Monday, October 08, 2007
Pumpkin Saffron Honeycake
AM, This one's for you, Kiddo...
Pumpkin Saffron Honeycake
This cake took 2nd place in the recipe contest at the Elk Grove Giant Pumpkin & Harvest Festival yesterday! Once again, I just submitted the recipe without ever making it before, because I know in my head what things should taste like together. Luckily, when I made the cake on Saturday, it turned out just like I planned. I had to fall off the no sugar wagon to try it, but it was worth it for me. The festival contest was a lot of fun, and there were so many lovely entries. Hopefully I will get some pics of the event later in the week. Here's the recipe if any of you would like to try it! :) FYI: Not diet friendly!!!***
Total Prep time: About one hour
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 tsp nutmeg
2 sticks butter, softened
1 cup brown sugar, packed
1 cup granulated sugar, packed
1 1/2 cups canned pumpkin
1 1/2 teaspoon saffron threads
1 tsp granulated sugar
Fruit Paste Filling:
1/2 cup dried cranberries
1/2 cup golden raisins
1/2 cup pomegranate juice
1/2 cup orange juice
Juice from one lime
1 tsp vanilla
1 Tbs honey
3/4 cup honey
1/2 cup coarsely chopped and toasted pistachios (optional)
Pomegranate seeds (if in season)
1. The night before the cake is to be made. prepare the fruit filling:
Place dried fruit in a small bowl and cover with pomegranate & orange juice and juice of one lime to soak overnight in the refrigerator. Drain the next morning and blend in the food processor with the vanilla and honey. Add some of the drained juice if needed. A spreading consistency is desired. After fruit is thoroughly blended, set aside for later use.
2. Prepare the cake: Muddle the saffron threads with the 1 tsp of sugar with a mortar and pestle and when add 2 tablespoons milk in a small saucepan. Bring to a simmer while stirring, then remove from heat and let cool.
3. Preheat oven to 325 degrees F. Butter and flour two 8-in cake pans. Set aside.
4. Stir together flour, soda, salt, cinnamon, nutmeg. Set aside.
5. In a mixer, combine butter and both sugars. Beat on high until creamy. Beat in eggs one at a time. Mix pumpkin with the saffron mixture, then stir in slowly (mixer on lowest setting) with the butter and sugars. By hand, stir in flour mixture until it is fully incorporated.
6. Pour into prepared pans and bake cake until it is done. This should take about 20-30 mins. Cake will be done when it pulls away from the sides of the pan and turns golden on top.
7. Let the cakes cool in their pans on a rack for 10 minutes, then invert pans and let cool completely.
8. When cakes have finished cooling, use serrated knife to level off the top "layer" and then place this layer on the bottom of a plate. Drizzle 1/4 of the honey on the top of this layer.
9. Spread reserved fruit filling on the layer and then top with the other layer (the bottom of one of the layers will end up being the top so that the finished product will look more elegant). Drizzle the remaining honey on the top of the cake, and then sprinkle the pistachio nuts over the cake to finish. Serves 6-8.
***One serving (1/8 of cake, includes filling and topping) contains 906 calories (yikes!), 28.7g fat, 9.8g Protein, 160.1g Carbohydrates, 115.7g Sugar, and 4.7 Fiber.
Whole Cake: 7255 calories, 229.5g fat, 78.4g Protein, 1281.3g Carbohydrates, 925.4g Sugar, 37.7g Fiber.
I posted the nutritional info just because I was curious to know what some of the things I make look like calorically. I am not surprised they look like Cheesecake Factory numbers. I just didn't want to post another recipe on here without a breakdown. I don't seek to make anyone unhealthy. I want you all to know be aware of what you are eating, as we all need to be more aware. This awareness is why I haven't actually eaten a whole ANYTHING (cookie, slice of cake, etc) I have baked in about 4 years and why you will never see me order dessert at a restaurant. Not worth it to me. :) I want my food intake to fuel my body properly and not work against it.
Love & Sugar xoxo cakegrrl2007