Raccoon and Lobster

Anybody want to come over for some cake?
Recipe below the jump…

The pumpkin and yogurt act as digestive aids to help prevent stomach upset. If you tend to lick your fingers of icing when making cakes, you may want to avoid that today.

Anchovy and Pumpkin Cake

½ cup sourdough starter, fed and “rested”
½ cup milk
1 cup flour
½ cup sugar
4 tablespoons vegetable oil
½ teaspoon baking soda
anchovy oil from a can of anchovies
2 heaping spoonfuls of canned pumpkin
2 large eggs

Combine starter, milk and flour and let rest 2-3 hours until just bubbling. In second bowl, combine remaining ingredients, beating well after each egg. Gently add starter mixture, taking care not to fold too much to deter gluten production. Pour into greased 9″ cake round and bake at 350ºF for 30-40 minutes until a toothpick/butterknife/cake tester comes out clean.

Sardine and Yogurt Frosting

2 cans of sardines
16 oz of plain yogurt

Combine in mixer. If mixing by hand, use fork to mash sardines up into paste beforehand. Chill before applying to cooled cake.

Optional: apply chopped up bacon strips to finished cake.