This is the weekly Monday treat for work for this week. As a kid I grew up in NY and one of my fondest memories is the taste of this cake. My mom used to buy it at the Local A&P in Smithtown. It was my favorite. A while back my daughter made this "down east Maine pumpkin bread" that tasted very close to this cake. For months I've thought about this cake but never knew the name of it. One day while searching on Pinterest, wala there it was. There are many versions of this out there but after reading reviews and the recipe I chose this one. The one thing I changed was the oil. It had called for 1/4 of melted butter which I sub melted coconut oil for. I felt there was more than enough butter in the icing. Oh yes I also cut back 1/2 stick on the butter.
This cake is normally made in a long rectangle but today I jumped outside the box and went with the round. I also found a good trick to make your cake for further. Will share that in my next post.
I adapted this recipe from here
2 1/4 cups flour
3/4 cups brown sugar
3/4 white sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
4 tablespoons cocoa
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons allspice
2 teaspoons ground cloves
1 teaspoons ginger
1/2 cup vegetable oil
1/4 cup melted coconut oil
1 cup applesauce
1 cup sour cream
1 1/2 cups raisins, soaked in warm water until plump and drained
In a large bowl, whisk all dry ingredients together. Add oil, applesauce, sour cream, and eggs. Mix well. Add in raisins and walnuts and stir to combine.
Pour batter into prepared pan and bake for 40-45 minutes. Let cake cool completely before frosting.
*can make with or without nutmeg*
Ingredients1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1% with stellar results)
2 teaspoons pure vanilla extract
20 tablespoons (2 1/2 sticks) butter, cut into 20 pieces and softened at room temperature
- In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
- Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
- Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.