Spice up the cake

Published 9:13 am Thursday, October 3, 2013

JEANERETTE — Fall marks the official start of the holiday baking season and there is no better way to kick off the season than being surrounded by the aromas of cinnamon, cloves and nutmeg of freshly baked spiced cakes and sweet breads.

Whether it’s baked in mini loaf pans or the iconic shaped bundt pan, the spiced treats can be the perfect end to any meal or can be enjoyed with a cup of coffee, tea or glass of ice cold milk for a leasiurely mid-morning or afternoon snack.

Pairing the spices with fresh produce captures the scents and flavors of the season.

Debbie Turchianao of Jeanerette, and her mother, Jane Powers, of Baldwin take advantage of the seasonal produce to add fresh fruit and vegetables to their spiced cakes and sweet breads. The varieties are endless ranging from sweet potato, banana, nuts, pumpkin, blueberry, perssimon zucchini, pomegranite, squash, apple, cranberry or pears, Turchianao.

Each week the mother-daughter baking team bake a variety of cakes and sweet breads to sell at area farmer’s markets or festivals. Turchianao and Powers were busy this week baking sweet treats for the Harvest Moon Festival in Franklin and the Delcambre Farmer’s Market that will be held Saturday.

“There is nothing like the smell of a spiced cake or sweet bread baking in the oven. We like to add fresh fruits and vegetables to the cakes and breads. There is plenty of fresh produce available year round,” said Turchianao

Turchicnao said, the recipes and types of spices used are so varied that there is a cake or sweet bread to appeal to all taste buds.

“Every spiced bread recipe is different, but the common thread is cinnamon, which is healthy. It is not just a matter of changing the type of fruit that is added to it,” she said.

Baked in a mini loaf pan or bundt pan, Turchicnao said spiced cakes and sweet breads wrapped individually make an excellent dessert to bring for a social gathering, pot luck dinner, holiday celebrations or for an appreciation or hostess gift.

“Combining two or three different types of breads makes a terrific gift,” she said.

The spiced cake also can serve as a building block for other desserts such as a trifle, sundae or plated with a topping of fresh fruit and a dab of whipped cream.

Turchicnao suggested baking a few extra loaf cakes and storing a few in the freezer for an impromptu gift or to serve at breakfast.

Turchicinao, who comes from a family of bakers, said baking can be fun and provide an opportunity to spend some quality time with a family member.