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Jack-O'-Lantern Cake















Trans-fat Free


1 ½ cup cake flour
2 ½ teaspoons baking powder
teaspoon salt
½ cup butter
at room temp
1 cup sugar
3 each egg yolks
at room temperature, well beaten
1 teaspoon lemon zest
¾ cups milk
Cake covering
5 cups powdered sugar
2 each egg whites
2 tablespoons liquid glucose
1 x food coloring
orange and black


  1. Preheat the oven to 375℉ (190℃). Line an 8-inch round pan with wax paper and grease.

  2. Sift together the flour, baking powder, and salt. Set aside.

  3. With an electric mixer, cream the butter and sugar until light and fluffy. Gradually beat in the egg yolks, then add the lemon rind. Fold in the flour mixture in 3 batches, alternating with the milk.

  4. Spoon the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 35 minutes. Let stand 5 minutes, then unmold and transfer to a rack.

  5. For the covering, sift 4½ cups of the confectioners' sugar into a bowl. Make a well in the center, add 1 egg white, the glucose, and orange food coloring. Stir until a dough forms.

  6. Transfer to a work surface dusted with confectioners' sugar and knead briefly.

  7. Roll out the cake covering to a sheet about ⅛ inch thick.

  8. Gently place the sheet on top of the cooled cake and smooth the sides. Trim the excess and reserve.

  9. From the trimmings cut shapes for the lid. Tint the remaining cake covering trimmings with black food coloring. Roll out thinly and cut shapes for the face.

  10. Brush the undersides with water and arrange the face and lid on the cake.

  11. Place 1 tablespoon of the remaining egg white in a bowl and stir in enough confectioners' sugar to make a thick frosting. Tint with black food coloring, fill a paper piping bag and pipe the outline of the lid.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 327g (11.5 oz)
Amount per Serving
Calories 118919% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 260mg 11%
Total Carbohydrate 81g 81%
Dietary Fiber 1g 4%
Sugars g
Protein 12g
Vitamin A 16% Vitamin C 1%
Calcium 12% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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