FALL HARVEST CAKE
Make and share this Fall Harvest Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To make frosting: blend vanilla, butter, and cream cheese together; incorporate enough powdered sugar until desired spreading consistency is reached.
- To make cake: In a large bowl, mix the first 10 ingredients together; add flour, 1/2 cup at a time.
- Blend in pumpkin; fold in apple and pecans.
- Transfer batter to a greased and floured Bundt pan.
- Bake in a 350° oven for 70 minutes.
- Cool 20 minutes in the pan; remove and complete cooling on wire rack.
- Frost when cool.
Nutrition Facts : Calories 713.1, Fat 37.7, SaturatedFat 12.2, Cholesterol 111.6, Sodium 445.4, Carbohydrate 90.3, Fiber 1.7, Sugar 70.3, Protein 6.6
FALL HARVEST CAKE
This is a cake that my mother-in-law makes. It is a really nice fall cake that is similar to spice cake or carrot cake but this cake has pumpkin and apples. It is really good topped with cream cheese icing.
Provided by Jazz Lover
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together sugar, brown sugar, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla and eggs.
- Add pumpkin to this mixture and stir well.
- Stir in 2 cups of flour, 1/2 cup at a time.
- Stir in apples and pecans.
- Bake 60-70 minutes at 350 in a greased and floured bundt pan.
- Ice with cream cheese frosting and sprinkle with nuts.
Nutrition Facts : Calories 444.5, Fat 23.4, SaturatedFat 3.2, Cholesterol 70.5, Sodium 334.7, Carbohydrate 55.9, Fiber 1.8, Sugar 36.6, Protein 5.1
CHOCOLATE HARVEST CAKE
This recipe came out of a Better Homes and Gardens magazine and it is one of the prettiest and best-tasting cakes I've ever made
Provided by wheatuskitty
Categories Dessert
Time 1h35m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Grease (and flour) two 9"x1 1/2" round baking pans.
- Combine and whisk all cake ingredients BUT flour and cocoa powder.
- Add flour and cocoa powder and whisk until even.
- Spread evenly into the two pans.
- Bake for 30-35 minutes until top springs back or toothpick comes out clean.
- Let cool.
- In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!).
- Spread Pumpkin Filling on top of one cake and top it with the other.
- Boil whipping cream over medium-high heat.
- Remove from heat and add chocolate, DO NOT stir.
- Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid.
- Wait until glaze has thickened (10 minutes) and then pour over top of cake.
- Refrigerate cake or let set until glaze is fairly solid (15-30 min).
- OPTIONAL: top with seasonal berries or nuts.
Nutrition Facts : Calories 437.4, Fat 25.1, SaturatedFat 9.8, Cholesterol 56.8, Sodium 275, Carbohydrate 53.2, Fiber 3.6, Sugar 33.9, Protein 6.5
HARVEST GRAPE CAKE
This cake is the perfect dessert right out of the oven and just as good toasted and served for breakfast the next morning. Great, juicy (ideally, seedless) grapes of any kind will work. Concords are stunning, for example.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture.
- Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan.
- Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream.
HARVEST CAKE
Make and share this Harvest Cake recipe from Food.com.
Provided by Kim127
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place cake mix in bowl.
- Substitute apple cider for whatever the water amount is that the cake box requires.
- Add eggs as required by cake mix.
- Mix well.
- Once batter is moist and mixed well, add pumpkin.
- Pour half of the batter into a greased and floured bundt pan.
- Sprinkle nuts, brown sugar and cinnamon over batter.
- Add remaining batter on top.
- Cook according to mix directions for bundt pan, about 30 to 35 minutes.
- Serve with whipped cream.
Nutrition Facts : Calories 267.6, Fat 10.5, SaturatedFat 2.2, Cholesterol 52.9, Sodium 326, Carbohydrate 40.5, Fiber 2.2, Sugar 24.8, Protein 4
HARVEST CARROT CAKE
Incredibly moist carrot cake is a perfect way to wrap up a Thanksgiving feast or anytime. This outstanding dessert contains liqueur-soaked raisins and pine nuts, plus there's toasted coconut in the icing. I got this recipe from our Canadian magazine Chatelaine. I use Grand Marnier for the liqueur or you can use orange juice instead.
Provided by Deb Mattson
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Lightly butter 3 (9-inch/23-cm) round cake pans.
- If you don't have 3 pans, use disposable 8-1/2-inch (21.6-cm) round foil pans instead.
- Line bottom of pans with a circle of lightly buttered waxed paper.
- To plump raisins, place in a small microwave-safe bowl and drizzle with liqueur. Cover with plastic. Microwave on medium until warm, 1 to 2 minutes. Set aside.
