Dona Eis Requiem

Dear Reader,

It’s All Souls’ Day! As a consequence, here is a very special and powerfully-frosted cake made by yours truly:

Naked of any frostingly clothing

Clothed in the (wonderfully created) light of pumpkin cream-cheese frosting

If you’d like, I can give you the recipe….

But only after you’ve read this super cartoon.

My cake is like 40-ga-BILLION-GOOGLEPLEX times better than that one:

Br. James Dominic’s Pumpkin Pie Carrot Cake

  • 3 cups sugar
  • 1 cup canola oil
  • 4 large eggs
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 1/2 cups pumpkin puree
  • 8 oz. walnuts, toasted, chopped

Cream Cheese Frosting

  • 2 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 tablespoons canned unsweetened pumpkin purée
  • 2 cups confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger

Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add flour, baking soda, cinnamon, ginger, cloves and salt; beat until blended. Stir in pumpkin. Last, add walnuts. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 42 minutes. Cool cakes in pans on rack 15 minutes. Run small knife between pan sides and cakes to loosen. Turn cakes out onto racks; cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners’ sugar, spices, and vanilla and beat for about 3 minutes until fluffy

Place 1 cake layer, flat side up, on platter. Spread 1 cup icing over. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. Refrigerate cake 1 hour or up to 1 day. Serve at room temperature and enjoy!

Yours in Christ,

Br. James Dominic, OP

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