Do people still eat pumpkin in January?

January 23, 2011 at 2:07 pm 3 comments

So this recipe is probably more appropriate for November. Or, the fall. Or really anytime when cans of pumpkin and fresh orchard apples are present. I’m sorry. You should bookmark this post for that time though, really. This was the yummiest cake. EVER.

First of all, this recipe was inspired by this post. Secondly, you should always trust southerners when it comes to baked goods. Thirdly, cream cheese frosting = delicious, no matter the base. And lastly, it has apples and pumpkin it – therefore, it’s basically health food.

Things I changed from the recipe above: 1 cup white sugar, 1 cup brown sugar. 1/2 cup melted butter instead of oil. Double the cinnamon and nutmeg (if you like nutmeg and cinnamon as much as I do), eliminate the walnuts (allergic), and don’t peel the apples (laziness. And there are vitamins in the apple skins. See, I told you this was health food). Be warned that the cake batter will seem insufficient to the amount of diced apples – it is not. It is delicious. Go forward.

OK for the frosting, this is difficult. My frosting method usually involves putting in a bunch of butter, a bunch of cream cheese, some powdered sugar, milk and just keep tasting. Here’s my recommendation:

Start with one package (8 ounces) cream cheese, softened. 1 stick of butter, softened. 1 package powdered sugar (you will have extra, but this is so good you can eat it by the spoonful). 1 cup pumpkin. 1 tsp cinnamon, 1/2 tsp nutmeg. Mix, add any additional water if needed. This will be slightly runnier than buttercream frosting but that’s OK. Make adjustments to taste.

That might have been the least scientific recipe with the most parentheses ever, but trust me it’s worth it.


Entry filed under: Uncategorized.

Still alive In which my husband gets swindled into agreeing to a herd of babydoll sheep

3 Comments Add your own

  • 1. kiwidutch  |  January 24, 2011 at 1:24 am

    Mallory. so you are putting icing (frosting) on your apple cake that contains pumpkin pie mix? Wow that’s a very new combination to think about!
    I would have to track down a specialist shop that sells American goods in order to obtain pumpkin pie filling (I’ve never tried it before) but the combination sounds intriguing!

  • 3. kiwidutch  |  January 24, 2011 at 11:23 am

    Mallory, substituting pumpkin puree sounds brilliant. I’m saving the recipe to make. Thanks!!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed

About me

My name is Mallory Murray and I have a love of all things oldfashioned. I'm a modern day feminist who also adores Martha Stewart. Read on for my sewing, crochet, cooking, gardening, quilting and crafting projects. I am the chief officer of marketing and design at Northwest Missouri State University, so expect the occasional random post about marketing/universities/design. I dream of a hobby farm with baby doll sheep, a sheep dog, a small flock of chickens, and other animals to be announced. I'm also a Pitt State grad, football lover, HGTV addict and obsessed with the color aqua.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 26 other followers

Blog Stats

  • 52,007 hits

Posts through time

January 2011
« Nov   Feb »

%d bloggers like this: