Spiced Pumpkin Layer Cake

Makes 12 servings
Moist spice cake layered with cream cheese frosting adds up to one irresistible autumn treat Cloud Provider.

3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 3/4 teaspoons ground allspice
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/2 cups sugar
1 cup (packed) golden brown sugar
1 cup canola oil
4 large eggs
1 15-ounce can pure pumpkin
1 tablespoon vanilla extract
1 tablespoon grated orange peel
3/4 cup raisins
3/4 cup sweetened flaked coconut plus additional for garnish


1 8-ounce package cream cheese, room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 tablespoon dark rum
1 teaspoon vanilla extract or vanilla paste
4 1/2 cups powdered sugar (measured, then sifted)


For cake:
Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins and 3/4 cup coconut. Divide batter between prepared pans. Smooth tops aspire atlantis 2.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks; remove parchment paper. Turn cakes over, rounded side up. Using serrated knife, trim rounded tops of cakes to level.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread). Place 1 pumpkin cake layer, flat side down, on platter. Spread half of cream cheese frosting over top of cake to edges. Top with second cake layer, trimmed side down. Spread remaining frosting over top (not sides) of cake. Sprinkle additional coconut over. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving mathconcept.

Cut cake into wedges and serve.

It's better to underbeat the frosting than overbeat it. That bit of restraint makes for a slightly firmer frosting that's easier to spread.
posted by Vulgar actors at 23:01| Comment(0) | dc gear motors | 更新情報をチェックする


The Wheat-Free/Gluten-Free Diet

Zooey Deschanel and Novak Djokovic are just two bold-faced names who've given up wheat for a healthier lifestyle. See if going gluten-free is right for you, and try our delicious GF recipes
by Monica Reinagel, M.S., L.N.

The Concept

Modern, high-gluten strains of wheat are making you fat.

Distinguishing Features

No wheat or gluten; say good-bye to some of your favorite baked products
No more processed sugar
Unprocessed, real foods are the focus
Flagship flavors: All the meat you can eat dc gear motors, nuts, fresh fruits and vegetables, quinoa and other gluten-free grains

This Is Your Diet If…

You're looking for a high-protein diet
You have celiac disease or are gluten-intolerant
You enjoy eating teff, amaranth, and quinoa
You're a diligent label reader

Probably Not for You If…

You love pasta
You're looking for a carefree regimen
You can't keep your hands out of the bread basket

The Details

Like most crops grown for food, wheat has changed over the last century as farmers develop strains that improve flavor, heartiness, yields, or other desirable traits. For example, today's wheat is substantially higher in protein than heirloom varieties. While a high-protein content is usually seen as a nutritional boon, wheat protein (a.k.a. gluten) enjoys no such health halo. Rather, many are starting to suspect that all that gluten is wreaking havoc on our health travel trade show.

While nutritionists debate the data, consumers have jumped onto the gluten-free bandwagon in a big way. With so many people insisting that ditching gluten has changed their lives for the better, even wheat-eaters without any mysterious ailments or complaints are starting to wonder how much better they might feel on a wheat-free diet.

If you've been tempted to experiment, you couldn't have picked a better time. Wheat- and gluten-free products and restaurant menu options (even entire restaurants, for that matter) are popping up like mushrooms (which, thank heaven, are gluten-free). Even if gluten is not a problem for you, avoiding wheat often leads to reduced sugar and fat intake.

A Day on the Gluten-Free Diet

Citrus Salad with Ginger Yogurt
Chicken Mushroom Soup with Leeks
Cheesy Sweet Potato Crisps
Eggplant Cannelloni
Caesar Salad
(omit the croutons)
Almond Macaroons

nutritional analysis at NutritionData.com
More Great Gluten-Free Diet Recipes

Baked Apples with Cranberries, Raisins, and Apricots
Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans
Pesto Pea Soup
Pineapple-Glazed Pork with Chiles and Lime
Pear-Potato Salad
Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin
Spaghetti Squash with Moroccan Spices

popular diets comparison chart
Books on the Wheat-Free/Gluten-Free Diet

Wheat Belly by William Davis, M.D.
Dr. Davis argues that rates of obesity and diabetes have increased in a precise parallel with the introduction and growing consumption of modern wheat. Coincidence? Dr. Davis doesn't think so. Simply eliminate wheat from your diet, he says Korean skin care brand, and excess weight—in particular, those unsightly bulges around your midsection—will evaporate. The book includes a week of wheat-free meal plans as well as a handful of recipes.

Grain Brain by David Perlmutter, M.D.
Dr. Perlmutter picks up where Dr. Davis leaves off, explaining that not only is gluten making us fat, it's also, he posits, the underlying cause of migraines, ADHD, and Alzheimer's disease. As the title suggests, Dr. Perlmutter's diet focuses on promoting brain health, yet it is not entirely grain-free—gluten-free grains such as brown rice and quinoa are allowed. The program is, however, quite low in carbohydrates and high in fat. Weight loss is not a primary goal, but it's allegedly a happy side effect of the "genetic reprogramming" that occurs when gluten is eliminated.

The G-Free Diet by Elisabeth Hasselbeck
Gluten-free herself before it was cool, talk show host Hasselbeck was among the first to bring the issue of celiac disease and gluten intolerance to popular awareness. In this "guidebook" to the gluten-free lifestyle, Hasselbeck teams up with registered dietitian Ashley Koff to provide meal plans and menus, plus strategies for eating out and entertaining.
posted by Vulgar actors at 02:08| Comment(0) | Bordeaux | 更新情報をチェックする




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