Today’s Cake – Pumpkin, Sage and Brown Butter Cake

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We’ve been so busy the last few weekends, its been nice to stay home and potter in the kitchen. This recipe is from Martha Stewart’s upcoming “Cakes” book, which is going to be released in a week or so. They had three of the recipes available for download on Amazon, and this one piqued my interest. I used Jap Pumpkin. The result surprised me, it’s a really great cake! Looking forward to seeing what’s in the rest of her book when it arrives on my doorstep.

Ingredients
175g unsalted butter, plus extra for greasing cake tin
1 2/3 cups plain flour, plus extra for dusting
1/4 cup fresh sage, cut into thin strips
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup pumpkin puree
1 cup packed light brown sugar
2 large eggs

Making it
1. Preheat oven to 180 degrees. Butter a loaf pan and dust with dust with flour, tapping out excess.
2. Melt butter in a saucepan over medium-low heat. Add sage strips; cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl; let cool slightly.
2. Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. In a another bowl, whisk together pumpkin, brown sugar, eggs, and sage-
butter mixture. Add flour mixture; whisk until incorporated.
3. Pour mixture into pan and bake for about 40 minutes. Once removed from oven, leave in tin for 15 minutes then transfer to a wire rack to cool completely.

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