Frost

Hoyt E. Carrier II | The Grand Rapids PressA pumpkin microwave mug cake cut into thirds and layered with cream cheese frosting.

INGREDIENTS:

• 1 egg
• 1 tablespoon canned pureed pumpkin
• 1 tablespoon vegetable oil
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspon nutmeg
• 1/4 teaspoon ginger
• 4 tablespoons light brown sugar
• 2 tablespoons instant vanilla pudding mix (not prepared)
• 4 tablespoons all-purpose flour

PREPARATION: Lightly coat inside of mug with cooking spray.

In small bowl, beat egg with spoon. Mix in pumpkin, oil and vanilla extract. Add baking powder, cinnamon, nutmeg,ginger, brown sugar, pudding mix and flour. Mix until you’ve removed all the lumps.

Makes 1 serving.

Nutrition information per serving: 629 calories, 10 grams protein, 20 grams fat, 101 grams carbohydrate, 3 grams fiber, 211 milligrams cholesterol, 497 milligrams sodium

Variation: Split in half or thirds and frost with cream cheese frosting or whipped cream.

Hoyt E. Carrier II | The Grand Rapids PressHoney coconut microwave mug cake

INGREDIENTS:

• 1 egg
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 2 tablespoons light brown sugar
• 2 tablespoons instant coconut cream pudding mix (not prepared)
• 4 tablespoons all-purpose flour
• 2 tablespoons dried cranberries

PREPARATION: Lightly coat inside of mug with cooking spray.

In small bowl, beat egg with a spoon. Mix in honey, oil and vanilla extract. Add baking powder, cinnamon, brown sugar, pudding mix, flour and cranberries. Mix until you have removed all the lumps.

Makes 1 serving.

Nutrition information per serving: 811 calories, 10 grams protein, 34 grams fat, 120 grams carbohydrate, 2 grams fiber, 211 milligrams cholesterol, 375 milligrams sodium

Variation: Frost with coconut frosting or split in half and frost individually. Decorate with dried cranberries or shredded coconut.

Courtesy PhotoHoliday eggnog cake with apricot filling

INGREDIENTS:

• 1 package (18.25) yellow or vanilla cake mix, plain or with pudding
• 1 1/4 cups eggnog
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 4 large eggs
• 3 tablespoons bourbon (optional), for brushing the tops of the cake layers

Apricot filling:

• 1 jar (10 ounces) apricot all-fruit spread
  
• 1 tablespoon bourbon or water
  
• Spiced cream cheese frosting:
  
• 4 tablespoons (1/2 stick) butter, at room temperature
  
• 4 ounces reduced-fat cream cheese, at room temperature
  
• 3 1/2 cups confectioners’ sugar, sifted
  
• Heaping 1/4 teaspoon ground nutmeg
  
• 1/4 teaspoon ground cinnamon

PREPARATION: Place rack in center of oven and preheat oven to 350 degrees. Lightly mist three 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour; set pans aside.

Place the cake mix, eggnog, oil, vanilla, nutmeg and the eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase mixer speed to medium and beat for two minutes longer, scraping down the side of the bowl again, if needed. The batter should look well blended. Divide the cake batter evenly among the three prepared cake pans, about 11/2 cups of batter per pan, smoothing the tops with the rubber spatula. Place the pans in the oven. If your oven is not large enough to hold three pans on the center rack, place two pans on that rack and one in the center of the rack above.

Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 18 to 20 minutes. The cake layer on the higher rack may bake faster, so it for doneness first. Transfer to wire racks and let cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. If desired, brush the cakes with the 3 tablespoons of bourbon, using 1 tablespoon for each; set aside to cool, 15 minutes longer.

Meanwhile, make the filling: Place the fruit spread and 1 tablespoon of bourbon or water in a small bowl and stir until well combined.

Make the spiced cream frosting: Place the butter and cream cheese in a medium-size bowl and beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add the confectioners’ sugar, nutmeg and cinnamon and beat with the mixer on low speed until the ingredients are well incorporated and the frosting has a spreading consistency, 1 to 2 minutes.

To assemble cake, transfer one layer, right side up, to a cake plate. Spread half of the filling to the edge of the first layer, about 1/2 heaping cup. Place a second cake layer, right side up, on top of the first and spread the remaining filling over it. Place the third layer on top, right side up, and frost the top and side of cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

Store in a cake saver or loosely covered with waxed paper in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let thaw overnight in the refrigerator before serving.

Make 12 servings.

Nutrition information: 567 calories, 7 grams protein, 20 grams fat, 86 grams carbohydrate, 1 gram fiber, 142 milligrams cholesterol, 425 milligrams sodium