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Orange-glazed pumpkin cake




Source of Recipe


published in Chatelaine's 10/2001 issue


List of Ingredients




Cake 2-1/4 cups (550 mL) all-purpose flour
1-1/2 tsp (7 mL) baking powder
3/4 tsp (4 mL) baking soda
1 tsp (5 mL) cinnamon
1/2 tsp (5 mL) each of ground ginger, nutmeg, allspice and salt
1/2 cup (125 mL) butter, at room temperature
1 cup (250 mL) brown sugar
1/4 cup (50 mL) orange juice
2 eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) canned pumpkin purée (not pie filling)
1/2 cup (125 mL) chopped walnuts or pecans (optional)
1/2 cup (125 mL) chopped candied or crystallized ginger

Glaze 1-1/4 cups (300 mL) sifted icing sugar
2 tsp (10 mL) finely grated orange peel
2 tbsp (30 mL) orange juice


Recipe



1. Preheat oven to 350F (180C). Butter or coat with cooking spray a 9x13-inch (3-L) baking pan. In a medium-size bowl, stir flour with baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt. Set aside. In a large bowl, using an electric mixer, beat butter with brown sugar until creamy. Beat in juice, eggs, vanilla and pumpkin until blended. Gradually beat in flour mixture, mixing just until smooth, about 2 minutes. Stir in nuts, if using, and candied ginger. Scrape batter into pan and smooth surface. Bake in centre of 350F (180C) oven until sides of cake pull away from pan and a cake tester inserted in centre of cake comes out clean, from 30 to 35 minutes. Meanwhile, for glaze, stir icing sugar with peel in a small bowl. Gradually stir in juice until it's a spreading consistency. Add glaze while cake is warm. To serve cake in pan, spoon glaze down centre of cake and gently spread to cover. Or cool cake in pan for 10 minutes. Turn out of pan. Turn top-side up on a cooling rack. Spoon glaze down centre of cake and spread. When glaze has set, cut into squares or bars and serve. Refrigerated, cake will keep for at least 1 week and freezes well.


Nutrients per square
2.6 g protein , 5.9 g fat , 38.2 g carbohydrates , .8 g fibre , 2.4 mg iron , 46 mg calcium , 212 calories , 201 mg sodium


Chatelaine tip



For an even distribution of nuts and ginger, remove 2 tbsp (30 mL) flour mixture and toss with candied ginger and nuts before adding to cake.