And now for a great recipe, that will awe you Halloween party goers,
courtesy of our favorite publishers, Parragon Books!
Serves 8
Prep time: 1 hr 10 mins, plus time to cool & chill ,
Cooking time: 1 hr 25 mins–1 hr 45 mins
Ingredients
Black cake
1 cup all-purpose flour
1¼ teaspoons baking powder
1 stick butter, softened, plus extra for greasing
2/3 cup granulated sugar
2 extra-large eggs
1 tablespoon black food coloring paste or gel
Spiced cake
1 2⁄3 cups all-purpose flour, sifted
1½ teaspoons baking powder
1½ sticks butter, softened,
plus extra for greasing
½ cup granulated sugar
1/3 cup firmly packed
light brown sugar
3 eggs
2 tablespoons maple syrup
1 teaspoon allspice
To decorate
1 quantity cream cheese frosting
You will also need
9 x 5 x 3-inch loaf pan
bat-shape cookie cutter
Directions:
1 cup all-purpose flour
1¼ teaspoons baking powder
1 stick butter, softened, plus extra for greasing
2/3 cup granulated sugar
2 extra-large eggs
1 tablespoon black food coloring paste or gel
Spiced cake
1 2⁄3 cups all-purpose flour, sifted
1½ teaspoons baking powder
1½ sticks butter, softened,
plus extra for greasing
½ cup granulated sugar
1/3 cup firmly packed
light brown sugar
3 eggs
2 tablespoons maple syrup
1 teaspoon allspice
To decorate
1 quantity cream cheese frosting
You will also need
9 x 5 x 3-inch loaf pan
bat-shape cookie cutter
Directions:
- Preheat the oven to 350°F. Grease a 9 x 5 x 3-inch loaf pan and line the bottom and two long sides with parchment paper.
- To make the black cake for the bats, put the fl our, baking powder, butter, sugar, and eggs into a large bowl and beat with a handheld electric mixer for 1–2 minutes, until smooth and creamy. Beat in the black food coloring.
- Spoon the batter into the prepared pan and level the surface. Bake in the preheated oven for 30–40 minutes, or until risen, firm to the touch, and a toothpick inserted into the middle of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool completely. Turn off the oven. Clean the pan, then grease and line the bottom and two long sides with parchment paper.
- When the cake is completely cold, use a serrated knife to cut it into ten even slices. Arrange cut side down on a board and place in the freezer for about 25 minutes.
- Meanwhile, preheat the oven to 325°F.
- To make the spiced cake, put all the ingredients into a large bowl and beat together with a handheld electric mixer for 1–2 minutes, until smooth and creamy. Spoon about half the batter into the prepared pan and use a spatula to angle the batter up one side of the pan.
- Use a bat-shape cookie cutter to stamp out ten bat shapes from the chilled black cake slices.
- Arrange the bat shapes along the length of batter in the cake pan, making sure the slices line up at the same angle and are as close together as possible.
- Spoon the remaining spiced cake batter into the pan, spooning it around and over the bat shapes to cover them completely. Gently level the surface.
- Bake in the preheated oven for 55 minutes– 1 hour 5 minutes, or until the cake is risen and golden and a toothpick inserted into the middle of the cake comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack and let cool completely.
- To decorate, use a spatula to spread the cream cheese frosting over the top of the cold cake.
Recipe from Love Food cookbook Hidden Surprise Cakes.!
What a cute idea I will have to try this next year at Halloween time.
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