This Pumpkin-Pecan Cake is the perfect cake for the Fall or the upcoming Holidays. The Brown sugar and Bourbon glaze is to die for! It smells heavenly coming from the oven and it is unbelieveably moist. The Candied Pecans that are the garnish for the top can be another Holiday treat all on their own. My Blog today is all about Friends. Yesterday I had a friend suggest to me that maybe in order to drive more traffic to my site, I should have a giveaway. So that is what I’m doing. You will have two weeks to comment on this blog, at the end of two weeks I will pick a name out of a hat of those of you that made a comment. I will be giving away printed copies of all the recipes in this series thus far, which there are 33. I will mail them to you. So check back to see who won on Nov 7th! Thanks Donna Barker for the idea! There are friends that come and go in your life, some you talk to everyday and some that you don’t see very often. I am blessed to have many friends, I don’t know what I would do without them. A good friend supports you in any way possible, they always have a shoulder for you to cry on, they listen and don’t judge and most importantly you can just be yourself around them. They are there for you in the good times and the bad. You may not see them very often but when you do get together it’s as though you’ve never been apart. I want to thank all my friends for seeing me through life, the ups and downs and all of the in between. Whether you are an old friend or new friend, know you will always be in my heart and in my soul, I love you all! Love, Stacey
Pumpkin-Pecan Cake with Brown Sugar and Bourbon Glaze:
This recipe is from the cooking magazine, Fine Cooking.
For the Cake:
1/2 cup unsalted butter, softened; more for the pan
3 cups unbleached all-purpose flour; more for the pan
2 tsp. baking powder
2 tsp. ground ginger
2 tsp. ground cinnamon
1-1/4 tsp. kosher salt
1 tsp. baking soda
1/2 tsp freshly grated nutmeg
1/8 tsp. ground cloves
3/4 cup buttermilk
3 Tbs. bourbon or cognac
1-1/2 tsp pure vanilla extract
1/2 cup vegetable oil
2-1/2 cups packed dark brown sugar
4 large eggs, at room temperature
1 15-oz. can pure pumpkin puree
1 cup pecan halves, toasted and chopped
For the Candied Pecans: For the garnish:
2 Tbs. packed dark brown sugar
1-1/2 tsp. mild honey, such as clover
3/4 cup pecan halves
Vegetable oil, for the pan
For the Glaze:
3/4 cup packed light or dark brown sugar
1/2 cup unsalted butter
2 Tbs. light corn syrup
1-1/2 Tbs. bourbon
1/8 tsp. kosher salt
1/3 cup heavy cream
1-1/4 cups sifted confectioner’s sugar
1/8 tsp. pure vanilla extract
Make the Cake:
Position a rack in the center of the oven and heat the oven to 350 degrees. Generously butter and flour a 10-to 12-cup tube pan.
In a medium bowl, sift together the flour, baking powder, ginger, cinnamon, salt, baking soda, nutmeg, and cloves. In a measuring cup, combine the buttermilk, bourbon and vanilla.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the oil, beating until combined. Add the brown sugar. Increase the mixer speed to high and beat, scraping down the sides of the bowl as needed, until light and fluffy, about 4 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Beat in the pumpkin.
Reduce the speed to low, slowly pour in the buttermilk mixture, and mix until combined. Gradually add the dry ingredients to the batter, mixing just until combined. Use a rubber spatula to fold in the pecans. Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to settle the batter.
Bake until a wooden skewer or toothpick inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 55 minutes. Leave the oven on. Cool the cake in the pan on a rack for 10 to 15 minutes and then invert the cake onto the rack, remove the pan, and let cool completely, at least 3 hours.
Make the Candied Pecans:
Heat the brown sugar, honey, and 1 Tbs. water in a 1-quart saucepan over medium heat, stirring until the sugar is dissolved. Add the pecans and stir until coated. Spread the pecans curved side up on an oiled rimmed baking sheet and bake in the 350 degree oven until fragrant and shiny, 7 to 10 minutes. Transfer the pecans with a metal spatula to parchment to crisp and cool completely, about 20 minutes. These make a great garnish, but they are so good just on their own too!
Glaze the Cake:
Set the cake on a rack over a rimmed baking sheet. In a 3-quart saucepan, combine the brown sugar, butter, corn syrup, bourbon, and salt. Cook over medium heat stirring, until the butter melts and the sugar dissolves, about 2 minutes. Add the cream, raise the heat to high, and bring to a boil, stirring occasionally. Continue to boil, stirring occasionally, for exactly 1 minute. Remove from the heat. Gently whisk in the confectioner’s sugar and the vanilla until completely smooth. Let stand until the glaze is thick enough to coat the back of a spoon but still warm and pourable, 3 to 8 minutes. If a skin forms, gently stir it back into the glaze with a spatula; don’t over stir or the glaze may crystallize. Pour the glaze slowly and evenly over the cake. Decorate with the candied pecans while the glaze is warm. When the glaze is set, after about 15 minutes, transfer the cake to a serving plate.
If you are a new friend of mine and I don’t have your address make sure to email me at email@example.com, so I will know where to send the giveaway!