Tag: Jane Curran

Time to get spicy with this Pumpkin Cake recipe

Pumpkin cake recipe

So go on then. How many times have you carved a pumpkin and don’t even bother to scoop out the insides? We’ve all done it but this year – like last, I scooped out enough to feed a small army and that was with just one daughterling. The other one didn’t even get her’s carved! Teenagers! So we have a whopper of a pumpkin to use and it’s the second week in November. So, I did what every good cake blogger does. I baked!

Pumpkin cake

Every year I give my mum the pumpkin flesh as she makes killer chutney with it but this year I made a cake and still had plenty left over to share. This pumpkin cake is really moist and quite heavy. It’s a slow bake cake and is the kind you could use to stack for a tiered cake. Perfect for an October wedding cake maybe? Think of it as a carrot cake made with pumpkin. It’s topped with a cream cheese frosting – the recipe for which I got from Jane Curran, the food editor on Woman&Home. It’s the only cream cheese frosting recipe I use. It can’t be beaten. It also lasts a long time. Once decorated we were still eating this cake a week later and it was fine.

 

Pumpkin Cake recipe

Pumpkin Cake recipe

  • 30ml rum
  • 50ml water
  • 200g sultanas
  • 350g plain flour
  • 3 tsp cinnamon
  • 1 tsp ground ginger
  • 2 tsp bicarbonate of soda
  • 300g unsalted butter
  • 150g caster sugar
  • 150g dark brown sugar
  • 2 tsp vanilla extract
  • 4 medium eggs
  • juice and zest of 1 ½ oranges
  • 350g shredded pumpkin
    Sugar syrup
  • Juice from ½ orange
  • 30ml water
  • 60g caster sugar
    Cream Cheese frosting
  • full fat cream cheese
  • icing sugar
  1. Place the rum and water and sultanas in a sealable container and leave for at least an hour - overnight is best.
  2. Line and grease an 8" cake tin and pre-heat the oven to 160ºC(140ºC fan)
  3. Melt the butter over a low heat and add to the sugars. Mix well. Add the lightly beaten eggs.
  4. In a separate bowl sieve and combine all the dry ingredients. Fold into the wet ingredients.
  5. Add half the orange juice and all of the zest, vanilla extract, pumpkin and soaked sultanas with their flavouring to the mixture and combine.
  6. Spoon into the cake tin
  7. Bake for 2 hours or until a skewer comes out of the cake clean.
    To make the sugar syrup
  1. Heat the water and sugar in a saucepan over a medium heat till it is all dissolved.
  2. Add the orange juice then simmer for 3-4 minutes.
  3. Set aside to cool then brush over the whole cake as soon as it leaves the oven. Leave the cake to cool completely.
    To make the frosting
  1. Place the cream cheese and icing sugar together and mix well.
  2. Use a pallette knife to spread the frosting over the completely cooled cake. You can do just the top or all around the sides too.
http://cakesbakesandcookies.com/2016/11/11/time-to-get-spicy-with-a-pumpkin-cake-recipe/

Pumpkin cake recipe

So whether you bake this now or save the recipe for next halloween (you can print it off – just see the link above the recipe ingredients) it’s a keeper that’s for sure!

What do you do with your pumpkins? I’d love to know. Leave a comment below and feel free to share your recipe with the CakesBakesAndCookies crowd!

EmmaMT x

p.s. Happy Birthday Bot. xxxx

Meet the expert: Jane Curran, Editor of Feel Good Food

Jane curran FEELGOODPICJane Curran is the Editor of Feel Good Food Magazine and the Food Editor on Woman and Home. I’ve known Jane for about 10 years now. I can’t believe it’s that long but it’s true. She came to work at Woman and Home while I was on maternity leave with Beau. I was lucky enough to sit opposite her at the magazine’s offices and let me tell you as a baker sitting opposite the food editor is a GOOD thing! Apart from the fact that she would need dishes to be ‘taste tested’, she is a font of all knowledge and I used to grill her all the time! I was lucky enough to be able to interview Jane at this busy time of year.

 

How did you get into cooking and baking? 

Because my Mum could burn water and was an atrocious cook! Then I went to France when I was ten and fell in love with great food.

Who inspires you most in the cooking arena and why?

Probably Simon Hopkinson whose accuracy, attention to detail and sheer brilliance as a (former) chef and writer makes me think I can achieve anything. He also rekindles my love of classic French food. But I also admire Yotam Ottolenghi for his fabulous flavour combinations.

What’s your favorite cook/ baking book?

There are many but I love Nigel Slater’s The Kitchen Diaries  I and II. Great cook books are as much for me about the writing as they are about the food.

How did you come to be at Woman & Home / Feel Good Food ?

