Pumpkin Cake with Whipped Cream and Pecan Praline
Silvana Nardone
From Every Day with Rachael Ray
November 2006
MAKES ONE EIGHT-INCH FOUR-LAYER CAKE
Prep Time: 1 hr
Bake Time: 1 hr
3 cups granulated sugar
2 cups pecans (about 8 ounces)
2 1/2 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (8 ounces) unsalted
butter, at room temperature
2 cups packed brown sugar
4 large eggs, at room
temperature
3/4 cup milk
Grated zest of 1 orange
One 15-ounce can pure pumpkin
puree
3 cups heavy cream, chilled
2 teaspoons pure vanilla extract
1. Line a baking sheet with
parchment paper. Butter two 8-by-
2-inch round cake pans. Line the
bottoms of the pans with parchment
paper and butter the parchment.
Flour the pans.
2. In a large skillet, melt 2 cups
granulated sugar over medium-high
heat until light amber, about
7 minutes. Reduce the heat to low,
add the pecans and quickly stir to
coat. Transfer the pecans to the
prepared baking sheet and, using
a metal spatula, spread in a single
layer to cool completely. Place
the praline in a sturdy resealable
plastic bag and crush into pieces;
set aside.
3. Preheat the oven to 350°. In
a bowl, sift together the flour,
pumpkin pie spice, salt, baking
powder and baking soda. Using
an electric mixer, beat together
the butter, 1/2 cup brown sugar and
the remaining 1 cup granulated
sugar until light and fluffy, about
3 minutes. Add the eggs, 1 at
a time, beating until combined.
Beat in the flour mixture in 3 parts
alternately with the milk and
orange zest on low speed until just
combined. Add the pumpkin puree
and beat until just combined.
4. Divide the batter evenly between
the 2 prepared pans and bake until
a toothpick inserted in the center
comes out clean, about 45 minutes.
Transfer the cake layers to a rack to
cool, about 10 minutes. Remove the
cakes from the pans, invert and peel
off the parchment paper. Let the
cakes cool completely on the rack,
about 45 minutes.
5. Meanwhile, make the frosting.
Using a standing mixer with a whisk
attachment, whip the cream on
medium speed until soft peaks
form, 2 to 3 minutes. On low speed,
gradually beat in the remaining
1 1/2 cups brown sugar and the vanilla
until stiff peaks form. Cover and
refrigerate until ready to use.
6. Assemble the cake: halve each
cake layer horizontally with a
serrated knife. Place 1 cake layer on
a platter. Spread the whipped cream
frosting on top about 1/4 inch thick;
sprinkle with about 1/2 cup crushed
pecan praline. Repeat with three
more layers, saving enough frosting
for the cake sides and reserving
the last layer of praline. Spread the
remaining frosting evenly on the
sides of the cake and sprinkle
the reserved pecan praline on top.
Refrigerate the cake for at least
1 hour before serving.
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