I meet a few travelers at a guesthouse in Vík í Mýrdal, the southern-most seaside town in Iceland, and we share a few beers. We go our separate ways the following morning. But last week, I reconnect with one of said travelers because he’s been sent my blog post by a friend. Long-distance friendship with Turkish traveler commences! So thank you, thank you, to all of you who liked, shared and commented on my blog and spread the word to your friends. Your support and goodwill keeps me writing.
A lot of delicious things (food and otherwise) are simmering right now, so I hopefully will have some exciting things to share with you soon. In the meantime, enjoy some outtakes from my trip to Elsewhere and a visit to my parents and pumpkin orchards from this past weekend, and a recipe for ginger molasses pumpkin spice cake that was so ideally suited to these crisp autumn days that I made it twice in one week.
ginger molasses pumpkin spice cake
2.5 cups flour
1/2 t baking soda
1 t baking powder
pinch of salt
2 t ground cinnamon
1 t ground ginger
1/2 t freshly grated nutmeg
1 egg, whisked
1 cup pumpkin puree
1/2 cup dark brown sugar
2 T melted butter
1/4 cup vegetable oil
1/4 cup molasses
1/2 cup buttermilk (I used whey from yogurt-making)
1 T chopped fresh ginger or crystallized ginger
1 t vanilla extract
2 T turbinado sugar
2 T cinnamon
Preheat the oven to 350, and lightly grease a 9″ x 5″ bread pan.
Mix all the dried ingredients together.
In a separate bowl, mix all the wet ingredients together.
Fold the dry ingredients into the wet, being careful not to overmix. Pour into the greased pan. Combine the turbinado sugar with extra cinnamon to make cinnamon sugar, and sprinkle on top of the cake. Bake for 40-60 minutes (my oven took longer) until a toothpick comes out clean. Let cool on a wire rack.
** Added bonus: add chocolate chips to the batter.