When money and time permit, I love to go to the theatre. Plays, musicals, opera - you name it, I'll watch it.
Since landing back in Brizvegas, I have been to a couple of plays at La Boite Theatre in Kelvin Grove. An unexpected joy of attending these plays for the Saturday matinee session is that I discovered the fresh food markets at Kelvin Grove. These markets are not on a large scale, and are by no means fancy - the varieties of fruit and veg on offer are often not stated, and sometimes there are no labels at all for the produce. However, there is a wide variety, and the prices are so much cheaper than the supermarket, so I happily took a bag along to the next play I attended to load up on fresh fruit and veg.
Since my excursion to the Kelvin Grove markets, I have had a piece of pumpkin living in my fridge which was starting to go past its prime. Not wanting to waste it, I thought it was the perfect excuse to make a cake that has been on my mind for a long time - Dorie's All-in-One Holiday Bundt Cake from Baking - From My Home to Yours. This is a pretty amazing cake, as not only does it contain pumpkin, but also apple, cranberries and pecans - it's a health food bar in a cake! The pumpkin and apple make the cake deliciously moist, while the cranberries and pecans add texture and taste. In Australia, canned pumpkin does not, to my knowledge, exist, so I simply used mashed pumpkin.
I thought that the cake was perfect without the maple syrup icing, so I just sprinkled it with icing sugar, but if you made the icing, this would be perfect for the traditional Thanksgiving Celebration in the US.
I loved this cake, and would happily make it again - look at the fabulous golden colour:
If you would like the recipe, you can buy Dorie's book (it's wonderful and you will not regret it) , or you can find the recipe online at a number of blogs, including here. If you like spicy pumpkin cakes, then this is the cake for you.