[Sca-cooks] Goodie Exchange

[Karen O]

Here are the recipes for the little cakes I contributed to the Christmas
exchange:

Pumpkin & Ginger Poundcake
Adapted from Fine Cooking  Oct/Nov 2002, p 49

2 ½ cups cake flour
1 ½ tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
½ tsp.  ground nutmeg
½ tsp.  ground cloves
8 oz butter, softened at room temperature
4 large eggs, room temp
2 tsp. vanilla
1 cups brown sugar
1 cup white sugar
1 cup pumpkin puree
1 TBS fresh ginger, grated or minced


 Preheat oven to 350F.  Butter & flour a 12 cup bundt pan {or 2 loaf pans}
Sift together dry ingredients, set aside
In a large mixing bowl, cream the butter until smooth. Add the vanilla &
sugars slowly, until well incorporated and mixture is light & fluffy.  Next
add the eggs, one at a time, then the pumpkin and ginger.  Beat until
smooth.
Stir in dry ingredients a third at a time, blending just until the flour
disappears.
Pour batter into prepared pan(s), spreading batter evenly.
Bake 45 - 50 minutes.  Cake should spring back when touched with a fingertip
and a pick inserted into the center comes out mostly clean with a few moist
crumbs clinging to it.
Cool for 10 minutes in the pan, then invert cake onto a cooling rack.
Let cool completely before serving.

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Banana Bread
 {from The Fannie Farmer Cookbook, 11th edition p317}

Mix in a bowl:
3 ripe bananas, well mashed
2 eggs beaten until light

Sift Together:
2 cups flour
¾ cup sugar
1 tsp salt
1 tsp baking soda

 Add to the first mixture.
 OPTIONAL:  add ½ cup nuts coarsely chopped at this time

Stir well.  Pour into a well-greased loaf pan {9x5}

Bake 1 hour at 350F

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Pound Cake