Old Witches Magic Pumpkin Nut Cake Recipes

OLD FASHIONED SPICE CAKE

Steps:

• Cream sugar and butter.
• Add eggs, beat for 1 minute.
• Mix dry ingredients.
• Add to creamed mixture alternately with buttermilk.
• Beat for 1 minute.
• Pour into greased and floured 9x13 pan.
• Bake at 350* for 40 minutes.

OLD DOMINION CAKE

Steps:

• Preheat oven to 325ºF and set oven rack in middle level.
• Butter and flour a 10 inch Bundt pan.
• Beat the butter with the sugar and vanilla until light; about 4 minutes.
• Add the eggs, one at a time, beating well after each addition.
• In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
• Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
• Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
• Stir in the hazelnuts and coconut.
• Pour the batter into the prepared pan and smooth top of batter.
• Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
• Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
• Finish cooling completely at room temperature.
• Mix the 1 cup of Confectioners sugar with the Frangelico Hazelnut Liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (Add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
• Drizzle alternately the white and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (Will look like an avalanche on a snow covered mountain).
• If you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or Winter Holiday you might use a dollop of sweetened whipped cream flavored with the Frangelico Liqueur.

ENGADINER NUSSTORTE (NUT CAKE)

Steps:

• Cream butter and sugar.
• Mix flour, rind, salt and egg on high speed until a dough is formed.
• Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour.
• In the meantime, heat the sugar for the filling until it caramelises to a very light brown.
• Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly.
• Add the honey, heat until it reaches a rolling boil.
• Add nuts and stir well. Remove from the heat and allow to cool.
• Mix well and allow to cool.
• Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides.
• Pour in the cooled filling.
• Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well.
• Paint the top of the cake lightly with whisked egg yolk.
• Cook the cake at about 180 degrees for 50-60 minutes.
• Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool! The cake should be totally cold before serving- I put mine in the fridge on the base, and only take it off the base once it's cold and the filling has set. Otherwise if the filling is still hot the bottom will sag when you pick it up.

PUMPKIN PIE MAGIC CAKE

Steps:

• Preheat oven to 160C/320F and line the base and sides of a 20x20cm/8x8inch square tin.
• Whisk the egg whites with the cream of tartar until stiff. Scoop out and place in a clean bowl.
• Using the same mixing bowl, whisk the egg yolk and brown sugar until paler in colour.
• Add the vanilla, cinnamon, nutmeg and pumpkin and whisk for 30 seconds until combined.
• Add the melted butter and whisk for 1 minute.
• Add flour and mix on slow to incorporate.
• Then add the evaporated milk in slowly to the mixture mixing.
• Add the egg whites in three lots folding in after each addition so that there are no white streaks or clouds of white.
• Pour into the prepared tin and bake for 60-70 minutes (until the centre of the cake is no longer wobbling). Cool completely. Serve with icing sugar on top.