It seems completely wrong that at the end of the first week of the 12wbt I am posting a cake recipe, but this cake needs to be shared- actually you need to make it and eat it as soon as possible because it is delicious! The baby sister turned 20 on Friday and requested a non-chocolate cake, preferably the pumpkin, pecan one mum's friend Gill makes. After a thorough search I couldn't find the recipe, so did the next best thing and with the inspiration of this amazing cake from Sweetapolita, and a bit of help from Tatum, invented my own.
Pumpkin, Orange, Pecan and Ginger Cake with White Chocolate Cream Cheese Icing
2 cups pumpkin, mashed and cooled (honestly I'm not sure how much pumpkin I had to begin with...a large quarter perhaps?? helpful I know)
125 packet glace ginger, finely chopped
1 orange, zested
2 1/2 cups plain flour
1 tbsp baking powder
1 tsp bi-carb soda
1 tsp salt
1 tsp ground ginger
1 tsp ground nutmeg
2 tsp ground cinnamon
250g butter, softened
1 1/2 cups sugar
2 tsp vanilla
2 tbsp Grand Marnier
250g Philadelphia Cream Cheese, softened
125g butter, softened
100g white chocolate
1 cup icing sugar, sifted
Preheat the oven to 180 degrees and grease a large ring tin (I made the cake at Tatum's house and have no idea what size her tin is...next time I'm over there I will measure it up- but it is a big one!) Alternatively grease and line two round cake tins, cooking in two tins will ensure the cake cooks evenly.
I made full use of Tatum's Kenwood, but if I was at home I would beat the butter and sugar until its light and fluffy using my trusty hand beaters. Add the eggs one at a time, then follow with the pumpkin, vanilla and orange zest.
Dump in the dry ingredients and mix together, finishing up with the ginger. Be careful not to over mix the flour, otherwise the cake has the potential to become dry.
Pour the cake mixture into your well greased tin and bake for 35 minutes.
When your cake is cooked, leave it to cool for a few minutes in the tin before turning onto a wire rack to cool.
Mix together the juice from the orange and the grand marnier and brush over the cooling cake.
To make the icing, melt the chocolate and butter in the microwave. I melt it in the Pyrex jug at 70% power for one minute- then stir until its all smooth. Whilst that cools, beat the cream cheese until its light and fluffy, about 5 minutes then adding in the chocolate/butter combo and beating again for another 3-4 minutes. Finish up with the icing sugar and beating again for another 5 minutes.
Top the cake with the icing and some pecans for decoration if you wish.
HAPPY BIRTHDAY JESSIE!!!