I know what you’re thinking. This is the most she’s posted in awhile. 😉 Let’s just say I’ve been able to make it through the day without a nap (no, these naps were not daily occurences, just on my days off), got my grocery shopping done early this week and was able to try out the spice cake I saw Giada make on Giada at Home.
I’m not sure how I feel about the show itself, but what I do know is, as I was watching it I kept thinking, “Didn’t she just have a baby a few months ago? She just had a baby?!” (Very cute baby, btw). Then it was, “HONEY, COME HERE AND CHECK OUT THIS ZOTCH THAT JUST HAD A BABY!” LOL. I remember when she was pregnant and thinknig to myself, “She sure doesn’t look pregnant.” *SIGH* We’re not going to talk about my swollen face and sausage toes. Ok, it hasn’t happened yet, but it’s inevitable.
So back to this cake. Giada made hers in a loaf pan, but I went with a fluted tube pan, aka bundt pan (did you know that “bundt pan” is a registered trademark?), because I thought it would look nicer. I decided to add in some pumpkin puree that I needed to use up (it didn’t really give it much of a pumpkin flavor, but it may have helped keep the cake moist). I also didn’t have any allspice and didn’t want to buy any just for one cake, so I substituted some cloves. I figured it’d go well with the rest of the spices and the the pumpkin. I used some whole wheat flour in place of some the all purpose flour. My mission in life is to try and incorporate whole wheat flour into my baked goods. 😉
The cake came out very moist and the blend of spices was delicious and made me feel all warm and autumny. (Yes, autumny is a word here in Sueshe-land.) Sorry I don’t have any pictures for you. By the time I got around to wanting to take some photos, the cake was almost gone – well, we ate some and I sent some home with the in-laws. But, I do have some pictures of the cupcakes MC took to school today. 🙂
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon unsweetened cocoa powder
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup sugar
1/4 cup packed light brown sugar
2/3 cup vegetable oil
1/3 cup unsweetened applesauce
1/3 cup pumpkin puree
1 teaspoon pure vanilla extract
Powdered sugar, for dusting
Preheat the oven to 350 degrees F. Butter and flour a fluted tube pan; set aside.
In a medium bowl, combine the flour, baking powder, salt, cocoa powder, cinnamon, ginger, nutmeg, and cloves.
In a large bowl, beat the sugars, oil, applesauce, pumpkin puree, eggs, and vanilla extract to blend.
Add the dry ingredients and stir until just blended. Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake for 10 minutes.
Unmold the cake and place on a wire rack to cool completely. Dust with powdered sugar and cut into slices for serving.