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Autumn brings a bumper crop of pumpkin treats Chef’s Corner RUTH CORCORAN Cork Bar & Restaurant

Ruth Corcoran prepared this Pumpkin Cake with Maple Glaze at Cork Bar & Restaurant in Wilkes-Barre.

DON CAREY photos/THE TIMES LEADER

The Cork Pumpkin Pie Martini is another way to celebrate fall.

Nothing says fall like pumpkin, especially here in Northeastern Pennsylvania. This time of year, I use pumpkin in recipes for everything from bisque to pasta and an array of wonderful desserts and drinks.

I hope you will enjoy this wonderful pumpkin Bundt cake and pumpkin pie martini as much as we do!

PUMPKIN CAKE WITH MAPLE GLAZE

Cake:

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1 cup granulated sugar

3/4 cup brown sugar, firmly packed

8 ounces butter, softened

5 eggs

1 1/2 teaspoons vanilla

15-ounce can solid pack pumpkin

Maple Glaze:

4 tablespoons pure maple syrup

4 tablespoons butter

1/2 cup powdered sugar

3 tablespoons heavy cream

Sprinkling of cinnamon and nutmeg

* chopped pecans or walnuts

Heat oven to 325 degrees. Grease and flour a Bundt pan.

In a medium bowl, combine flour, baking powder, soda, salt and spices for cake and set aside.

In a separate bowl, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, with an electric mixer, beating well after each addition.

Beat in pumpkin and vanilla, then slowly beat in dry ingredients. Continue mixing on medium speed until smooth and well-blended.

Spoon into prepared Bundt pan and bake for 55 to 60 minutes or until a wooden toothpick comes out clean when inserted in center.

Cool for 15 minutes in the pan on a rack before inverting onto a serving plate to cool completely. Glaze with maple glaze when cooled.

Maple Glaze:

In a small saucepan, combine the maple syrup, butter and cream; bring to a boil. Continue to boil for 1 minute.

Remove from heat and sift the powdered sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until slightly thickened. Drizzle over the cooled cake and sprinkle with a dusting of cinnamon and nutmeg.

* You can sprinkle with chopped nuts while glaze is still wet if not serving to anyone with nut allergies.

PUMPKIN PIE MARTINI BY CORK

1 shot

Pumpkin-Infused Vodka

1/2 shot vanilla vodka

1 shot Bailey’s Irish Cream

1/2 shot Goldschlager

1/4 cup heavy cream or milk

1 teaspoon pumpkin pie filling

Shake all ingredients in a cocktail shaker with ice until well blended.

Pour into a chilled martini glass. Top with whipped cream and a sprinkling of nutmeg.

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