Halloween Spice Cake Recipes

PUMPKIN SPICE CAKE I

Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories Fruits and Vegetables Vegetables Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

Ingredients

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

HALLOWEEN SPICE CAKE

Halloween Spice Cake image

Provided by Susan Herrmann Loomis

Yield Makes 14 servings

Number Of Ingredients 17

Ingredients

2 cups molasses
1 cup unsalted butter, at room temperature
1/4 cup strong brewed coffee
4-3/4 cups cake flour
2 teaspoon sea salt
1 teaspoon ground allspice
1 teaspoon ground cloves
4 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoons ground mace
2 teaspoons freshly grated nutmeg
1-1/2 teaspoons baking soda
4 tart apples such as Cox Orange Pippins, Fuji, or Winesaps
2 cups packed dark brown sugar
2 large eggs
2 cups sour cream
3/4 cup semi-sweet chocolate chips or Lindt chocolate cut into small pieces

Steps:

1. Preheat the oven to 350°F. Lightly oil a 13x9x2-inch baking pan.
2. Combine the molasses, butter, and coffee in a medium-size saucepan, and bring to a boil over medium-high heat, stirring occasionally. As soon as it boils, remove from the heat. Transfer the mixture to a large bowl, or the bowl of an electric mixer, and let cool to lukewarm.
3. Sift the flour, salt, spices, and baking soda together onto a large piece of waxed paper.
4. Core, peel, and halve the apples, then slice them into 1/4-inch thick slices. Line the prepared pan with the apples slices, slightly overlapping them. Sprinkle them with the brown sugar.
5. Whisk the eggs into the molasses mixture. Add the dry ingredients and mix quickly but thoroughly. Then add the sour cream, mixing just until it is incorporated. Fold in the chocolate chips, and then pour the cake batter over the apple slices.
6. Bake in the center of the oven until the cake is mounded in the center and your finger leaves a slight indentation when you touch it, 50-55 minutes. Remove the pan from the oven and transfer it to a wire rack to cool to lukewarm before serving. You may also serve it at room temperature, but it is best lukewarm.
7. To serve, cut the cake in pieces and turn them out of the pan upside down, so the apple slices are on top, or turn the entire cake out upside down onto a large serving platter and serve.

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