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Thursday, October 13, 2005


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Trust me here.· Twenty years from now you'll be telling guests "I· got this recipe off the internet from a guy ... honey, who was that guy who had the B-52 that they had to .. oh, right, Schlong."· It's truly a family heirloom.· People who don't normally like dessert will prolly like this. Last night I made the glaze for this cake, but I boiled it too long (about 4 minutes, instead of two).· After it cooled we couldn't begin to cut it with a knife, so Mother Superior couldn't take it to her friend's house.· After she left I smacked it with a hammer, and cracked the glaze like plate glass.· You don't want to do that.· On the other hand, I got to eat it, so maybe you do.
Pumpkin Tea Bread
Oven 350°·· Cooking Time 1 Hour 15 Minutes
3
Cup
Sugar
1
Cup Salad Oil
1
Can Pumpkin (16 0z can)
3
Cup Flour
½
Tsp
Ground Cloves
½ Tsp Nutmeg
½ Tsp Salt
½ Tsp Baking Powder
1
Tsp Cinnamon
1
Tsp
Baking Soda
3
Eggs

  • Measure sugar into a bowl with oil & beat well.·
  • Add eggs and blend.·
  • Stir in pumpkin
  • Sift dry ingredients & blend into mixture
  • Pour into ungreased tube pan lined with was paper (unless pan is two parts).· Bake @ 350 for 1 Hour, 15 Minutes.· This is the tricky part.· Since ovens cook differently, you may be tempted to remove it too early.· Inserting a wood probe into the cake is NOT a reliable method, since it will come out clean before the cake is done.· At around the 75 minute mark, the tips of the peaks will just be turning dark (see pic above).
  • Cool before removing from the pan, then pour on a glaze...add 1 cup Brown Sugar &· 1/3 Cup Karo syrup into sauce pan. 2 minutes, then add 2 TBSP lemon juice, stir and drizzle over the tea bread. (Mother Superior hates that glaze -- use this one)· Brown sugar, butter, boil, stir, add Tsp water, drizzle.
| E-MAIL Real King of France at 10/13/2005 04:13:00 PM PERMLINK Back Link (8) | HOME


Comments:

"I did not vote for Obama but he is remarkable. In less than three weeks in office he has collected more than $150,000 in back taxes."
Gayle Miller
Yes, but did you serve it warm with a gallon of vanilla ice cream in the middle?

Casca
 
~

OMG, Rodg....that looks simply divine.

Though I personally would skip the glazing part. It looks perfectly yummy without it.

Perhaps when Sondra and I make our Krispy Kreme Bread Pudding....we can make this too.

That is if we can manage to avoid going into diabetic shock.
 
~

I was put on a diabetic diet after READING the Krispy Kreme recipe ...
 
~

Hey Rodger,
Just the other day as I was mixing up another batch of rub, I was thinking to myself we needed a new recipe to try. Yours are always winners-
Thanks!
TFV
 
~

The REAL glaze is 1/2 stick of butter or marg. and some brown sugar( you chose the amt. I use about 1/2 cup) and 1/4 to 1/2 tsp of H20.Boil while stirring. The longer you boil, the harder it becomes. Pour over cake while cake is still warm. Believe me, this really makes the cake better.

The master is usually a good cook. He was not exagerating his results with HIS glaze!
 
~

I had to change the glaze recipe ... MS NEVER uses it.
 
~

"You Bastard!!!" said my hips.

"You Angel" cried my lips...
 
~

Yeah....I was kinda wonderin' about that Karo syrup thingy
 
~

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