Pumpkin Spice Cake

By rdgplus3

From Ricardo

Ingredients

• Cake
• 1 1/4 cups unbleached all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch ground cloves
• 3/4 cup unsalted butter, softened
• 1 1/2 cups lightly packed brown sugar
• 3 eggs
• 1 1/2 cups unsweetened pumpkin puree
• Frosting
• 1 package (8oz/250 g) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups icing sugar
• 2 oz white chocolate, melted and cooled
• 1 recipe Candied Pecans (optional)
• Candied Pecans
• Preparation: 5 minutes, Cooking: 3 to 5 minutes, Makes 1 1/2 cups, Freezes well.
• 1 cup pecan halves
• 1/2 cup brown sugar
• 1 tbsp water

Preparation

Step 1

Cake Directions
1. With the rack in the middle position, preheat the oven to 350oF.
2. Butter and line two 8” (20cm) springform pans with parchment paper.
3. In a bowl, combine the flour, baking powder, baking soda and spices. Set aside.
4. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, beating until smooth. Add the pumpkin puree and beat until incorporated. With a wooden spoon, add the dry ingredients. Spread the batter evenly in the prepared pans.
5. Bake for about 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool for 10 minutes. Unmould and let cool completely.

Frosting Directions
6. In a bowl, using an electric mixer, beat the cream cheese with the butter and icing sugar until smooth. Drizzle in the white chocolate, beating constantly. If it’s too soft, refrigerate for 15 minutes before frosting the cake.
7. With a serrated knife, cut each cake in half horizontally. Spread the cut surface of one of the cakes with a ¼ of the frosting. Cover with the top and cover with another ¼ or the frosting. Repeat with second cake, layering it on top of the first cake. Garnish with Candied Pecans, if desired.

Candied Pecans:
Preheat oven to 350oF.
1. Place pecans on a cookie sheet and bake until lightly toasted, 5 – 8 minutes.
2. In a saucepan over medium –high heat, bring the brown sugar and water to a boil. Add the pecans and stir constantly with a wooden spoon until the sugar crystallizes and coats the pecans.
3. Immediately spread the pecans on parchment paper and let cool completely.