Cook's Corner: Not a pie fan? Try this pumpkin cake for Thanksgiving
Q. I am not fond of pumpkin pie, but a few years back a sister-in-law brought a pumpkin pecan cake to our Thanksgiving gathering that was just fantastic. Unfortunately she is no longer a sister-in-law and did not respond to a note I sent her requesting the recipe. I do remember her whispering to my mom that it started with a cake mix. Can you help?
-Suzanne L., North Miami
A: This simple recipe comes from Nordic Ware, the folks who brought us the Bundt pan, and appears in the 2003 cookbook produced by the company, Bundt Classics. If you do not have pumpkin pie spice on hand you can substitute 1 1/4 teaspoons cinnamon mixed with 1/4 teaspoon nutmeg and 1/8 teaspoon each ground ginger and cloves or allspice. Or, at this time of year when spice cake mixes are more readily available, substitute one for the yellow cake mix and omit the spices. Some similar recipes call for butterscotch pudding mix rather than vanilla.
PUMPKIN PECAN CAKE
Here's how to make the optional glaze: Mix 2 cups confectioners' sugar, 1 tablespoon softened butter and 1/2 teaspoon pumpkin pie spice in a bowl. Gradually stir in 2 to 4 tablespoons milk until desired consistency is reached.
1 (18.25-ounce) yellow cake mix
1 (4-serving size) instant vanilla pudding mix
1 (15- to 16-ounce) can pumpkin
1/2 cup vegetable oil
1/2 cup water
3 eggs
2 teaspoons pumpkin pie spice
1/2 cup chopped pecans
Heat oven to 325 degrees. Grease and flour a 12-cup Bundt pan. (If you only have a 10-cup pan, use extra batter to make 4 muffins.) In a large mixing bowl, combine all ingredients except pecans. Mix on medium speed for 2 minutes. Increase to medium-high and mix 3 minutes. Stir in nuts. Spoon batter into prepared pan. Bake 45 to 55 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired drizzle with glaze (see note above). Makes 16 servings.
Spice Cake With Cinnamon Nutmeg Glaze - News
If you do not have pumpkin pie spice on hand you can substitute 1 1/4 teaspoons cinnamon mixed with 1/4 teaspoon nutmeg and 1/8 teaspoon each ground ginger and cloves or allspice. Or, at this time of year when spice cake mixes are more readily
Cook's notes: For a Spiced Golden Rum Cake, substitute spiced rum for dark rum. Add 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg to flour in Step 3. Or, for a nutty version, add 1/2 cup chopped pecans to the batter; for an optional
In a large bowl, whisk together flour, baking powder, baking powder, cinnamon and nutmeg. In another large bowl, with an electric mixer, beat together sugar and butter until light and fluffy. Add eggs, pumpkin, molasses, and vanilla and beat until well
For the cake, preheat the oven to 350 degrees Fahrenheit. Butter and flour two 9-inch round cake pans. Set aside. Whisk together the eggs, sugar and oil in a large mixing bowl. Sift together the flour, baking powder, cinnamon and salt into a separate
Carefully turn cake onto a rack to cool completely. For glaze: In a medium bowl, whisk together sugar and cinnamon. Whisk in cream until of desired consistency. Drizzle over cooled cake. Caramel-coated pecans and a spicy gingersnap crust make this very