As we draw closer to October, many children and adults alike begin thinking about spooky ghosts and goblins and all things scary for Halloween! As fun as this time of year is for our little monsters sweeties, it’s one of the scariest holidays for those trying to avoid all those processed treats overflowing with artificial everything. It’s a dental disaster and health conscious parental nightmare!
There are many ways in which we can limit and reduce the creepy spooky “Franken-foods” that seem to be everywhere and in everything at Halloween – without sacrificing the fun! One of the ways that we celebrate in our home is by doing lots of fun family baking projects. When we cook from scratch, we are able to carefully choose our own ingredients while eliminating many preservatives, artificial flavors and artificial colors. Cooking from scratch is a wonderful way to involve the kids in the whole process of food preparation and appreciation, sharpening math skills, and having quality time together while opening discussions about healthy nutritious choices. Best of all – it’s fun and messy – and what kid doesn’t like that!?
One of my favorite cakes in the whole world is one that my mother-in-law bakes up to complete confection perfection! It is the kind of cake that screams SCRUMPTIOUS and oozes with warm harvest flavors…it is not like any spice cake I have ever had! This spice cake recipe is as easy as it is flavorful - and there is something very special about it in the Fall!
Our family w SGD's Parents - photo courtesy of our M
Autumn Spice Cake
2 cups flour (I use 1 cup whole wheat and 1 cup all purpose flour)
1 & 1/2 cups sugar (this is one ingredient I would love to alter, maple syrup perhaps?)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg (I don’t use this due to nut allergies and am not really sure if this is in the nut family – but the name just scares me. I know – I’m a Betty.)
1/4 tsp. cloves
1/4 tsp. ginger
1 cup milk (I use soymilk and my MIL uses goat milk)
1/4 cup butter/margarine (I use a dairy free butter)
1/4 cup shortening (I use dairy free)
1/2 tsp. vanilla
3 eggs ( I use the Ener-G egg replacer)
Combine first eight ingredients in large mixing bowl. Add milk, margarine, shortening, and vanilla. Beat until combined. Then beat 2 minutes on high speed. Add eggs/egg substitute and beat 2 minutes more. Pour into greased and floured bundt pan and bake at 350 degrees for 30-35 minutes or until cake tester comes out clean. Cool 10 minutes in pan.
Blowing out my candles last year - and no I am not seven!
Icing
2 TBSP margarine/butter
1/2 tsp. maple extract
2 & 1/2 cups powdered sugar
2-4 TBSP water
Combine all ingredients and beat until creamy and smooth. If icing is too thick, add a little more water. If too thin, add a little more sugar.
So go now – warm your bellies with Autumn spices and a warm cup of tea!! Nummay 
Oh my gosh this looks and sounds yummy! No bundt pan in my house though…will have to improvise! Also, I thought each candle represents a decade, no?
WHAAAA! I am so not 70 years old woman! Just wait, someday I will be smiling green wrinkly old woman blowing out my Spice Cake candles
Just before I become parent, I really did not know that little ones love food preparation so much. My kid certainly enjoys it, I feel when grow up will be even far better cook than me.