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Today – a gorgeous, sunny, glorious autumn day – was spent in my sunny kitchen, baking. I had a recipe that I had wanted to try and today seemed as good a day as any. That, and I was inspired yesterday by one of my besties to dream, and do, and try. And so, I did. The first of many tries, I am quite certain.
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So, with my kitchen smelling deliciously, I baked a treat for my French Class tonight. #2 was distraught that I wasn’t making it to leave at home, so he in turn baked pumpkin pound cake for the boys. Love that boy.
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There is something about researching recipes, mixing ingredients, and shooting food that makes me happy. Very very happy. And inspired.
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The recipe from today is adapted from one I found in Sunset Magazine this month. I have removed the nuts as I am not a fan of nuts on cake. Other than that, it is divine~
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½ cup butter, softened
1 cup packed brown sugar
Zest of 1/2 orange
2 large eggs
1 1/3 cups flour
2 tablespoons unsweetened cocoa
2 teaspoons quatre épices
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
FROSTING:
2/3 cup butter
1/4 cup honey
1 teaspoon quatre épices
2 tablespoons half-and-half
1 1/2 tablespoons lemon juice
3 cups powdered sugar
Preparation
1. Preheat oven to 350°. Butter and flour a 8-in. square pan.
2. Make cake: Beat butter, brown sugar, and zest in a large bowl with a mixer until fluffy. Add eggs and beat until well blended. In another bowl, combine flour and other dry ingredients. Add flour mixture to butter mixture one-third at a time, alternating with buttermilk half at a time, and beating on low speed after each addition until blended. Spread batter in pan.
3. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool on a rack, 10 minutes. Loosen cake from pan with a slender spatula, then invert onto a rack. Re-invert onto another rack; cool completely.
4. Make frosting: Cook butter in a medium saucepan over medium-low heat, swirling pan occasionally, until deep golden brown, 10 to 15 minutes. Pour into a mixer bowl, let cool, then chill until firm enough to beat, about 30 minutes. Add remaining ingredients and beat until fluffy, 1 to 2 minutes, occasionally scraping inside of bowl.
5. Split cake horizontally with a long serrated knife. Lift off top layer with 2 wide spatulas. Set bottom layer on a platter, then spread with half of frosting. Replace top layer. Spread top of cake with remaining frosting.
Enjoy!
xx
whoop whoop!
This is an amazing recipe and i do hope you will save a slice for me.
I won’t be able to make it to *French class* tonight…
but maybe you can save it for me.
love.love.love YOU.
I will mail you a slice – watch the mail for it!
xx
Yum! I have been wanting carrot cake lately so it is on my to do list along with the pumpkin blueberry loaf Kasey posted about last year – it is delish. Have fun at french class. xo
This looks so yummy! I really love your photograhy for this post. love love!!
oh lord this looks delicious!
It looks delicious. I’d love to give it a go but it’s not possible to find some of the ingredients here in Italy
I’ll just have to enjoy your pictures instead.
i just LOVE your new header! And I LOVE the photos for this post! Now I want to make it!! great post!
Oh that sounds sooo sooo good!!! Makes me want to make it tomorrow!!! So glad you shared this and I’m sure it was amazing for your French class
xo
[...] go right this second to Mimi’s blog and get ready to make something so unique and delicious that it literally blows your mind. [...]
Hello my friend. Sorry so long since commenting. When I saw this cake this morning I couldn’t contain my drooling- it looks so yummy! Your photos are beautiful too! A French class- how cool is that! But, what is even cooler is your upcoming trip to India… you are the second post I have read this morning where a dream has come to fruition! Barb at Knack had a book on her dream list, and now she is getting just that! Congrats my friend for being courageous enough to go on this adventure. I look forward to seeing your lovely images of your daily travels. Finally, celebrate your 40th in a grand way, and be oh so happy for another wonderful year!
XO
SHS
Wow! Sounds delish I am just going to have to add this recipe to my list.
Ziz
hmmm..can we find quatre épices at a local grocery?