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Category: Cakes
Prep Time: Cook Time: Total Time:
For the spice cake:
3/4 cup brown sugar
1/2 cup plus 2 tbsp dark molasses
1/2 cup unsalted butter
2 tbsp vegetable shortening
Pinch salt
2 large eggs
3 cup flour
2 tsp baking soda
1 1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
1 cup water
For the pumpkin mousse:
1 cup canned pumpkin
3/4 tsp cinnamon
3/4 tsp ginger
3/4 tsp nutmeg
1/4 cup water
1 tbsp powdered gelatin
3 cup heavy cream
4 large egg whites
1/2 cup sugar
To make the cake, cream the brown sugar, molasses, butter, shortening and salt until well blended and light.
Blend in the eggs. Sift and add the flour, baking soda, 1 1/2 tsp ginger, cloves and 1/2 tsp nutmeg. Add the water. Pour batter into a greased 11-inch-by-9-inch pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the top comes out clean.
To make the mousse, combine the canned pumpkin, cinnamon, 3/4 tsp ginger and 3/4 tsp nutmeg. Set aside.
In a small saucepan, combine the water and gelatin. Add 1/2 cup pumpkin mixture. Warm over low heat until gelatin is dissolved.
In a large bowl, whip the heavy cream. Fold in all of the pumpkin and gelatin mixtures.
Beat the eggs whites and sugar to soft peaks. Gently fold the whites into the pumpkin-cream mixture. Chill 2 hours before serving. Serve the cake garnished with the pumpkin mousse.
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AUTUMN SPICE CAKE AND PUMPKIN MOUSSE
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Category: Cakes
Prep Time: Cook Time: Total Time:
For the spice cake:
3/4 cup brown sugar
1/2 cup plus 2 tbsp dark molasses
1/2 cup unsalted butter
2 tbsp vegetable shortening
Pinch salt
2 large eggs
3 cup flour
2 tsp baking soda
1 1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
1 cup water
For the pumpkin mousse:
1 cup canned pumpkin
3/4 tsp cinnamon
3/4 tsp ginger
3/4 tsp nutmeg
1/4 cup water
1 tbsp powdered gelatin
3 cup heavy cream
4 large egg whites
1/2 cup sugar
To make the cake, cream the brown sugar, molasses, butter, shortening and salt until well blended and light.
Blend in the eggs. Sift and add the flour, baking soda, 1 1/2 tsp ginger, cloves and 1/2 tsp nutmeg. Add the water. Pour batter into a greased 11-inch-by-9-inch pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the top comes out clean.
To make the mousse, combine the canned pumpkin, cinnamon, 3/4 tsp ginger and 3/4 tsp nutmeg. Set aside.
In a small saucepan, combine the water and gelatin. Add 1/2 cup pumpkin mixture. Warm over low heat until gelatin is dissolved.
In a large bowl, whip the heavy cream. Fold in all of the pumpkin and gelatin mixtures.
Beat the eggs whites and sugar to soft peaks. Gently fold the whites into the pumpkin-cream mixture. Chill 2 hours before serving. Serve the cake garnished with the pumpkin mousse.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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