It’s that time of year when pretty much everything you eat has some kind of pumpkin spice in. However, if you’re already bored of PSLs, then maybe you want to up your game with this easy pumpkin cake recipe. It takes just 15 minutes to prep, for a total cooking time of one hour and 45 minutes. Let’s get baking!
First up, preheat your oven to 350° before lining a 9 by 13-inch baking pan with a bit of parchment and some cooking spray. Next up, you’ll want to mix the following ingredients together in a medium bowl: 2 cups of all-purpose flour, 2 teaspoons of cinnamon, 1 teaspoon kosher salt, 1 teaspoon baking powder, half a teaspoon of baking soda, and then a quarter teaspoon of nutmeg and ginger.
In another bowl, beat together a stick of softened butter, half a cup of granulated sugar, and one cup of brown sugar. Once it’s fluffy, slowly add four eggs (one at a time) ensuring you beat them together well each time. Add one teaspoon of pure vanilla extract and a 15-oz can of pumpkin puree before adding the dry ingredients. Mix well to combine everything.
Now, pour your batter into your baking pan and smooth over the top. You’ll want to bake for about 30 minutes or until a toothpick in the middle comes out clean. Let it cool completely before topping with your favorite frosting. We like combining an 8-oz block of softened cream cheese, four tablespoons of softened butter, two cups of powdered sugar, a teaspoon of vanilla extract, and a pinch of kosher salt for a delicious cream cheese frosting!
And there we have it! This easy pumpkin cake recipe really is a showstopper, people won’t believe how quick it was to put together. It’s also ideal for the Thanksgiving table!
Saudi Arabia is not just a country rich in oil and gas reserves. Its wealth spans its diverse and incredibly scrumptious cuisine as well. One of its most prominent dishes is known as the Al Kabsa, a spicy, flavorful meal made with rice and chicken or lamb that will pamper your senses with each bite. Here’s how to make it yourself!
Al Kabsa Ingredients
For the Dish
- 3 lbs chicken cut into 8-10 pieces
- ¼ cup butter
- 1 large onion finely chopped
- ¼ cup tomato puree
- 6 garlic cloves minced
- 3 carrots grated
- 14 ounces canned chopped tomatoes with liquid (or fresh)
- 2 whole cloves
- ¼ teaspoon grated nutmeg
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 chicken stock cube
- 4 cups hot water
- 2 ¼ cups basmati rice don’t rinse or soak this
- ¼ cup slivered almonds toasted
- ¼ cup raisins
- salt and freshly ground black pepper to taste
For the Kabsa Spice Mix
- ¼ teaspoon ground green cardamoms
- ½ teaspoon saffron
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground dried limes
How to Make Al Kabsa
Grab a large stockpot or dutch oven and melt the butter in it. Then, add the onion, garlic, and chicken pieces, and sauté until the meat is browned and the onion is tender.
Add the tomato puree, stir in nicely, and let it simmer over low heat for a few minutes. Then, add the carrots, cloves, tomatoes, salt, pepper, and all the spices, including the kabsa spice mix. Cook for a couple of minutes.
Add the chicken stock cube and the water. Bring to a boil and then reduce the heat and cover with a lid. Let it simmer over low heat for about half an hour.
Carefully stir in the rice and cover again. Let it simmer for another 35 to 40 minutes. Add the raisins in the last 10 minutes and continue to cook until the rice is tender and ready.
Serve the Al Kabsa by placing the rice at the bottom and topping it with the chicken. Garnish with almonds or cashews. Enjoy it straight away with a hot sauce called ‘Shattah.’