Ingredients
BARB DAY, GWHP32A
FOR THE CAKE
1 tbsp baking powder soda
2 tsp pumpkin pie spice salt
4 eggs
1 cup sugar
1 cup light brown sugar, packed
16 oz pumpkin, pureed, canned or fresh
1 cup oil
FOR THE CHOCOLATE GLAZE
1 tbsp butter
1 oz unsweetened chocolate salt
1/2 tsp vanilla
1 1/4 cup confectioner's sugar
2 tbsp milk, or as needed
Directions
MAKE THE CAKE: Sift the flour, baking powder, soda, pumpkin pie
spice and salt together; set aside. Beat the eggs until flothy; add
the sugars. Beat until very thick. Stir in the pumpkin and oil, until
smooth. Blend flour mixture thoroughly into the creamed mixture. Pour
into a greased and floured 10" tube pan. Bake in preheated 350 degree
oven for about one hour or until cake tester inserted near the center
comes out clean. Cool for 10 minutes before removing from the pan.
Cool completely on a wire rack. Drizzle the glaze over the cake.
MAKE THE CHOCOLATE GLAZE: Melt the butter and chocolate, in a small
saucepan over low heat; stir in salt and vanilla. Add the
confectioners' sugar with enough milk to make the glaze thin enough
to drizzle over the cake.
Note: This cake will keep well for several months in the freezer.
Source: Vera Stevens (my mother)
Servings: 1 servings
Pumpkin Cake With Chocolate Glaze Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Pumpkin
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into distant history, in fact as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Continuing our culinary historical journey, there were two interesting books published in the 1300s ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that is familiar to us all today, but rather descriptions of the types of food enjoyed by the rich and powerful of the time. Over the succeeding few hundred years, the upper-class families of the West competed with each other to serve the most extravagent banquests, and because of this chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications were in high demand, as a result of higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Pumpkin Cake With Chocolate Glaze recipe.
