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PUMPKIN CAKE

with toasted pecans

THE RECIPE

INGREDIENTS:

  • 1 2/3 cups Flour
  • 1 1/2 tsp Baking powder
  • 1 tbsp Cinnamon
  • 1 tsp Nutmeg
  • 9 oz Pumpkin puree
  • 8 oz Vegetable oil
  • 1 1/3 cups Sugar
  • 3/4 tsp Salt
    For frosting:
  • 2 cups Confectioner's Sugar
    For topping:
  • 1/4 cup Pecans
    From your pantry:
  • 3 Eggs

ABOUT RECIPE:

Spice up your autumn with this delicious alternative to pumpkin pie. Fragrant with fall spices, this moist cake is balanced with a simple glaze and elegantly decorated with toasted spiced pecans.

This baking kit includes the pre-measured ingredients, a detailed recipe card, and a French Wooden baking spoon.

HOLIDAY BAKING
Perfect for fall and winter--this crowd-pleasing cake will take entertaining to a whole new level!

BAKING ADVICE:

Insert a toothpick in the center of the cake to check that it is done; it should come out with no crumbs attached. Don’t worry if it takes longer than expected, since the pumpkin may take a while to cook.

This cake will make your house smell divine. If you can resist the aromatics, you can store it in the fridge for several days, wrapped in plastic. Frost and decorate before serving.

YOUR RED VELVET KIT

STEP 1

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, position a rack in the center of the oven and preheat to 325°F. Grease a 12-cup bundt pan, by dipping a paper towel into the vegetable oil provided and lightly coating the pan. Open the can of pumpkin and scoop out the puree into a large bowl and set aside.

STEP 2

In two small bowls, separate 3 eggs into whites and yolks and set aside. Sift the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg into a medium bowl and set aside. Add oil, granulated sugar, and salt to the large bowl with pumpkin, beating with an electric mixer on low speed. Then add the egg yolks one at a time, scraping down sides of the bowl after each addition. Add the flour mixture, and stop mixing as soon as all the ingredients are *just* combined.

STEP 3

In a medium bowl, whisk the 3 egg whites until they have formed soft peaks. Gently fold them into the pumpkin batter using a rubber spatula. Pour the batter into pan and bake 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 30 minutes, or until the cake pulls away from the sides. Then, flip the cake out onto a wire rack and allow to cool completely.

STEP 4

While cake cools, toast pecans. Spread the halves on a baking sheet. Bake for 5 to 7 minutes until golden brown. Let cool. Break into small pieces and set aside for step 6.

STEP 5

Sift the confectioner’s sugar over a medium bowl. Gradually add 1 to 2 tablespoons of water, one by one, and whisk until completely smooth and thick, about 2 to 3 minutes. The glaze should be pourable, with a similar consistency to honey. Pour over the top rim of the cake, allowing the glaze to drip down the sides and in the crevices.

STEP 6

Decorate cake by artfully placing toasted pecan pieces on the top of the cake, working quickly to ensure all seeds are placed before the glaze hardens and sets. Enjoy!

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