- Peel carrots; grate using large grating disc of a food processor or a box grater. Grated carrots should measure no more than 3-1/2 cups (875 mL). It's important not to use any more or cake will be soggy.
- In a medium-size bowl, using an electric mixer, beat eggs with orange peel, brown sugar, vegetable oil and vanilla until smooth.
- In a large bowl, using a fork, stir flour with baking powder, baking soda, cinnamon, nutmeg, salt and allspice.
- Make a well in centre.
- Pour in egg mixture. Stir just until moist.
- Gently stir in carrots, raisins with any remaining liqueur and pine nuts until evenly distributed.
- Scrape into prepared pans and smooth tops.
- Bake in centre of 350 degree Fahrenheit (180 degrees Celsius) oven until a cake tester inserted in centre of cake comes out clean, 25 to 30 minutes.
- Cool cakes in pans 10 minutes; turn out onto a cooling rack; cool completely.
- If making ahead, wrap individually in plastic wrap and refrigerate up to 3 days.
- For icing, place cream cheese in a large bowl.
- Using an electric mixer, beat until creamy.
- Beat in icing sugar; add vanilla and orange-flavored liqueur, scraping down sides as needed.
- Stir in 1/3 cup (75 mL) coconut.
- Place 1 cake on a large plate.
- Spread one-third of frosting overtop, just to edges.
- Repeat layering with cakes and frosting to form a triple-decker cake.
- Sprinkle top with remaining 1/3 cup coconut.
- Refrigerate at least 1 hour, or overnight, before serving.
- Slice into wedges and serve.
- Any leftovers will keep well, covered and refrigerated, up to 5 days.
Nutrition Facts : Calories 563.5, Fat 26.7, SaturatedFat 6.6, Cholesterol 82.8, Sodium 515.7, Carbohydrate 77.5, Fiber 2.3, Sugar 56, Protein 6.2
HARVEST CAKE WITH CIDER-CINNAMON CREAM CHEESE FROSTING
This is an almost healthy cake that has loads of veggies (carrots, parsnip, zucchini), some whole wheat flour, no oil, and is still deliciously moist and sweet. Kids will eat this without complaint! You can also make little cupcakes with these. (If you want to make the original version, replace the applesauce and buttermilk with 1/2 cup oil and cook a little longer.) The original recipe is from the "Edible Seattle" magazine (Oct. 2008).
Provided by blucoat
Categories Dessert
Time 1h10m
Yield 16 cake squares
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees. Spray or butter a 9" x 9" square pan, line with wax paper, and spray or butter the paper. Set aside.
- Whisk the flours, soda, salt, and spices together in a medium-sized bowl. In a large mixing bowl, whisk the eggs and sugars until very well blended. Add the vanilla, buttermilk, and applesauce and whisk until completely combined. Using a spoon, stir in the flour mixture, then fold in the grated vegetables and fruit, stirring until completely coated with batter.
- Spread the batter evenly into the prepared pan. Bake on the middle rack for 35 to 45 minutes, or until the cake tests clean with a wooden toothpick. Let cool for 15 minutes, then invert the cake onto a cooling rack. Remove paper, and invert again onto a serving plate. Cool at least 1 hour more.
- Meanwhile, make the frosting: In the work bowl of a food processor fitted with the paddle attachment, whip the butter and cream cheese together on medium speed until light and smooth, about 3 minutes. With the machine on low, add the sugar, a little at a time, then the cider and cinnamon. Scrape down the sides of the bowl, increase speed to high, and whip for 2 minutes.
- Spread half the frosting on the cake and reserve the other half for another use, or split the cake in half horizontally, fill the center with a thin layer of frosting, then frost the tops and sides of the cake.
Nutrition Facts : Calories 259, Fat 7.3, SaturatedFat 4, Cholesterol 53.2, Sodium 301.5, Carbohydrate 45.2, Fiber 1.4, Sugar 33.5, Protein 4.4
GARDEN HARVEST CAKE
Zucchini, carrot, and apples add moisture and flavor, elminating the need for excess butter and oil. This simple cake only takes about 10 minutes to prepare the batter, and it's great for breakfast. Each serving is 1 slice. I found this recipe in Cooking Light magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.
Provided by internetnut
Categories < 4 Hours
Time 1h5m
Yield 1 loaf, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to the flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Nutrition Facts : Calories 216.2, Fat 9.5, SaturatedFat 1, Cholesterol 47, Sodium 225.4, Carbohydrate 30.3, Fiber 1.3, Sugar 18, Protein 3.5
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