63
COOK’S
NOTES
PUMPKIN SPICE CAKE
WITH MAPLE FROSTING
You will need about
half a small butternut
pumpkin for the amount
of grated pumpkin
required for this recipe.This cake can be made
and frosted a day
ahead; refrigerate.
Stand at room
temperature for at least
1 hour before serving.
Sugared pecans can
be made several days
ahead; store in an
airtight container at
room temperature.
Decorate cake
with pecans
just before
serving.PUMPKIN SPICE CAKE
WITH MAPLE FROSTING
PREP + COOK TIME 1 HOUR 45 MINUTES
(+ COOLING) SERVES 12
2eggs
¾ cup (165g) firmly packed
brown sugar
¼ cup (60ml) pure maple syrup
⅔ cup (160ml) vegetable oil
2 cups (340g) firmly packed coarsely
grated butternut pumpkin
½ cup (60g) chopped pecans
1⅔ cups (250g) self−raising flour
½ teaspoon bicarbonate of soda
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cinnamon, extra
SUGARED PECANS
1 cup (160g) pecan halves
¼cup (40g) icing sugar
MAPLE FROSTING
375g cream cheese, softened, chopped
200gbutter, softened
⅓ cup (80ml) pure maple syrup
2 cups (320g) icing sugar
1 Preheat oven to 180°C/160°C
fan. Grease a 20cm x 30cm slice
pan; line base and long sides with
baking paper, extending the paper
5cm over edges.
2 Beat eggs, sugar, syrup and oil in
a small bowl with an electric mixer for
5 minutes or until thick and creamy.
Transfer mixture to a large bowl; stir
in pumpkin and nuts, then sifted dry
ingredients. Spread mixture into pan.
3 Bake cake for 30 minutes or until
a skewer inserted into the centre
comes out clean. Stand cake in pan
for 5 minutes before turning, top−side
up, onto a wire rack to cool.
4 Meanwhile,make sugared pecans,
then maple frosting.
5 Split cake in half (see cook’s notes
on page 59). Place the bottom cake
layer on a board or cake plate; spread
with half the frosting. Finish with top
cake layer and remaining frosting.
Decorate with sugared pecans; dust
with extra ground cinnamon.SUGARED PECANS
Rinse nuts in a sieve under cold water
until wet. Spread nuts, in a single
layer, on an oven tray lined with
baking paper. Dust with sifted icing
sugar. Roast in oven for 10 minutes
or until browned lightly.MAPLE FROSTING
Beat cream cheese and butter in
a small bowl with an electric mixer
for 3 minutes or until fluffy and
smooth. Gradually beat in syrup
and the sifted icing sugar until
smooth and combined.