Pumpkin Tea Cakes Recipes
PUMPKIN TEA CAKE
Make and share this Pumpkin Tea Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
- Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
- This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
- Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
- In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
- Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
- Scrape down the sides of the bowl with a rubber spatula.
- On low speed, add in the flour mixture and beat just until combined.
- Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
- The batter should have the consistency of a thick puree.
- Transfer batter into loaf pan; smooth the surface with an offset spatula.
- Sprinkle evenly with sugar.
- Bake about 1 hour, or until a cake tester or pick comes out clean.
- Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
- Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.
PUMPKIN TEA CAKES
Make and share this Pumpkin Tea Cakes recipe from Food.com.
Provided by Derf2440
Categories Quick Breads
Time 27m
Yield 42 tea cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line 42 miniature muffin cups with 1 1/2 inch bon bon papers or small baking cups.
- In a medium bowl, combine oil, egg, sugar, pumpkin and water.
- Add flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg, blend well.
- Stir in chopped pecans and dates.
- Spoon into paper baking cups, filling almost full.
- Top each with a pecan or walnut half.
- Bake 15-17 minutes or until a wooden pick inserted in centre comes out clean.
- Remove from muffin cups, cool on racks.
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