FROSTED HARVEST CAKE
Craving brownies but want something a little bit different? Indulge in a fall-flavored version topped with a cream cheese frosting. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture., Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack. , In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners' sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 83 calories, Fat 4g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MOIST, TENDER SPICE CAKE
This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.
Provided by Ben S.
Categories Desserts Cakes Spice Cake Recipes
Yield 16
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
- Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
- Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g
HARVEST CAKE
Enjoy the first Betty Crocker signature recipe, a special Super Moist™ cake. All-ready frosting and colorful candy accents top this spicy celebration cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 21
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round cake pan.
- In large bowl, beat 1 box cake mix, 1 cup of the apple cider, 1/3 cup of the butter, 3 of the eggs, 1/4 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the ginger and 1/2 cup of the pecans. Pour into pans.
- Bake and cool as directed on box for 9-inch and 8-inch rounds.
- Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed above, using remaining cake mix, apple cider, butter, eggs, cinnamon and 1/8 teaspoon of the nutmeg. Stir in remaining ginger and pecans. Divide batter evenly among muffin cups. Bake as directed on box for cupcakes. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Stir 1/4 teaspoon nutmeg into each container of frosting. Fill and frost cake layers with frosting, placing 9-inch layer on bottom. Remove paper baking cups from 9 cupcakes. Arrange 5 cupcakes upside down on top of cake (cut off thin layer from tops with serrated knife, if necessary, to make tops flat). Frost sides and tops. Center 3 cupcakes upside down on first layer of cupcakes; frost sides and tops. Place 1 cupcake upside down on top; frost.
- Decorate cake with candies. Squeeze green decorating icing through drawing tip to make vines. Frost and decorate remaining cupcakes with candies, or wrap and freeze for another use. Store cake loosely covered.
Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 50 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), Sodium 300 mg, Sugar 30 g, TransFat 2 g
HARVEST SPICE CAKE
My go-to recipe when a non-frosted, somewhat rustic but of course delicious cake is needed. I have a wonderful cake mold that looks like a circle of fir trees which I sprinkle with powdered sugar to make them look "snowy." But the cake works in any mold or spring form as long as it's well-greased. Sun Maid may be the source.
Provided by Elisabetta47
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease (very well) a 10" springform pan with tube inset, or other similarly sized mold.
- Cream butter, sugar & orange peel until fluffy.
- Beat in eggs, one at a time.
- Combine dry ingredients in one bowl & yogurt & apples in another.
- Add dry ingredients to the creamed mixture alternately with the yogurt/apple mixture.
- Stir in the raisins & nuts.
- Turn the batter into the prepared pan & bake for 50-60 minutes or until toothpick comes out clean.
- Let stand for 10 minutes on a rack before turning out to cool.
- May be served with whipped cream & a garnish of sliced oranges but we like it simply sprinkled with powdered sugar.
Nutrition Facts : Calories 448.2, Fat 23.9, SaturatedFat 11.2, Cholesterol 89.8, Sodium 493.5, Carbohydrate 54.5, Fiber 2.2, Sugar 30.4, Protein 7
APPLE HARVEST CAKE
Tender apple slices and subtle flavors make this old-fashioned cake one of our favorites.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat 2 cups sugar, oil, eggs, orange juice and vanilla until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended. Stir in apples. , Spread half of the batter into a greased 13x9-in. baking dish. Combine cinnamon and remaining sugar; sprinkle over batter. Carefully spread remaining batter over the top. , Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired.
Nutrition Facts : Calories 376 calories, Fat 16g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 176mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
HARVEST SPICE CAKE
Wonderful to serve at Thanksgiving or Christmas. This recipe was given to me by a friend 40 years ago and has become a family tradition. Best if baked in a straight sided Bundt pan. We like it without frosting but a cream cheese frosting or a glaze would be good too.
Provided by bmjohan
Categories Dessert
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine dry ingredients and stir.
- Cream together butter and sugar. Beat in 2 eggs. Add dry ingredients alternately with pumpkin and mix till well combined. Add chocolate chips and most of the walnuts, reserving some to sprinkle on top of cake before baking.
- Bake in greased and floured Bundt or tube pan at 350 degrees for 50 to 60 minutes.
Nutrition Facts : Calories 397.7, Fat 21.9, SaturatedFat 9.2, Cholesterol 66.7, Sodium 368.1, Carbohydrate 48.1, Fiber 2.8, Sugar 27.9, Protein 6.2
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