Like a big bear awaking from hibernation, my baking mojo is back and ready to roar.
I baked three times in 5 days, which has been nearly unheard of from me recently. Maybe it’s that it finally cooled down. Maybe it’s that I have a lot more time now that I’m not running significant mileage every day after work (although in a happy update on that front, I did a test run today and was able to run 20 minutes before I felt the first twinge of pain! Hopefully when I go to PT in the morning they will tell me this means I’m moving in the right direction, because I’ve been a pretty miserable person the last few weeks). Or maybe it’s just that after a solid month on the road, I missed being in the kitchen.
But whatever the reason it’s back, I’m glad to have it–because today I’m going to be a baking machine and churn out 100 cupcakes. Iced and ready to go for Kori’s wedding party at the Broadkill Beach Club on Saturday. I’m certain it’s the most cupcakes I’ve ever made at once, and certainly the biggest project ever in the tiny BBC kitchen, so wish me luck!!!
But for now, let’s look at the cake that brought it all back. Pumpkin + Bundt always equals awesome on this blog!
Pumpkin Ale Cake with Cream Cheese Icing
Adapted from all over, but mostly here
1 cup pumpkin ale, the stronger the better
1/2 cup molasses
1 tsp. baking soda
3 large eggs
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup canola oil
1 cup canned pumpkin puree
1 Tbsp. grated fresh ginger
2 cups all-purpose flour
1 Tbsp. ground ginger
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
Cream Cheese Frosting:
1/4 cup butter, softened
half an 8 oz. package regular
2-3 cups confectioners sugar
1/4 cup milk
1 tsp. vanilla
Preheat oven to 350°F. Spray a Bundt pan with nonstick baking spray, like Pam for baking.
In a medium saucepan over medium heat (you need room for the mixture to foam up), combine the ale and molasses. Bring to a boil, then remove from the heat and stir in the baking soda. It will bubble up, that’s okay. Set aside to let it cool.
In a large bowl, whisk together the eggs, sugars, oil, pumpkin puree and ginger. In a medium bowl, whisk together the flour, ground ginger, baking powder, pumpkin pie spice and salt.
Add about a third of the dry ingredients to the egg mixture and stir just until combined. Add half the molasses mixture, then another third of the dry ingredients, the rest of the molasses mixture and the rest of the dry ingredients, stirring after each addition just until combined.
Pour the batter into the prepared pan and bake for an hour, until the top is springy to the touch. Cool for a few minutes, then invert onto a wire rack while still warm. Cool completely before spreading with cream cheese frosting.
To make frosting: In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the confectioners sugar, milk and vanilla, beating until the mixture is smooth