I had worked for the Editorial Director years before as her food editor, so when the vacancy came up she gave me a ring! We launched FGF together 6 years ago.

How long have you worked at FGF?

We launched it as a one-off magazine for Christmas 2006 and it did so well we just kept going! Now we produce six a year.

What does your job entail?

The whole package from recipe development, design concepts, photography, content and commissioning extra features such as table inspiration or gadgets. And being my own PR and marketing machine!

What’s the best part of your job?

Working as a small team to bring out the best and most beautiful magazine we can.

What’s the worst part of your job?

Anything which involves admin!

What recipe should we be making from the latest issue of FGF?

Make the cover recipe – it’s super simple, delicious and looks great – how food should be. (EmmaMT here- this recipe is will be in the very next post! Check it out)

Have you had any big baking disasters?

I did “lose” a rich and sticky chocolate cake which slid off its base to the floor on the way to the table. And failed 3 times to make a simple Victoria sponge in the test kitchen until I finally realised that a freelancer had put plain flour in the self-raising flour container…Oh and I tried to make macaroons on a boiling hot day – the humidity just made them collapse when they came out of the oven!

Will you be cooking this Christmas?

We are 12 this year and are round at my sister’s house – she has a huge table. I am doing the starter (gravadlax with home made rye soda bread), the cheese (actually that’s Harry, my husband’s job as he is the expert) and pudding (traditional Christmas pud plus a frozen chocolate and mocha parfait with salted praline). I am leaving the turkey to her!

Where’s your favorite place to go out to eat?

This does change on a regular basis but as a treat, it’s currently Trullo in Highbury which is the most fantastic Italian restaurant. We have never had a bad meal there, the staff and service are faultless – their food is what Italian food should be; the simplest but the best ingredients put together with care and love.

What kitchen gadget could you not live without and why?

I would have to say my Santoku knife – without a great knife I just can’t chop!

What’s your favorite dinner party meal and dessert?

Hard question for such a greedy person, but possibly spaghetti alla vongole for a starter or main and a classic lemon tart with raspberries and passion fruit cream.

What’s your guilty food pleasure? 

Heinz tomato soup with loads of grated Cheddar in it – my poorly comfort food!

Are you a Tea or coffee drinker? 

Both. I am a Nespresso addict in the morning then my addiction moves on to Twining’s Earl Grey tea after 11am.

Check out Jane’s White Chocolate cheesecake recipe in the next blog post. It’s perfect for Christmas as she says!

Feel Good Food: White chocolate cheesecake recipe

 Feel Good Food Cheesecake recipe

After interviewing Jane Curran she kindly gave me permission to share with you her delicious recipe for White chocolate cheese cake taken from the Christmas issue of Feel Good Food. A winner on any Christmas table I’m sure! Over to Jane…..

White chocolate cheesecake

Looks rich and decadent but it’s as light as a feather, and so very simple to make! Add the glam touch with white chocolate curls and gold dragees, and that ultimate Christmas sparkle – edible gold glitter! 
 

Preparation time: 25 minutes,plus chilling
serves 10
easy/prepare ahead

Ingredients 

for the crust

  • 165g (5½oz) digestive biscuits, crushed
  • 65g (2½oz) butter, melted

for the filling

  • 6 leaves gelatine
  • 500g (1lb 2oz) half-fat crème fraîche
  • 100g (4oz) caster sugar
  • 2tsp vanilla extract
  • 100g (4oz) white chocolate, chopped
  • 250g (9oz) ricotta cheese
  • chocolate curls, gold dragees and edible glitter, to decorate (from cake decorating specialists)
  • you will need
  • 18cm (7in) springform cake tin,
  • lightly oiled

Method

1 Mix together the biscuits and butter, then press into the base of the tin. Pop into the freezer while you make the filling.
Soak the gelatine in cold water until really soft – around 5 minutes. Heat the crème fraîche and sugar really gently in
a small saucepan until the sugar dissolves. Keep stirring! Now add the softened gelatine and the vanilla and stir until the gelatine has dissolved. Leave it to cool.
Meanwhile, melt the chocolate in
a bowl over a pan of simmering water. Whizz up the ricotta in a food processor until smooth, then add the melted chocolate and the cream mixture. Pour over the crumb base and place in the fridge to set, preferably overnight.
Carefully remove it from the tin – a hot cloth around the edge of the cake tin will help it to loosen easily – then place on
a cake stand and decorate. It will keep perfectly well decorated in the fridge
for 24 hours.
Per serving: 342 calories, 22.5g fat
(14g saturated), 29g carbohydrate

 

Special thanks to Jane for her time and allowing me to share one of her amazing recipes with you all.

EmmaMT

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