Getting your Children to bake with you increases in them the interest for food and they eventually become good eaters, here in this Journey i share with you a passion for baking, something i get my children involved in, I have enjoyed it thoroughly and i hope you do too.
Baking with my Beautiful Daughter Bethany, has always been an amazing journey, imagine flour everywhere except in the mixing bowl, a broken egg on the floor, or sugar and loads of them all over your weighing scale, the experience is priceless.
Every term holiday I inevitably have to bake, be it Elsa Cupcakes, or Carrot Cake, i can’t resist it when she wants to bake, its this sheer excitement that has made me blog this Halloween Bake Off.
The idea came from the Pumpkin we were carving for Halloween and you could see that the trimmings had Spiced Cake written all over them combined with my love for the Spiced Pumpkin Latte you get during the Christmas season at Starbucks.
It will be hard to get kids to eat pumpkin and spices so i have tweaked the recipe and got Bethany to put dark chocolate, raisins and peanut butter, the perennial favourite of little children, so what are you waiting for get the mixing bowl out and whip up this Wicked Cake, Happy Baking and Happy Halloween!!
Roasting the Pumpkin: Pumpkin (trimmings of the pumpkin we were carving): 100 gm Molasses : 2 teaspoons
In a baking tray put chopped pieces of Pumpkin trimming sprinkle the molasses and bake in the oven 165℃ for 15 minutes.
Butter (unsalted) : 150 gm
Caster Sugar : 100 gm
Molasses : 50 gm
Peanut Butter (smooth) : 2 tablespoons
Vanilla Essence : 4 drops
Coffee Granules : 2 tablespoon
Eggs : 3
Plain Flour : 200 gm
Baking Powder : 3 teaspoons
Cinnamon Powder : 2 tablespoons
Nutmeg Powder : 1/2 teaspoon
All Spice Powder : 1/2 teaspoon
Raisins : 50 gm
Dark Chocolate : 50 gm
Milk – to lighten the cake mix about 2 tablespoons
Cake Tin (900gm/ 2lb)
Oil for greasing the tin – 2 tablespoons
greaseproof paper – to fit the tin loaf
Sieve together the flour, baking powder, and the spices, keep aside.In a mixing bowl using the paddle attachment beat together the butter and sugars, about 10 minutes, when fluffy and light add the peanut butter and beat for another 2 Minutes. Now add the Vanilla essence and the coffee and beat in one egg at a time followed by 1/3 the flour mix, beat well and repeat until all the egg and flour mix are used up. Now add the roasted pumpkin, raisins and chocolate fold into the mixture for about a minute, thin the mix using the milk.
Grease a 900gm cake tin, put grease proof paper. Now gently pour in the cake mix, spread very gently. Bake in a preheated oven at 165℃, bake for about 45 minutes and test with a cake skewer if it comes out clean. Remove and let it cool for an hour in the tray this will help retain moisture in the cake.