Eating Out ... In Restaurant Recipes
Four Seasons Autumn Spice Recipe
"Your Source for Restaurant Recipes Online"
Four Seasons Autumn Spice
Cake and Pumpkin Mousse
For the spice cake:
3/4 c. brown sugar
1/2 c. plus 2 T. dark molasses
1/2 c. unsalted butter
2 T. vegetable shortening
2 large eggs
3 c. flour
2 t. baking soda
1 1/2 t. ginger
1/2 t. cloves
1/2 t. nutmeg
1 c. water
For the pumpkin mousse:
1 c. canned pumpkin
3/4 t. cinnamon
3/4 t. ginger
3/4 t. nutmeg
1/4 c. water
1 T. powdered gelatin
3 c. heavy cream
4 large egg whites
1/2 c. sugar
To make the cake, cream the brown sugar, molasses, butter,
shortening and salt until well blended and light.
Blend in the eggs. Sift and add the flour, baking soda, 1 1/2 t.
ginger, cloves and 1/2 t. nutmeg. Add the water. Pour batter into a
greased 11-inch-by-9-inch pan. Bake at 350 degrees for 25 minutes or
until a toothpick inserted into the top comes out clean.
To make the mousse, combine the canned pumpkin, cinnamon, 3/4 t.
ginger and 3/4 t. nutmeg. Set aside.
In a small saucepan, combine the water and gelatin. Add 1/2 c.
pumpkin mixture. Warm over low heat until gelatin is dissolved.
In a large bowl, whip the heavy cream. Fold in all of the pumpkin
and gelatin mixtures.
Beat the eggs whites and sugar to soft peaks. Gently fold the whites
into the pumpkin-cream mixture. Chill 2 hours before serving.
Serve the cake garnished with the pumpkin mousse.
Makes 8-10 servings.
Razzle Dazzle Recipes
Don't forget to visit our other site at
That's My Home