Ingredients:
Small amount of vegetable shortening for preparing pans
Praline:
¾ cup firmly packed light brown sugar
1/3 cup unsalted butter
3 tablespoons whipping (heavy) cream
¾ cup pecans, coarsely chopped,
Batter:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1/8 teaspoon ground cloves
4 large eggs
1 2/3 cups granulated sugar
2 cups fresh pumpkin puree or, one 15-ounce can of pumpkin
1 cup vegetable oil
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Sweetened Whipped Cream:
2 cups heavy (whipping) cream
¼ cup granulated sugar
2 teaspoons pure vanilla extract
1 to 2 tablespoons pecans, coarsely chopped (optional)
Directions:
- Preheat oven to 350 degrees F. Prepare two 9-inch round layer cake pans; lightly grease the bottom only of the pans.
Praline:
- In a small heavy saucepan over low heat, combine the brown sugar, butter, and whipping cream; heat and stir until the sugar is dissolved and butter is melted.
- Pour praline mixture in the bottom of the prepared pans, dividing evenly. Sprinkle pecans over top of praline; set aside.
Batter:
- In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves; sift or whisk together to mix. Set aside.
- In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
- Reduce mixer speed to medium, add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
- Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
Bake:
- Spoon the batter into the pans over the praline and pecans; smooth the surface with the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and cool on a wire cooling rack for 5 minutes.
- Run a thin kitchen knife around the edge of the pans to loosen the sides. Invert the pans onto the wire rack, and then carefully lift pans off of the cake. If any praline or pecans have stuck to the pan, remove and place back on the cake. Cool Completely.
Sweetened Whipped Cream:
- In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
Assembly:
- Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream over the cake. Top with second cake layer, praline side up, and remaining whipped cream. Sprinkle with additional pecans if desired.
- Cover and refrigerate before serving. Refrigerate leftovers.
Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
Makes 10 to 12 servings.
TheBakingPan.com
Adapted From: The Taste of Home Fall Baking Cookbook, Reiman Media Group, Wisconsin, 2009
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