To celebrate this, I set this month's Baking With Spirit as autumnal. There were some great entries this month, so let's jump into the round up:
Laura is miles ahead of my thought process and has already made suet free Whisky Christmas Mincemeat at I'd Much Rather Bake Than.... I'd happily eat a mince pie made with this, and I bet the whisky imparts great flavour. Laura reasons that this is autumnal because it's what she makes in the autumn, and that logic works for me!
If you were hoping for something a little more Halloween-centric, fear not: Choclette has just the thing. She has long avoided this type of thing because it's an Americanised version of All Hallow's Eve, but this year she's embracing tradition with this Chocolate Pecan Pumpkin Cake at Chocolate Log Blog. Whatever the theme, that flavour combination sounds A-Ok to me, especially since it's combined with a rum icing.
I made this Rioja Chocolate Cake because I thought wine and chocolate would make a good flavour combination. I was right! I reasoned that this was autumnal because it epitomises the darkness of this time of year (hey, I said I was flexible on logic here) with its moist and dark crumb.
Special mention goes to Craig at The Usual Saucepans for his valiant effort to enter the challenge. His peanut butter fudge sounds like it was worth the pain of the failed half of his batch, however.
If you're interested in hosting the challenge some time, get in touch and we'll sort something out! I'll post the next instalment of the Baking With Spirit challenge on Saturday.