Tag Archives: cake

Another Macaroon Cake

2 Nov

It’s fall!  I had to try something new with pumpkin.  This year it’s Pumpkin Spice Macaroon Cake with Caramel Glaze.


  • 1/2 Cup margarine
  • 1 3/4 Cup sugar
  • 2 eggs
  • 1 Tbsp. vanilla
  • 2 Cups pumpkin
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 Cups flour
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg

Start by creaming the margarine, sugar and egg.  Add the vanilla and pumpking.  Mix in the dry ingredients thoroughly.  Set aside and make the macaroon filling.

Macaroon Filling:

  • 8 oz. chevre (or cream cheese)
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 Cup sugar
  • 1 Tbsp. flour
  • 2 Cups coconut

Mix everything thoroughly.

Grease and flour a bundt cake pan.  Add a small layer of the pumpkin cake batter.  Spoon the macaroon filling around the pan and cover with the rest of the batter.  Bake for about 50 – 60 minutes at 350*F.  Make sure the cake is completely cooled before removing it from the pan.

Drizzle with the caramel glaze.

Caramel Glaze:

  • 1/4 Cup Margarine
  • 1/2 Cup light brown sugar
  • 1/4 tsp. salt
  • 2 Tbsp milk
  • 1 tsp. vanilla
  • 3/4 – 1 Cup of powdered sugar

Do not start the glaze until the cake is out of the pan.  Then mix the margarine, brown sugar, salt, vanilla, and milk in a sauce pan.  Cook until it boils for one minute.  Remove from the heat and add the powdered sugar.  Start with 3/4 Cup, and you can add more if it is too thin.  If it gets too thick, just add a tiny bit more milk.  You might have to reheat it or it will cool quickly and not make a pretty glaze (especially if you are taking pictures), but it will still taste good!

Perfect for fall get togethers!


Beet Spice Cake

7 Aug

I shared that I had peeled grated some of the beets I got from my sister.  It really looked like a massacre in the kitchen.

I used them to make a beet spice cake!

The batter was such a pretty pink.

It came out of the oven looking like a nice cake–not a hint of pink at all.

I added cream cheese frosting.

It was delicious!  A spice cake.

You’d never know it was made with beets.

Beet Spice Cake

4 eggs
1 1/4 Cup vegetable oil
1 1/2 Cup white sugar
1/3 Cup honey
2 tsp. vanilla extract
1 tsp. lemon juice
2 Cups all purpose flour
2 tsp., baking powder
2 tsp., baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups grated beets
1/2 cup coconut
1/2 cup chopped walnuts

Pour into a sprayed 9 x 13 cake pan and bake at 350*F for 40 – 50 minutes (until a toothpick comes out clean).

Pumpkin Roll

10 Oct

Since I harvested the pumpkins, I thought I better finish up last year’s pumpkin that was left in the freezer.  I didn’t want the same old pie or cake, so I hit the recipe books and Internet and started getting creative.  I came up with a pumpkin roll.  I must say, it is almost decadent.

You make the cake first.  Start by creaming together 3 large eggs and 1 cup sugar.

Next add 3/4 cup of prepared pumpkin.  If you don’t grow your own, you can always buy pumpkin.

Add 1/2 teaspoon lemon juice.

Mix these ingredients thoroughly and add 3/4 cup flour.

You use both baking soda and baking powder for leavening agents~ 1/2 teaspoon baking soda, 1/2 teaspoon baking powder,

Next mix in your spices:  1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/2 teaspoon nutmeg.  I was out of nutmeg, but I will definitely add it next time.

Prepare your baking pan.  Use a 15x10x1 inch cookie sheet.  Line it with parchment paper that has been sprayed with non-stick spray and floured.

Pour in your batter.

You  might have to spread it evenly around with a spoon or spatula.

Bake it at 350* F for about 25 minutes.

As soon as it is out of the oven, dust the top with powdered sugar.

Cover it with a tea towel and then turn it out of the pan.

Carefully remove the parchment paper.

Now gently roll the cake and towel up.

Let it sit until it’s completely cool.  While it’s cooling, you can make your cream cheese frosting.

Cream together 4 ounces of cream cheese and 1/2 cup of margarine that have been softened to room temperature.

Mix in 1 teaspoon vanilla.

Use your electric mixer and add powdered sugar a little at a time until you get the desired consistency.  It will take about three cups.

Unroll your cake.

Spread the frosting on it.

Roll it back up.

I placed it on a lovely fall serving platter.

It’s ready to slice and serve.  Remember to keep this in the refrigerator.

This one is actually better the next day after all the flavors have had a chance to combine.