April 8, 2024 / Lyn Jones / 0 Comments
This Cinnamon Swirl Pumpkin Pound Cake recipe is a moist, tender pumpkin bundt cake with a cinnamon swirl throughout the middle.
FOR THE CINNAMON NUT SWIRL:
2 oz pecans, (1/2 cup), toasted
2 Tab white sugar
1 tsp ground cinnamon
FOR THE PUMPKIN POUND CAKE:
15 oz canned pumpkin puree (not pumpkin pie filling) - nearly 2 cups home-cooked
.5 c buttermilk or Greek yoghurt
1 tsp vanilla extract
2.25 c plain flour
2 tsp baking powder
1 tsp bicarb
1 Tab ground cinnamon
1 tsp ground ginger
.5 tsp each of nutmeg and allspice
.75 c unsalted butter, at room temperature
.75 c white sugar
.5 c brown sugar
3 large eggs, at room temperature
FOR DECAF FROSTING:
TO MAKE THE PUMPKIN POUND CAKE:
1. Preheat the oven to 160°C FF. Generously grease a bundt pan and dust it with flour, then tap out the excess flour. Toast the pecans.
2. Combine ingredients for the cinnamon swirl in a food processor and process them until they’re in fine crumbs. Set aside for now.
3. Whisk together the pumpkin, buttermilk and vanilla in a small bowl. In a separate bowl sift together the flour, baking powder, bicarb, salt, and spices.
4. Combine the butter and both sugars in the bowl of a large mixer fitted with a paddle attach- ment. Beat on medium-med-high speed til light and fluffy: about 3-5 mins. Add the eggs one at a time, beating well after each addition. Turn the mixer speed to low and add a third of the flour. When that’s almost mixed in, add half of the pumpkin mixture. Continue to alternate adding wets and drys, ending with the dry ingredients. When just a few streaks of flour remain, turn the mixer off and finish mixing by hand, scraping down the bottom and sides with a rubber spatula.
5. Spoon about a third of the batter into the bundt pan and smooth it out. Add half of the cinnamon swirl mix, then top with more batter. Add the rest of the cinnamon mix, and finish by spreading the rest of the batter on top. Bake cake about 45 mins, until a toothpick inserted into the centre comes out clean. Cool on a rack 15 minutes, then invert out of pan and cool completely before frosting.
🎂 CAKE STORAGE INSTRUCTIONS
If you make the cake ahead of time, don’t glaze it until shortly before you are ready to serve it (within a few hours is best). Without the glaze on top, you can wrap it tightly in plastic wrap, or store in an airtight container for up to 5 days in the refrigerator.
You can also freeze an unglazed cake for up to 2 months in the freezer. When you want to serve it, allow it to come up to room temperature and glaze it before serving.
If the cake is already glazed, store leftovers in an airtight container at room temperature for 3 days, or up to 5 days in the refrigerator. Note that the glaze might weep or liquify over time.
June 27, 2022 / Lyn Jones / 0 Comments
Delicious at any temperature, even cold from the fridge. And nothing could be easier to make.
Servings: 2
- 425 grams cabbage, thinly sliced or shredded (about half of one medium size head of cabbage)
- 150 grams onion, diced (half of a large onion)
- 1 bunch fresh Italian parsley, coarsely chopped
- 1 tsp salt (or stir through the cabbage)
- black pepper to taste
- Optional: 1/4 teaspoon ground nutmeg
- 3 large eggs, beaten
- 80 gm all-purpose flour (about 3/4 cup of flour)*
- 1 Tab vegetable oil, for frying the pie
-
Put the cabbage, onion, parsley. and seasonings in a large bowl. Toss to mix. Pour the beaten eggs over the mixture, and toss to coat. Sprinkle on the flour, and, again, toss to coat.
-
Warm the vegetable oil in a 10-inch non-stick skillet over medium-low heat. Add the cabbage mixture, and mash it down lightly with a spatula. Then run the spatula between cabbage and skillet to create a round, or “pie” shape. Cover the skillet, and let cook until richly browned on the bottom — about 10 minutes.
-
Flip the pie. To do this, slide the pie, top side up, onto a large plate,. Carefully place the skillet over the pie, and then invert so that the bottom of the pie is now on the top. Cook, covered, until done — about 7 minutes. Slide the pie onto a plate or serving platter, cut it into wedges, and enjoy!
NOTES: * try substituting besan for the wheat flour.
what is southern fried cabbage?
– Tried it for lunch added a little Parmesan cheese. It was delicious and will try the leftover cold.
– How good it would be for breakfast with a few rashers of crispy bacon on the side!
– The grandkids loved them. – the wedges really appealed to them. Added a little cheese to top.
– I added a can of white beans for more protein. We tried sour cream then shredded cheddar – It seemed to need a little something more for flavour.
– I shredded the cabbage as finely as possible with a chef’s knife, and I then cut the shreds crosswise into shorter pieces. A mandoline would work better than a knife.
– I think about 8 oz (225 g) of a cooked flavorful meat such as loose pork sausage, diced bologna, cooked diced ham, bacon bits, etc. would be nice to add.
– This reminded me of a dish I had in Japan that had a soy based sauce on the side to use in touches.
– I cooked some bacon pieces with the onions first, then added to cabbage batter before going back into the pan. A sprinkle of cheese once in the pan would be a nice addition too.
– I also used parmesan cheese and a dash of Tapatio hot sauce. Yum.
– Sauté some some ground beef and add it.
– In a snap you could leave out the nutmeg then put some pizza sauce across the top of the pie then put your pizza toppings on and Shazam you have pizza
– Add a good shot of hot paprika or cayenne instead of the nutmeg & serve it with a sour cream or yoghurt sauce like it’s a giant cabbage pakora