Pumpkin Pecan Cake With Ginger Whipped Cream
Pumpkin Pecan Cake With Ginger Whipped Cream
3 recipe photos
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Chef's Note
“I made this for Thanksgiving and it was a big hit! This cake is almost like gingerbread, with a firm texture and so fragrant; but the pumpkin flavor definitely comes through! This recipe is from Bon Appetit Magazine, November, 1990. It indicates 12 servings, but you can easily cut 16 - 18 slices. This cake is large, and you can freeze leftover slices. Allow yourself about 50 minutes to an hour for prep time.”
READY IN:1hr 50mins |
SERVES:16-18 |
UNITS:US |
|
Ingredients Nutrition
spiced cake
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1 cup unsalted butter (2 Sticks)
- 1 1⁄4 cups sugar
- 1⁄2 cup dark brown sugar, Firmly Packed
- 4 large eggs, Room Temperature
- 1 2⁄3 cups solid-pack canned pumpkin
- 1⁄2 cup sour cream
- 1⁄4 cup unsulphured molasses
- 2 tablespoons dark rum
- 1 1⁄2 cups pecans, Coarsely Chopped and Toasted (about 6 ounces)
- 1⁄2 cup crystallized ginger, minced (I purchase crystallized ginger at our local food co-op.)
- powdered sugar
ginger whipped cream
- 1 cup chilled whipping cream
- 1⁄4 cup sour cream
- 2 tablespoons sugar
- 1 1⁄2 tablespoons dark rum
- 1⁄4 teaspoon ground ginger
Directions
- You will need: Non-stick Vegetable Oil Spray, about a tablespoon of butter, a 12-Cup Bundt/Tube Pan, and an Electric Mixer with 4-Quart Bowl.
- Position rack in lowest third of oven and preheat to 350 degrees. Spray 12-cup tube pan with nonstick vegetable oil spray. Generously butter pan. Dust pan with flour; tap out excess.
- For the SPICED CAKE, mix 3 1/2 cups flour, baking soda, baking powder, salt and spices in medium bowl.
- Using electric mixer, cream butter with both sugars in large bowl until very light and fluffy. (I used my electric stand mixer with a 4-quart glass bowl).
- Add eggs, one at a time, beating well after each addition.
- Beat in pumpkin, sour cream, molasses and rum.
- Mix in dry ingredients, toasted pecans and minced crystallized ginger. (I added the pecans at the very end, hand-stirring them in.).
- Pour batter into prepared pan, gently spreading evenly towards sides and around center. Batter will be thick.
- Bake until tester inserted near center of cake comes out clean, about 50 minutes to 1 hour.
- Cool cake 15 minutes in pan on rack. Turn cake out onto rack and cool completely. Can be prepared 8 hours ahead. (Cover tightly with plastic wrap and let stand at room temperature.).
- Sift powdered sugar over top of cake. Serve with Ginger Whipped Cream.
- For the GINGER WHIPPED CREAM, use electric mixer, beat whipping cream, sour cream and 2 tablespoons sugar in large bowl to soft peaks.
- Add rum and ground ginger and beat until almost stiff. (Can be prepared 5 hours ahead. Cover and refrigerate.).
- Hint #1: Toasting Nuts: I used a non-stick skillet. Turn on heat medium-high until pan is hot. Spread chopped pecans in single layer in pan and heat until their fragrance releases and they start to turn golden and brown, about 3 to 4 minutes. Keep an eye on them so they don’t burn.
Pumpkin Pecan Cake With Ginger Whipped Cream