Cream," Bon Appetit November 1990.
Spiced Pumpkin Pecan Cake w/Ginger Whipped Cream
Makes 12 servings
Nonstick vegetable spray
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 (2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
1/2 cup firmly packed dark brown sugar
4 large eggs, room temperature
1-2/3 cups canned solid pack pumpkin
1/2 cup sour cream
1/4 cup unsulfured molasses
2 tablespoons dark rum
1-1/2 cups chopped toasted pecans (about 6 ounces)
1/2 cup minced crystallized ginger
Powdered sugar
Ginger Whipped Cream (recipe below)
Position rack in lowest third of oven and preheat to 350 Degrees F. Spray 12-cup tube pan with nonstick vegetable oil spray. Generously butter pan (I think this means to spread the spray well).
Dust pan with flour; tap out excess. 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. Add eggs 1 at a time beating well after each addition. Beat in pumpkin, sour cream, molasses and rum. Mix in dry ingredients, pecans and minced crystallized ginger.
Pour batter into prepared pan. Bake until tester inserted near center comes out clean, about 1 hour 15 minutes. 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. Serve with Ginger Whipped Cream.
Ginger Whipped Cream
Makes about 3-1/2 cups
1 cup chilled whipping cream
1/4 cup sour cream
2 tablespoons sugar
1-1/2 tablespoons dark rum
1/4 teaspoon ground ginger
Using electric mixer, beat first 3 ingredients in large bowl to soft peaks. Add rum and ginger and beat until almost stiff. (Can be prepared 5 hours ahead. Cover and refrigerate.)
Recipe of Edena Sheldon
Bon Appetit - November 1990
Page 84
This caught my eye as I was looking at November Issues of Bon Appetit and will try this as soon as colder weather hits.
Enjoy the recipe if you try it!
Spiced Pumpkin Pecan Cake w/Ginger Whipped Cream
Makes 12 servings
Nonstick vegetable spray
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 (2 sticks) unsalted butter, room temperature
1-1/4 cups sugar
1/2 cup firmly packed dark brown sugar
4 large eggs, room temperature
1-2/3 cups canned solid pack pumpkin
1/2 cup sour cream
1/4 cup unsulfured molasses
2 tablespoons dark rum
1-1/2 cups chopped toasted pecans (about 6 ounces)
1/2 cup minced crystallized ginger
Powdered sugar
Ginger Whipped Cream (recipe below)
Position rack in lowest third of oven and preheat to 350 Degrees F. Spray 12-cup tube pan with nonstick vegetable oil spray. Generously butter pan (I think this means to spread the spray well).
Dust pan with flour; tap out excess. 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. Add eggs 1 at a time beating well after each addition. Beat in pumpkin, sour cream, molasses and rum. Mix in dry ingredients, pecans and minced crystallized ginger.
Pour batter into prepared pan. Bake until tester inserted near center comes out clean, about 1 hour 15 minutes. 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. Serve with Ginger Whipped Cream.
Ginger Whipped Cream
Makes about 3-1/2 cups
1 cup chilled whipping cream
1/4 cup sour cream
2 tablespoons sugar
1-1/2 tablespoons dark rum
1/4 teaspoon ground ginger
Using electric mixer, beat first 3 ingredients in large bowl to soft peaks. Add rum and ginger and beat until almost stiff. (Can be prepared 5 hours ahead. Cover and refrigerate.)
Recipe of Edena Sheldon
Bon Appetit - November 1990
Page 84
This caught my eye as I was looking at November Issues of Bon Appetit and will try this as soon as colder weather hits.
Enjoy the recipe if you try it!