Miss Polly’s Pumpkin Patch Cranberry Walnut Cakes

Soon these fantastic silicone molds from Fresh Ware are going to be filled with a wonderful batter with pumpkin puree making the cakes moist, Sweet Quick Bread Mix making it easy, and, thanks to my dear friend Leo who gave me  some dried cranberries and walnuts which will add adding a slightly tart sweetness and a nutty crunch.


Three and a half cups sweet quick bread mix*

1/3 cup olive oil or canola oil

1 cup mashed pumpkin

2 eggs beaten or 1/2 cup egg substitute

One half cup of Dannon vanilla yogurt

 1 teaspoon ground cinnamon

What happens when freshly grated  nutmeg

1/2 cup chopped walnuts or pecans

1/2 cup dried cranberries or raisins if you like

1/2 teaspoon pure vanilla extract. I used Watkins pure Madagascar vanilla extract

Mix all the liquid ingredients together in your KitchenAid mixer for in a large bowl with a wooden spoon or sturdy rubber spatula. Gradually add in there sweet quick bread mix, stirring thoroughly and then add in the cranberries and walnuts last. 

Mix thoroughly and then spray non-stick spray in  some muffin pans. I use silicone pans from fresh where and I absolutely love it because nothing sticks in them once you spray very lightly with vegetable oil spray.

I portioned out the batter in the muffin cups by using a stainless steel scoop. There’s no better way of doing it.

 I also don’t get better smeared all over the pan. 

Pre-heat your oven to 350 degrees or use your convection oven and you’ll have to judge the amount of time that you make these, depending on if you use a convection oven or conventional oven.

I baked mind about 35 minutes at 350 degrees in my Cuisinart convection oven, with a convection oven turned on. 

I can bake conventional style or convection oven in my new Cuisinart oven. Just look for the oven door and when they look like they’re brown on top then test with a toothpick common if they testclear I know better sticking to the tooth pick,  then they are done.

Enjoy plain or iced or dusted with powdered sugar and cinnamon.

Easy vanilla glaze- Take one cup of confectioner’s sugar and add one or two tablespoons of evaporated milk to it plus 1/2 teaspoon to 1 teaspoon pure vanilla and then mix until well combined. Drizzle on the cakes with a piping tube or you can put the icing in a quart size Ziploc bag and then cut off the edge and then squirt it out onto the cakes in an artful manner.

ALL Recipes and photos by Paulette Motzko

November 14th-15th, 2016

November 18th, 2016

Pumpkin Patch Snack Cake shaped like a sunflower decorated with colored sugars after removing from the silicone pan. The steam makes the sugar stick.

You can make up the batter and then just bake up what you want and then freeze the rest of the batter in a freezer bag or container. Then, when you want a bake again, simply just take out the container or freezer bag  about an hour or two before you’re going to bake and the make some lovin’ from your oven! Sorry Pillsbury!
Polly Motzko

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