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I feel I need to say up front that just going on first impressions, the two subjects of todays blog do not appear to be directly related but they are. I promise.

Earlier this week, I received a copy of Hobby Farm Home magazine in the mail. It’s a nice looking magazine, glossy cover with pretty imagery and inviting story headlines. Felt a bit like a Good Housekeeping or Family Circle with features about food and crafting. It’s descriptor says “True Country Living”. But I wasn’t expecting it so it took a moment to figure out why I had received this nice magazine. 

As I flipped through the pages, I came across a great write up and photo of our chocolate placesetting and centerpiece turkeys. They also mentioned our other autumn chocolates. What a treat! I’ve mentioned it before and I’ll say it again, I love when I see our chocolates in print. This was no exception! If you see Hobby Farm Home magazine in your bookstore, give it a read. It’s very nice.

Now, as I was doing just that, I came across a recipe. Well, I came across a number of them as there is quite a selection of delicious sounding recipes but this one caught my attention – Fall Harvest Cake. It read like a well developed Spice Cake and I decided I was going to attempt it. So, after baking it last night, I brought it into work and my co-workers said it tasted great. If only I’d had chocolate chips on hand, I would have definitely thrown them in. I think a little unsweetened cocoa added to the mix might give it yet another layer of fun.

At any rate, I want to share the recipe here, which I certainly hope they don’t mind. They have credited www.recipezaar.com with the recipe so in an attempt to give credit where credit is due, thank you Hobby Farm Home and Recipezaar.com!

Fall Harvest Cake
1 ½  cups sugar
½  cup packed brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
½  teaspoon salt
¼  teaspoon nutmeg
¼  teaspoon ground ginger
1 cup oil
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
16 ozs. pumpkin
1 apple, cored, peeled, and chopped
½  cup chopped pecans

Preheat oven to350°.  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 for 60-70 minutes. Cool 20 minutes in the pan; remove and complete cooling on wire rack.

They also included a recipe for frosting but it was so good plain, I left it out here. Incidentally, I didn’t have a bundt pan so I use a rectangular pan and even had enough extra batter to make a small loaf as well. Enjoy!


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