From a Child’s Storybook
Last year, around the time of the harvest of the great punkini, we had my husband’s colleague over for dinner. He told the story of how his all-time favorite dessert is a pumpkin-based cake, Old Witch’s Magic Nut Cake, from one of his childhood storybooks.
Naturally, I had to look it up and put punkini to use.
The original is supposed to be cooked in coffee cans. I can’t remember the last time I saw a coffee can, so I replaced that with loaf pans. Probably not as cool, but much more practical.
Coated in cream cheese frosting, there’s something vaguely carrot-cakey about this one. It tastes like autumn spices.
Magic Nut Cake
|Prep time||20 minutes|
|Cook time||1 hour|
|Total time||1 hour, 20 minutes|
|Allergy||Egg, Milk, Tree Nuts, Wheat|
|Misc||Child Friendly, Freezable, Pre-preparable|
|From book||Old Witch and the Polka Dot Ribbon|
- 3 eggs (beaten)
- .75 cup oil
- .5 cup water
- 1 can pumpkin (19 ounces)
- 2.5 cups all-purpose flour
- 2.25 cups granulated sugar
- 1.5 teaspoons baking soda
- 1.25 teaspoons salt
- .75 teaspoon nutmeg
- .75 teaspoon cinnamon
- 1 cup raisins (preferably golden)
- .5 cup chopped walnuts (or almonds)
- 4oz cream cheese (softened)
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons nuts (finely chopped for garnish)
|Preheat the oven to 350 degrees F. In a large bowl, beat together eggs, oil, water and pumpkin.|
|In a smaller bowl, mix together flour, sugar, baking soda, salt and spices.|
|Add the dry ingredients to the wet ingredients. Stir to combine.|
|Pour the batter into three buttered coffee cans. If you don't have a time machine with which to obtain coffee cans, use buttered loaf pans.|
|Bake for approximately one hour, or until an inserted toothpick comes out clean. Allow the cakes to cool completely before frosting.|
|Beat together cream cheese, vanilla, butter and powdered sugar until light and fluffy. Spread over cake and sprinkle with chopped nuts for garnish.|
It’s a little bit time consuming, and I don’t typically have a free hour for cake baking on weeknights. I’d say that it’s more of a weekend project, but definitely tasty.
I’ve also been told that you can freeze leftover cream cheese frosting. What is this “leftover” frosting that they speak of?