Pumpkin Cake Recipe for the Holidays

Here is my most recent entry from my blog, "Baker's Hours" at bakershours.com.

We are officially in November which means that I can officially offer you my seasons greetings. One of my favorite things about the holidays are the smells. In my opinion, the holiday season by far has the best smells of any time of the year. Spices like Cinnamon, Ginger, Nutmeg, and Cloves permeate every bake shop at this time of the year. Ever since I took my first baking class, the smell of "holiday spices" was my first indicator that the holiday season had begun.

Not wanting to miss the opportunity to get the season started, I ordered a case of Pumpkin on Oct. 31, and baked my first batch of Pumpkin cake on November 1st. I opened the oven, and that spiced smell blew into my face. The holidays are here, and to commemorate the start of the holidays, I've decided to share my pumpkin cake recipe.

Pumpkin Cake: Yield - 2 10" cakes

10 each Whole Eggs
2 # 8 oz. Granulated Sugar
1 # 4 oz. Cake Flour
1 1/2 T + 1 1/2 tsp. Salt
1 1/2 T + 1 1/2 tsp. Baking Soda
1 1/2 T + 1 1/2 tsp. Cinnamon
1 tsp. All Spice
1/2 tsp Ginger
1 Cup Macadamia Nuts
2 1/2 Cups Oil
5 Cups Canned Pumpkin
Procedure:

Combine eggs and sugar in mixing bowl. Blend well.
Combine flour, salt, baking soda, and spices together with nuts. (adding the nuts to the dry ingredients will help prevent them from clumping up in the batter)
Add dry ingredients and nuts to egg mixture. Blend well, stopping occasionally to scrape down the sides of the bowl.
Slowly add oil to mixture, stopping occasionally to scrape down the sides of the bowl.
Add pumpkin to mix, and blend well.
Divide batter into two greased baking pans.
Bake in 350º F oven for 45-55 minutes, or until an inserted knife can be removed cleanly.
Notes:

A mixer is not needed for this recipe. You can easily mix this batter together with a whisk in a large mixing bowl.

Once the cake has cooled I cut the cake into three layers, brush each layer with maple syrup (thinned out with a little bit of water) and fill it with Maple whipped cream.

Maple Whipped Cream:

2 Cups Heavy Cream
1 Cup Powdered Sugar
1 tsp. Vanilla Extract
1/2 Cup Maple Syrup

Procedure:

Combine all ingredients in a mixer and whip on high until stiff.
This is one of my favorite recipes, and I hope that you and your family enjoy it.



Song stuck in my head at the time of this post: Baby Come Back by Player

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Comment by Kristi on November 6, 2008 at 11:24pm
No Problem. Share away.
Comment by Kristi on November 6, 2008 at 11:23pm
FYI...song in your head (Baby Come Back) probably from swiffer commercials...which are impossible to avoid : )

My nephew has been playing "The Joker" by Steve Miller Band all evening...so consequently I can't seem to get that one out of my head. At least it is a decent song instead of Britney Spears or come other nonsense, which I will probably regret thinking later...
Comment by Ed on November 6, 2008 at 11:22pm
oooh very nice. Will deffinitly try out this recipe! Mind if I share the results on my blog?
Comment by Kristi on November 6, 2008 at 11:18pm
We do a cake sometimes were we bake them individually in ramekins, then slice them and fill them with a mousse. Have you aver tried doing this cake as an individual cake and filling it with a maple mousse??

I bet it would be outstanding, then top it with a thin macadamia brittle as garnish??

Just saw that you work at a restaurant and thought it might be a nice way to present differently.
Comment by Kristi on November 6, 2008 at 11:08pm
Sure, I do that more than I can count. FYI, here is my maple walnut brownie...you may have to mess around with the size of the sheet pan, but they should be like a typical brownie a little over an inch thick when done.
Maple and Walnut Brownies

2 cups (8.8 oz) All-Purpose Flour
1/2 cup walnut flour (freeze and pulse in food processor with 1/3 of flour if you don’t have it on hand)
1 1/2 teaspoon salt
1 teaspoon baking powder
12 tablespoons (6 oz) unsalted butter
1 1/2 cups (11 1/4 oz) brown sugar
2/3 cup (6 1/2 oz) maple syrup
4 large eggs
1 teaspoon maple extract
1 cups finely chopped walnuts

Preheat the oven to 350°F. Lightly grease and sugar a half sheet pan.

Whisk together the flour, walnut flour, salt, and baking powder; set aside. Melt the butter and brown sugar together in the microwave or over a burner; remove from the heat and stir in the syrup. Allow the mixture to cool to lukewarm. Stir in the eggs one at a time, then the maple extract. Stir in the dry ingredients, and finally the chopped walnuts.

Pour into the prepared pan, and bake for 25-30 minutes, just until the edges pull away from the sides of the pan. Remove from the oven, and cool before cutting and glazing. Yield: 32 - 2" brownies.

Maple Glaze

2 cups (8.8 ounces) glazing sugar or confectioners' sugar
4 tablespoons maple syrup
2 to 4 tablespoons milk or cream

Whisk everything together, adding more liquid if necessary to make a pourable glaze.

Let me know if you try them. They are great all fall long and into winter. One of my favorite recipes for cookie/bar trays and sweet tables

Also, you can change the nut used. Or you can grind all of the nut. Just make sure you use some flour or they get tough. (in other words, 1 c. flour and 1 1/2 c. nut flour. or maybe do 1 1/2 c flour and 1 c. nut flour)

Also, putting whole walnut halves before glaze sets (Or candied walnut half) dresses them up nicely).

Enjoy it.
Comment by Ed on November 6, 2008 at 10:48pm
d'oh friggin duh! I've had this recipe for years, and only now made the connection! Thanx
Comment by Kristi on November 6, 2008 at 10:38pm
This cake sounds very earthy and warm. Can't wait to give it a try and thanks so much for posting it!

One thing, may make it easier...unless I am misunderstanding this...1Tbs + 1 1/2 tsp. is actually 6 tsp total or 2 tbs. I have a ton of recipes that are marked this way from my grandmother...and I have never changed them for myself...but when I share them I have learned to convert those because people make mistakes and use way too much or way too little spice...mostly I run into the error with old bread recipes...there it was always the salt and too much it will never rise as the yeast dies.

Anyway, if I misunderstood please let me know. And again thanks for sharing the recipe. I have a favorite maple walnut brownie...I'll see if I can dig that up so I can return the favor.

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