Saturday, 23 July 2011
Pumpkin cake for Dolly's tea party
cream cheese frosting and used beetroot powder to make it pink.
Sylvia loved her cakes. They were her constant object of desire. "Could I have a cake for dolly?" She sometimes ate the icing and sometimes ate all the cake. I found the cake very sweet. Decorating the cakes was fun. However when it came to eating the cake, I preferred to spread slices with butter rather than further sweetening it with icing. Sylvia ate the sugary flowers first.
I am off on holidays for the next week or so. I have a few posts scheduled because I have so much in my backlog. However I will probably be fairly quiet on the comments both on this blog and on others. Though I regret to say that I haven't had as much time and energy for visiting others as I would like. Hopefully I will return from holidays refreshed, if all the driving doesn't do me in.
Previously on Green Gourmet Giraffe:
This time last year: Christmas in July Cupcakes
This time two years ago: Balancing Soup and Scones
This time three years ago: Chickpea cutlets and gluten strings
This time four years ago: Mulled Apple Juice for a Midwinter Birthday
Spicy Pumpkin Tea Cake
1 cup sugar (I used raw sugar)
1/2 cup vegetable oil
1 cup self raising flour
3/4 cup wholemeal self raising flour
3/4 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
1 cup mashed pumpkin
Preheat oven to 180 C (350 F). Grease and line a 23 x 16 x 6 cm or a 9 x 5 x 1.5 inch loaf tin (I used a slightly smaller loaf tin and made about 6-8 mini muffin sized cakes).
Combine sugar, oil and egg in a large mixing bowl (or in a food processor) until light and fluffy. Add half of the flours and spices with half the pumpkin and then repeat.
Spoon batter into the prepared tin. Bake for about 50 minutes or until a skewer inserted in the middle comes out cleanly.
On the Stereo:
Days of Future Passed: The Moody Blues