TGIF, sweet friends! I’ve been promising you a recipe this week for a delicious pound cake. Come check out this delicious cake recipe from my sister, Wendy! It’s called Autumn Festival Pound Cake!
Ok. Full disclosure. I am NOT Martha Stewart. Otherwise, my cake would have turned out perfectly. It did not. But live and learn, right? I overcooked mine and also the top of the cake stuck to the bundt pan so I had to piece it back together. Good news, it was still quite tasty, regardless of its appearance. This was my first attempt at this recipe so I’ll do a few things differently, next time, which I’ll explain. So, here’s the recipe!
AUTUMN FESTIVAL POUND CAKE
- 3 cups flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 ½ cups sugar
- 2 tsp. cinnamon
- 1 tsp. all spice
- ½ tsp ground cloves
- 12 ounces semi-sweet chocolate chips
- 1 ½ cup chopped pecans or walnuts
- ½ cup honey
- 1 cup vegetable oil
- 1-15 ounce can pumpkin puree
- 4 eggs beaten
- top with powdered XXX sugar
Preheat oven to 350 degrees. Mix all ingredients (except for the XXX powder) and pour into a well greased bundt cake pan. Bake for 1 hour and 20 minutes (or until a toothpick comes out clean.) Let cool for a bit then turn the cake over on a cake plate and dust with XXX powdered sugar. Sounds easy….
(NOTE: My oven sometimes runs a bit cooler so I increased the cook time to 1 hour and 30 minutes which was too long. I also only used spray Pam and the cake stuck to the top of the bundt pan. Next time, I’ll reduce the cook time to the recommended amount and use the flour based cooking spray made by Pam.)
You can see how I had to piece the top back together. It was definitely not my best looking cake. I was making this cake for the first time for our bible study group that night and I didn’t have time to make another dessert. So, I did my best.
Once I pieced the cake back together I dusted it heavily with XXX Powdered Sugar to disguise the lumpy reassembly.
Luckily our group is very sweet and understanding and they all insisted it was yummy, like good Christian friends.
I guess the moral of the story is to:
B-not be in a hurry,
C-and don’t make a recipe you haven’t tried before to take to a get-together.
However, the flavors in this cake are amazing and I will make it again for sure, hopefully with a better outcome. The pumpkin puree mixed with the cinnamon, cloves and allspice make it a perfect fall cake for this time of year. My niece makes a vegan version and is bringing it to our Thanksgiving get-together. I can’t wait to taste hers!
The reason I’m sharing this epic fail with you is to remind you (and myself) that sometimes things don’t turn out like the magazine version and that’s ok! Nobody’s perfect! So, I”m giving myself a break on this one and I’ll work to make it better next time. I hope this won’t discourage you from trying this recipe either. I really think you’ll love it! Have you ever had a cake do this? Please tell me I’m not alone. HAHA!
Well, we’ve got a busy weekend ahead, so I”ll catch up with you next week! Stay well and safe my friends and thank you for stopping by and being here with me. Bad cakes and all! Much love, Dell