Tuesday, November 17, 2009

Cake Recipe

This sounds all too good - I have to try it. I borrowed it from: http://laurasbestrecipes.com/ She has some lovely veggie recipes that are wonderful! I have not yet tried it but I will be trying it soon! If you try it let me know how it comes out and when I try it I'll share my results!

Pineapple Pumpkin Walnut Cake

This cake resembles a spicy carrot cake. You can modify the sugars to your own taste - more brown or darker brown for more molasses flavor. If you really love the cream cheese frosting, just double that recipe for a taller layer of frosting. The pumpkin puree can either be homemade or canned. You may also want to modify the spices to your taste... some prefer more spice than others.

Cake Ingredients:

* 1.5 cups walnuts
* 3 cups all purpose flour
* 1.5 cups sugar
* 1 cup light brown sugar
* 2 tsp baking soda
* 1/2 tsp salt
* 1.5 TBSP cinnamon
* 1/2 tsp nutmeg
* 1/2 tsp ginger
* pinch of allspice
* 1.25 cups canola oil
* 4 large eggs, lightly beaten
* 1 TBSP real vanilla extract
* 1.5 cups pumpkin puree
* 3/4 cup drained crushed pineapple
* 1 cup golden raisins (optional)
* 1 cup shredded coconut


* 3 ounces cream cheese (room temp)
* 3 TBSP unsalted butter (room temp)
* 1.5 cups confectioners' sugar
* 1 tsp real vanilla extract
* 3 TBSP milk


Preheat oven to 350 degrees. LIghtly butter a 9 x 13 baking pan. Line w/ parchment paper along the bottom and sides.

Bake walnuts in a small pan until just lightly toasted (10 minutes) then chop.

In a large mixing bowl, stir flour, sugars, baking soda, salt, cinnamon, nutmeg, ginger and allspice. Add the oil, eggs and vanilla. Beat using mixer on medium speed until smooth. Add the pumpkin and pineapple. Mix lightly until just combined. Using a spatula, fold in the walnuts and coconut... and raisins if you used them.

Pour the mixture into the prepared baking pan and smooth the top using a spatula. Bake about 1 to 1.25 hours until it is firm in the center or until a toothpick comes out clean. Transfer from pan to a wire rack and allow to cool at least 10 minutes.


Beat cream cheese and butter until creamy. Add confectioners' sugar, vanilla and a little of the milk at a time to make the frosting creamy. Spread frosting on cooled cake.

Tuesday, November 3, 2009


Wow - it's been a while since I did anything out here - I'm working on updating everything today and probably tomorrow too. Thanks for being patient with me!

Monday, November 2, 2009

Beth Stone's Art Work! WOW!!!

You have to check out my friend's art work - and a give away she is doing for Thanksgiving!