2019-07-01_Taste_of_the_South_Special_Issues

61 FALL BAKING

Pumpkin Spice

Tres Leches Cake

MAKES 1 (13X9-INCH) CAKE

Spiced rum or apple cider can be

used if pecan vodka isn't available.

CAKE

5 large eggs, separated

1½ cups sugar

2¼ cups cake flour

1 tablespoon baking powder

1 tablespoon pumpkin pie spice

½ teaspoon kosher salt

¾ cup whole milk

1 tablespoon vanilla extract

TRES LECHES

2 (14-ounce) cans sweetened

condensed milk

1 (12-ounce) can

evaporated milk

1 cup whole milk

¼ cup pecan vodka*

2 tablespoons unsulphured

molasses

½ teaspoon pumpkin pie spice

Garnish: whipped topping,

Pumpkin Spice Caramel

Sauce (recipe follows)

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


2. For cake: In a large bowl, beat egg
   whites with a mixer at high speed
   until stiff peaks form. Gradually add
   sugar, and beat for 1 minute. Add
   egg yolks, one at a time, beating

well after each addition.

3. In a medium bowl, whisk
   together flour, baking powder,
   pumpkin pie spice, and salt. With
   mixer on low speed, gradually
   add flour mixture to egg mixture
   alternately with milk, beginning
   and ending with flour mixture,
   beating just until combined after
   each addition. Beat in vanilla.
   Pour batter into prepared dish.


4. Bake until a wooden pick
   inserted in center comes out
   clean, 25 to 30 minutes.


5. For tres leches: In a medium
   bowl, combine condensed milk,
   evaporated milk, whole milk, rum,
   molasses, and pumpkin pie spice.
   Using a fork, poke holes in warm
   cake; slowly pour milk mixture over
   cake. Let cool completely; chill
   for at least 3 hours. Garnish with
   whipped topping and Pumpkin
   Spice Caramel Sauce, if desired.

*We used Cathead Pecan Vodka.

Pumpkin Spice

Caramel Sauce

APPROXIMATELY 1½ CUPS

1 cup sugar

¼ cup water

4 tablespoons unsalted

butter, softened

½ cup heavy whipping cream,

room temperature

1 teaspoon vanilla extract

½ teaspoon kosher salt

½ teaspoon pumpkin pie spice

1. In a medium saucepan, bring
   sugar and ¼ cup water to a boil
   over medium heat. Cook, without
   stirring, until mixture is amber
   colored, approximately 10 minutes.
   (Brush sides of pan with a brush
   dipped in water to remove sugar
   crystals.) Remove from heat;
   carefully stir in all remaining
   ingredients. (Mixture will boil
   vigorously). Let cool completely.
   Cover and chill for up to 1 week.