and that means all things Merry & Bright are here
I thought I would add something full of pumpkin goodness
I swapped a few ingredients- find the inspiration cake here
for those looking to print – here you go:
Salted Caramel Drizzle Spice Cake
1 cup of applesauce
if you prefer to bake totally from scratch- here you go:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (15oz) can pumpkin puree
2 cups sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
I used a gluten free organic spice cake mix from Whole Foods
Follow the instructions for adding applesauce or carrots that is on the bag
if you want to add pumpkin- it is optional but it is AMAZING with a bit of pumpkin.
You want to make 3 or 4 layers of cake for creating that tall beauty-
so consider using 2 bags of mix.
it makes removing them and layering them super easy.
While they are cooling, you can work on your frosting and caramel sauce.
Cook over medium to medium-high heat until the sugar dissolves and the mixture is bubbling.
then remove the pan from the heat.
Allow the mixture to come to a boil while stirring occasionally
until almost all of the water has evaporated- about 5- 10 minutes.
so- that is where chilling the cake in the refrigerator comes in.
and begin with the first layer of cake.
Add a layer of frosting and spread until fairly even.
give it that rustic look.
You can simply use a spreader and just pull that frosting around.
But make sure it is not too warm- or it will melt your frosting as it drizzles.
Add as much or as little as you would like.
you may want to check out the November sales from Maytag.
And I can’t be held responsible for those extra workouts that might follow baking and indulging
in this deliciousness… it is literally that.good.
Happy weekend baking everyone.