All Hallows' Eve Coffin Cake

All Hallows' Eve Coffin Cake



This cake took some time so start early in the day or very late to finish the next day.



Shopping List:

170 gr butter, softened
300 gr sugar
3 eggs
2 apples peeled and chopped fine. Or use canned pumpkin (1 and 1/2 cups) if possible
1 and 1/2 teaspoon vanilla extract
375 gr plain flour
1 and 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
235 ml  of buttermilk


For the frosting and filling:

225 gr cream cheese or mascarpone
115 gr butter, softened
420 gr icing sugar
2 to 3 tablespoons of maple syrup
115 gr double cream or whipped cream
20 crushed digestive biscuits mixed with 2 teaspoons ground ginger
or gingersnap cookies. (use your rolling pin by gently rolling over the biscuits in a plastic bag)


* Grease or spray and line your cake tin. 13. in x 9. in.  Preheat your oven to 175C.

* Cream the butter and the sugar together in a large bowl until well combined and fluffy. Add the eggs, one by one, beating the mixture well after each egg put in. Beat in the apples or pumkin if you were able to get it, plus the vanilla extract.

* Combine the flour, cinnamon, baking powder and bicarbonate of soda, nutmeg, salt, ginger and cloves. Now add this mixture together with the buttermilk but alternate. Make sure it is all well combined by beating after each addition.

*Fill your tin with the batter and bake it in your preheated oven for 45-55 minutes or until your cake tester comes out clean. Let it cool in the tin for about 5 minutes then turn out onto your wire rack.

*For the frosting: Beat the cream cheese and the butter until smooth. Add the icing sugar and enough maple to get a nice spreading consistency.

* For the filling: Beat 100 gr of the frosting you just made with the double cream until soft peaks form.

* Cut the cake into a coffin shape. Now cut the cake horizontally into two layers. Spread the bottom layer with the filling. Put the top layer back.

* Put 2 tablespoons of frosting in a small plastic bag for writing. Frost the cake with the remaining frosting. Douse in the biscuit crumbs. Cut a little corner out of the plastic bag with some of the frosting in it and write RIP onto your cake (coffin). You can keep it in your fridge.

* It's a big cake so many people can enjoy it : about 15-20 odd

 

"Happy Halloween"