January 10, 2009

Cakes, Tarts, and Frozen yogurt

I've been busy baking....
Pineapple-Pumpkin Walnut Cake with Cream Cheese Frosting
1  1/2 cups walnuts, toasted
3 cups flour
1  1/2 cups granulated sugar
1 cup light brown sugar
2 t baking soda
2 teas. salt
1 tables. cinnamon
1/4 teas. ground cloves
1  1/4 cups canola oil
4 eggs, beaten
1 tables. vanilla extract
1  1/3 cups pumpkin puree
3/4 cups drained crushed pineapple
1  1/2 cup shredded coconut

Preheat oven to 350F and grease a 9 x 13 inch pan.  Combine flour, sugars, soda, salt, cinnamon and cloves.  Combine oil, eggs and vanilla.  Mix with dry.  Add pumpkin and pineapple and mix until just incorporated.  Fold in walnuts and coconut.  Bake for 55-65 minutes, until a toothpick inserted in the middle comes out clean.
Cool completely before frosting.

3 oz cream cheese, room temperature
3 tables. butter, room temperature
1  1/2 cups confectioner's sugar
1 teas vanilla extract
2-3 tables. milk

Cream the butter and cream cheese.  Beat in sugar, vanilla, and enough milk to make a fluffy, smooth frosting.  

This cake tastes just like carrot cake, except without the carrots and with pumpkin....basically, it's good.

Here's a Pear and Frangipane tart from the Williams-Sonoma Pie and Tart cookbook.  I used a different crust recipe and it turned out really dry, and it was overbaked.  But the filling was good!

My mom and I were given an ice cream maker for Christmas, and so far we made vanilla ice cream (so good), and this mixed berry frozen yogurt!

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