Monday, November 12, 2018

Sugar, Spice, and Everything Nice

The year 2018 is moving along at a fast pace.  We are only ten days away from Thanksgiving and I am not even going to count the days til Christmas for fear of a panic attack.  Let’s just think of one celebration at a time. 

While I am talking about upcoming celebrations I will add one more.  Tomorrow, November 13th, is my Wedding Anniversary.  We have been married for 37 years.  Thirty-seven years people; and I know everyone says this, but it really is hard to believe and the years have gone by crazy fast.  We have been blessed with laughter, craziness, love, 3 sons, 3 daughters-in-law, 5 grandchildren, and just living a wonderful life.  So I send a shout out to the love of my life – Thank you for being by my side with love, support, understanding, and excited about the next 37 years.
Now, with so many celebrations coming up there definitely needs to be dessert.  There always needs to be dessert.  I wanted to share a wonderfully easy cake recipe that is perfect for the season.   This season that celebrates the different colors of the leaves, apple picking, spiced cider, pumpkins (spiced or pied), and families coming together.

 This cake is easy and ever so good.  I have adapted the original recipe because of my allergy to dairy (my substitutions are indicated in parenthesis).
Apple Cider Spice Cake with Apple Cider Buttercream Icing
(makes 1 cake)
2 boxes (15.25 oz.) spice cake mix (I used Duncan Hines)
2 cups apple cider
2/3 cup vegetable oil
6 large eggs

1. Preheat the oven to  350
2. 3 (9-inch) round cake pans with baking spray with flour.  Line the bottom
   of the pans with parchment paper, and spray pans again. 
3. In a large mixing bowl, pour in the 2 cake mixes, 2 cups of cider, the
   vegetable oil, and eggs.  Using a hand mixer at medium speed, mix together
   well.  Divide the batter into the 3 prepared pans.  
4. Bake approximately 30 minutes, or until a wooden pick inserted in the 
   center comes out clean.
5. Cool completely on a wire rack before icing cake.

Apple Cider Buttercream
(makes about 3 cups)

1/2 cup butter, softened (if non-dairy use vegan butter)
4 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
5 or 6 tablespoons apple cider

1. In the bowl of a standing mixer fitted with the whisk attachment, beat the
   butter at medium speed until creamy.  This takes about 30 seconds.

2. With the mixer on low speed add the vanilla.  Then add the cider
    1 tablespoon at a time.  Beat this until smooth and at a spreadable

3. Scrape the sides of the bowl, increase the speed to high, and beat on
    high until fluffy.  This takes about 2 minutes.
4. Build your cake - spreading icing between layers and top and sides.
*Note: I made my cake 2 layers and gave my cake a rustic look by spreading the icing thin on the sides.  This is a preference.  The above recipe will be 3 layers. And you can spread the icing as thick as you like.  
Hoping you will bring this cake to your Thanksgiving Table
Blessings and Thank you for being here

Happy Thanksgiving

  Have a wonderful Thanksgiving Many Blessings and Love to All