Autumn Birthday Cake

The fact that my birthday is the last day of summer/first day of fall actually has more to do with the name of this recipe than the color scheme does. Chocolate and orange just happen to be one of my favorite flavor combinations. I’ve also been blessed with a contrary gene. As much as I enjoy apples, it seems like everyone has apple recipes at this time of the year. So of course I had to do something different.

There is a nostalgic element in the cake itself. Chocolate raisin cake is one of my dad’s favorites. (Usually a 9” x 13” sheet cake with chocolate frosting or icing.) It was often made by my grandmother, and one of my aunts still makes it occasionally. Since my family lives four states away, when I do see them, it’s often in the summer. I haven’t spent my birthday with them in many years. Tweaking and enjoying a family favorite was the next best thing.

Here’s something for you to consider before starting this recipe. This version is large enough to make a 3 layer cake. I decided to make cupcakes instead, so I could easily share with my older daughter and the veterinary clinic she works at. When you reach a certain age how much birthday cake do you need, really? Besides, we’ve been taking our pets to her boss for several years. They always get good, reasonably priced care there. I couldn’t think of anyone more deserving of some birthday cake. Feel free to bake this in the format that suits your needs the best.

Cake

1 c. Raisins

½ c. Triple Sec

4 oz. Baking Chocolate Bar (I used Ghirardelli 100% Cacao)

1 tsp. Instant Espresso Powder (to intensify chocolate flavor)

½ c. Butter

2 ½ c. All-purpose Flour

1 ½ c. Sugar (I used Coconut and Cane)

1 ½ tsp. Baking Soda

¼ tsp. Salt

1 ¼ c. Buttermilk

3 eggs

1 ½ tsp. Vanilla Extract

1 tbsp. Orange Zest

At least 1 hour before, and as much as one day, put the raisins in a small container and pour in the Triple Sec. Cover with a lid if doing a day before. Pre-heat oven to 350°. Melt butter, baking chocolate and espresso powder together and allow to cool a bit while combining the remaining ingredients. This cake is forgiving enough that you can put everything into one bowl and let a mixer do the rest. But it doesn’t hurt anything to stir the dry ingredients together before adding the wet. Add the chocolate and raisins, along with any liquid that hasn’t been absorbed by the fruit.

Baking time will be determined by the pans used. Standard-size cupcakes should be checked in 20 minutes. If still wet in the middle after tested with a tooth-pick, add another 5 minutes until done. Layer cakes will take 30-35 minutes. Start checking a sheet cake in 40-45 minutes.

Frosting

½ c. Butter, softened

4 ½ c. Sifted Powdered Sugar

1 tbsp. Orange Zest

4-5 tbsp. Orange Juice

Combine the frosting ingredients. If it seems a little dry, a small amount of Triple Sec can be used to reach spreadable consistency. Start with 1 tbsp. or less. Apply to cake when it has completely cooled.

The Project Queen