2019-07-01_Taste_of_the_South_Special_Issues

53 FALL BAKING

Pumpkin-Pecan Cake

MAKES 1 (13X9-INCH) CAKE

Pumpkin spiced and peppered with

pecans, this cake is a crowd-pleaser.

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons pumpkin pie spice

1 teaspoon kosher salt

1 (15-ounce) can pumpkin

2 cups granulated sugar

1½ cups vegetable oil

4 large eggs

1¼ cups roughly chopped

pecans, divided

1 cup confectioners’ sugar

2 tablespoons whole milk

1. Preheat oven to 350°. Spray
   a 13x9-inch metal cake pan with
   baking spray with flour.


2. In a large bowl, whisk together
   flour, baking soda, pumpkin pie
   spice, and salt. In a medium bowl,
   whisk together pumpkin, granulated
   sugar, oil, and eggs. Make a well
   in center of flour mixture; add
   pumpkin mixture, stirring just until
   combined. Gently fold in ¾ cup
   pecans. Pour batter into prepared

pan, spreading to smooth. Sprinkle

with remaining ½ cup pecans.

3. Bake until a wooden pick
   inserted in center comes out
   clean, about 40 minutes. Let cool
   completely in pan.


4. In a small bowl, whisk together
   confectioners’ sugar and milk until
   smooth. Drizzle over cooled cake.

Walnut Maple

Cream Cake

MAKES 1 (9-INCH) CAKE

Bold and sweet, maple syrup

shines in this lightly frosted treat.

1½ cups all-vegetable shortening

1 cup unsalted butter, softened

2 cups sugar

5 large eggs, separated

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup whole buttermilk

1 teaspoon vanilla extract

1 cup chopped walnuts

Maple Frosting (recipe follows)

Garnish: maple syrup, walnut

halves

1. Preheat oven to 350°. Spray
   3 (9-inch) round cake pans with
   baking spray with flour.


2. In a large bowl, beat shortening,
   butter, and sugar with a mixer
   at medium speed until creamy,
   3 to 4 minutes, stopping to scrape
   sides of bowl. Add egg yolks,
   beating well.


3. In a medium bowl, whisk
   together flour, baking soda, and
   salt. In a small bowl, stir together
   buttermilk and vanilla. With mixer
   on low speed, gradually add
   flour mixture to butter mixture
   alternately with buttermilk
   mixture, beginning and ending
   with flour mixture, beating just
   until combined after each addition.


4. In another medium bowl, using
   clean beaters, beat egg whites
   with a mixer at high speed until
   stiff peaks form. Fold egg whites
   and walnuts into batter. Divide
   batter among prepared pans.


5. Bake until a wooden pick
   inserted in center comes out clean,
   about 25 minutes. Let cool in
   pans for 10 minutes. Remove from
   pans, and let cool completely on
   wire racks. Spread Maple Frosting
   between layers and on top of cake.
   Just before serving, drizzle maple
   syrup over top of cake, and top
   with walnuts, if desired.

Maple Frosting

MAKES ABOUT 3 CUPS

1 cup unsalted butter, softened

4 cups confectioners’ sugar,

divided

1⁄3 cup maple syrup

1. In a large bowl, beat butter and
   1 cup confectioners’ sugar with a
   mixer at medium-high speed until
   smooth. Gradually add remaining
   3 cups confectioners’ sugar,
   beating until smooth. With mixer
   running, add maple syrup in a slow,
   steady stream until smooth. Use
   immediately.