Post by Admin on Jul 15, 2005 4:03:21 GMT 10
Spice Cake and Pumpkin Mousse
For the spice cake:
3/4 c. brown sugar
1/2 c. plus 2 T. dark molasses
1/2 c. unsalted butter
2 T. vegetable shortening
Pinch salt
2 large eggs
3 c. flour
2 t. baking soda
1 1/2 t. ginger
1/2 t. cloves
1/2 t. nutmeg
1 c. water
For the pumpkin mousse:
1 c. canned pumpkin
3/4 t. cinnamon
3/4 t. ginger
3/4 t. nutmeg
1/4 c. water
1 T. powdered gelatin (unflavored)
3 c. heavy cream
4 large egg whites
1/2 c. sugar
To make the cake:
Cream the brown sugar,molasses, butter, shortening and salt until well blended
and light
Blend in the eggs.
Sift and add the flour, baking soda, 1 1/2 t.ginger, cloves and 1/2 t. nutmeg. Add the water.
Pour batter into a greased 11-inch-by-9-inch pan.
Bake at 350°F.for 25 minutes or till cake tests clean
To make the mousse, combine the canned pumpkin, cinnamon, 3/4 t.
ginger and 3/4 t. nutmeg.
Set aside.
In a small saucepan, combine the water and gelatin.
Add 1/2 c. pumpkin mixture.
Warm over low heat until gelatin is dissolved.
In a large bowl, whip the heavy cream.
Fold in all of the pumpkin and gelatin mixtures.
Beat the eggs whites and sugar to soft peaks.
Gently fold the whites into the pumpkin-cream mixture.
Chill 2 hours before serving.
Serve the cake garnished with the pumpkin mousse.
Makes 8-10 servings.
For the spice cake:
3/4 c. brown sugar
1/2 c. plus 2 T. dark molasses
1/2 c. unsalted butter
2 T. vegetable shortening
Pinch salt
2 large eggs
3 c. flour
2 t. baking soda
1 1/2 t. ginger
1/2 t. cloves
1/2 t. nutmeg
1 c. water
For the pumpkin mousse:
1 c. canned pumpkin
3/4 t. cinnamon
3/4 t. ginger
3/4 t. nutmeg
1/4 c. water
1 T. powdered gelatin (unflavored)
3 c. heavy cream
4 large egg whites
1/2 c. sugar
To make the cake:
Cream the brown sugar,molasses, butter, shortening and salt until well blended
and light
Blend in the eggs.
Sift and add the flour, baking soda, 1 1/2 t.ginger, cloves and 1/2 t. nutmeg. Add the water.
Pour batter into a greased 11-inch-by-9-inch pan.
Bake at 350°F.for 25 minutes or till cake tests clean
To make the mousse, combine the canned pumpkin, cinnamon, 3/4 t.
ginger and 3/4 t. nutmeg.
Set aside.
In a small saucepan, combine the water and gelatin.
Add 1/2 c. pumpkin mixture.
Warm over low heat until gelatin is dissolved.
In a large bowl, whip the heavy cream.
Fold in all of the pumpkin and gelatin mixtures.
Beat the eggs whites and sugar to soft peaks.
Gently fold the whites into the pumpkin-cream mixture.
Chill 2 hours before serving.
Serve the cake garnished with the pumpkin mousse.
Makes 8-10 servings.