By Tori Avey, The Shiksa in the Kitchen
Go to the recipe.
Autumn is here! I love this time of year. The leaves are changing, the air is crisp, and Thanksgiving is fast approaching. It is most definitely my favorite season… in part, because of pumpkins! I can’t help smiling when I go to the grocery store and see gorgeous orange pumpkins piled high in the produce section. It’s the symbol of the season.
The pumpkin originated in Central America over 7,500 years ago and made its way throughout North America before the arrival of Christopher Columbus in 1492. Native Americans cultivated pumpkins and prized them as a food source; because of their thick and solid flesh, they could easily be stored throughout the winter. Like other forms of squash, pumpkins are easy to grow. They became a favorite with immigrants to the New World, particularly in New England. Pumpkins were prized for their versatility; they were cooked into pies, stews, tarts, soups, and puddings. The flesh could be boiled or roasted, fried or mashed. Pumpkin seeds were dried and salted as a nutritious snack food. In the early 1800’s, decorative pumpkins called jack-o’-lanterns were carved to celebrate the autumn harvest season. In 1819, Washington Irving featured a jack-o’-lantern in his short story The Legend of Sleepy Hollow as the “head” of his Headless Horseman character, which likely led to the jack-o’-lantern’s association with the Halloween holiday. In the mid 1800’s, it became stylish to serve pumpkin pies for the Thanksgiving holiday, a trend that continues to this day. As you can see, pumpkins play a large role in American food history.
I love cooking and baking with pumpkin; the flavor is subtly warm and delicious. Pureed pumpkin adds gorgeous color and moisture to baked goods, and a special essence that just feels like fall. When combined with spices like cinnamon, nutmeg, ginger and cloves, pumpkin takes on a magical quality.
Case in point, my Pumpkin Spice Cake. This delicious loaf cake is the perfect treat for a chilly afternoon. When you bake it, your house will smell like autumn. It’s soft, moist, sweet, and delicious. Try topping a warm slice with salted butter; serve with a hot cup of Zabar’s famous special blend coffee. Heaven!
Tori, as a long time fan of Andrea's great recipes I figured I couldn't resist this pumpkin spice cake of yours. The weather here today in the North Georgia Mountains was rainy and dreary with a cold front moving in. The leaves are in their full fall glory. A perfect day for a treat and I was not disappointed. It was excellent. I always have a supply of Zabar's coffee on hand so I took your suggestion and enjoyed it with this great new recipe. Thank You~! Bill, Blue Ridge, GA.
Posted by: Bill Frazier | October 19, 2011 at 06:20 PM