Pumpkin Cake - A Recipe to Beat All Recipes!

Firstly, yes. It has been a while since my last post. Luckily, I am done my final exam of the season (sat through 8 hours of boring, awful, vague questions!), so now I can focus on the more important things - crafts and Christmas!

I'm so excited about some of the crafts I have planned, some of which I have started and will post soon, but as one last tribute to autumn, I give you the recipe that cannot be beat for Pumpkin Cake.

This recipe (which is a mismatch of other recipes) was moist, easy to make, and so delicious my husband went to bed with a sore stomach because he couldn't stop helping himself to "just one more piece".

Even by the picture - you can tell this is a winner. It tastes even better than it looks. Just try it.... yum.

Pumpkin Cake
4 Eggs
3/4 cup Vegetable Oil
1/4 cup Water
450ml pureed Pumpkin
2 cups Granulated Sugar
2 cups All Purpose Flour
2 tsp Baking Powder
1 tsp Bakin Soda
1 tsp Salt
2 tsp Cinnamon
1/4 tsp Nutmeg/Ground cloves (optional)

Maple Cream Cheese Icing
150g Cream Cheese (softened)
1/4 cup butter (softened)
2 cups Icing Sugar
1/4-1/3 cup Canadian Maple Syrup
1/2 tsp Vanilla
1/4 tsp Cinnamon

Candied Pecans (topping)
1 cup Pecan Halves
2 tbsp Butter
2 tbsp Brown Sugar


Directions - Cake
1. Preheat oven to 350 degrees F.

2. Prepare your pan. I used a Bundt Cake pan, and the recipe made the perfect amount to fill it. It would also work well in cupcakes, rectangular, two small round or square pans. Butter and flour your pan.

3. In a large bowl, mix together the eggs, sugar, oil, water and pumpkin. I use a whisk to get some air into the batter.

4. Add in the flour, slowly. Then add in the rest of the dry ingredients, and mix thoroughly. Mix for at least 3 minutes to incorporate air into the mixture.

5. Pour into your pan (s) and place into the middle rack of the oven.

6. Bundt Cake: Cook for 45-55mins, depending on your oven. It will rise a lot, so ensure there is quite a bit of room in your pan. Check with a toothpick (it is done when the toothpick comes out clean), and do not overcook to ensure it remains moist.
Time will be less for cupcakes or other cake sizes. Check more frequently.

7. Take out of oven. Leave in pan until completely cool (especially if using the bundt pan). If you shake it a little, it will help loosen it from the pan.

              

 

Directions - Icing
1. Blend butter and cream cheese together in a bowl. Add icing sugar and blend very carefully to avoid icing sugar going all over the counter! Mix with giant spoon.

2. Add vanilla, cinnamon and maple syrup. Ensure well blended by mixing with an electric mixer.

3. The consistency will be quite thick. If you'd like it to be more fluid, add more maple syrup.

4. Add gel colouring if desired - then enjoy decorating your cake! I used a spatula, but there are infinite options, using icing tips, etc.

Directions - Topping
1. Add pecans to non-stick pan. Heat over medium heat for a few minutes, until pecans start to smell and brown.

2. Add melted butter, and ensure pecans are coated well.

3. Add brown sugar, and stir well until caramelized.

4. Remove from heat and spread onto either parchment or wax paper. Allow to cool, then chop up and sprinkle on top of cake.

And you are done. Take photos, Instagram and brag to your friends...
Then grab a fork and dig in!

Hope it turned out!
Until the next post,

Cara xox