Spiced Pumpkin Cake With Caramel Icing
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
57
Spice
68
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Baking Powder1.5 tsps
Ground Cinnamon1 tsp
Baking Soda1 tsp
Ground Ginger1 tsp
Salt1 tsp
Ground Allspice1 tsp
Ground Cloves2.25 cups
Sugar1 cup
Canola Oil4 large
Egg1 tsp
Vanilla Extract6 tbsps
Raisin6 tbsps
Cranberry (dried sweetened)3 cup
Heavy Whipping Cream2 cup
Water1.5 cups
Walnut (toasted, chopped)Directions:
1
Combine sugar and 2/3 cup water in heavy medium saucepan
2
Stir over medium-low heat until sugar dissolves
3
For cake: Position rack in center of oven and preheat to 350°F
4
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides
5
Sift first 8 ingredients into medium bowl
6
Using electric mixer, beat sugar and oil in large bowl until well blended, about 2 minutes
7
Add eggs 1 at a time, beating well after each addition
8
Add pumpkin and vanilla; beat until blended
9
Gradually add dry ingredients; beat just until incorporated
10
Divide batter between prepared pans; smooth top with spatula
11
Bake cakes until tester inserted into center comes out clean, about 30 minutes
12
Cool completely in pans on racks
13
Run small knife around cakes to loosen
14
Turn cakes out onto racks
15
Position rack in center of oven and preheat to 350°F
16
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides
17
Sift first 8 ingredients into medium bowl
18
Using electric mixer, beat sugar and oil in large bowl until well blended, about 2 minutes
19
Add eggs 1 at a time, beating well after each addition
20
Add pumpkin and vanilla; beat until blended
21
Gradually add dry ingredients; beat just until incorporated
22
Divide batter between prepared pans; smooth top with spatula
23
Bake cakes until tester inserted into center comes out clean, about 30 minutes
24
Cool completely in pans on racks
25
Run small knife around cakes to loosen
26
Turn cakes out onto racks
27
For icing and filling: Stir rum, raisins, and dried cranberries in small saucepan over low heat just until warm, about 1 minute
28
Remove from heat; let stand 30 minutes
29
Drain, reserving rum and fruit separately
30
Whisk whipping cream and cream cheese in small bowl until smooth
31
Combine sugar and 2/3 cup water in heavy medium saucepan
32
Stir over medium-low heat until sugar dissolves
33
Increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes
34
Slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously)
35
Add butter; whisk until mixture is smooth, about 1 minute
36
Remove from heat; cool caramel icing 10 minutes, whisking occasionally
37
Pour 3/4 cup warm caramel icing mixture into bowl
38
Mix in half of reserved dried fruit mixture, 1 cup walnuts, and grated orange peel
39
Place 1 cake layer on 8-inch-diameter tart pan bottom or cardboard round
40
Brush top of cake with half of reserved rum
41
Spread caramel-nut filling over, leaving 1/2-inch plain border at edges
42
Top with second cake layer, flat side down; press to adhere
43
Brush top of cake with remaining rum; let stand 10 minutes to allow rum to soak in
44
Pour generous 1/2 cup warm caramel icing onto cake and, if necessary, spread over top with offset spatula to cover
45
Refrigerate cake and remaining caramel icing until icing is firm enough to spread and to adhere to sides of cake, stirring occasionally, about 1 hour
46
Transfer 3/4 cup chilled icing to small bowl and chill for sauce
47
Using offset spatula, spread remaining 1 cup icing evenly over sides of cake to cover
48
Mix remaining dried fruit mixture and remaining 1/2 cup walnuts in another small bowl
49
Sprinkle mixture in 1 1/2-inch-wide border around top edge of cake
50
Cover cake with cake dome and chill at least 6 hours
51
(Can be made 2 days ahead
52
Keep cake and caramel icing for sauce chilled separately
53
) Stir rum, raisins, and dried cranberries in small saucepan over low heat just until warm, about 1 minute
54
Remove from heat; let stand 30 minutes
55
Drain, reserving rum and fruit separately
56
Whisk whipping cream and cream cheese in small bowl until smooth
57
Increase heat to high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 10 minutes
58
Slowly and carefully whisk in cream cheese mixture (caramel mixture will bubble vigorously)
59
Add butter; whisk until mixture is smooth, about 1 minute
60
Remove from heat; cool caramel icing 10 minutes, whisking occasionally
61
Pour 3/4 cup warm caramel icing mixture into bowl
62
Mix in half of reserved dried fruit mixture, 1 cup walnuts, and grated orange peel
63
Place 1 cake layer on 8-inch-diameter tart pan bottom or cardboard round
64
Brush top of cake with half of reserved rum
65
Spread caramel-nut filling over, leaving 1/2-inch plain border at edges
66
Top with second cake layer, flat side down; press to adhere
67
Brush top of cake with remaining rum; let stand 10 minutes to allow rum to soak in
68
Pour generous 1/2 cup warm caramel icing onto cake and, if necessary, spread over top with offset spatula to cover
69
Refrigerate cake and remaining caramel icing until icing is firm enough to spread and to adhere to sides of cake, stirring occasionally, about 1 hour
70
Transfer 3/4 cup chilled icing to small bowl and chill for sauce
71
Using offset spatula, spread remaining 1 cup icing evenly over sides of cake to cover
72
Mix remaining dried fruit mixture and remaining 1/2 cup walnuts in another small bowl
73
Sprinkle mixture in 1 1/2-inch-wide border around top edge of cake
74
Cover cake with cake dome and chill at least 6 hours
75
(Can be made 2 days ahead
76
Keep cake and caramel icing for sauce chilled separately
77
) Place cake on platter
78
Garnish with orange peel
79
Rewarm icing over low heat just until pourable
80
Serve cake cold with ice cream and warm caramel sauce
81
Place cake on platter
82
Garnish with orange peel
83
Rewarm icing over low heat just until pourable
84
Serve cake cold with ice cream and warm caramel sauce