Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.
I cannot endure to waste anything so precious as autumnal sunshine by staying in the house. So I have spent almost all the daylight hours in the open air.
~Nathaniel Hawthorne

Thursday, 27 October 2011

Two Ingredient Pumpkin Cake with a Cider Glaze



This is a recipe that has certainly been making it's rounds of the internet. I've seen it in more than one place lately. I have to admit I found it quite intriguing.



I don't normally use cake mixes and in truth there are not a lot of that sort of thing over here in the UK. You can get a Devil's Food one and a Carrot Cake one, both Betty Crocker brand. I've not seen any others, but that's not to say they can't be found.



I was a little bit skeptical . . . a cake with only two ingredients . . .one of which was a cake mix and the other a tin of pumpkin puree. Could this be any good??? Would this actually work???



Weeeeeeeeeeeeeeell . . . it is and it does! I only had a carrot cake mix, which worked very well. The batter will be very thick, and you may think it will never turn out, but it turns out lovely . . . and very, very moist.



The glaze on top is delicious! Todd's eaten two pieces already. Who knew it would be so good???



*Two Ingredient Pumpkin Cake with a Cider Glaze*
Makes one 7 by 11 inch cake
Printable Recipe

Quick, easy and rather scrummy if I don't say so myself! It's a bit of a cheat, but what the heck, once in a while . . .

1 cake mix (I used Betty Crocker Carrot Cake Mix
as that is one of the few kinds we can get over here, but do feel free to use a
white or yellow cake mix if you wish, just so long as it makes a double layer cake)
1 425g tin of pumpkin puree (2 cups)

For the Glaze:
140g icing sugar, sifted (1 cup)
2 TBS apple juice or cider (non alcoholic)
1/2 tsp of pumpkin pie spice, or mixed spice



Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 7 by 11 inch baking tin and line with baking parchment. Set aside.

Beat the cake mix together with the tinned pumpkin for 2 minutes, using an electric whisk, until light and fluffy. Spread into the prepared baking pan. Bake for about 28 to 30 minutes, or until a toothpick inserted in the centre comes out clean. Cool completely before proceeding. (I allowed it to cool in the pan for about 10 minutes and then turned it onto a wire rack to finish cooling.)

Whisk the glaze ingredients together and then spoon over top of the cake. Delicious!



Over in The Cottage today, a delicious Roasted Carrot and Ginger Soup.

3 comments:

Michelle said...

Marie that looks so tasty I still have pumpkin in the fridge .thanks!!!

Christine said...

I will try this as soon as I can get the 2 ingredients, thanks so much!

Katie said...

Please please please tell me where you managed to find pumpkin puree in the UK! They sold if for a few months about two years ago and since then I've never seen it again!