In a few weeks, Thanksgiving will be celebrated in the United-States and in Canada; This harvest feast goes all the way back to the XVIIth century where the settlers held (and shared with the pilgrims in later years) a harvest feast after a successful season so as to give thanks for their blessings. Traditional food such as stuffed turkey served with sweet potato and cranberry sauce is eaten during this occasion. Another all time Thanksgiving favourite is pumpkin pie, which is a pumpkin based, custard-filled dessert, often eaten during the fall and early winter as the pumpkin is a symbol of harvest time…
Because pumpkins are seasonal vegetables and often enjoyed throughout the fall and early winter days in pies, soups and various other forms, I decided to mark the autumn season with this delicious pumpkin and spice cake, topped with caramel and cinnamon icing. It’s also a fabulous recipe for those of you who will be celebrating thanksgiving and are looking for a rich and delectable cake to wow your family and friends. It so happens, that this recipe is also extremely easy to make, so to your cooking pots all of you!
- 250g flour
- 4 teaspoons of baking powder
- 1 teaspoon of baking soda
- A pinch of salt
- 2 teaspoons ground cinnamon
- 1/2 a teaspoon of ground nutmeg
- 240ml vegetable oil
- 4 small eggs
- 200g brown sugar
- 100g caster sugar
- 425g pumpkin purée (homemade is better!)
- 1 teaspoon natural vanilla extract
- 2 tablespoons of thick caramel
Preheat the oven to 180°C (350°F or thermostat 5-6). Grease a 5cm deep baking tin.
In a large mixing bowl sift the flour, baking powder, salt, baking soda and spices together. Reserve for later. Meanwhile, cut your pumpkin into large chunks and peel them. Put them to cook into a large pot of boiling water for about 30minutes or until soft. When the pumpkin is done, sieve the pieces and mash them; If there are small pieces left put the chunky purée into the blender so as to obtain a smooth yet thick mixture.
In another bowl, break the four eggs and whisk them briskly with the oil, brown sugar, caster sugar, liquid caramel, and vanilla extract. Add the pumpkin purée and mix all together. Once you obtain a thick mixture, pour slowly into the dry ingredients and beat until smooth.
Bake your cake for approximately 30-35 minutes depending on which cake pan you used or until the tip of a knife comes out clean.
TIP: Be careful not to over bake your cake so it doesn’t dry.
Let your cake cool on a rack for about 45 minutes before icing it.
For the icing
- 150g of mascarpone
- 30g icing sugar
- 4 tablespoons of thick, dark caramel
- A pinch of ground cinnamon
- 10g of pecans, halved
In a large bowl, beat the mascarpone, icing sugar, ground cinnamon and caramel together. Put your cake on a round turn-table and then ice it with a long, metal spatula. Make sure there are no lumps and bubbles.
Put some icing into a piping bag after you’ve chosen the nozzle you wish to use to decorate your cake. Pipe the icing all around the top of the cake and add a few pecans.
I suggest you enjoy a large slice of pumpkin spice cake with a cup of light, Ethiopian, moka coffee, which will bring out the fruity flavour!
I hope you’ve enjoyed baking this delicious cake, and hope to see you here next week for more exciting recipes! Happy thanksgiving to all !