ginger cake is one of those desserts that you can have anytime of the year. Spring and Summer with a simple sticky lemon drizzle or soothing ice cream; and Fall and Winter with lashings of sweet caramel sauce or warm custard. This cake is pure gingerbread sweetness in every slice. 

Gingerbread Cake

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3 cups (750ml) all-purpose flour, plus some for dusting

3 tablespoons (45ml) cocoa powder, sifted

1 tablespoon (15ml) ground ginger

2 teaspoons (10ml) ground cinnamon

2 teaspoons (10ml) baking powder

1 teaspoon (5ml) baking soda

1/2 teaspoon (2ml) salt

1/2 teaspoon (2ml) ground nutmeg

1/4 teaspoon (1ml) ground cloves

2/3 cup  (150ml) unsalted butter, at room temperature

1 1/2 cups (375ml) sugar

3 eggs

1/2 cup (125ml) molasses

1 teaspoon (5ml) vanilla extract

2 cups  (500ml) light sour cream

Preheat oven to 350ºF (180ºC) and grease a 9 or 10 inch ( 23cm or 25cm ) bundt pan; dust with some flour. Set aside. 

In a large bowl, whisk together the flour, cocoa powder, ginger, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves; set aside.

In a separate bowl, using and electric mixer on medium speed, beat the butter with the sugar until light and fluffy, about 2 minutes. Beat in the eggs, one at a time. Beat in molasses and vanilla. 

Using mixer on low speed, alternate beating in the flour mixture and sour cream, making 3 additions of flour mixture and 2 of sour cream and scraping down the sides of the bowl as necessary. 

Scrape the batter into the prepared baking pan, smoothing the top. Bake until a cake tester comes out clean when inserted into the centre of the cake, 50 minutes to 1 hour. Allow to cool completely in pan on a wire rack. Invert onto a serving plate and dust with icing sugar, or your favourite topping. Serve.

Notes: Ovens vary therefore I baked the cake for a bit longer... possibly for an additional 10 minutes. Checking is key!