Fall Is In The Air
It’s hard to image Halloween without enjoying the time-tested taste of pumpkin.
Nowadays the season is ushered in with the arrival of anything pumpkin spice. Back in my younger days, however, pumpkin was simple, usually in the form of pie, flan, or bread.
Before we break into this bread recipe let’s have a look and some laughs at some vintage family Halloween pics from the good ol’ years! And before we watch the Hallo-slideshow, please click and listen to The Great Pumpkin Waltz by Vince Guaraldi. It sets the mood for pumpkin bread perfectly!
❤ I often get stumped on the material differences between baking powder and baking soda. This Bon Appetit article explores the yin and yang of these two essential baking ingredients.
❤ Fancy pumpkin? Take your tastebuds on a spin with my Mom’s other pumpkin bread that’s a kissing Cousin to this recipe… it includes raisins and pecans!
Total prep: About 75 minutes
4 | cage free eggs, beaten
3 cups | sugar
1 cup | salad oil
20-ounce can (2 ½ cups) | pumpkin
3 ½ cups | all-purpose flour
1 teaspoon | baking powder
2 teaspoons | baking soda
2 teaspoons | salt
½ teaspoon | ground cloves
1 teaspoon | ground allspice
1 teaspoon | ground cinnamon
1 teaspoon | ground nutmeg
⅔ cup | water
iii. What to do
0. Preheat your oven to 350°F.
1. In a large bowl mix together well the eggs, sugar, oil, and pumpkin.
2. In a separate medium-sized bowl combine the 8 dry ingredients and add to the pumpkin mixture. Add the water and mix well.
3. Pour the batter into 3 greased 8-inch loaf pans. You may have noticed that I snuck in some nuts (a.k.a Texas pecans) on top of two of the loaves. Just to keep me an honest Texan.
4. Place the loaf pans in the oven and bake for at 350°F for 45-50 minutes, or until an inserted toothpick comes out clean.
Yield: 3 loaves. Each loaf will yield about 8-10 slices each!
You’re not alone! Revisiting some of my old family photos has me wishing we still had our old decorations! You can still find some online at Vintage Beistle. Great stuff!
Thanks To Prunes, The Wait Is Over
If you’ve made it this far into the recipe then you’re obviously open to prunes. I mean hey, they have a bad rap for being associated with senior folks… and for giving the gift of, ahem, “regularity.”
Regardless of prunes’ affiliation with the trots at least 4 generations of my family have loved knocks at bathroom humor even before it was vogue. So I’m not sure why it took me 8 years after recovering Mom’s cookbook to dive into this recipe just because of the word “prune;” I should have been drawn to it!
So in 2000 even though the FDA changed the name of prunes to “dried plums” which boosted sales I say bring on the prunes! They taste great no matter what they’re called and who doesn’t like a little regularity? Plus, it seems that California may have returned to their prune-y roots, making me want to just call this “prune-plumb cake” just to ensure I have all “loose ends” covered (pun intended).
A Prune By Any Other Name…
I smiled when I saw this came from the Fredericksburg cookbook of our family friend “Lela.” Fredericksburg, Texas holds a special place in the hearts of Texans and it’s where Texas-German charm and heritage runs as thick as our state’s love for silky queso. I had a gut instinct this cake had historical origins to our European roots and I was right! Whether it goes by spice cake, election cake or muster cake, this is a delightfully decadent and dense cake that tastes like a warm slice of sweet Christmas drizzled with butter.
What’s different about this cake is the twist of incorporating Texas pecans and vanilla, and commingling them with the fruity smash-up taste of prunes in both the cake and the icing! I think you’ll agree this cake will disappear in a jiffy!
I saw in a recent McCormick video (below): “It’s the recipes we pass on to the next generation that are the reason there’s really no flavor like home.” And I hope this recipe becomes a, ahem, “regular favorite” that hails from Fredericksburg, to Lela, to my Mom, to me, and now to you!
❤ You can enjoy prune cake tabletop warm or cold from the fridge… but my favorite is when it’s just a bit warmed from the toaster oven or the microwave.
❤ 9″ x 13″ loaf pan? This threw me because I thought loaf pans were almost as tall as they were wide. A 9″ x 13″ pan is what I call a sheet cake pan. I’m wondering if I could make a couple of 5″ x 9″ loaf pan cakes out of this!
❤ Prunes’ super power? Fiber, sorbitol, and polyphenols. They act as antioxidants and help keep a clean house.
Total prep: 1-2 hours (includes cooling the cake)
for the cake:
3 | cage free eggs, well beaten
1 ½ cups | sugar
1 cup | salad oil
1 teaspoon | soda
1 cup | buttermilk
1 teaspoon | cinnamon
1 teaspoon | ground cloves
1 teaspoon | allspice
1 teaspoon | nutmeg
1 cup | mashed prunes, cooked
1 cup | pecans, chopped
2 cups | flour
1 teaspoon | baking power
for the icing:
2 tablespoons | butter (my Grandmother insisted on “Falfurrias” brand butter)
1 cup | sugar
2 | cage free eggs
½ cup | sour cream
1 cup | chopped prunes
1 cup | more chopped pecans
1 teaspoon | vanilla
a pinch | salt
iii. What to do
1. In a medium bowl beat the eggs and add the sugar. Beat everything together.
2. In a measuring cup add the soda into the buttermilk, making sure to leave plenty of room as the soda will cause carbon dioxide bubbles to form, so use a larger measuring cup to prevent a “blowout,” (shown).
3. Add the salad oil, the buttermilk mixture and the the rest of the cake ingredients and mix well.
4. Bake everything in your choice of a greased 9″ x 13″ cake pan or three greased 8-inch cake pans at 350°F for about 25 minutes. When done remove the cake from the oven and let it cool on a cooling rack, if you have one.
5. After the cake has cooled a bit you can jumpstart your icing! Cream the butter and sugar and add the eggs. Mix with the remaining icing ingredients, transfer into a medium pan and cook over medium-low or medium heat until thick. Spread on cooled cake.
Serves: About 20 (sheet cake style)
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Who is Lela?
When I was growing up Lela Swinny lived at 3006 Northridge in San Antonio just 2 doors around the corner from my family’s home at 2927 Trailend.
The Swinny family was a delightful bunch of folks and my family spent almost as much time at their house as our own so naturally “fooding” was a part of the times our two families shared.
Mom’s dear friend “Lela” taught me many things ~ the joy of laughing, how to swim in their awesome pool, and how to cook a memorable breakfast treat called “Egg In A Nest,” which is also posted here at Betty’s Cook Nook.
True family fact: Back in the 1970s Lela was throwing out an old desk that caught my Mom’s eye. A coat of red paint later and it was a cornerstone in my brother Tim’s red white and blue bedroom (it was around the time of our Country’s Bicentennial celebration so red white and blue was hot). In the 1990s I painted the desk black and it’s the desk where I author this blog to this day, proving that Lela is still with us, heart and soul!
You’ll find a picture of Lela and me in the “old family photos” tab and you can search for her by name to connect with more of her spirited recipes.
Cheers to two great friends – Mom and Lela!