Pumpkin Pecan Cake
Source of Recipe
RC
List of Ingredients
CAKE:
2 3/4 cups all-purpose flour
1/2 cup finely chopped toasted pecans*
1 T gorund cinnamon
2 tsps baking powder
2 tsps ground ginger
3/4 tsp ground cloves
1/2 tsp finely ground pepper
1/2 tsp salt
2 1/4 cups packed brown sugar
1 cup light olive oil
4 eggs
1 (15 oz) can pure pumpkin
2 tsps grated orange peel
FROSTING:
1/4 cup unsalted butter
1/2 cup packed brown sugar
3 T milk
1 1/4 to 1 1/2 cups powdered sugar, sifted
Recipe
Heat oven to 325. Grease 12-cup Bundt pan with shortening.
In medium bowl, whisk flour, pecans, cinnamon, baking powder, ginger, cloves, pepper and salt to distribute all ingredients evenly.
In large bowl, beat 2 1/4 cups brown sugar and oil at low speed until well mixed. Add eggs one at a time, beating well after each addition.
Add pumpkin and orange peel; beat at low speed until blended. With mixer on low, slowly add flour mixture, beating just until incorporated. Spoon batter into Bundt pan.
Bake 60 to 65 minutes or until skewer inserted in center of cake comes out clean. Cool on wire rack 15 minutes; invert onto wire rack. Remove from pan; cool completely before placing on serving plate.
Meanwhile, melt butter in medium saucepan over medium heat. Stir in 1/2 cup brown sugar; bring to a full boil.
Whisk in milk until smooth. Remove from heat; whisk in 1 1/4 cups of the powdered sugar until smooth and of glaze consistency. Add additional 1/4 cup powdered sugar, if necessary. Place in container with pouring spout. Immediately pour over cooled cake. Frosting sets up almost immediately, so slowly pour frosting over cake in one motion.** For a smooth look, do not go back over frosting with spoon or spatula.
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