|Fresh Pumpkin Cakelets|
I made treats for my Sunday school class...and several wanted the recipe so I'll post it for their use.
Kris’Fresh Pumpkin Cake—use in “cakelets”
16 oz freshly baked and pureed pumpkin
(Or 1 16 oz can pumpkin—not pumpkin pie mixture)
½ C Sugar
½ canola oil
Beat oil and sugar together, add eggs, add oil, add pumpkin and beat till smooth.
2 C flour
1 t baking powder
1 t baking soda
2 t cinnamon
1 t ginger
½ t salt
sift these dry items together and then add to pumpkin mixture...mix only until combined.
Pour batter into and bake in a lined and greased 15" X 10" X 1" baking pan. (I use a silicone non stick baking mat) at 350^ for 20-25 minutes or until a toothpick inserted near center comes out clean.
Cool for 5 minutes and invert onto wire rack if you want to cut the cake into shapes. I did not invert, but kept cake in pan. I used a round cutter and got 80 cakelets from one cake. I frosted them with a dob of buttercream-cream cheese frosting...I added homemade caramel to the frosting for extra flavor and a seasonal taste. Top with garnish of choice. I also sprinkled a little cinnamon on top. I used regular size cupcake papers...the mini size is too small for my cutouts.
Mix-ins can be added to cake batter before baking such as: chocolate chips, craisons, nuts, white chips, etc. But most of these mix-ins make small shapes hard to cut out...dividing the cake into a layer cake...or just using as a sheet cake would be good with mix-ins.
This cake is pretty if left to cool for 5 min, inverted on a wire rack to finish cooling, cut into thirds and made into a rectangle shape layer cake with a buttercream frosting made wtih maple syrup, caramel, or you flavoring choice and generously added between each layer and on top. Also works well for other shapes using the deep, at least 1" cookie cutters...try pumpkin shape, etc.
I doubled the recipe, which all fits in my mixer bowl, and got 160 cakelets, enough for my class and for my family.
|THESE CAKE CUTOUTS ARE QUICKER AND EASIER THAN CUPCAKES....MADE 160 IN LESS THAN 1 HOUR...PLUS TIME TO BAKE THE PUMPKIN|