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Please Fave the original Here

And a superb cake from !

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As the long summer lingers in the air like the heat of some distant, desert world, the kitchens of Full Moon Cuisine took a break to sample some Water of Life and had quite the vision. A vision of orange, of leaves and of fall. And what would bring these things together better than a pumpkin cake? "But just a regular pumpkin cake", you ask? Slow your roll there, Muad'Dib. The kitchens decided that this cake must let the spice flow... all of the pumpkin spice. So we sent our harvesters out to gather the flavors of fall and bring them together in a recipe that will definitely make the sleeper awaken... for dessert! And what's best? You don't need a Mentat's knowledge and skill to put together this cake.

Here's what you'll need:

- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- Pinch of salt
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup granulated sugar
- 1 cup light brown sugar (packed)
- 1 15 oz can of pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 tsp vanilla

To begin, preheat your oven to 350°F. In a large bowl, mix together your dry ingredients (the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, nutmeg and salt), mixing together and set aside. Next, in the bowl of a stand mixer (or another large bowl), whisk together the oil and both white and light brown sugars. Following this, add in the eggs one at a time, followed by the vanilla and pumpkin. On a low speed, add in the dry ingredients and mix until just combined (I tend to finish with a hand whisk). You don't want to overmix. Overmixing is the little death that leads to total oblivion.

Pour into two 9" cake pans, sprayed and lined with parchment paper. Park them in your Arakeen desert of an oven and let them cook for 25-30 minutes, checking at 25 minutes with a toothpick and then every minute until they are done and the toothpick comes out clean. Allow to cool completely on wire racks.

While your cakes are cooling, a proper cake deserves a proper frosting, one fit for a Duke even. But how can we let the spice flow into a frosting? By taking a classic and giving it a Fremen twist.

Here's what you'll need:

- 8 oz cream cheese
- 1/2 cup butter (1 stick at room temperature)
- 3 cups' confectioners' sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- Pinch of salt

In the bowl of your mixer, combine the butter and cream cheese on a high speed for 2 minutes, stopping every now and again to scrape down the sides of the bowl with a spatula. Next, with the mixer on a low speed, add in the vanilla, salt and powdered sugar (in small batches) and mix to combine for another 2 minutes. Afterward, sprinkle in the 1/2 tsp of cinnamon and give another few seconds of mixing.

Next, place one of your cooled cakes on your platter/cake stand and add frosting to the top, spreading it to the edges with an offset spatula. Invert your other cake on top to give a flatter surface on top and proceed to frost the rest of the cake. The brown flecks of cinnamon will help give an attractive look to the cake as will the aroma of all the spice you've used. You'll swear your eyes will be turning blue by the end of the course!

For the glory of the Landsraad and the Great Houses, great cakes must be produced. And with a cake this easy and delicious to make, your diners will truly feel like royalty. And with all the flavors of fall baked into one cake, it won't matter how hot it is outside, as the warmth the cake will produce will send everyone into a fall state of mind. Just remember, the slow knife penetrates the cake, so be careful slicing. To make sure the Spacer Guild and the Bene Gesserit won't have anything to complain about the kitchen will be staying open late tonight. Care to place an order?

Want to know what the 2021 Cake Challenge is all about? Check out my journal on the subject and maybe submit a suggestion for a future recipe the Cake Challenge is on!