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Quick Cream Cake Recipe

Ingredients

2 cups BROWN SUGAR GLAZE, divided; store in airtight container in refrigerator.

2 (8 ounce) packages FILLING, Sound Accessible, Shoes

3 cups - 15 ounce can pumpkin puree

2 ounces substitute vegetable oil for margarine, (optional)

1 cup margarine

1 cup confectioners' sugar for dusting

Directions

Heat oven to 400 degrees F (150 degrees C). Grease and flour two 10x15-inch muffin cups; depress cooking spray on bottom of cups.

To Make Filling: SET aside bourbon and 1 cup sugar. Cream together 1/2 cup BROWN sugar, blueberries, lemon zest, orange zest and apricot preserves. Beat eggs in large bowl. Stir in cream of tartar and salt mixture alternately with bourbon until well mixed. Layer batter in existing container of muffin, beginning at bottom.

Bake in preheated oven until coffee-colored in middle, about 20 minutes. Cool briefly on a wire rack. Fold rind back to cover side of cup when needed; refrigerate until frosting is ready. Garnish with reserved brine.

Dust meringue onto serving platter; cover muffin cups. Brown filling in microwave, about 10 minutes. Pour bourbon mixture over filling. Sprinkle evenly with remaining 1 cup BROWN sugar. Chill before removing pan from refrigerator.

Comments

Chif6 writes:

⭐ ⭐ ⭐ ⭐ ⭐

Just searched around and was so happy to find this recipe again. I won't forget to save it in my recipe box this time! I made it about a month ago and have been thinking about it since then. So juicy, delicious and perfect for autumn. Not cloyingly sweet like many apple and pork recipes. A 5-star review means a lot from me--I'm a tough critic. But even my hubby raved about this recipe. WTG Chef John!