Friday, November 6, 2009

Heavenly Cake Baker: Pumpkin Cake

The past week or two has been kind of a whirlwind. David and I finally bought a car, and we went to pick it up from Jacksonville last weekend. It's a little unconventional, but we bought our new (fabulous and zippy) Honda Fit from a car broker from whom my family has purchased many cars. We had a little trouble finding just the right car in NYC, so we bought one over the phone instead. Woo. I know. It's all been a little stressful, as things like this tend to be--but in all, it's pretty awesome we pulled it off. We made it to JFK with enough time to split a beer (a mandatory airport tradition) and eat a crappy piece of pizza.

We spent the night with my aunt and uncle on Friday night in Jax and with my parents in Charlotte on Saturday. Good grief. My dad's chili THEN his frittata was just enough to make me want to get back in the kitchen immediately. I was only able to make $5 pasta with sauce and ground turkey this week. We were on the "we just bought a car diet." It's all the rage.

I have been in this dreamy NY fog since October. Something about fall just gets me. I've already watched "The Holiday" twice. The part when Cameron Diaz takes off her white coat and reveals her fancy pencil skirt is too fantastic. I know, I'm five. What can I say? I like fancy clothes. Thank the Lord for Beacon's or I would still be wearing khaki capri pants from tenth grade to work.

Anyway, I made this cake last week (so 2000 and late with this post. My apologies), and had to modify the look of it considerably. I didn't want to buy the pans (car diet), and since I started making it at 7 o'clock last Sunday...the frosting was a little too in-depth for me not to screw something up. I was really impressed with the flavor of this cake. Super moist and not too rich--the glaze was to give the texture and sweetness a boost. It's simply white chocolate chips (2 cups) and evaporated milk melted in a saucepan then dripped across the top. This is the perfect cake for breakfast (without the glaze) or with coffee (with).

Next fall I might be a little more ambitious and make the legit pumpkin version, but I think Rose would approve. She notes that you can substitute the pumpkin pan for the bundt pan.

I'm off to a yoga retreat in Monroe, NY this weekend! Not sure what to expect since it's my first time doing a retreat like this...but there is mention of a "fireside gathering." Something totally new and different!

Thanksgiving recipes to come. loves.

6 comments:

Sarah said...

The glaze looks delicious! I want to bake this right now! Hope the retreat was fun and you feel super healthy.

Bungalow Barbara said...

Lovely! I like your glaze. I bet it was delicious.

Pedro Garcia Millan said...

ALERTA TODO TERITORIO MEXICANO-MUY IMPORTANTE:

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PARA MAS INFORMACION SOBRE LA ESTAFA VISITEN:


http://pedromillan.blogspot.com/


PIENSATELO ANTES DE HACER NEGOCIOS CON ESTE LUGAR!!

Y GET EDUCATED ON THE MOLOCH AXIS DEMONIACS:

http://www.infowars.com/

Gracias

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xiaopywsp said...

Good memories of childhood donuts ~haha ~The glaze looks delicious!
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